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easy beef bulgogi

Easy Beef Bulgogi

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  • Author: Chef Lisa
  • Prep Time: 20 minutes
  • Total Time: 20 minutes
  • Yield: 4 servings 1x
  • Category: Entree
  • Method: stovetop
  • Cuisine: Asian, Korean


This easy beef bulgogi is packed with flavor and so easy to prepare. You can adjust the spiciness of the sauce at the end.


  • 1 pound thick top sirloin or rib-eye steak, sliced 1/16”

Bulgogi Marinade

  • 1/2 Asian pear, cut into pieces (about 1/2 cup)
  • 3 garlic cloves, minced
  • 1-inch piece fresh ginger, grated with juice (11/2 tablespoons)
  • 2 green onions, chopped (white and green parts)
  • 2 tablespoons brown sugar
  • 1/4 cup soy sauce
  • 11/2 tablespoons vegetable oil
  • 1 tablespoon Gochuchang
  • 1 tablespoon honey
  • 2 teaspoons toasted sesame oil
  • 1/2 teaspoon black pepper


  • 2 tablespoons soy sauce
  • 14 teaspoons Gochuchang, to taste
  • Sesame seeds and Green Onions to garnish


  1. Freeze the beef for 45 minutes to 1-1/2 hours until firm, thinly slice the beef across the grain and set aside.
  2. In a blender or food processor, att the Asian pear, garlic, ginger, green onions, brown sugar, soy sauce, oil, Gochuchang, honey sesame oil, and pepper and blend until smooth paste forms.
  3.  Transfer the marinade to a zip-close bag and add the meat slices. Close the page and using your hands squeeze the meat and paste until all the beef is coated with the marinade.
  4.  Refrigerate for at least 60 minutes or up to 24 hours. (I like to transfer the meat to a colander to let the marinade drain from the beef during this time. Dry meat sears better than damp meat.)
  5. When ready to cook, remove the meat from the refrigerator and let come up to room temperature of 30 minutes
  6. Preheat a grill pan or wok with oil over high heat. Working batches, being careful to not overcrowd the pan, arrange the beef strips in a single layer in the pan and let cook. 
  7. After 1-2 minutes when the meat easily releases from the hot surface, turn each piece over and cook another 60 seconds. 
  8. Remove cooked meat from the pan and let the pan recover for 2 minutes, then repeat until all the meat is cooked.
  9. When all the beef is cooked, stir together the soy sauce and Gochuchang and taste, adding more Gochuchang to make it sauce as spicy as desired. Pour the sauce over the beef and stir to combine with any beef juices from the meat.
  10. Garnish with sesame seeds, slivered green onions, and cilantro as desired.
  11. Serve with rice and vegetables and offer Gochuchang at the table.