Name: Tender Korean Beef Bulgogi Recipe
Prep time: 4 h 45 min
Cook time: 15 min
Total time: 3 h
Cuisine: Korean
Ingredients: 1 1/2 pounds boneless rib eye steak; 1/2 small pear, peeled and coarsely grated; 1/4 cup reduced sodium soy sauce; 2 tablespoons brown sugar; 2 tablespoons toasted sesame oil; 3 cloves garlic, minced; 1 tablespoon freshly grated ginger; 1 tablespoon gochujang (Korean red pepper paste); 2 tablespoons vegetable oil, divided; 2 green onions, thinly sliced; 1 teaspoon toasted sesame seeds

If you’re craving a dish that’s packed with a perfect balance of sweet, savory, and spicy, you’ve got to try this Tender Korean Beef Bulgogi Recipe. It’s one of those meals that’s as impressive as it is easy, perfect for whipping up in your own kitchen anytime.

A round dark gray plate holds many pieces of cooked brown meat, sprinkled with white sesame seeds and chopped green onions. On the left side of the plate, there are green leafy herbs and small sticks of cucumber. Around the plate, on a white marbled surface, there are small white bowls with red kimchi, orange sauce, and dark red chili oil sauce. A scattering of sesame seeds is visible on the marble. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Tender Korean Beef Bulgogi Recipe
Top Tip
How to Serve Tender Korean Beef Bulgogi Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Tender Korean Beef Bulgogi Recipe

Why You'll Love This Recipe

I honestly can’t get enough of this bulgogi—it’s about as close as you can get to authentic Korean BBQ without leaving home. Every bite melts in your mouth, and the marinade is out of this world!

Quick and Simple: Thinly sliced rib eye cooks in just minutes, making dinner a breeze.
Flavor-Packed Marinade: The perfect blend of pear, soy, and gochujang delivers authentic taste.
Tender Every Time: The pear naturally tenderizes the meat for melt-in-your-mouth texture.
Perfect for Any Occasion: Whether a weeknight dinner or a fun gathering, this bulgogi always impresses.

Ingredients & Why They Work

Before you start, here’s a quick rundown of the key ingredients. Knowing what to look for will help you get the best results—like picking out a good quality rib eye and fresh produce for your marinade.

Flat lay of a fresh boneless rib eye steak with rich marbling, a small peeled and coarsely grated pear mound, a few garlic cloves unpeeled, a fresh piece of ginger root with a small pile of freshly grated ginger nearby, a small white bowl filled with dark reduced sodium soy sauce, a small white bowl holding light brown granulated brown sugar, a small white bowl with golden toasted sesame oil, a small white bowl with bright red gochujang paste, a small white bowl of clear vegetable oil, two green onions sliced thinly arranged neatly, and a small pile of toasted sesame seeds all arranged in perfect symmetry on simple white ceramic dishes placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Boneless rib eye steak: This cut is perfect for bulgogi because it’s flavorful and tender, especially when sliced thinly.
Pear: The secret ingredient that adds sweetness and helps tenderize the beef naturally.
Reduced sodium soy sauce: Provides that essential umami punch without overpowering saltiness.
Brown sugar: Balances flavors with its rich sweetness.
Toasted sesame oil: Adds a fragrant, nutty aroma that’s signature to Korean cooking.
Garlic: Freshly minced to bring its bold, savory depth.
Freshly grated ginger: Gives a warm, zesty lift to the marinade.
Gochujang (Korean red pepper paste): A mild heat and complex spiciness that makes bulgogi truly authentic.
Vegetable oil: For a perfect sear when grilling.
Green onions: Thinly sliced for a fresh, crisp garnish that brightens the dish.
Toasted sesame seeds: Adds texture and enhances the nutty notes.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best things about this Tender Korean Beef Bulgogi Recipe is how wonderfully adaptable it is. Feel free to tweak the ingredients and presentation to match your tastes or whatever you have on hand—there’s room to make this classic Korean BBQ your own!

Variation: For a lighter version, swap the rib eye for leaner sirloin or flank steak. I’ve done this when wanting a lower-fat option, and it still turns out tender and flavorful if you don't skip marinating time.
Spicy Kick: Craving some extra heat? Add more gochujang or a sprinkle of Korean chili flakes (gochugaru) to the marinade. I love how that gives the bulgogi a deeper fire that really wakes up the palate.
Vegetarian Twist: Sub in thinly sliced king oyster mushrooms or tofu for the beef. Marinate similarly, then grill or pan-sear for a satisfying plant-based take that soaks in all those classic bulgogi flavors.
Seasonal Flair: Toss in some thinly sliced bell peppers, onions, or shiitake mushrooms while grilling for added texture and color. I especially enjoy this in late summer when fresh veggies are abundant.

Step-by-Step: How I Make Tender Korean Beef Bulgogi Recipe

The dish is served on a round black plate with a base layer of white cooked rice. On top of the rice, there are several pieces of dark brown grilled beef sprinkled with toasted sesame seeds and chopped green onions. To one side, there are long strips of light green cucumber sticks. Next to the cucumber, a large bright green leafy vegetable leaf sits adding freshness. At the edge of the plate, there is a small portion of red-orange kimchi with a textured, slightly wet look. Two long brown chopsticks rest diagonally across the plate from the bottom left toward the top right. The plates are placed on a white marbled surface with small bowls of sesame seeds and additional kimchi visible around. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Chill and Slice the Steak for Maximum Tenderness

Start by wrapping your boneless rib eye steak tightly in plastic wrap and placing it in the freezer for about 30 minutes. This chills the beef just enough to firm it up, making it super easy to slice thinly and evenly. When you take it out, unwrap and slice across the grain into ¼-inch thick pieces—this technique is crucial to achieving that melt-in-your-mouth tenderness we all love in bulgogi.

