The Korean classic that everyone knows and loves. A sizzling plate of delicious beef Bulgogi deserves a regular place in your dinner rotation!
There’s a reason why everyone loves Korean Beef Bulgogi. Fast, tasty, and on the table in less than 30 minutes. You’ll be wondering why you never made it before.
Like all good Korean immigrants, I grew up loving and eating this iconic dish. Beef bulgogi was a staple at barbecues and a special treat for weeknight dinner. Now my kids love it just as much as I do. As a bonus, leftovers taste great for school lunch the next day. (I put bulgogi in a thermos over rice, sometimes with a fried egg on top.)
The only challenging ingredient is the meat. You’ll need thinly sliced rib eye. Most Asian grocers carry this cut of meat, either in the refrigerated section or the freezer section. If there’s only frozen rib eye available (the kind used for hot pot), then defrost overnight before using. Alternately, you can buy flank steak and thinly slice it at home. If using flank steak, make sure to marinate overnight, as it’s a tougher cut of meat.
My recipe calls for 1 onion. 1/2 the onion needs to be grated/pureed. The other 1/2 needs to be thinly sliced. The onion adds lots of flavor, as does the garlic, ginger, and green onions. Don’t skimp on any of these!
Note: I do not add Asian pear to my beef bulgogi marinade. Many Korean home cooks add Asian pear as a tenderizing and/or sweetening agent but the thin slices of rib eye don’t require it, in my opinion. For galbi and other Korean dishes, yes — I always add Asian pear. But for this recipe, I don’t think it’s necessary.
Here’s the method:
In a food processor, whizz onion, garlic, and ginger until pureed. (Alternately, you can grate the onion and mince the garlic and ginger.)
Scrape into a bowl and add sliced onion, green onion, soy sauce, rice wine, sugar, sesame oil, and sesame seeds.
Add thinly sliced beef. Mix well. Set aside to marinate for 30 minutes.
Get the cast iron pan ready. I use a 12-inch, well seasoned, cast iron pan. Heat until smoking. Add 1 Tbsp oil and swirl around. Add bulgogi in batches, making sure not to overcrowd the pan. When the edges are brown and crispy looking, flip and finish cooking.
Enjoy Korean Beef Bulgogi with rice, lettuce wraps, and kimchi. Or, try it with rice and a side of steamed broccoli.
- 1 lb thinly sliced beef rib eye
- 1/2 onion cut into chunks
- 4 garlic cloves
- 1/2 inch ginger peeled and cut into chunks
- 1/2 onion sliced thinly
- 2 green onions chopped
- 1/4 cup soy sauce (not the low sodium kind)
- 2 Tbsp sugar
- 2 Tbsp Mirin or rice wine
- 1 Tbsp sesame seed oil
- 1 Tbsp sesame seeds
In a food processor, combine 1/2 onion cut into chunks, garlic, and ginger. Whizz until pureed. You may have to scrape the bowl down several times during the process. (Alternately, you can grate the onion and mince the garlic and ginger.) Scrape into a large bowl.
Add 1/2 onion (thinly sliced), green onions, soy sauce, sugar, Mirin or rice wine, sesame seed oil, and sesame seeds. Mix with a spoon until combined.
Add beef and mix well with hands. Let sit at room temperature for 30 minutes.
Heat a well seasoned cast iron skillet over medium high heat. When the cast iron is hot, add 1 Tbsp neutral oil and swirl around in the pan. The oil should be smoking. Add bulgogi in one layer, making sure not to overcrowd the pan. When the bulgogi looks brown and crispy on the edges, flip and finish cooking. Transfer to a serving plate and cover loosely with aluminum foil. This should take 2-3 minutes per side.
Keep cooking the bulgogi in batches. Do not touch or disturb the meat while it cooks; this will ensure caramelized bits. In between batches, scrape down the skillet with a metal spatula to remove leftover marinade, and add an additional 1 Tbsp neutral oil. Wait until the oil smokes before adding more bulgogi.
Garnish bulgogi with additional green onion and sesame seeds. Serve with lettuce wraps, rice, and kimchi for a complete meal. Ssam sauce is also a nice addition.