Name: Tender Korean Beef Bulgogi Recipe
Prep time: 4 h 45 min
Cook time: 15 min
Total time: 3 h
Cuisine: Korean
Ingredients: 1 ½ pounds boneless rib eye steak; ½ small pear, peeled and coarsely grated; ¼ 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 new dinner favorite that’s bursting with flavor and perfectly tender, I’ve got you covered with my Tender Korean Beef Bulgogi Recipe. This Korean BBQ classic delivers juicy, thinly sliced rib eye steak marinated in a sweet and spicy blend you’ll want to make again and again.

The dish shows a large dark gray plate filled with many pieces of cooked brown meat, sprinkled with white sesame seeds and bright green sliced green onions. On the upper left side of the plate, there are fresh green leaves, and below them, several sticks of green cucumber. Around the plate on a white marbled surface, small bowls hold different sides: one with orange sauce, one with red chili sauce, one with kimchi showing orange and red fermented cabbage, and one with light brown sesame seeds. The scene is well lit, showing texture in both the food and the white marbled surface 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’ve tried countless bulgogi recipes, but this one quickly won me over with its melt-in-your-mouth texture and that perfect balance of sweet, savory, and a hint of Korean heat. It’s like having your own Korean BBQ feast right at home!

Super Tender Meat: Freezing the rib eye briefly before slicing ensures every bite is tender and juicy.
Fast Cooking Time: Once marinated, the beef cooks in just minutes, perfect for busy weeknights.
Authentic Korean Flavors: The pear and gochujang in the marinade bring that classic Korean BBQ taste.
Simple Ingredients: Easy-to-find items come together to create a complex, delicious marinade.

Ingredients & Why They Work

Shopping for the ingredients is a breeze because everything is straightforward and easy to find at most grocery stores or Asian markets. Here’s why each ingredient plays a starring role in making this bulgogi so delicious.

Flat lay of fresh thinly sliced boneless rib eye steak, a half peeled small Asian pear grated, three whole uncracked garlic cloves, a small white bowl of reduced sodium soy sauce, a small white bowl of dark brown sugar, a small white bowl of toasted sesame oil, a small white bowl of Korean red pepper paste (gochujang), a small white bowl of vegetable oil, a few sprigs of thinly sliced green onions, a small white bowl of toasted sesame seeds 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: A well-marbled cut that stays tender and juicy when sliced thinly.
Pear: Adds natural sweetness and enzymes that help tenderize the beef.
Reduced Sodium Soy Sauce: Brings umami depth without overpowering saltiness.
Brown Sugar: Balances savory notes and caramelizes beautifully on the grill.
Toasted Sesame Oil: Gives a nutty aroma that’s classic in Korean cooking.
Garlic: Packs a punch of savory flavor that complements the beef perfectly.
Freshly Grated Ginger: Adds brightness and subtle warmth to the marinade.
Gochujang (Korean Red Pepper Paste): Adds authentic heat and deep fermented flavor.
Vegetable Oil: Helps get that beautiful sear on the grill pan.
Green Onions: Fresh garnish that adds a crisp bite and vibrant color.
Toasted Sesame Seeds: Crunchy topping that enhances texture and flavor.

📝

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 easily it adapts to your taste and lifestyle. Whether you want to dial up the spice or substitute ingredients for dietary needs, there’s plenty of room for personalization without losing that authentic Korean BBQ flavor.

Spice it up: Adding extra gochujang or a splash of Korean chili flakes makes the bulgogi delightfully fiery. I love this variation when I’m craving something with more heat!
Make it gluten-free: Swap the reduced sodium soy sauce for tamari or coconut aminos to enjoy this dish gluten-free. The flavors stay just as rich and tender.
Vegetarian twist: Replace the rib eye steak with thick slices of shiitake mushrooms or marinated tofu for a delicious plant-based version that soaks up all the marinade goodness.
Seasonal flavor boost: Toss in some julienned carrots or bell peppers right before serving for added crunch and color—summer freshness meets Korean BBQ perfectly!

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

The image shows a white round plate with a base layer of white rice spread evenly. On top of the rice, there are several slices of dark brown grilled meat sprinkled with sesame seeds and chopped green onions. To the right side of the plate, there is a small bunch of bright green leafy herb, and next to it are several long green cucumber sticks arranged side by side. Below the meat and rice, there is a small portion of bright red-orange kimchi. Light brown chopsticks rest on the left edge of the plate. The plate is set on a white marbled surface with a glass of light amber liquid and bowls of sesame seeds and kimchi partially visible around it. photo taken with an iphone --ar 2:3 --v 7

Step 1: Chill and Slice the Steak for Tenderness

Start by wrapping your 1 ½ pounds of boneless rib eye steak tightly in plastic wrap, then pop it in the freezer for 30 minutes. This simple trick firms up the meat, making it much easier to slice thinly—about ¼-inch thick slices across the grain. Thin cuts are the secret to that melt-in-your-mouth tenderness we all crave.

