Beef Bulgogi

Beef bulgogi (literally ‘fire meat’) is a Korean beef dish where juicy strips of marinated beef are cooked on a hot grill, just long enough to give the steak a nice crispy char. My beef bulgogi recipe is not hard to make, but, like any recipe that’s all about the marinade, you’ve got to plan ahead. The best bulgogi gets marinated for a whole day before cooking, but two hours is enough in a pinch. Plenty of time to cook up white rice to serve with it! 

Using a great steak matters, too. Rib-eye or sirloin steak are the best cuts to use for this bulgogi recipe. Cut against the grain, and give the steak long enough in the soy sauce-based marinade, and you can’t mess this recipe up! I swear, it’s foolproof. For another rich and beefy classic with a totally different flavor profile, try beef birria and or birria tacos!

Ingredients You’ll Need To Make Beef Bulgogi Marinade

• Soy sauce: Low sodium soy sauce is what I keep on hand, but regular soy sauce is OK, too. Use Tamari if you need it to be gluten free.
• Honey: Any regular honey will work great. I actually recommend not using a fancy honey, because sometimes they can have too much funky flavor. 
• Brown sugar : Just a hint, to balance the strong savory flavors and help with those crispy edges. 
• Red pepper flakes: I use a lot because I like my bulgogi spicy, and because true Korean food often veers spicy. If you do not like a lot of heat, start small. You can always add some hot sauce, but you can’t UNDO spice once it’s there. 
• Fresh garlic: Garlic is another core flavor of Korean cuisine. Which is probably why I love it so much. 
• Sesame oil: Toasty and nutty, this is a key ingredient. Nothing really works in its place. 

How to Make Beef Bulgogi

1. Prepare the beef. Cut the steak against the grain with a sharp knife. Add it to a large bowl with super-thin sweet onion slices. 
2. Marinate. Whisk together the soy sauce, honey, sugar, red pepper, garlic and sesame oil and pour it all over the steak strips. Marinate in the fridge overnight, or at least two hours.
3. Cook. Get a cast iron skillet ripping hot, and brush it with oil. Sear the steak strips until they have a nice char, about 1-2 minutes per side.
4. Garnish. We love it with sesame seeds and diced green onions.
5. Serve. Serve with crispy sriracha slaw, chopped salad or cucumber salad on the side. 

How to Assemble the Best Beef Bulgogi Bowl: 

• Kimchi: Store-bought, or homemade 
• Avocado: Creamy avocado would be a delicious contrasting texture and flavor with the spicy, crispy beef. 
• Vegetables: Julienned carrots, radishes, purple cabbage, bell peppers, all would lend color and bright, crisp texture 
• Hot sauce: Sriracha or sambal oelek for an extra kick of spice
• Shiitake mushrooms 
• Fried egg: A runny fried egg on top would definitely take this hearty bulgogi bowl over the top, and I’m so into that. 
• Steamed rice base. White rice or brown rice would both work well. 

Tips For Bulgogi Success

• Instead of making bulgogi bowls, you could also serve bulgogi with crisp lettuce leaves to wrap slices of beef for a crunchy, refreshing light bite.
• My Korean-style pot roast features similar flavors, and is a great hands-off meal. Also be sure to try Korean wings, too, for more of these beautiful flavors. 
• In Korea, beef bulgogi is often served at celebrations and other social events, so make it a party! Invite a crew and grill up bulgogi to share!

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