Name: Tender Korean Beef Bulgogi Recipe
Prep time: 3 h 15 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’ve been craving a dish that’s bursting with flavor and yet incredibly easy to prepare, this Tender Korean Beef Bulgogi Recipe is going to be your new favorite. Think thinly sliced rib eye steak marinated to perfection, grilled quickly, and garnished with fresh green onions and toasted sesame seeds—delicious and authentic Korean BBQ right at home.

The dish shows a large dark gray round plate filled with multiple pieces of grilled brown beef slices sprinkled with white sesame seeds and chopped green onions. On the left side of the plate are fresh green leafy perilla leaves and long cucumber sticks stacked neatly. Around the plate on a white marbled surface, there are small white bowls containing reddish-orange kimchi, a dark red chili oil sauce with chili flakes, a crushed peanut sauce, and some sesame seeds. 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 love making this Korean Beef Bulgogi because it transforms a few simple ingredients into a savory, slightly sweet dance of flavors. Plus, it’s quick enough for a weeknight and impressive enough for guests.

Perfectly Tender Meat: Marinating thin rib eye steak with pear and ginger gives incredible juiciness and depth.
Quick Cooking: The thin slices grill in just minutes, making dinner fast without sacrificing flavor.
Authentic Korean Flavor: Combining soy sauce, gochujang, and sesame oil creates that signature bulgogi taste.
Simple Garnishes: Green onions and toasted sesame seeds add the perfect finishing touch with minimal effort.

Ingredients & Why They Work

Before you start, make sure to grab a good quality boneless rib eye steak and a ripe pear—these are key to getting the tender texture and balanced sweetness that make this dish shine.

Flat lay of a slab of fresh boneless rib eye steak with deep red marbling, half of a small peeled Asian pear coarsely grated on a simple white ceramic plate, a small white bowl of dark reduced sodium soy sauce, a small white bowl of light brown granulated brown sugar, a small white bowl of golden toasted sesame oil, three whole uncracked garlic cloves with smooth white skins, a small pile of freshly grated pale yellow ginger root, a small white bowl with vibrant red gochujang paste, a small white bowl of clear pale yellow vegetable oil, two green onions with bright green stalks and white bulbs thinly sliced arranged neatly on the side, a small white bowl with light brown toasted sesame seeds scattered inside, all arranged symmetrically and perfectly balanced 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: Its marbling lends tenderness and flavor, perfect for quick grilling.
Pear: Naturally sweet and packed with enzymes, it tenderizes the beef and adds subtle fruity notes.
Reduced sodium soy sauce: Balances saltiness without overpowering the marinade.
Brown sugar: Adds a mellow sweetness to complement the savory components.
Toasted sesame oil: Brings a nutty aroma and richness essential in Korean cooking.
Garlic: Fresh minced garlic intensifies the savory depth of the marinade.
Freshly grated ginger: Adds a little zing and freshness.
Gochujang (Korean red pepper paste): Offers an authentic spicy-sweet kick—customize to your heat preference.
Vegetable oil: Used for grilling to get a nice sear without burning the marinade.
Green onions: Thinly sliced for a fresh, crisp garnish that brightens the dish.
Toasted sesame seeds: Provide a little crunch and an extra layer of toasted flavor.

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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 adaptable it is! Feel free to tweak the marinade or sides to fit your taste preferences or what you have on hand.

Spicy Kick: I love adding a little extra gochujang or a sprinkle of red pepper flakes if I’m in the mood for more heat—it gives the bulgogi a deeper, fiery complexity that wakes up your taste buds.
Vegetarian Flair: For a meat-free twist, marinate thick slices of tofu or portobello mushrooms in the same marinade. The flavors soak in beautifully, making for a satisfying alternative.
Seasonal Veggies: Add quick-grilled veggies like bell peppers or zucchini alongside the beef for a colorful, nutritious boost that pairs perfectly with the savory-sweet marinade.

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

The image shows a dark grey round plate with three main layers arranged neatly. The bottom layer is white rice spread evenly across the plate. On top of the rice, there are several pieces of grilled, dark brown meat sprinkled with light tan sesame seeds and garnished with small green onion slices. On one side of the plate, there are fresh cucumber sticks placed in a small cluster. Next to the cucumbers, bright green leafy herbs are arranged in a small bunch. Near the bottom edge of the plate, there is a small pile of reddish-orange kimchi with visible texture. A pair of brown wooden chopsticks rest diagonally across the plate, and the plate sits on a white marbled surface. Other bowls of similar plates and a glass of light colored drink are visible partially in the background. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Chill and Slice the Steak

Start by wrapping your boneless rib eye steak tightly in plastic wrap, then pop it in the freezer for 30 minutes. This little chill firms up the meat, making it much easier to slice thinly across the grain—aim for about ¼-inch thick slices. Thin slices are key here because they cook quickly and stay tender. If your knife feels slippery, don’t worry—it just means you’re doing it right!