Step 2: Whisk Together the Flavorful Marinade

In a medium bowl, combine ½ small peeled and coarsely grated pear, ¼ cup reduced sodium soy sauce, 2 tablespoons brown sugar, 2 tablespoons toasted sesame oil, 3 cloves garlic (minced), 1 tablespoon freshly grated ginger, and 1 tablespoon gochujang. Stir these ingredients thoroughly until the sugar dissolves and all those wonderful flavors blend into a vibrant marinade that'll infuse every slice of beef.

Step 3: Marinate the Steak For Maximum Flavor

Place your thinly sliced steak into a gallon size Ziploc bag, then pour in the marinade. Seal the bag tightly and massage gently so all slices are evenly coated. Pop it into the fridge to marinate for at least 2 hours, but if you can, overnight is magical—it deepens the flavor and helps tenderize the meat for that perfect bite every time.

Step 4: Sear to Perfection in a Cast Iron Grill Pan

Heat 1 tablespoon of vegetable oil in a cast iron grill pan over medium-high heat until shimmering. Working in batches, lay down the marinated steak slices in a single layer, making sure not to overcrowd the pan. Cook for 2 to 3 minutes per side until beautifully charred with those irresistible grill marks, and the meat’s cooked through. Repeat with the remaining tablespoon of vegetable oil and beef slices.

Step 5: Garnish and Serve Immediately

Remove your perfectly cooked bulgogi from the heat, then sprinkle with thinly sliced green onions and a teaspoon of toasted sesame seeds. Serve hot alongside steamed rice, kimchi, or your favorite Korean side dishes for an authentic BBQ feast that’s ready in just about 3 hours total, including the marinating time.

Top Tip

Getting the perfect, tender slices and that authentic flavor in this Tender Korean Beef Bulgogi Recipe comes down to a few simple tricks that make all the difference.

Freeze Before Slicing: Wrapping the rib eye steak and freezing it for 30 minutes makes slicing easier and results in uniformly thin cuts that cook quickly and stay tender.
Marinate Overnight: While 2 hours works, letting the beef soak in that flavorful marinade overnight really deepens the taste and tenderness.
Use Medium-High Heat: Cooking the beef over medium-high heat in batches ensures a beautiful char without steaming, locking in that juicy texture.
Don’t Crowd the Pan: Overcrowding means the meat steams instead of grills, losing the signature caramelized edges we all crave.

How to Serve Tender Korean Beef Bulgogi Recipe

A pile of raw red meat pieces stacked on a light brown wooden surface. The meat looks fresh with visible muscle fibers and a mix of dark and light red colors. A small part of another piece of raw meat appears on the bottom right corner. The background is blurred but shows a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Garnishes

Finish your bulgogi with a sprinkle of thinly sliced green onions and toasted sesame seeds to add a lovely crunch and fresh pop of color. For extra authenticity, add some crisp sesame leaves (perilla) if you can find them, or a handful of shredded cabbage for a cool contrast.

Side Dishes

Serve this tender beef alongside classic Korean sides like steamed white rice or sticky short-grain rice, kimchi for a spicy tang, and maybe some quick pickled cucumbers. You can also add a simple sautéed spinach or mung bean sprouts for balance. Lettuce wraps are a fun, interactive way to enjoy the bulgogi, letting each person build their own bite.

Make Ahead and Storage

Storing Leftovers

Leftover Tender Korean Beef Bulgogi keeps well in an airtight container in the refrigerator for up to 3 days. Make sure to cool it to room temperature before sealing to preserve flavor and texture.

Freezing

If you want to freeze portions, wrap the cooked beef tightly in freezer-safe packaging and store it for up to 2 months. Thaw overnight in the fridge before reheating.

Reheating

For best results, reheat in a hot skillet over medium heat for just a few minutes to bring back that slight char and keep the meat tender. Avoid microwaving if possible, as it can dry out the beef.

Frequently Asked Questions:

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

Absolutely! While rib eye is recommended for its tenderness and flavor, you can also use sirloin or flank steak. Just make sure to slice it thinly across the grain for the best texture.

What if I don’t have gochujang? Can I still make this recipe?

Gochujang adds a distinctive spicy-sweet depth, but if you don’t have it, you can substitute with a mix of chili paste and a bit of honey or brown sugar. Adjust to taste for spice and sweetness.

How do I know when the beef is cooked properly?

Cook the slices about 2-3 minutes per side over medium-high heat until nicely charred and cooked through but still juicy. The thin slices cook quickly, so keep an eye to avoid overcooking.

Can I prepare the marinade ahead of time?

Yes! You can make the marinade in advance and store it in the refrigerator for up to 2 days before adding the beef. This makes dinner prep quicker and lets the flavors meld beautifully.

Final Thoughts

This Tender Korean Beef Bulgogi Recipe is a true crowd-pleaser that combines speed and depth of flavor in every bite. The secret’s in the simple but magic marinade and that quick sear over high heat. Whether you’re cooking for family or impressing guests with something authentic and new, this dish delivers incredible satisfaction. Enjoy experimenting with garnishes and sides to make it your own — a little taste of Korea right at your dinner table.