I promise my mom’s Bulgogi Recipe makes plain steamed rice worth fighting over, and I’m not even kidding.

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I grew up obsessed with my mom’s Bulgogi Marinade because it smelled like actual life, not some recipe blog. I love how the soy sauce and garlic cloves punch through sweet notes and make Bulgogi Beef taste messy and true.

But what gets me is the family history, my mom learned it from her mom, and every bite hits like a line of stories. I eat it fast.

It’s perfect on rice, greasy fingers, bits of char. I’m not sentimental about dishes, just hooked on that salty-sweet char and the memory taped to it.

I want more now please.

Ingredients

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Thinly sliced beef: the tender, savory star that soaks up everything and cooks fast.
Soy sauce: salty backbone, gives depth and that familiar umami you’ll crave.
Brown sugar: sticky sweetness that helps caramelize and balance the soy.
Honey: glossy sweetness and a little chewiness when it hits the grill.
Sesame oil: nutty aroma, it makes the whole thing smell like comfort.
Neutral oil: keeps meat juicy and helps with quick, even searing.
Asian pear: tenderizes naturally and adds light fruity sweetness, no weird chemicals.
Grated onion: juicy, sharp sweetness that adds body and a little bite.
Garlic: punchy, aromatic kick you’ll notice first and love last.
Ginger: bright, slightly peppery heat that keeps things fresh.
Green onions: mild sharpness and a little crunch when finished.
Mirin or rice wine: soft sweetness and a hint of brightness, if you use it.
Black pepper: subtle heat and a little edge, not overpowering.
Toasted sesame seeds: tiny crunchy pops and extra nuttiness on top.

Ingredient Quantities

1 1/2 lb thinly sliced beef (ribeye or sirloin)

1/2 cup soy sauce

2 tbsp packed brown sugar

1 tbsp honey

1 tbsp sesame oil

1 tbsp neutral oil (vegetable or canola)

1 small Asian pear, grated or 1/4 cup pear purée

1/4 cup grated onion

3 garlic cloves, minced

1 tsp fresh ginger, minced

2 green onions, thinly sliced

1 tbsp mirin or rice wine (optional)

1/4 tsp freshly ground black pepper

1 tbsp toasted sesame seeds

How to Make this

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1. Thinly slice 1 1/2 lb beef (ribeye or sirloin) across the grain about 1/8 inch thick; freeze meat 20 to 30 minutes first if it’s hard to slice thinly.

2. In a mixing bowl combine 1/2 cup soy sauce, 2 tbsp packed brown sugar, 1 tbsp honey, 1 tbsp sesame oil, and 1 tbsp neutral oil; whisk until sugar mostly dissolves.

3. Add the sweeteners and aromatics: stir in 1 small grated Asian pear or 1/4 cup pear purée, 1/4 cup grated onion, 3 minced garlic cloves, and 1 tsp minced fresh ginger.

4. Mix in the extras: add 2 thinly sliced green onions, 1 tbsp mirin or rice wine if using, 1/4 tsp freshly ground black pepper, and 1 tbsp toasted sesame seeds; give it a final whisk.

5. Put the sliced beef in a large zip top bag or shallow dish, pour the marinade over the meat making sure everything is coated, press out extra air and seal the bag or cover the dish.

6. Marinate in the fridge at least 30 minutes for a quick flavor boost, but ideally 2 to 6 hours; overnight is okay for deeper flavor, just don’t go more than 24 hours or the pear will start to overly break down the meat.

7. About 10 minutes before cooking take the beef out of the fridge to come closer to room temp; shake off excess marinade but don’t rinse it, you want that glaze.

8. Heat a large skillet, cast iron, or grill pan over high heat until very hot, add a little neutral oil if needed, then spread the beef in a single layer and cook quickly about 1 to 2 minutes per side until caramelized and just cooked through, working in batches so you don’t steam the meat.

9. Toss cooked beef with any reserved juices, finish with a sprinkle of extra toasted sesame seeds and more sliced green onion to serve.

10. Serve immediately over steamed rice with kimchi, lettuce leaves or your favorite banchan; leftovers keep well in the fridge for 2 to 3 days and are great in a fried rice or sandwich.

Equipment Needed

1. Cutting board, roomy so you can freeze and slice the beef thinly, and keep stuff tidy
2. Sharp chef’s knife, very important for 1/8 inch slices, chill the meat first so it slices easier
3. Large mixing bowl, to whisk the marinade and mix in the pear, onion and aromatics
4. Whisk or fork, to dissolve the sugar and emulsify the oils, a fork works fine if you dont have a whisk
5. Measuring cups and spoons, for accurate soy sauce, sugars, oils and mirin
6. Zip-top bag or shallow airtight dish, to marinate the beef and press out extra air
7. Large skillet, cast iron or grill pan, very hot for quick searing so the meat caramelizes not steams
8. Tongs or a spatula, to flip the beef quickly and work in batches without tearing the slices

FAQ

Q: How long should I marinate the beef?

A: For best flavor marinate at least 30 minutes, but 4 to 6 hours is ideal. If you have time overnight in the fridge it gets even more tender. Don't leave it out at room temp.

Q: Can I use a different fruit instead of Asian pear?

A: Yes. Apple or kiwi works in a pinch. Apple gives sweetness and a bit of acid. Kiwi will tenderize faster because of its enzymes so cut marinating to under 2 hours or the meat can get mushy.

Q: Is there a substitute for mirin or rice wine?

A: Use 1 tbsp of dry sherry, sake, or even a splash of apple juice if you don't have mirin. Mirin adds a subtle sweetness so add a little extra sugar or honey if using juice.

