Authentic Korean Bulgogi Recipe: Easy, Delicious, and Full of Flavor

Ingredients

  • 1.5 pounds of ribeye steak, thinly sliced
  • 1/2 cup of soy sauce
  • 3 tablespoons of sugar
  • 2 tablespoons of honey
  • 2 tablespoons of sesame oil
  • 3 cloves of garlic, minced
  • 1 medium onion, thinly sliced
  • 2 green onions, chopped
  • 1/2 tablespoon of ground black pepper
  • 1/3 cup of pear juice
  • 1 tablespoon of toasted sesame seeds

Steps and instructions

  1. Place the thinly sliced ribeye steak in a large bowl.
  2. In a separate bowl, combine soy sauce, sugar, honey, sesame oil, minced garlic, pear juice, and ground black pepper to create the marinade.
  3. Pour the marinade over the ribeye steak, ensuring all pieces are well-coated. Marinate for at least 1 hour, or overnight for best results.
  4. When ready to cook, heat a large skillet or grill on medium-high heat.
  5. Add the marinated ribeye steak to the skillet or grill. Cook for 3-5 minutes on each side, or until desired doneness is achieved.
  6. While the steak is cooking, add the sliced onion to the skillet or grill. Cook until onions are softened and slightly charred.
  7. Serve the cooked bulgogi with the grilled onions. Sprinkle with chopped green onions and toasted sesame seeds. Enjoy!

Tools for making

  • Skillet or Grill - A large skillet or grill is needed to cook the marinated ribeye steak.
  • Large Bowl - The thinly sliced ribeye steak needs to be placed in a large bowl for marinating.
  • Separate Bowl - A separate bowl is required to combine the ingredients for the marinade.
  • Tongs - Tongs are useful for flipping the steak while cooking.
  • Knife - A knife is needed to thinly slice the ribeye steak and chop the green onions.
  • Cutting Board - A cutting board is necessary for slicing the onion and preparing the ingredients.
  • Measuring Cups and Spoons - Measuring cups and spoons are used to accurately measure the ingredients for the marinade.
  • Grater - If fresh garlic is used, a grater is needed to mince the garlic cloves.
  • Spatula - A spatula can be used to stir the marinade and transfer the cooked steak to a serving dish.
  • Toaster or Pan - A pan or toaster can be used to toast the sesame seeds before sprinkling them over the bulgogi.

Recipe variations

  • Use chicken or pork instead of ribeye steak for a different protein option.
  • Add sliced mushrooms or bell peppers to the marinade for added flavor and texture.
  • Experiment with different sweeteners such as brown sugar or maple syrup instead of regular sugar or honey.
  • Try substituting the soy sauce with tamari or coconut aminos for a gluten-free version.
  • Add a spicy kick by including gochujang (Korean red pepper paste) or red pepper flakes to the marinade.
  • For a vegetarian or vegan option, substitute the meat with tofu or tempeh and adjust the cooking time accordingly.
  • Incorporate grated Asian pear or apple into the marinade for a slightly sweeter and fruitier flavor.
  • Grill the marinated meat on skewers for a fun and easy-to-eat Bulgogi kebab.
  • Serve the Bulgogi in lettuce wraps with rice, kimchi, and other desired toppings for a fresh and light meal.

Recipe overview

Bulgogi, also known as Korean BBQ beef, is a popular Korean dish with a balance of sweet and savory flavors. This recipe calls for ribeye steak marinated in a flavorful sauce made from soy sauce, sugar, honey, sesame oil, garlic, and pear juice. The marinated meat is then grilled to perfection along with onions, and finally garnished with green onions and sesame seeds. The result is tender, flavorful beef that is sure to impress. Whether you're new to Korean cuisine or a seasoned pro, this Bulgogi recipe is easy to make at home and delivers restaurant-quality taste.

Common questions

  1. Can I use a different type of meat for Bulgogi? Yes, while traditionally ribeye steak is used, you can also use other cuts of beef like sirloin or tenderloin. You can also try using chicken or pork as alternatives.
  2. Is it necessary to marinate the meat? Marinating the meat is highly recommended as it helps to tenderize the beef and infuse it with flavor. It is best to marinate the meat for at least 1 hour, but overnight marination will result in the most flavorful bulgogi.
  3. Can I substitute pear juice with something else? Pear juice helps to add a natural sweetness to the marinade. However, if you don't have pear juice, you can substitute it with apple juice or pineapple juice for a similar effect.
  4. How can I make this recipe vegetarian or vegan? If you are looking for a vegetarian or vegan alternative, you can replace the meat with tofu or tempeh. Marinate the tofu or tempeh in the same marinade mixture and cook it using the same instructions.
  5. What can I serve with bulgogi? Bulgogi is often served with steamed rice and a variety of banchan (side dishes) such as kimchi, pickled vegetables, and Korean-style salads. You can also wrap the bulgogi in lettuce leaves or serve it with lettuce wraps for a refreshing and light meal.

Serving dishes and utensils

  • Grill or Skillet - A grill or skillet is needed to cook the bulgogi.
  • Large Bowl - A large bowl is required to marinate the sliced ribeye steak.
  • Separate Bowl - Another bowl is needed to mix the marinade ingredients.
  • Tongs or Spatula - Tongs or a spatula will be helpful for flipping and removing the cooked bulgogi from the grill or skillet.
  • Knife - A knife is necessary for slicing the ribeye steak and mincing garlic.
  • Cutting Board - A cutting board is needed for preparing the ingredients and slicing the onion.
  • Measuring Cups and Spoons - Measuring cups and spoons are helpful for accurately measuring the ingredients for the marinade.
  • Grill Brush (if using a grill) - If using a grill, a grill brush will be useful for cleaning the grill grates before cooking.
  • Serving Platter - A serving platter is needed to present the cooked bulgogi and grilled onions.
  • Garnish Bowl - A small bowl or plate can be used to hold the chopped green onions and toasted sesame seeds for garnishing.

Origin stories

Bulgogi, a beloved staple in Korean cuisine, translates literally to "fire meat." Its origins trace back to the Goguryeo era, which was nearly 2,000 years ago. Interestingly, the dish was initially known as 'maekjeok', where 'maek' referred to an ancient Korean kingdom, and 'jeok' meant skewered meat in old Korean. However, the dish has evolved significantly since those ancient times. It was during the Joseon Dynasty that bulgogi started to resemble the dish we know today, with its signature sweet and savory flavors. The addition of pear to the marinade, a common practice in modern recipes, is said to be a relatively recent development in its long history, showcasing the continual evolution of this delightful dish.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.