Step 2: Mix the Marinade and Let the Flavors Marry

In a medium bowl, combine the grated pear (this natural tenderizer and sweetener is a game changer!), reduced sodium soy sauce, brown sugar, toasted sesame oil, minced garlic, freshly grated ginger, and gochujang. Stir until everything’s well blended and aromatic. Transfer this marinade along with the sliced steak into a gallon-size Ziploc bag. Seal it tightly and refrigerate for at least 2 hours, or up to overnight if you have the time. Don’t forget to turn the bag occasionally during marinating — this ensures every slice soaks up that delicious marinade uniformly.

Step 3: Sear the Bulgogi to Perfection

Heat 1 tablespoon of vegetable oil in a cast iron grill pan over medium-high heat until shimmering. Working in batches, lay the marinated beef slices in a single layer—don’t overcrowd the pan to get a nice char. Cook for about 2 to 3 minutes on each side, watching carefully for that caramelized, slightly charred exterior that signals perfect cooking. Repeat with the remaining vegetable oil and steak slices. The quick cook time preserves the juicy tenderness inside while building rich, smoky flavor on the outside.

Step 4: Garnish and Serve Immediately for the Best Experience

Once all your bulgogi is cooked, transfer it to a serving platter and sprinkle generously with thinly sliced green onions and toasted sesame seeds. These simple garnishes add an extra layer of aroma and a delightful crunch. Serve it right away alongside steamed rice and kimchi for a truly authentic Korean BBQ feast. Trust me, the contrast of textures and flavors here is what makes this Tender Korean Beef Bulgogi Recipe so memorable!

Top Tip

Making tender Korean beef bulgogi just right can sometimes feel tricky, but these tips will help you nail the perfect balance of flavor and tenderness every time.

Freeze Before Slicing: From my experience, chilling the rib eye steak in the freezer for 30 minutes firms it up, making those ultra-thin, consistent ¼-inch slices a breeze to cut.
Marinate Just Right: I’ve learned not to extend marinating beyond overnight—any longer and the pear’s natural enzymes can over-tenderize the beef, turning it mushy.
Don’t Crowd the Pan: Cooking steak slices in batches ensures they get that perfect char and sear instead of steaming. That quick 2-3 minute sear per side is key for sizzling flavor.
Use Sesame Oil for Depth: Toasted sesame oil in the marinade adds an irresistible nutty aroma that really elevates the dish—don’t skip it!

How to Serve Tender Korean Beef Bulgogi Recipe

A wooden cutting board with a piece of raw red meat partially sliced into thin, even pieces layered closely together on the right side. The meat has a shiny, fresh texture with light white fat streaks at the edges. To the right of the meat, there is a large sharp knife with a silver blade and a dark wooden handle resting on the board. The background is a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Garnishes

Simple garnishes go a long way with bulgogi. Sprinkle thinly sliced green onions and toasted sesame seeds on top right before serving to add freshness and a slight crunch. For an extra pop of color and flavor, try adding some thinly sliced fresh chili or a drizzle of extra gochujang mixed with a little sesame oil.

Side Dishes

Classic Korean sides make this dish shine. Serve your tender Korean Beef Bulgogi Recipe alongside steamed white rice or sticky short-grain rice. Add traditional kimchi for a spicy, fermented kick and some sautéed or blanched greens like spinach or bok choy. Pickled radishes or a cool cucumber salad also freshen up the plate beautifully. These sides create a balanced, authentic Korean BBQ experience.

Make Ahead and Storage

Storing Leftovers

Place any leftovers in an airtight container and store them in the refrigerator. Bulgogi stays tasty and safe to eat for up to 3 days when properly stored. Just be sure to cool it quickly before refrigerating.

Freezing

You can freeze the cooked bulgogi as well. Portion it into freezer-safe bags or containers, squeezing out as much air as possible. It’s best consumed within 2 months for optimal taste and texture. Thaw overnight in the fridge before reheating.

Reheating

Reheat your bulgogi gently on the stovetop over medium heat with a splash of water or a little oil to keep it moist. Toss it in a heated grill pan or skillet for just a few minutes until warmed through—overcooking can dry out those tender slices.

Frequently Asked Questions:

Can I use a different cut of beef for this bulgogi recipe?

Absolutely! While rib eye steak is ideal for its tenderness and marbling, you can use sirloin or flank steak. Just be sure to slice thinly against the grain for best results.

Is it necessary to marinate the beef for 2 hours?

Marinating for at least 2 hours helps the flavors penetrate the meat and tenderize it. For a deeper flavor, marinate overnight, but try not to exceed that to avoid over-tenderizing.

What if I don’t have gochujang—can I substitute something else?

Gochujang adds a unique spicy and savory complexity. If unavailable, a mix of miso paste with a little chili powder or sriracha works as a substitute, but the flavor won’t be quite the same.

Can I grill the bulgogi outdoors instead of using a grill pan?

Yes! Outdoor grilling over high heat is actually fantastic for bulgogi. Just be sure to keep an eye on the thin slices as they cook quickly—2-3 minutes per side should do it.

Final Thoughts

There’s something truly special about this Tender Korean Beef Bulgogi Recipe—the tender, flavorful bite of rib eye married with the sweet, umami-packed marinade makes it an instant favorite. Whether you’re cooking for family or friends, it’s an easy dish to bring a little Korean BBQ magic to your table without needing an outdoor grill. Enjoy every sizzle and savor the delicious simplicity!