Q: Can I make this recipe gluten free?

A: Yes swap the soy sauce for a gluten free tamari or coconut aminos. Flavor will be slightly different but still great. Make sure your mirin or other add-ins are gluten free too.

Q: How do I cook the marinated beef for best results?

A: Cook over high heat in a hot skillet or on a very hot grill to get quick sear and caramelization. Work in batches so the pan isn't crowded. Thin slices take only 1 to 2 minutes per side.

Q: Can I store leftover marinade or reuse it?

A: Don't reuse marinade that touched raw meat unless you boil it hard for a few minutes first. You can reserve some marinade before adding the beef to use as a sauce. Leftovers keep in the fridge 3 to 4 days.

Bulgogi Marinade Recipe Substitutions and Variations

Asian pear: grate a regular apple or use 2 tbsp canned pineapple juice instead. Apple gives the same sweet-tenderizing action, pineapple works faster but can slightly change the flavor.
Soy sauce: swap with tamari for gluten free, or use coconut aminos if you want something milder and less salty.
Brown sugar + honey: use 3 tbsp maple syrup or 2 tbsp white sugar plus 1 tsp molasses if that’s what you got. Maple adds a nice depth, the sugar+molasses mimics brown sugar.
Sesame oil: if you’re out, use 1 tbsp peanut oil or vegetable oil and stir in 1/2 tsp toasted sesame seeds for that nutty hint.

Pro Tips

1. Slice meat while slightly frozen for clean thin cuts, but dont overfreeze or it will be hard to chew; aim for about 20 to 30 minutes in the freezer so the knife slides through.
2. Pat the beef almost dry before searing so you get a good caramelized crust; leave a thin glaze of marinade on each piece but shake off the excess or you’ll steam the meat.
3. Cook in very hot batches and dont crowd the pan; 1 to 2 minutes per side is usually enough for thin slices, and working in batches keeps the pan hot and caramelization fast.
4. If you want deeper flavor without over-tenderizing, marinate 2 to 6 hours; overnight can be okay but avoid more than 24 hours because the pear will start to break down the texture too much.

Bulgogi Marinade Recipe

Recipe by Nicky Smith

0.0 from 0 votes

I promise my mom's Bulgogi Recipe makes plain steamed rice worth fighting over, and I'm not even kidding.

Servings

servings

Calories

450

kcal

Equipment: 1. Cutting board, roomy so you can freeze and slice the beef thinly, and keep stuff tidy
2. Sharp chef’s knife, very important for 1/8 inch slices, chill the meat first so it slices easier
3. Large mixing bowl, to whisk the marinade and mix in the pear, onion and aromatics
4. Whisk or fork, to dissolve the sugar and emulsify the oils, a fork works fine if you dont have a whisk
5. Measuring cups and spoons, for accurate soy sauce, sugars, oils and mirin
6. Zip-top bag or shallow airtight dish, to marinate the beef and press out extra air
7. Large skillet, cast iron or grill pan, very hot for quick searing so the meat caramelizes not steams
8. Tongs or a spatula, to flip the beef quickly and work in batches without tearing the slices

Ingredients

1 1/2 lb thinly sliced beef (ribeye or sirloin)
1/2 cup soy sauce
2 tbsp packed brown sugar
1 tbsp honey
1 tbsp sesame oil
1 tbsp neutral oil (vegetable or canola)
1 small Asian pear, grated or 1/4 cup pear purée
1/4 cup grated onion
3 garlic cloves, minced
1 tsp fresh ginger, minced
2 green onions, thinly sliced
1 tbsp mirin or rice wine (optional)
1/4 tsp freshly ground black pepper
1 tbsp toasted sesame seeds

Directions

Thinly slice 1 1/2 lb beef (ribeye or sirloin) across the grain about 1/8 inch thick; freeze meat 20 to 30 minutes first if it’s hard to slice thinly.
In a mixing bowl combine 1/2 cup soy sauce, 2 tbsp packed brown sugar, 1 tbsp honey, 1 tbsp sesame oil, and 1 tbsp neutral oil; whisk until sugar mostly dissolves.
Add the sweeteners and aromatics: stir in 1 small grated Asian pear or 1/4 cup pear purée, 1/4 cup grated onion, 3 minced garlic cloves, and 1 tsp minced fresh ginger.
Mix in the extras: add 2 thinly sliced green onions, 1 tbsp mirin or rice wine if using, 1/4 tsp freshly ground black pepper, and 1 tbsp toasted sesame seeds; give it a final whisk.
Put the sliced beef in a large zip top bag or shallow dish, pour the marinade over the meat making sure everything is coated, press out extra air and seal the bag or cover the dish.
Marinate in the fridge at least 30 minutes for a quick flavor boost, but ideally 2 to 6 hours; overnight is okay for deeper flavor, just don’t go more than 24 hours or the pear will start to overly break down the meat.
About 10 minutes before cooking take the beef out of the fridge to come closer to room temp; shake off excess marinade but don’t rinse it, you want that glaze.
Heat a large skillet, cast iron, or grill pan over high heat until very hot, add a little neutral oil if needed, then spread the beef in a single layer and cook quickly about 1 to 2 minutes per side until caramelized and just cooked through, working in batches so you don’t steam the meat.
Toss cooked beef with any reserved juices, finish with a sprinkle of extra toasted sesame seeds and more sliced green onion to serve.
Serve immediately over steamed rice with kimchi, lettuce leaves or your favorite banchan; leftovers keep well in the fridge for 2 to 3 days and are great in a fried rice or sandwich.

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.