Can I use a different cut of beef for bulgogi?

Absolutely! While skirt steak is traditional and offers great flavor, you can also use flank steak, ribeye, or sirloin. The key is to slice it very thinly against the grain. Tougher cuts work surprisingly well in bulgogi because of the thin slicing and quick cooking method.

What exactly is bulgogi sauce and can I make it at home?

Bulgogi sauce is a sweet and savory Korean marinade typically made with soy sauce, brown sugar, Asian pear (for tenderizing), garlic, ginger, and sesame oil. While store-bought versions are convenient, making your own is easy! Blend 1/2 cup soy sauce, 1/4 cup brown sugar, 1/4 Asian pear (or apple), 4 garlic cloves, 1 tablespoon grated ginger, and 1 tablespoon sesame oil until smooth.

How can I make sure my beef is tender?

Three key factors ensure tender bulgogi: slicing the meat very thinly against the grain, using a marinade that contains fruit (like the pear in bulgogi sauce) which naturally tenderizes meat, and cooking quickly over high heat. Avoid overcooking the beef, as this will make it tough regardless of how you've prepared it.

Is this recipe gluten-free?

Traditional bulgogi sauce contains soy sauce, which has gluten. For a gluten-free version, substitute tamari or coconut aminos for the soy sauce in your bulgogi marinade. Also check store-bought sauce labels carefully if you're using pre-made bulgogi sauce, as ingredients can vary.

Beef Bulgogi Recipe

Name: Beef Bulgogi Recipe
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Korean
Ingredients: Main Ingredients 1 1/2 pounds skirt steak; 1/2 cup bulgogi sauce; 1 teaspoon oil; 1/2 large onion, thinly sliced; 1/4 teaspoon salt; 1/4 teaspoon pepper

This mouthwatering Beef Bulgogi is a Korean-inspired dish that’s bound to become your new weeknight favorite! Thinly sliced beef marinated in a sweet and savory sauce, then quickly seared to perfection – it’s a flavor explosion that comes together in just 15 minutes. The tender meat paired with caramelized onions creates an irresistible combination that will have everyone asking for seconds.

Why You’ll Love This Recipe

Quick and Simple: From start to finish in just 15 minutes, making it perfect for busy weeknights when you want something delicious without spending hours in the kitchen.
Bold Flavors: The combination of sweet, savory, and slightly tangy bulgogi sauce creates a depth of flavor that tastes like you spent all day cooking.
Versatile: Serve it with rice, in lettuce wraps, or even stuffed in tacos – this beef works beautifully in countless dishes.
Crowd-Pleaser: Kids and adults alike love the tender meat and flavorful sauce – it’s one of those rare recipes that satisfies everyone at the table.

Ingredients You’ll Need

Skirt Steak: The star of the show – its natural marbling creates beautifully tender results when sliced thinly against the grain. Flank steak works great as a substitute.
Bulgogi Sauce: This sweet-savory Korean sauce is the flavor foundation of the dish. You can find it in most grocery stores in the international aisle, or easily make your own with soy sauce, brown sugar, pear, garlic, and ginger.
Oil: Just a touch helps the meat sear properly and prevents sticking. Any neutral oil with a high smoke point works perfectly.
Onion: Adds sweetness and texture to complement the beef. Thinly sliced onions caramelize slightly during cooking for added flavor.
Salt & Pepper: Simple seasonings that enhance all the other flavors without overwhelming them.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Protein Swaps

Try this marinade with thinly sliced chicken thighs or pork tenderloin for equally delicious results. Vegetarians can use firm tofu, sliced mushrooms, or even eggplant.

Add Vegetables

Toss in some sliced bell peppers, mushrooms, or spinach during cooking for added nutrition and color. Thinly sliced carrots or zucchini work beautifully too.

Spice It Up

Add a tablespoon of gochujang (Korean chili paste) to the marinade for a spicy kick, or sprinkle some red pepper flakes over the finished dish.

Sauce Variations

Add a tablespoon of sesame oil to the marinade for nuttier flavor, or mix in a spoonful of honey for extra sweetness.

How to Make Beef Bulgogi

Step 1: Prepare the Beef

Partially freeze the beef for at least an hour to make it easier to slice. Using a sharp knife, cut the semi-frozen beef into very thin strips, about 1/4-inch thick. Always slice against the grain for maximum tenderness.

Step 2: Marinate

In a mixing bowl, combine the sliced beef, bulgogi sauce, oil, and thinly sliced onions. Season with salt and pepper, then mix well to ensure all meat is evenly coated. Let it marinate for at least 5 minutes, though if you have time, marinating for up to two hours in the refrigerator will enhance the flavors even more.

