Introduction
Beef Bulgogi, often referred to as “Korean BBQ Beef,” is one of Korea’s most beloved dishes. Its name translates to “fire meat”, highlighting its tradition of being grilled over open flames. Tender slices of beef are marinated in a savory-sweet sauce made with soy, garlic, sesame, and a hint of pear for natural sweetness. When paired with fragrant jasmine rice, it becomes a comforting, satisfying meal that balances bold flavors with subtle aromas.
This dish is a perfect representation of Korean cuisine — flavorful, balanced, and meant to be enjoyed with friends and family. The charred, caramelized edges of the beef combined with the fluffy, slightly floral jasmine rice create a harmony that is both familiar and exciting.
Why I Love This Recipe
- Tender, flavorful beef: The marinade not only seasons but tenderizes the meat beautifully.
- Balanced taste: A perfect mix of sweet, salty, savory, and nutty flavors.
- Quick & versatile: With just 30 minutes of marinating, it’s a weeknight-friendly dish.
- Authentic yet adaptable: It’s rooted in Korean tradition but can be customized easily.
- Comfort + sophistication: Served with jasmine rice, it’s both homestyle and restaurant-worthy.
Why This is a Must-Try Dish
If you’ve never tried Korean cuisine at home, bulgogi is the perfect introduction. It’s approachable, requires no special cooking techniques, and delivers restaurant-quality flavor at home. Bulgogi is also extremely versatile — it can be served with rice, in lettuce wraps, or even on noodles. This recipe is a must-try because it’s both exotic and comforting, showing you how easy it is to bring authentic Korean flavors to your table.
Time, Servings & Nutrition
- Preparation Time: 20 minutes (plus 30 minutes to marinate)
- Cooking Time: 15 minutes
- Total Time: 1 hour 5 minutes
- Servings: 4
- Calories (per serving): ~480 kcal
Course & Cuisine
- Course: Main Dish
- Cuisine: Korean
Ingredients
For the Beef Bulgogi
- 1 lb (450 g) ribeye, sirloin, or flank steak, thinly sliced
- 1 small Asian pear (or ½ regular pear or apple), grated
- 4 tbsp soy sauce
- 2 tbsp brown sugar (or honey)
- 2 tbsp sesame oil
- 3 cloves garlic, minced
- 1-inch piece fresh ginger, grated
- 2 green onions, finely chopped
- 1 tbsp rice vinegar (or mirin)
- ½ tsp black pepper
- 1 tbsp sesame seeds (for garnish)
For Serving
- 2 cups jasmine rice (uncooked)
- 2 ½ cups water
- Kimchi (optional, for side)
- Steamed or stir-fried vegetables (spinach, zucchini, or carrots)
Step-by-Step Preparation Method
Step 1: Slice the Beef
- Freeze beef for 20 minutes for easier slicing.
- Slice thinly against the grain for maximum tenderness.
Step 2: Prepare the Marinade
- In a large bowl, mix soy sauce, sesame oil, pear, garlic, ginger, sugar, vinegar, green onions, and black pepper.
Step 3: Marinate the Beef
- Add beef slices, coat well, and cover.
- Refrigerate for 30 minutes to 2 hours (longer for deeper flavor).
Step 4: Cook the Rice
- Rinse jasmine rice until water runs clear.
- In a saucepan, combine rice and water. Bring to boil, cover, reduce heat, and simmer 15 minutes. Remove from heat and let sit 5 minutes. Fluff with fork.
Step 5: Cook the Bulgogi
- Heat a skillet, wok, or grill pan over medium-high heat.
- Cook beef in a single layer until browned and slightly caramelized (about 2–3 minutes per side). Avoid overcrowding.
- Repeat in batches if necessary.
Step 6: Assemble and Serve
- Serve beef bulgogi hot over jasmine rice.
- Garnish with sesame seeds and extra green onions.
- Add kimchi and steamed vegetables on the side for a full Korean-style meal.
How to Serve
- Serve bulgogi family-style in a big platter with rice bowls.
- Add sides like kimchi, pickled radish, or sautéed spinach.
- For a lighter option, serve in lettuce wraps with rice and beef tucked inside.
Recipe Tips
- Use a cast iron skillet or grill pan for that smoky, charred flavor.
- Slice beef thinly for authentic texture.
- Don’t skip the pear — it naturally tenderizes the meat.
- Cook in batches to keep the beef from steaming.
- Let the marinade sit for at least 30 minutes for depth of flavor.
Variations
- Chicken Bulgogi: Swap beef for boneless chicken thighs.
- Spicy Bulgogi: Add 1–2 tbsp gochujang (Korean chili paste) to marinade.
- Vegetarian Bulgogi: Use mushrooms (shiitake or portobello) instead of beef.
- Noodle Bulgogi: Serve over glass noodles (japchae-style) instead of rice.
- Fusion Bulgogi Tacos: Use the beef in tortillas with kimchi slaw for a Korean-Mexican twist.
Freezing & Storage
- Refrigeration: Store leftovers in airtight container up to 3 days.
- Freezing (Raw): Freeze marinated beef (uncooked) for up to 2 months. Thaw overnight before cooking.
- Freezing (Cooked): Cooked bulgogi can be frozen for 1 month. Reheat in skillet with a splash of soy or broth.
Special Equipment Needed
- Sharp knife (for thin slicing)
- Mixing bowl (for marinade)
- Grill pan, cast iron skillet, or wok
- Rice cooker or saucepan (for jasmine rice)
Conclusion
Korean Beef Bulgogi with Jasmine Rice is a beautiful balance of savory, sweet, and aromatic flavors. It’s tender, juicy, and packed with umami, making it one of Korea’s most iconic dishes. Served with fluffy jasmine rice, it’s both comforting and exotic, offering a restaurant-quality experience at home. Whether you enjoy it with kimchi, in lettuce wraps, or as a simple rice bowl, bulgogi is a dish that brings people together around the table.
