I’ve perfected the easiest Korean Beef Bulgogi using paper-thin ribeye and a simple marinade that hides one surprising pantry staple.

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I never thought a few simple things could flip dinner into something wildly addictive. This Best And Easiest Beef Bulgogi is my lazy little flex, all about thin ribbons of ribeye and the punch of garlic that keeps you coming back.

I wont pretend it’s subtle; it grabs your attention and leaves you guessing what made it so good. If you like bold flavors, give this a moment, its a tiny piece of Koreansk Mad that somehow crashed my kitchen as Korean Beef Bulgogi, messy and proud and absolutely worth stealing a bite or two.

Ingredients

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Ribeye beef: rich in protein, marbled fat gives savory, buttery flavor, very tender
Low sodium soy sauce: salty umami backbone, adds savory depth without extra sweetness
Brown sugar: provides caramel sweetness and helps with caramelization, adds quick energy
Grated Asian pear: tenderizes meat, adds mild sweet juice and subtle fruit notes
Garlic: pungent aromatics, gives savory bite and complexity, a little goes far
Sesame oil: toasty aroma adds nutty richness, use sparingly for strong flavor
Green onions: bright, mild oniony freshness, great for texture and fresh finish
Toasted sesame seeds: tiny crunch, extra nuttiness, little calories but big pop

Ingredient Quantities

1 lb (450 g) ribeye, very thinly sliced

1 1/4 cup (60 ml) low sodium soy sauce

2 tbsp packed brown sugar

1 tbsp sesame oil

3 cloves garlic, minced

1/2 Asian pear, grated or 1/2 small apple, about 1/3 cup

1/4 medium onion, grated or finely grated, about 1/4 cup

1 tbsp mirin or rice cooking wine (optional)

2 green onions, thinly sliced

1/2 tsp ground black pepper

1 tbsp toasted sesame seeds

1 tbsp neutral oil for cooking such as vegetable or canola

1/2 tsp grated fresh ginger (optional)

How to Make this

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1. Partially freeze the 1 lb ribeye for 20 to 30 minutes so it firms up, then slice very thinly against the grain; thinner slices cook fast and stay tender, try to get them paper thin if you can.

2. In a bowl whisk together 1 1/4 cup low sodium soy sauce, 2 tbsp packed brown sugar, 1 tbsp sesame oil, 3 cloves minced garlic, the grated half Asian pear or half small apple (about 1/3 cup), the grated 1/4 medium onion (about 1/4 cup), 1 tbsp mirin or rice cooking wine if using, 1/2 tsp ground black pepper and 1/2 tsp grated fresh ginger if you want the extra kick; stir until sugar mostly dissolves.

3. Add the 2 thinly sliced green onions to the marinade and mix, then toss the sliced beef into the bowl so every piece is well coated; press the meat down so it soaks up the marinade.

4. Marinate in the fridge at least 30 minutes for decent flavor, 2 hours is better, overnight is best if you have time but even a short soak helps because of the grated fruit tenderizer.

5. Heat a large heavy skillet or cast iron pan over high heat until very hot, add 1 tbsp neutral oil like vegetable or canola and swirl to coat.

6. Cook the beef in a single layer in batches so you don’t crowd the pan; sear 1 to 2 minutes per side or until browned and just cooked through, stirring or flipping quickly; overcrowding will steam the meat and make it chewy.

7. If there’s leftover marinade in the bowl you can pour a little into the pan while cooking to make a glaze, just let it bubble and reduce briefly so it cooks off and thickens, then toss the beef back to coat in the sauce.

8. When all beef is cooked, turn off the heat and sprinkle 1 tbsp toasted sesame seeds overtop and toss with any remaining sliced green onion; taste and add a pinch more black pepper or a splash of sesame oil if you like.

9. Let it rest a minute, then serve hot with rice or lettuce wraps; don’t overcook it, it’ll get tough real quick, and cook in batches so every bite gets nice caramelized edges.

Equipment Needed

1. Sharp chef’s knife (or mandoline if you want paper thin slices)
2. Sturdy cutting board
3. Rimmed plate or shallow tray and freezer space to firm the steak up
4. Large mixing bowl for the marinade
5. Measuring cups and spoons
6. Whisk and a mixing spoon (wooden or silicone)
7. Box grater or fine grater for the pear, onion and ginger
8. Large heavy skillet or cast iron pan, very hot for searing
9. Tongs or a heatproof spatula for quick flipping and tossing

FAQ

What cut of beef is best and how do I slice it really thin?

Ribeye is my go to because it's tender and a bit fatty, but sirloin works fine too. Put the steak in the freezer for about 20 to 30 minutes until it's firm, then slice against the grain as thin as you can. If you're not confident, ask your butcher to slice it for you, they usually do a better job.

I dont have an Asian pear, what can I use instead?

No problem, a sweet apple works great and gives the same tenderizing effect. You can also use a little grated kiwi or pineapple but only for a short marinate because their enzymes can make the meat mushy if left too long.

How long should I marinate the beef?

If you're short on time, 30 minutes is fine. For best flavor let it sit 2 to 6 hours or overnight but try not to go beyond 24 hours for raw marinated beef. If you used kiwi or pineapple keep it under 1 hour.

Any cooking tips so it doesnt turn out soggy or tough?

Cook on very high heat in a hot pan or grill, in small batches so you dont overcrowd the pan. Use a neutral oil, sear quickly for about 1 to 2 minutes per side until edges are caramelized. Toss in green onions at the end and sprinkle sesame seeds. If the pan releases too much liquid, drain a little and crank the heat back up so the meat can brown.

Can I make this ahead or freeze it?