Step 3: Cook

Heat a non-stick skillet over high heat until very hot. Add a small amount of oil to prevent sticking. Working in batches if necessary to avoid overcrowding, add the marinated beef and onions to the pan in a single layer. Cook for just 1-2 minutes, stirring occasionally, until the beef is nicely seared on all sides but still tender inside.

Step 4: Rest and Serve

Transfer the cooked beef to a plate and cover loosely with foil. Let it rest for 3 minutes – this allows the juices to redistribute throughout the meat. Then serve immediately for the best flavor and texture.

Pro Tips for Making the Recipe

Partially freeze the beef: This trick makes it much easier to get those paper-thin slices that are essential for authentic bulgogi.
Don’t overcook: The beef cooks incredibly quickly – just 1-2 minutes is all you need. Overcooking will make it tough.
Use a screaming hot pan: A very hot cooking surface gives you that beautiful caramelization without steaming the meat.
Cook in batches: If you crowd the pan, the meat will steam rather than sear. For best results, cook smaller amounts at a time.
Let it rest: Those few minutes of resting time make a huge difference in how juicy the final dish will be.

How to Serve

Traditional Serving

Serve your bulgogi with steamed white rice and some kimchi on the side for an authentic Korean meal. Add a fried egg on top for an extra touch of richness.

Lettuce Wraps

Spoon the beef into crisp lettuce leaves (butter lettuce works wonderfully) along with a bit of rice and a small dollop of gochujang or sriracha for a light, refreshing meal.

Bibimbap Style

Create a colorful rice bowl topped with bulgogi and an array of vegetables like julienned carrots, spinach, bean sprouts, and cucumber. Crown it with a fried egg and a drizzle of gochujang sauce.

Fusion Options

Try the beef in tacos with quick-pickled vegetables, stuffed in a sandwich with some spicy mayo, or even tossed with noodles for an Asian-inspired pasta dish.

Make Ahead and Storage

Storing Leftovers

Store any leftover bulgogi in an airtight container in the refrigerator for up to five days. The flavors actually develop further as it sits, making it even more delicious the next day.

Freezing

This beef freezes beautifully! Place cooled leftovers in a freezer-safe container or heavy-duty freezer bag and store for up to six months. For easier portioning later, freeze individual servings.

Reheating

For best results, reheat the beef in a hot skillet for just 1-2 minutes until warmed through. You can also microwave it for 1-2 minutes, though the skillet method preserves the texture better. If the meat seems dry, add a tablespoon of water to the pan while reheating.

FAQs

Can I use a different cut of beef for bulgogi?

Absolutely! While skirt steak is traditional and offers great flavor, you can also use flank steak, ribeye, or sirloin. The key is to slice it very thinly against the grain. Tougher cuts work surprisingly well in bulgogi because of the thin slicing and quick cooking method.
What exactly is bulgogi sauce and can I make it at home?

Bulgogi sauce is a sweet and savory Korean marinade typically made with soy sauce, brown sugar, Asian pear (for tenderizing), garlic, ginger, and sesame oil. While store-bought versions are convenient, making your own is easy! Blend 1/2 cup soy sauce, 1/4 cup brown sugar, 1/4 Asian pear (or apple), 4 garlic cloves, 1 tablespoon grated ginger, and 1 tablespoon sesame oil until smooth.
How can I make sure my beef is tender?

Three key factors ensure tender bulgogi: slicing the meat very thinly against the grain, using a marinade that contains fruit (like the pear in bulgogi sauce) which naturally tenderizes meat, and cooking quickly over high heat. Avoid overcooking the beef, as this will make it tough regardless of how you’ve prepared it.
Is this recipe gluten-free?

Traditional bulgogi sauce contains soy sauce, which has gluten. For a gluten-free version, substitute tamari or coconut aminos for the soy sauce in your bulgogi marinade. Also check store-bought sauce labels carefully if you’re using pre-made bulgogi sauce, as ingredients can vary.

Final Thoughts

This Beef Bulgogi recipe brings restaurant-quality Korean flavor right to your dinner table with minimal effort. The rich, slightly sweet marinade transforms simple skirt steak into something truly special, and the lightning-fast cooking time makes it perfect for those busy evenings when you want something delicious without the wait. Whether you’re already familiar with Korean cuisine or trying it for the first time, this approachable recipe is sure to become a regular in your meal rotation!