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Beef bulgogi strips served over steamed rice.

Beef Bulgogi

This beef bulgogi is steak in a sweet and savory marinade that's grilled or pan seared to perfection. A traditional Korean dish that's perfect served over steamed rice or inside lettuce leaves.
Course Main
Cuisine Asian
Keyword beef bulgogi, bulgogi recipe
Prep Time 10 minutes
Cook Time 20 minutes
Marinating Time 1 hour
Servings 6
Calories 321kcal
Author Sara Welch


  • 2 pounds steak such as rib eye, sirloin or flank steak, thinly sliced
  • 5 tablespoons soy sauce
  • 2 tablespoons + 1 teaspoon brown sugar
  • 1 1/2 tablespoons toasted sesame oil
  • 1/2 cup Asian pear peeled and finely grated
  • 2 teaspoons minced garlic
  • 2 teaspoons minced ginger
  • 1 tablespoon Korean gochujang sauce
  • 1/4 teaspoon black pepper
  • 2 teaspoons sesame seeds
  • 1/4 cup green onions sliced


  • Place the soy sauce, brown sugar, toasted sesame oil, Asian pear, garlic, ginger, gochujang sauce and black pepper in a bowl. Stir to combine.
  • Add the steak to the bowl and toss to coat evenly. Cover and refrigerate for at least one hour, or up to 24 hours.
  • Preheat a grill or indoor grill pan over medium high heat. Remove the meat from the marinade, scraping off any large chunks of garlic or pear.
  • Place the meat in a single layer on the grill and cook for 2-3 minutes per side.
  • Alternatively, you can cook the meat in a skillet on the stove top for 2-3 minutes per side.
  • Sprinkle the sesame seeds and green onions over the meat, then serve.


Calories: 321kcal | Carbohydrates: 2g | Protein: 32g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 92mg | Sodium: 717mg | Potassium: 449mg | Fiber: 1g | Sugar: 1g | Vitamin A: 65IU | Vitamin C: 1.1mg | Calcium: 25mg | Iron: 3.1mg