This recipe is inspired by my trip to Seoul, Korea many years ago. Korean cuisine to me has the homey simplicity just like other Asian foods. The ingredients are fresh, simple and easy to prepare. One of my favorites, this Korean beef bulgogi can’t be any easier.

I have tried different cuts of beef in this recipe. Sirloin works great but flap meat, chuck or steaks are also useable. With the beef chuck, I make sure the beef is tenderized by pounding it lightly with a knife or meat mallet before marinating.

Korean beef bulgogi

The flavorful marinade in Korean beef bulgogi is a puree of garlic, ginger, onion, ripe pear, soy sauce, Mirin, brown sugar, sesame oil and Gochujang red chili paste. If you can’t find Gochujang, you can certainly use any red garlic chili sauce. Mirin is a rice wine condiment used in most Asian recipes.

Like so many Korean foods, this beef bulgogi is sprinkled with toasted sesame seeds for a nice crunch and nutty flavor. Most grocery stores carry this, along with the toasted sesame oil.

If you love barbecue and grilling, this Korean beef bulgogi is something you will enjoy. It is so easy to blend the marinade the night before cooking. The best part is it cooks really fast, in just 7-8 minutes. You can also serve it family-style when you have friends or family gathering for a nice meal together. And if you don’t have an outdoor grill, you can use a stove-top grill.

Print Recipe
Easy Korean Beef Bulgogi
Course Main Dish
Prep Time 15 mins.
Cook Time 8 mins.
Servings
Ingredients
  • 2 lbs beef sirloin or flap meat sliced thinly to about 1/8 inch
  • 1/2 onion diced
  • 1 inch fresh ginger peeled and sliced
  • 6 garlic cloves peeled
  • 1 cup ripe pear peeled and diced
  • 1/4 cup soy sauce
  • 1/4 cup brown sugar
  • 1 tsp Gochujang or garlic chili sauce
  • 2 spring onions
  • 1 Tbsp toasted sesame oil
  • 1 Tbsp toasted sesame seed for garnish
  • freshly ground pepper to taste
  • 2 Tbsp Mirin (rice wine)
Course Main Dish
Prep Time 15 mins.
Cook Time 8 mins.
Servings
Ingredients
  • 2 lbs beef sirloin or flap meat sliced thinly to about 1/8 inch
  • 1/2 onion diced
  • 1 inch fresh ginger peeled and sliced
  • 6 garlic cloves peeled
  • 1 cup ripe pear peeled and diced
  • 1/4 cup soy sauce
  • 1/4 cup brown sugar
  • 1 tsp Gochujang or garlic chili sauce
  • 2 spring onions
  • 1 Tbsp toasted sesame oil
  • 1 Tbsp toasted sesame seed for garnish
  • freshly ground pepper to taste
  • 2 Tbsp Mirin (rice wine)
Instructions
  1. Cut the beef slices into 2 1/2-inch strips. Set aside.
  2. Make the marinade: Use a blender or food processor and puree together garlic, diced onion, ginger, pear, soy sauce, brown sugar, sesame oil, Gochujang or garlic chili sauce, Mirin and some freshly ground pepper.
  3. Place beef in the marinade, making sure its well covered by sauce. Cover and let marinate for 4-6 hours or overnight in the fridge.
  4. Prepare a stove top or outdoor grill on medium/high heat. Brush some oil on the grill grates. Grill beef for 3-4 minutes on each side, until you see grill marks.
  5. Cut spring onions in 2-inch strips and slice them lengthwise thinly. Place beef on a platter. Top with sliced spring onions and sprinkle with toasted sesame seeds.
Recipe Notes

* Beef sirloin can also be substituted with chuck or tri tip. Beef chuck can be tenderized by pounding it lightly with a knife or meat mallet.

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