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Bulgogi beef is a marinated and grilled Korean beef that is full of amazing flavor. It’s so quick and easy to throw on the grill!
![Korean Grilled Beef is full of amazing flavor and easy to make!](https://www.yourhomebasedmom.com/wp-content/uploads/2015/08/Korean-Grilled-Beef-1-.jpg)
Why You’ll Love This Recipe!
This beef bulgogi recipe will quickly become a weeknight favorite as it requires little prep time and you can adapt it to what you have on hand. Grilling is my favorite way to prepare dinner on a busy summer day.
What is Bulgogi?
Also called Korean BBQ beef, bulgogi is a staple of Korean barbecue. The word bulgogi translates to “fire meat” as it was traditionally made by grilling marinated beef over charcoal. Today I am giving you my version of bulgogi that easy to make at home and can be cooked in a cast-iron skillet on the stove top or on a grill. You could also use a cast iron grill pan on the stove top.
Ingredients needed
- Flank steak. See Frequently Asked Questions below for other meat options.
- Soy sauce. You can also use gluten free soy sauce which is called Tamari.
- Brown sugar
- Garlic cloves, minced
- Sesame seeds
- Sesame oil
- Black pepper
- Red pepper flakes
- Green onion and sesame seeds, for garnish
How to Make Bulgogi
- In a bowl, mix together soy sauce, sugar, garlic, sesame seeds, sesame oil, pepper and red pepper flakes.
- Place marinade mixture in a zipper plastic bag along with the steak and marinade 1 hour to 24 hours. I prefer overnight.
- When ready to cook, heat grill to a high heat (350 – 400 degrees F) or heat up cast iron skillet on the stove top.
- Grill beef for about 5 minutes on each side for a medium finish which is 140-150 degrees F. Grill longer for more well done meat.
- Slice meat thinly against the grain.
Alternate Cooking Method for Korean Barbeque:
- Slice bulgogi meat into thin slices.
- Place in marinade and squish around to make sure all surfaces of meat are covered. Allow it to sit at room temperature for at least an hour or I like to refrigerate it for 8 hours to overnight.
- Heat 1 Tbsp. vegetable oil in a large skillet over medium-high until oil is shimmering.
- Remove half of meat from marinade, drain off excess marinade back into the bag.
- Cook in hot skillet in a single layer without moving it until it is lightly browned, about a minute.
- Salt if desired.
- Toss meat and keep cooking until edges are crisp, about 3 minutes. Transfer to a plate.
- Add an addition tablespoon of oil to pan, heat and add remaining meat. Repeat process.
How Do I serve Bulgogi?
- You can serve bulgogi over rice or wrapped in a lettuce leaf as lettuce wraps.
- With a side of Kimchi, grilled pineapple, or roasted potatoes
Frequently Asked Questions
Can I use the bulgogi marinade on other meats?
Definitely! It would be delicious on pork, chicken or other cuts of beef.
What other cuts of meat can I use for Korean beef bulgogi?
In addition to flank steak you can use hanger steak, boneless short rib, top sirloin, rib eye or skirt steak. You want a meat you can slice into thin slices.
Try these other delicious recipes too!
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Bulgogi Recipe
Ingredients
- 1 lb. flank steak
- 6 Tbsp soy sauce
- 3 Tbsp brown sugar
- 2 Tbsp minced garlic
- 2 Tbsp sesame seeds
- 2 Tbsp sesame oil
- 1/2 tsp ground pepper
- 1/4 tsp red pepper flakes
- Green onion and sesame seeds for garnish
Instructions
- In a bowl, mix together soy sauce, sugar, garlic, sesame seeds, sesame oil, pepper and red pepper flakes.
- Place marinade in a zipper plastic bag along with the steak and marinade in the refrigerator for 1 hour to 24 hours. I prefer overnight.
- Heat grill to a high heat. 350-400 degrees F.
- Grill beef for about 5 minutes on each side for a medium finish. Grill longer for more well done meat. (see below for stovetop method)
- Slice meat thinly against the grain.
Tips & Notes:
- Slice meat into thin slices.
- Place in marinade and squish around to make sure all surfaces of meat are covered. Allow it to sit at room temperature for at least an hour or I like to refrigerate it for 8 hours to overnight.
- Heat 1 Tbsp. vegetable oil in a large skillet over medium-high until oil is shimmering.
- Remove half of meat from marinade, drain off excess marinade back into the bag.
- Cook in hot skillet in a single layer without moving it until it is lightly browned, about a minute.
- Can salt if desired.
- Toss meat and keep cooking until edges are crisp, about 3 minutes. Transfer to a plate.
- Add an addition tablespoon of oil to pan, heat and add remaining meat. Repeat process.
Cp says
So good. They didn’t have flank steak at the store so i used skirt steak. I substituted the chili pepper flakes for gochugang paste. It was so good! It’s a keeper for sure.
Cindy O'Dea says
This was so good! Next time I will save a bit of the marinade to put over the meat/rice. My husband loves sauces. Thanks so much for this!
nancy says
Love to cook