Bulgogi – Korean Marinated Beef (10-MINUTE Prep!)

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Prepared in 10 minutes, bulgogi is one of the most traditional Korean dishes, featuring thinly sliced, tender beef marinated in a sweet and savory sauce. Grill it on a barbecue or cook it in a cast iron pan for an extra smoky flavor.

What is bulgogi?

Literally, bul means “fire” and gogi means “meat,” so the term bulgogi (불고기) translates to “fire meat.” In Korea, bulgogi typically refers to beef, but the term is also used with pork or chicken, such as in “pork bulgogi” or “chicken bulgogi.” For those unfamiliar with the Korean language, this can sometimes cause confusion.

Bulgogi is one of the most popular Korean dishes, widely recognized by anyone familiar with Korean cuisine. It consists of thinly sliced beef marinated with onions in a sweet and savory sauce made from soy sauce, nashi pear, garlic, sugar, honey, mirin, sesame oil, and black pepper. It’s perfect for those who want to try Korean cuisine but don’t like spicy food, as bulgogi is not spicy!

Bulgogi is what I call a “quick and yummy” meal. Apart from the marinating time, it only takes about 10 minutes to prepare. Once marinated, the beef can be cooked in various ways.

What are the different types of bulgogi?

There are three main types of bulgogi:

• Seoul Bulgogi (서울 불고기) – this type is characterized by a marinade that includes soy sauce, sugar, garlic, and sometimes fruit like pear or apple. The flavor is rich and savory, often grilled or stir-fried.
• Gwangyang Bulgogi (광양 불고기) – known for its thicker cuts of beef, this version uses a marinade that emphasizes sweetness and smokiness. It is typically grilled over charcoal, making it a popular choice for its deep flavor.
• Eonyang Bulgogi (언양 불고기) – originating from Eonyang, this type features a unique marinade and is also grilled over charcoal. It is known for its tender texture and is often served with a sweet sauce on the side.

And there are also variations based on different meats, cooking methods, or regional influences. They might not be considered “main types” but represent the diversity of bulgogi preparations throughout Korea.

• Bulgogi Jeongol – a hot pot style with bulgogi cooked in broth. This is truly one of my favorites! 🙂
• Sogalbi Bulgogi – uses short ribs, offering a richer flavor.
• Pyeongyang Bulgogi – a subtler flavor profile from North Korean cuisine.
• Yangnyeom Bulgogi – refers to bulgogi marinated with a specific seasoning sauce.

Ingredients

• beef (ribeye or top sirloin) – the cut of beef you use for bulgogi is crucial! I see a lot of people using any part of the beef, and their bulgogi ends up dry. Use ribeye or top sirloin.

I prefer using ribeye to make bulgogi as it is fattier than top sirloin. You can buy pre-sliced meat from a Korean grocery store or ask your butcher to slice it very thinly. I usually say something like “as thin as possible” or “sliced like ham,” since, especially in Europe, butchers aren’t often asked for this type of cut.

• onion
• green onions
• roasted sesame seeds

Marinade for the beef

Note: you can also buy pre-made sauce for bulgogi. However, in my opinion, they are never as flavorful as a homemade one. But if you want a super quick alternative, purchasing it is an option.

• garlic
• nashi pear – if you cannot find nashi pear, you can use ½ kiwi or ⅛ red apple + ⅛ pear instead.

I usually find nashi pear in regular supermarkets around fall and winter, but if I can’t find them, my favorite substitute is kiwi. However, if I have pears and apples at home, I use a mix of both to mimic the taste of nashi pear, which has a flavor profile that can be described as a combination of pear and apple. In French, we even call nashi pear “apple-pear“.

• soy sauce – if you can, use Korean soy sauce. It offers a sweeter, more complex flavor compared to other soy sauces, enhancing the authenticity of bulgogi. It also has a distinctly different taste than Chinese soy sauce, which I do not recommend for Korean dishes.
• white sugar – sugar in bulgogi balances flavors, aids caramelization, tenderizes the meat, and enhances aroma.
• honey adds natural sweetness, complexity, moisture, and a beautiful glaze to the meat.
• mirin
• sesame oil
• black pepper

Preparation

1. Crush the garlic, grate the nashi pear, and slice the onion and the green onions.
2. Prepare the marinade by combining all marinade ingredients together.

3. Chop the beef into large strips (+- 0.8 inch / 2cm). Add the beef to the marinade and massage it well. Then, add the sliced onion to the marinade and beef and massage again. Let it sit in the fridge for at least 30 minutes.

4. Heat a pan over medium-high heat with some cooking oil, then add the beef and green onions. Cook the marinated beef for about 5 minutes, or until fully cooked.

5. Once ready, sprinkle with sesame seeds.

What are the various ways to cook bulgogi?

You can either grill or pan fry bulgogi:

• Charcoal grilling (gogigui – 고기구이) – this is the most authentic way to cook bulgogi. The marinated beef is grilled over charcoal, which imparts a smoky flavor. Traditionally, this is done at Korean barbecue restaurants where diners grill their own meat at the table.
• Grilling on a gas stove (home method) – if charcoal isn’t available, you can use a portable gas stove with a grill. While it won’t have the same smoky flavor as charcoal, it still works well for cooking bulgogi. This is the method I use most often since I have a gas stove at home for making Korean barbecue.
• Pan-frying – a common method in Korean households is to cook bulgogi in a skillet or a cast iron pan over medium-high heat. This method allows the meat to brown nicely and caramelize.

What to serve with bulgogi?

Bulgogi is usually served with steamed rice (use short-grain Korean rice for the most authentic experience). We also enjoy eating bulgogi as ssam, which involves wrapping it in fresh lettuce leaves or kkaennip (my fav!) with rice and kimchi for a flavorful bite.

Serve banchan (Korean side dishes) alongside bulgogi, with kimchi being the most famous option. For me personally, it’s a must! Since I like spicy food, kimchi adds the perfect touch of spice to elevate my bulgogi. Bulgogi can also be served with various other banchan, like seasoned vegetables and pickles, that complement the meal and enhance its variety.

Additions

Though I like my bulgogi as it is in my recipe, leeks and carrots are also two popular additions. For instance, my Korean mom often adds carrots

• leek – sliced leeks are a common addition that provides a mild onion flavor, complementing the savory profile of the dish.
• carrot – julienned or thinly sliced carrots add sweetness and a nice crunch, making them a popular addition in bulgogi recipes.

More quick & easy marinated meat dinner?

• Asian Lime & Hoisin Chicken
• Korean Spicy Pork
• Teriyaki Salmon Bowl
• Cheese Dakgalbi – Korean Spicy Chicken Stir-Fry