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Beef bulgogi

Korean · 55 min · Easy

Thin slices of beef marinated in soy, pear, garlic and sesame, quickly seared. Wrap in lettuce or serve with rice.

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Marinated sliced beef with scallions and sesame seeds over rice, with Korean side dishes

Photo: Zhuojun Yu on Unsplash

Bulgogi means "fire meat": thin slices of beef soaked in a sweet and savory marinade of soy sauce, garlic, sesame and grated Asian pear, then seared hot and fast. It's one of Korea's best-loved dishes and one of the quickest to cook.

The pear isn't just for sweetness; its enzymes help tenderize the beef. Serve it with rice, lettuce leaves for wrapping and kimchi on the side.

Beef bulgogi recipe

By FeastPick Kitchen · Updated October 11, 2026

Prep
45 min
Cook
10 min
Total
55 min
Serves
4

Ingredients

Marinade

  • 1/3 cup (80 ml) soy sauce
  • 1/2 small Asian pear (or 1/2 apple), peeled and finely grated
  • 2 tablespoons brown sugar
  • 1 tablespoon toasted sesame oil
  • 4 garlic cloves, finely grated
  • 1 teaspoon finely grated fresh ginger
  • 1/4 teaspoon black pepper

Bulgogi

  • 1 1/2 lb (680 g) ribeye or sirloin, very thinly sliced
  • 1 small onion, thinly sliced
  • 4 scallions, cut into 2-inch (5 cm) pieces
  • 1 tablespoon neutral oil
  • Toasted sesame seeds, to serve
  • Steamed rice, lettuce leaves and kimchi, to serve

Instructions

  1. If you are slicing the beef yourself, put the steak in the freezer for 30 minutes first, so it firms up. Slice it across the grain as thinly as you can, about 1/8 inch (3 mm). Many Asian grocery stores also sell beef already sliced for bulgogi.
  2. Mix the marinade ingredients in a bowl. Add the beef, onion and scallions and toss well. Marinate for at least 30 minutes, or up to overnight in the fridge.
  3. Heat the oil in a large skillet or cast-iron pan over high heat until very hot.
  4. Add the beef in a single layer, working in batches so the pan isn't crowded. Cook for 1 to 2 minutes per side, until browned and caramelized at the edges.
  5. Sprinkle with sesame seeds and serve with rice, lettuce leaves for wrapping and kimchi.

Tips

  • A crowded pan steams the meat instead of browning it, so cook in two or three batches if needed.

Storing leftovers

Cooked bulgogi keeps in the fridge for 3 days. Raw marinated beef freezes well for up to 2 months.

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