A classic Korean dish of thinly sliced marinated beef that’s grilled or pan-fried to perfection. The sweet and savory marinade creates a caramelized exterior on the meat that’s absolutely irresistible.

  • Source: Serious Eats
  • Yield: 2-3 servings

Ingredients

  • 1 pound beef ribeye or sirloin, thinly sliced against the grain
  • Steamed rice
  • Lettuce leaves for wrapping
  • 4 tsp gochujang (Korean chili paste)
  • Additional sesame seeds for garnish

Marinade

  • 1/4 cup soy sauce
  • 2 tbsp sugar
  • 1/2 medium onion
  • 2 cloves garlic, minced
  • 1 tsp ginger, grated
  • 1 Tbsp toasted sesame oil
  • 1 Tbsp rice wine or mirin
  • 2 green onions, thinly sliced
  • 1 tsp toasted sesame seeds
  • 1/4 tsp black pepper

Directions

Make Marinade

  1. Add the soy sauce, sugar, sesame oil, mirin, onion, garlic, ginger, sesame seeds, and black pepper to a large bowl.

    • Whisk until combined.

  2. Toss in the meat, cover, and set in the fridge for 30 minutes.

Cook the Bulgogi

  1. Heat a large skillet or grill pan over high heat until very hot.
  2. Working in batches to avoid overcrowding, cook the marinated meat for 2-3 minutes until caramelized and just cooked through.
    • Discard excess marinade before cooking to prevent steaming.

Serve

  1. Garnish with additional sesame seeds and sliced green onions.
  2. Serve hot with steamed rice, lettuce leaves for wrapping.

Recipe Tips

  • To get very thin slices, freezing the meat for about 20 minutes makes it firmer and easier to slice.
  • For a shortcut version, look for pre-sliced beef labeled for sukiyaki or shabu-shabu at Asian markets.
  • You can also add vegetables like mushrooms, bell peppers, or zucchini to the skillet for a complete meal.