Korean Beef Bulgogi Recipe
Bulgogi, meaning “fire meat” in Korean, is a classic dish featuring thinly sliced beef marinated in a savory-sweet sauce, then grilled or pan-fried to caramelized perfection. This recipe includes all the traditional elements with a slight twist—a drizzle of honey butter during cooking to enhance caramelization and deepen the umami flavor.
Ingredients
For the Beef:
1.5 lbs ribeye or sirloin steak, thinly sliced against the grain
For the Marinade:
6 tbsp soy sauce
3 tbsp brown sugar
2 tbsp sesame oil
4 cloves garlic, minced
1 tbsp fresh ginger, grated
1/2 Asian pear or red apple, grated
2 tbsp mirin (optional)
1 tbsp gochujang (optional, for spice)
1/4 tsp black pepper
2 tbsp finely chopped green onions
1 tsp toasted sesame seeds
For Cooking & Serving:
1 tbsp neutral oil (for cooking)
1 small onion, thinly sliced
1 carrot, julienned
1 cup mushrooms (shiitake or white button), sliced
2 tbsp honey butter (1 tbsp melted butter + 1 tbsp honey, mixed)
Cooked rice, for serving
Lettuce leaves or perilla leaves, for wrapping
Extra sesame seeds and sliced green onions, for garnish.
Instructions
1. Prepare the Beef:
Place the beef in the freezer for 30 minutes to firm up, making it easier to slice. Use a sharp knife to cut it into thin strips against the grain.
2. Make the Marinade:
In a large bowl, whisk together soy sauce, brown sugar, sesame oil, garlic, ginger, grated pear or apple, mirin (if using), gochujang (if using), and black pepper. Stir in the chopped green onions and sesame seeds.
3. Marinate the Beef:
Add the sliced beef to the marinade, ensuring every piece is coated. Cover and refrigerate for at least 1 hour, or overnight for a deeper flavor.
4. Prepare Vegetables:
While the beef marinates, slice the onion, julienne the carrot, and cut the mushrooms.
5. Cook the Bulgogi:
Heat a grill pan or cast iron skillet over medium-high heat and add 1 tbsp oil.
Add the marinated beef in batches to avoid overcrowding. Cook for 2–3 minutes per side until caramelized.
Just before the beef finishes cooking, drizzle with the honey butter to enhance the caramelization. Toss quickly to coat.
Remove from the pan and set aside.
Sauté the Vegetables:
In the same pan, add the sliced onion, carrot, and mushrooms. Sauté for 3–4 minutes until softened.
7. Serve:
Arrange the cooked beef and vegetables on a plate. Garnish with extra sesame seeds and green onions. Serve with steamed rice or wrap in lettuce/perilla leaves with kimchi on the side.