Yes. You can marinate and freeze the raw beef for up to 2 months, thaw overnight in the fridge before cooking. Cooked bulgogi keeps 3 to 4 days in the fridge and freezes well for about 2 to 3 months. Reheat quickly in a hot pan with a splash of water to keep it moist.

How should I serve it and any quick swaps for dietary needs?

Serve over steamed rice, in lettuce wraps with kimchi, or with a simple salad. For a lighter option use leaner beef and reduce soy sauce, and for vegetarian try thinly sliced mushrooms or extra firm tofu marinated the same way, though texture and flavor will be different.

Best And Easiest Beef Bulgogi Recipe Substitutions and Variations

Ribeye: swap for thinly sliced flank, skirt, or sirloin steak. If you cant get thin cuts, freeze the meat 20-30 min then slice across the grain real thin.
Low sodium soy sauce: use regular soy sauce, tamari for a gluten free option, or coconut aminos if you want something milder and slightly sweeter.
Asian pear / apple: grated regular apple works great, or 2 tbsp crushed pineapple (quick tenderizer, so dont marinate too long), or 1/3 cup grated ripe pear.
Mirin (optional): substitute equal parts sake or dry sherry plus 1 tsp sugar, or 1 tbsp rice vinegar + 1 tsp sugar for a non alcoholic stand in.

Pro Tips

– Get the slices uniformly thin and paper thin if you can, it makes a huge difference. Use a very sharp knife, chill the meat again if it gets soft while you slice, and lay pieces flat on a cutting board so they cook evenly.

– Pat the beef almost dry before it hits the pan so you get real browning instead of steaming. If you want extra glossy sauce, reserve a small cup of the marinade before adding the raw meat, then boil that reserved portion to use as a glaze.

– Don’t overcrowd the pan, cook in quick batches and pull the meat just shy of done, it will finish from carryover heat. Use a very hot heavy pan and add oil only after it’s smoking hot, that little trick gives fast caramelization.

– Watch the fruit tenderizers. Grated pear or apple is great but if you marinate overnight the texture can get mushy, so 30 minutes to a few hours is usually best unless you like it super soft. If you want faster tenderizing, a tiny bit of grated kiwi does more damage than you expect so use sparingly.

– Finish with toasted sesame oil, extra green onion and a sprinkle of sesame seeds right at the end for aroma, not during cooking. If you want the leftover marinade as a sauce, boil it for a few minutes or thicken with a small cornstarch slurry so it’s safe and glossy.

Best And Easiest Beef Bulgogi Recipe

Recipe by Nicky Smith

0.0 from 0 votes

I've perfected the easiest Korean Beef Bulgogi using paper-thin ribeye and a simple marinade that hides one surprising pantry staple.

Servings

servings

Calories

452

kcal

Equipment: 1. Sharp chef’s knife (or mandoline if you want paper thin slices)
2. Sturdy cutting board
3. Rimmed plate or shallow tray and freezer space to firm the steak up
4. Large mixing bowl for the marinade
5. Measuring cups and spoons
6. Whisk and a mixing spoon (wooden or silicone)
7. Box grater or fine grater for the pear, onion and ginger
8. Large heavy skillet or cast iron pan, very hot for searing
9. Tongs or a heatproof spatula for quick flipping and tossing

Ingredients

1 lb (450 g) ribeye, very thinly sliced
1 1/4 cup (60 ml) low sodium soy sauce
2 tbsp packed brown sugar
1 tbsp sesame oil
3 cloves garlic, minced
1/2 Asian pear, grated or 1/2 small apple, about 1/3 cup
1/4 medium onion, grated or finely grated, about 1/4 cup
1 tbsp mirin or rice cooking wine (optional)
2 green onions, thinly sliced
1/2 tsp ground black pepper
1 tbsp toasted sesame seeds
1 tbsp neutral oil for cooking such as vegetable or canola
1/2 tsp grated fresh ginger (optional)

Directions

Partially freeze the 1 lb ribeye for 20 to 30 minutes so it firms up, then slice very thinly against the grain; thinner slices cook fast and stay tender, try to get them paper thin if you can.
In a bowl whisk together 1 1/4 cup low sodium soy sauce, 2 tbsp packed brown sugar, 1 tbsp sesame oil, 3 cloves minced garlic, the grated half Asian pear or half small apple (about 1/3 cup), the grated 1/4 medium onion (about 1/4 cup), 1 tbsp mirin or rice cooking wine if using, 1/2 tsp ground black pepper and 1/2 tsp grated fresh ginger if you want the extra kick; stir until sugar mostly dissolves.
Add the 2 thinly sliced green onions to the marinade and mix, then toss the sliced beef into the bowl so every piece is well coated; press the meat down so it soaks up the marinade.
Marinate in the fridge at least 30 minutes for decent flavor, 2 hours is better, overnight is best if you have time but even a short soak helps because of the grated fruit tenderizer.
Heat a large heavy skillet or cast iron pan over high heat until very hot, add 1 tbsp neutral oil like vegetable or canola and swirl to coat.
Cook the beef in a single layer in batches so you don't crowd the pan; sear 1 to 2 minutes per side or until browned and just cooked through, stirring or flipping quickly; overcrowding will steam the meat and make it chewy.
If there's leftover marinade in the bowl you can pour a little into the pan while cooking to make a glaze, just let it bubble and reduce briefly so it cooks off and thickens, then toss the beef back to coat in the sauce.
When all beef is cooked, turn off the heat and sprinkle 1 tbsp toasted sesame seeds overtop and toss with any remaining sliced green onion; taste and add a pinch more black pepper or a splash of sesame oil if you like.
Let it rest a minute, then serve hot with rice or lettuce wraps; don't overcook it, it'll get tough real quick, and cook in batches so every bite gets nice caramelized edges.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.