Active Time
20 minutes
Total Time
50 minutes
A staple of Korean barbecue, bulgogi translates to “fire meat” (a direct link to the tradition of making it by grilling marinated beef over charcoal). This bulgogi recipe, which requires minimal prep time and is endlessly adaptable, is designed to be pan-fried on a stovetop. The sweet-salty bulgogi marinade pairs well with beef, chicken, or pork—for a vegetarian version, try this recipe with eggplant. In short: It’s an excellent weeknight main dish to keep in your back pocket.
If you’re going for the classic Korean beef bulgogi, the cut of beef is important. We like trimmed hanger steak or boneless short rib, but another tender, well-marbled cut like top sirloin, rib eye, or skirt steak will also work well here. The key is cutting the meat into thin slices so they absorb the marinade ingredients quickly—if you live near a Korean grocery store, you can pick up presliced beef or ask the butcher for Korean BBQ beef. Stir fry the meat in batches using a cast-iron skillet over medium-high heat to help deliver those coveted crispy brown edges.
Traditional bulgogi marinade calls for puréed or grated fruit such as kiwi, apple, or pear. Any kind of pear will work with this recipe, but if you have access to Korean pears (or another type of Asian pear), use those instead. Use the short marinating time to set your table with Korean side dishes (known as banchan), including kimchi and spinach namul, as well as everything you need to wrap little bundles: steamed white rice with a garnish of green onions and sesame seeds, ssamjang, and lettuce leaves.
Ingredients
4 Servings
¼
1
2
1
1
1
1
1
2
Preparation
Step 1
Combine pear, garlic, soy sauce, gochugaru (if using), ginger, sugar, and sesame oil in a large resealable plastic bag or medium bowl. Using a sharp knife, slice meat into very thin strips. Add to marinade, seal bag, and squish everything around until the meat is coated. Let sit at room temperature 30 minutes, or chill up to 8 hours.
Step 2
Heat 1 Tbsp. vegetable oil in a large skillet over medium-high until oil is shimmering. Remove half of meat from marinade, letting excess drip back into bag; season lightly with salt and cook in a single layer without moving until lightly browned, about 1 minute. Toss meat and continue to cook, tossing occasionally, until cooked through and crisp at edges, about 3 minutes. Transfer to a plate. Repeat with remaining 1 Tbsp. vegetable oil, remaining meat, and more salt.
Step 3
Serve topped with scallions.
Editor’s note: This recipe was originally printed in our November 2015 issue. Head this way for more easy dinner ideas →
Nutrition Per Serving
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Reviews (73)
Back to TopThis was easy and delicious. Marinade was super impactful with just a 30 minute sit at room temp. Adding this to my weekly rotation. Great with whatever veggies you might have on hand like carrots or peas or baby bok choy, quick stir fry at the end w/a little water for a final steap as if another round of the meat before tossing all together. I wish BA named this correctly per the comments here, cooking Korean food is new to me so I wish I started this exploration with accurate info! Can't wait to find out how to make actual bulgogi.
gmckenzie
Portland, OR
3/30/2024
As an Korean, Generally in Korea, chili is not added to beef bulgogi. However, sometimes chili are added to pork bulgogi.
SG Lee
Seoul, Korea
7/5/2023
My go to Bulgogi recipe, easy and delicious!
Anonymous
Cotati, CA
6/2/2023
This is NOT authentic 불고기. If anything, this is more like a version of galbi. I'm always thrown in a tizzy when chefs who do not understand the origins and history behind a delicacy--and no, using David Chang and Netflix as reference points does not count since their telling of history is also inaccurate--do not perform adequate levels of research/diligence and create a recipe based on mainstream cooking. Please note that mainstream cooking is a Westernized spin/alteration to authentic cuisine as a way to cater to the sad taste buds of Westerners.
Anonymous
4/18/2023
Would like to know if I can make this with shabu shabu which I have on hand or would that meat be too thin?
Susan Moseley
Eugene Oregon
12/3/2022
I tried this and thought it was pretty much perfect, except I swapped out the pear for some pomegranate syrup, used some lemongrass in place of the garlic, snuck in some garam masala in place of the gochugaru, added lime zest instead of ginger and maple syrup instead of brown sugar, and I had some chili-infused oil that I used instead of sesame oil, but I kept it traditional by using vegetable oil and salt just like the recipe to go with the thin slices of seitan and eggplant slices that we had leftover from Turkey day. Really, really tasty, though. Oh, We didn't cook it, however, we put the strips on dehydrator at 108 degrees for 48 hrs to make jerky. Delish. Will definitely make it again.
Mr. Swapoutksi
11/27/2022
I used flank steak, sliced thinly, and added snow peas at the very end for color and crunch. Served over Jasmine rice. Delicious!
lcmcginnis
Arlington, VA
11/19/2022
Did not gochugaru flakes and substituted 2 tbs gochujang. It was the best sauce ever. Also substituted flanked cut ribs.It was a winner.
Ralph
6/27/2022
So I’ve made the dish twice. Used fresh ginger, garlic powder unsalted, canned pears crushed and smooched up, a tablespoon of crushed red pepper, soy, some roasted sunflower seeds, a bit of dark brown sugar, cut up 1 lbs of steak, mixed the steak together with the marinade and let it sit for about 30 mins. Cooked it in olive oil as directed and put the scallions on top. I was allowed to eat a few pieces before it was devoured by my two boys. A bit spicy, but excellent.
Thomas Larkin
Hastings, MN
3/26/2022
I made the marinade exactly as stated using flank steak. Grilled the steak after marinating for 10 hours. It was delicious. For second time making, I modified to get closer to my idea of Bulgogi. I think that you need more than 2 T of soy sauce as it was absorbed immediately- not enough liquid. Increase to 1/3 C of soy sauce. Also use half a pear or add 1 more T of sugar to give more sweetness to the dish. And add 1/4 onion grated for more flavor. Just my suggestions. Thanks.
Katherine
Raleigh, NC
10/11/2021
I didn't have high hopes for this, usually going the route of a more authentic source, but this was delicious. I tried it out two days ago and am already marinating my second batch. I did add a tablespoon of rice wine vinegar to the marinade, after I saw that listed in several other recipes. Highly recommend. Simple and delicious. Freezing the meat a bit is a must.
Ray
8/2/2021
Really yummy
Marla
Tx
7/25/2021
This is a good base recipe, I noticed other incorporate grilled veggies, so I utilized some of those recipe ideas with this. The pork loin was tender, juicy, and delicious; even when reheating. I'd recommend freezing the meat for 30-45 min first before cutting. Makes it easier to cut.
Kurtis Smejkal
Vancouver, BC
3/1/2021
Fantastic! We had a Korean place around the corner that served Bulgogi with bimimbap sauce. The order came with rice and a crunchy salad. It was divine! When it closed, we were devastated. Bon Appetit came through, though! This tastes exactly like theirs! I, also, used a tenderized flank steak, sliced thinly across the grain and it was wonderful.
Melissa
San Antonio
11/15/2020
I have always loved bulgogi but never tried making it myself. I used porkloin and marinated it 24 hours. This just shot up into my top 5 recipes to make. This was so easy and it was delicious! I get hot pepper flakes from a specialty company which are really hot so next time I need to cut down the flakes to 1/2 tsp. Otherwise, no change at all. I am looking forward to trying this with other meats.
Anonymous
chicago
11/4/2020