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Korean Beef Bulgogi

A quick, savory dish that balances sweet and umami flavors, perfect for family dinners or casual entertaining.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Korean
Calories: 450
Ingredients Method Notes

Ingredients
  

For the marinade
  • 6 tbsp soy sauce
  • 3 tbsp brown sugar
  • 2 tbsp sesame oil
  • 4 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1/2 Asian pear or red apple, grated adds natural tenderizer and sweetness
  • 2 tbsp mirin (optional)
  • 1 tbsp gochujang (optional, for spice)
  • 1/4 tsp black pepper
For cooking
  • 1.5 lbs ribeye or sirloin steak, thinly sliced against the grain
  • 2 tbsp neutral oil (for cooking)
  • 1 small onion, thinly sliced
  • 1 carrot julienned
  • 1 cup mushrooms (shiitake or white button), sliced
  • 2 tbsp honey butter (1 tbsp melted butter + 1 tbsp honey, mixed) for finishing
For serving
  • 1 cup cooked rice for serving
  • lettuce leaves or perilla leaves for wrapping
  • extra sesame seeds and sliced green onions for garnish

Method
 

Preparation
  1. Heat a grill pan or cast iron skillet over medium-high heat and add 1 tbsp oil.
  2. Marinate thinly sliced beef in the marinade ingredients for at least 30 minutes.
Cooking
  1. Add the marinated beef in batches to avoid overcrowding. Cook for 2–3 minutes per side until caramelized.
  2. Just before the beef finishes cooking, drizzle with the honey butter to enhance the caramelization. Toss quickly to coat.
  3. Remove from the pan and set aside.

Notes

Slice steak thinly against the grain for tender bites. Marinate for 30 minutes to 4 hours for better flavor. Use ribeye for more fat and flavor; sirloin for a leaner option. Serve over rice or in lettuce wraps.