Step 2: Whip Up the Marinade and Let the Beef Soak

In a medium bowl, combine the coarsely grated pear, reduced sodium soy sauce, brown sugar, toasted sesame oil, minced garlic, freshly grated ginger, and gochujang. Stir until everything is well blended into a fragrant, slightly sweet, and savory marinade. Transfer your steak slices into a gallon-size Ziploc bag, pour in the marinade, seal it tight, and give it a gentle massage to coat all the slices evenly. Pop it in the fridge for at least 2 hours, or even better, overnight—this gives the flavors time to fully absorb and helps make the beef incredibly tender. Don’t forget to turn the bag occasionally!

Step 3: Sear the Beef to Perfection

Heat 1 tablespoon of vegetable oil in a cast iron grill pan over medium-high heat until it’s shimmering. Working in batches, lay the marinated steak slices in a single layer—crowding the pan will steam the meat instead of giving it that lovely char. Cook each batch for 2 to 3 minutes on the first side until you see caramelized edges and a deliciously charred crust forming, then flip for another 2 to 3 minutes until cooked through but still juicy. Repeat with the remaining oil and steak pieces. The grilling aroma will fill your kitchen, signaling that dinner is almost ready!

Step 4: Garnish and Serve Fresh

Once all the bulgogi is cooked, transfer it to your serving plate. Sprinkle generously with thinly sliced green onions and a teaspoon of toasted sesame seeds for that extra crunchy, nutty finish. Serve immediately with steamed rice or your favorite Korean sides like kimchi or pickled veggies. Trust me, these simple garnishes really elevate the dish!

Top Tip

Mastering the Tender Korean Beef Bulgogi Recipe is all about attention to detail—and a few handy tricks can make your dish truly shine every time.

Perfect Slicing: Freezing the rib eye steak for 30 minutes before slicing really firms it up and helps achieve those paper-thin ¼-inch slices, which are essential for tenderness and quick cooking.
Marinate Patiently: While 2 hours works, letting the beef soak overnight lets the flavors seep in deeply and softens the meat beautifully—something I learned after rushing it a few times and missing out on that rich depth.
Batch Cooking: Avoid crowding your grill pan. Cooking the steak slices in batches with a little oil ensures a lovely char and prevents steaming, which keeps every bite flavorful and tender.
Balance the Heat: Adjust the gochujang to suit your spice tolerance. Starting with a tablespoon is safe, but adding a little less or more lets you customize the heat without overpowering the marinade’s sweet-savory harmony.

How to Serve Tender Korean Beef Bulgogi Recipe

The image shows a close-up of a group of raw red meat pieces placed on a brown wooden surface. The meat looks fresh with a deep red color and some white fat running through it. One bigger piece is placed in the center, stacked with a few smaller pieces close by, and next to it is another smaller piece of meat partially visible. The wooden surface has a simple texture with natural grain patterns. photo taken with an iphone --ar 2:3 --v 7

Garnishes

Finishing touches like thinly sliced green onions and toasted sesame seeds add a fresh, nutty crunch that perfectly complements the flavorful beef. For an extra pop, you can sprinkle a pinch of crushed red pepper flakes or drizzle a bit of toasted sesame oil right before serving.

Side Dishes

Serve this bulgogi with classic Korean sides for an authentic experience: steamed white rice or sticky short-grain rice to soak up the juices, kimchi for a tangy contrast, julienned cucumber salad for crispness, and maybe some sautéed spinach or japchae noodles for variety. A bowl of warm miso or seaweed soup can round out the meal beautifully as well.

Make Ahead and Storage

Storing Leftovers

Wrap any leftover bulgogi tightly in an airtight container and refrigerate. The beef will stay fresh and flavorful for up to 3 days, making for quick lunches or dinners during the week.

Freezing

If you want to keep bulgogi longer, freezing after cooking is a great option. Allow the meat to cool completely, then store it in freezer-safe containers or heavy-duty freezer bags. It will keep well for up to 2 months. Thaw overnight in the fridge before reheating.

Reheating

Warm up your leftovers gently in a skillet over medium heat to preserve the beef’s tenderness and caramelized edges. Adding a splash of water or a teaspoon of sesame oil can help refresh the texture and flavor. Avoid microwaving if possible, as that can make the beef tougher.

Frequently Asked Questions:

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

Absolutely! Rib eye is ideal because of its marbling and tenderness, but you can substitute sirloin or flank steak if thinly sliced. Just watch the cooking time carefully as leaner cuts can dry out faster.

What if I can't find Korean pear?

A small ripe Asian pear or even a crisp apple can work in place of Korean pear. The fruit's natural sweetness and enzymes help tenderize the beef and balance the savory flavors.

Is gochujang very spicy?

Gochujang has a mild to moderate heat level with a slightly sweet and fermented flavor. If you’re sensitive to spice, start with less and increase gradually or omit it to suit your taste.

How long can I marinate the beef?

Marinate the steak for a minimum of 2 hours, but for best results, letting it sit overnight in the refrigerator helps develop deeper flavor and tenderness.

Final Thoughts

There's something truly special about making Tender Korean Beef Bulgogi Recipe at home—the rich flavors, the quick cooking, and that satisfying charred finish all come together to create a meal that feels both comforting and festive. Whether you’re cooking for family or friends, this recipe brings warmth and a touch of Korean tradition to your table. I hope it becomes one of your go-to dishes for easy, memorable dinners!