If you’re looking for a mouthwatering recipe to feature on your food blog, look no further than beef bulgogi.
This popular Korean dish is known for its tender, marinated beef slices cooked to perfection.
With a combination of sweet, savory, and smoky flavors, beef bulgogi is a surefire hit for any occasion.
In this article, we’ll guide you through the process of making beef bulgogi, provide some helpful tips, and answer frequently asked questions.
So, let’s get started!

Photo of beef bulgogi served

Recipe for Beef Bulgogi

Stir-up a taste sensation with our easy-to-follow recipe for Beef Bulgogi. This beloved Korean delicacy will make a delightful addition to your food experience.
Known for its marinated, tender slices of beef bursting with sweet, savory, and smoky flavors, Beef Bulgogi is a surefire crowd-pleaser that promises to add some international flare to your menu.
Whether you're a novice in the kitchen or a seasoned culinary expert, we'll guide you to culinary success and help you impress your family and friends with this delectable dish!
Course Main Course
Cuisine Korean
Calories 280 kcal


  • 1 pound of beef ribeye or sirloin is recommended
  • ¼ cup of soy sauce
  • 2 tablespoons of brown sugar
  • 2 tablespoons of sesame oil
  • 1 tablespoon of minced garlic
  • 1 tablespoon of grated ginger
  • 2 green onions thinly sliced
  • 1 tablespoon of toasted sesame seeds
  • 1 tablespoon of vegetable oil
  • Sliced mushrooms or onions Optional


  • Freeze the beef for about 30 minutes to make it easier to slice thinly. This step is optional but highly recommended for achieving tender beef slices.
  • In a mixing bowl, whisk together the soy sauce, brown sugar, sesame oil, minced garlic, and grated ginger until the sugar has dissolved.
  • Take the beef out of the freezer and slice it against the grain into thin strips. Cutting against the grain helps to ensure the beef remains tender.
  • Place the sliced beef in a ziplock bag or a shallow dish and pour the marinade over it. Mix well, making sure all the beef is coated.
  • Marinate in the refrigerator for at least 1 hour, or overnight for maximum flavor.
  • Heat the vegetable oil in a large skillet or grill pan over medium-high heat.
  • Add the marinated beef and cook for about 3-4 minutes per side, or until the beef is cooked through and slightly caramelized.
  • Optional: If using sliced mushrooms or onions, you can add them to the pan along with the beef and cook until tender.
  • Sprinkle the cooked beef bulgogi with green onions and toasted sesame seeds for added freshness and crunch.
  • Serve hot with steamed rice and enjoy!


Nutritional Facts:
Here are the approximate nutritional values per serving (assuming a yield of 4 servings):
  • Calories: 280
  • Protein: 22g
  • Carbohydrates: 12g
  • Fat: 15g
  • Fiber: 1g
  • Sugar: 9g
  • Sodium: 930mg
Please note that these values may vary depending on the specific ingredients and brands used.
Beef bulgogi is a crowd-pleasing dish that will elevate your food blog to new heights. With its irresistible combination of flavors and tender beef slices, it’s no wonder why this Korean favorite has gained international acclaim.
By following our easy-to-follow recipe, incorporating our helpful tips, and answering common questions, you’ll be well on your way to creating a beef bulgogi masterpiece.
So, fire up your grill or stovetop, gather your ingredients, and get ready to impress your readers with this delectable dish. Happy cooking!
Keyword beef bulgogi, bulgogi, korean
Bulgogi beef dish served on a table with rice and sauce
Bulgogi beef served with rice and sauce

Tips for Perfect Beef Bulgogi:

  • For the best flavor, marinate the beef for at least 1 hour. However, if you’re short on time, even a 30-minute marinade will still yield delicious results.
  • Slicing the beef thinly is crucial for achieving tender and flavorful bulgogi. If you struggle with slicing the beef yourself, you can ask your local butcher to do it for you.
  • If you prefer a spicier version of beef bulgogi, you can add a teaspoon of gochugaru (Korean red pepper flakes) to the marinade. Adjust the amount according to your spice tolerance.
  • If you don’t have access to a grill or grill pan, you can also cook beef bulgogi on a stovetop using a regular frying pan. Make sure to cook in batches to avoid overcrowding the pan.


What wines pair well with korean Beef Bulgogi?

When it comes to pairing wine with Korean beef bulgogi, which has a sweet and spicy profile, I must advise against selecting red wines rich in tannins, as their strong profile can compete with the flavors of your beef Bulgogi, thus creating an unsuitable match: you’ll tipicallly want a red wine with high acidity, but low in tannins. Less “heavy and earthy” is the way to go. There are several options that can complement its bold flavors without overpowering them. Here are some suggestions:

Pinot Noir – This light-bodied red wine pairs well with the sweet and savory elements of bulgogi, balancing out the spiciness from the chili flakes and garlic. The wine’s acidity also helps cut through the richness of the meat.

Cabernet Sauvignon – A full-bodied red wine like Cabernet Sauvignon can stand up to the bold flavors of bulgogi, especially if it’s paired with dishes that have a high umami content (like miso soup or kimchi). The tannins in the wine will complement the charred, caramelized texture of the beef.

Sparkling wine – For a lighter option, consider a sparkling white wine like Prosecco or Cava. These wines have a crisp acidity that will refresh your palate between bites, and their fruitiness won’t overwhelm the delicate flavors of the beef.

Rosé – If you prefer a pink wine, rosé is another good option. Its fruity and floral notes will complement the sweetness of the marinade, while its acidity will balance out the heat from the chili peppers.

Soju – Lastly, for an authentic touch, you might consider Soju — a classic Korean spirit that harmonizes elegantly with numerous Korean barbecues, Bulgogi certainly not being an exception! While this isn’t technically a wine, soju (a clear, distilled spirit made from rice) is commonly consumed with Korean cuisine, including bulgogi. It has a smooth, slightly sweet taste that complements the bold flavors of the dish without overpowering them.

Ultimately, the best pairing will depend on personal preference, but these options offer a range of styles and flavor profiles that can enhance the experience of enjoying Korean beef bulgogi.
Enjoy your meal!

Is it necessary to freeze the beef before slicing?

Freezing the beef helps to firm it up, making it easier to slice thinly. This step is optional but recommended for the best results.

Can I make beef bulgogi in advance?

Absolutely! You can marinate the beef in advance and keep it refrigerated for up to 24 hours before cooking. This makes it a great option for meal prep or entertaining.

Can I substitute the soy sauce with a gluten-free alternative?

Yes, there are gluten-free soy sauce options available, such as tamari or coconut aminos, which can be used as a substitute in this recipe.

Can I use a different cut of beef for bulgogi?

While rib-eye or sirloin are the traditional cuts used for beef bulgogi, you can experiment with other cuts like flank steak or even thinly sliced beef brisket.

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