Beef Bulgogi, also known as fire meat, is basically a type of korean bbq beef. It might sound fancy, but this recipe is a breeze to whip up, using a simple marinade with the best bold flavors of fresh ginger, garlic, and Gochunjung sauce.
The Best Bulgogi Beef
This beef bulgogi recipe consists of a flavorful marinade and thin slices of ribeye steak. Enjoy these flavor packed strips of steak all on their own or use them on our Bulgogi Bowls complete with white rice and the best toppings. It might be out of your norm, but this really is one that, given a chance, the whole family could love.
What You Will Need
Bulgogi Sauce
- olive oil and sesame oil – The bases of this flavorful marinade.
- gochunjung sauce – A funky, slightly spicy, and just a tad bit sweet paste that’s used to add flavor to soups, dips, and marinades. This is usually sold at Asain markets or korean grocery stores.
- rice wine vinegar – A delicate and mild flavor that helps even out the bolder flavors.
- soy sauce – Adds a nice salty flavor and compliments the gochunjung sauce perfectly.
- honey – Adds just a hint of subtle sweetness. Some recipes use brown sugar, but we like the the natural honey flavors best.
- garlic, shallot, and fresh ginger – These flavor packed fresh ingredients add warmth, a bit of heat, and some grounding earthy notes.
- chili garlic sauce – A cabinet staple over here at The Wooden Skillet!
- red pepper flakes – For those who like it hot!
- cornstarch – To help thicken the sauce.
Beef
- ribeye steak – This fatty cut of meat also makes it retain so much juiciness and flavor. A skirt steak would work here as well. And note that there is such thing as ground beef bulgogi, which uses ground beef instead of strips.
- butter – Because everything is better with some extra butter.
- toppings: Sliced green onions and sesame seeds
How To Make Beef Bulgogi
Start by measuring out all of your bulgogi marinade ingredients. Then place them in a mason jar and give it a good shake to combine all those yummy flavors.
Next use a sharp knife to cut the ribeye into thin strips.
Pour the marinade over the top of the meat strips and let it marinate for 15-20 minutes.
While your meat is marinating, bring a large cast iron skillet to medium high heat and add some butter, swirling the pan to ensure it coats the bottom. For best results, cook your marinated beef in batches for about 30-60 seconds on each side, allowing them time to get a nice sear on both sides.
Once all the meat has been cooked, add it all back into the pan and add the extra sauce, sliced green onions, and sesame seeds.
Remove it all from the skillet and enjoy alongside some white rice and veggies. Or if you’re going all out, try your bulgogi meat on our bulgogi bowls, complete with rice, kimchi, cucumbers, and onions.
Recipe FAQs
A lot of bulgogi recipes call for crushed asian pear, I didn’t include that in this version in an effort to simply things, but feel free to add a little if you prefer. This is my spin on this classic dish so some ingredients may differ!
After testing this recipe with sirloin steak and ribeye, I recommend the ribeye as it held the most flavor and was the most tender.
Store leftovers in an airtight container in the refrigerator for up to three days.
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Other Asian Inspired Recipes You Might Like
Beef Bulgogi (Korean Beef)
- Prep Time: 15 minutes
- Marinate Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Category: Dinner/Entree
- Method: Stove Top
- Cuisine: Asian-Inspired
Description
A delicious and easy recipe for Beef Bulgogi that is packed with flavor and comes together quickly! Makes amazing leftovers!
Ingredients
Bulgogi Sauce:
- 2 tablespoons extra virgin olive oil
- 1 teaspoon sesame oil
- 1 tablespoon Gochunjung sauce
- 1 tablespoon rice wine vinegar
- 4 tablespoons soy sauce
- 2 teaspoon honey (sub granulated sugar)
- 2 teaspoons garlic, minced
- 1 tablespoons shallot, minced
- 2 teaspoon fresh ginger, grated
- 1 teaspoon chili garlic sauce
- (optional) red pepper flakes, to taste
- (optional) 1/2 tablespoon cornstarch (to help thicken)
Beef:
- 1 – 1.5 pounds ribeye steak, very thinly sliced
- 1 tablespoon butter, more as needed (reg. or dairy-free)
- for topping: sliced green onions and sesame seeds
Instructions
- Prepare Sauce: Combine Bulgogi Sauce ingredients in a mason jar. Tightly close lid and shake to combine.
- Marinate Steak: Very thinly slice ribeye steak into strips. Place in a bowl or reuseable silicone bag. Pour approx. 1/3 of the Bulgogi Sauce over the meat; toss to coat. Let marinate 15-30 minutes.
- Cook Steak: Bring a large cast iron skillet to medium-high heat. Add butter and let melt; swirl to coat the pan. In batches, add marinated strips of beef and sear on both sides (approx. 30-60 seconds per side). Transfer to a plate and repeat until all the meat is seared.
- Extra Sauce + Toppings: Return all the meat to the pan and add the remaining sauce, sliced green onions and some sesame seeds. Serve with some rice of your choice and enjoy.
Notes
- Crushed Pear: a lot of bulgogi recipes call for crushed pear, I didn’t include that in this version in an effort to simply things, but feel free to add a little if you prefer. This is my spin on this classic dish so some ingredients may differ!
- Cut of Meat: I tested this with sirloin steak and ribeye – the ribeye is significantly better (no surprise there), so that is what I recommend.
Nutrition
- Serving Size: 6 oz
- Calories: 300
- Sugar: 4.1 g
- Sodium: 432.9 mg
- Fat: 13.7 g
- Carbohydrates: 26.6 g
- Protein: 17.9 g
- Cholesterol: 43.1 mg
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