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Tender beef bulgogi recipe with a glossy sweet-savory glaze, caramelized edges, and toasted sesame seeds.

Beef Bulgogi Recipe

Rebecca Blumer
Thinly sliced beef marinating in a sweet-savory fruit blend sears quickly over high heat, yielding tender ribbons with glossy, caramelized edges in minutes.
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Prep Time 10 minutes
Cook Time 10 minutes
Marinating time 4 hours
Total Time 4 hours 20 minutes
Course Main Course
Cuisine Korean
Servings 4 servings
Calories 436 kcal

Equipment

  • Food processor
  • Skillet

Ingredients
 

MAIN

  • 800 g rib eye ((1.76 pounds) or top sirloin (or any tender prime beef cut), thinly sliced, 2mm to 3mm (1/8 inch) thickness)
  • 1 onion ((130 g / 4.6 ounces), optional, peeled & thinly sliced)
  • 2 stalks green onion ((55 g / 2 ounces), optional, thinly sliced)
  • 1/2 carrot ((55 g / 2 ounces), optional, peeled & thinly sliced)
  • 1 Tbsp toasted sesame oil
  • 1 Tbsp toasted sesame seeds
  • 1 Tbsp cooking oil ((I used rice bran oil))

BULGOGI MARINADE

  • 6 Tbsp soy sauce ((I use regular Kikkoman soy sauce))
  • 3 Tbsp brown sugar
  • 2 Tbsp rice wine ((mirin))
  • 1 red apple (or asian pear (155 g / 5.5 ounces))
  • 1/2 onion ((80 g / 2.8 ounces))
  • 1 Tbsp minced garlic
  • 1 tsp minced ginger
  • 1/8 tsp ground black pepper

Instructions
 

  • Blend the soy sauce, brown sugar, mirin, apple or Asian pear, onion, garlic, ginger, and black pepper in a food processor until completely smooth. The mixture should look fluid and evenly pureed, with no large fruit or onion pieces left behind.
  • Put the sliced beef in a bowl, work in the blended marinade with clean hands, then fold in the toasted sesame oil after the meat is evenly coated; cover and refrigerate for at least 4 hours. After a gentle two-minute massage, the beef should feel supple and thoroughly coated rather than sitting in separated liquid.
  • Heat a skillet or grill over medium-high heat until very hot, coat it with the cooking oil, then cook the beef and optional vegetables over medium-high to high heat for 3 to 5 minutes; quickly stir in the sesame seeds at the end. The meat should sizzle immediately, turn glossy, and show browned edges while the vegetables become tender.
  • Transfer the cooked bulgogi from the heat as soon as it reaches your preferred doneness. The finished beef should have sweet, savory aroma and lightly crisped edges rather than a watery sauce.

Notes

Slicing tip: Chill the beef in the freezer for 30 minutes before cutting across the grain into thin ribbons to ensure even, tender cooking.
Searing tip: Cook the beef in uncrowded, single-layer batches over high heat so the pan stays hot and moisture evaporates without steaming the meat.
Reheating: Warm leftovers in a skillet with a small splash of water over medium heat until the glaze loosens, avoiding high microwave heat that toughens thin slices.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.

Nutrition

Calories: 436kcalCarbohydrates: 18gProtein: 47gFat: 17gSaturated Fat: 4gCholesterol: 122mgSodium: 1633mgPotassium: 520mgFiber: 1gSugar: 13gVitamin A: 85IUVitamin C: 4mgCalcium: 38mgIron: 4mg
Keyword beef bulgogi recipe, bulgogi, Korean BBQ, marinated beef
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