BEEF BULGOGI

WineCheeseScallops
Aug 28
5 min read

Savory, slightly sweet, and sizzling with flavor—Beef Bulgogi is a Korean BBQ classic that’s easier to make at home than you might think! With just a handful of pantry ingredients and a flavorful marinade, this dish transforms thinly sliced beef into an irresistible grilled masterpiece.

Grilled meat with sesame seeds on rice, garnished with green onions, next to sautéed zucchini in a blue bowl. Basil and garlic nearby.

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Marinated for hours and grilled to perfection, the beef develops a deep, caramelized flavor with notes of garlic, sesame, and soy. Served over fluffy white rice and garnished with green onions and toasted sesame seeds, it’s a meal that feels restaurant-worthy but comes straight from your own grill. Pair it with our Simple Spicy Cucumber Salad for the ultimate Korean-inspired dinner night!

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🧄 Sesame Oil

Raw steak, green onions, seasoning, and sauces on a wooden board, with a green cutting mat. Ingredients gathered for cooking.

Sesame oil brings nutty, rich, and slightly smoky notes to the marinade—an essential component of Korean bulgogi. Toasted sesame oil, in particular, elevates the flavor profile and helps tie together the soy sauce, brown sugar, and garlic for that classic bulgogi taste. A little goes a long way, but it’s crucial to getting that authentic depth of flavor.

A hand slices ribeye steak on a green cutting board with a knife. The meat shows marbled white fat and red muscle. A wooden table beneath.

🥩 Thinly Sliced Steak

Bulgogi is all about the beef. Whether you’re using ribeye, sirloin, or tenderloin, slicing the meat ultra-thin allows it to soak up the marinade and cook quickly over high heat. The quick grill gives it a slight char while locking in the juices, resulting in tender, flavorful bites that practically melt in your mouth.

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Chopped green onions and garlic on a wooden board with a textured knife. Bright greens contrast with the silver blade.

Recipe Origin | BEEF BULGOGI

This recipe is a nod to Korean home cooking—simple, bold, and communal. Bulgogi (불고기), meaning “fire meat,” is traditionally made with thinly sliced beef marinated and grilled. We first tried bulgogi at a Korean BBQ restaurant, and ever since, we’ve been hooked. This version adapts the traditional method for backyard grills or stovetop skillets, using ingredients easy to find at your local store.

And yes—we’ve tested this one many times. It’s become a go-to when hosting family, especially in summer when the grill is hot and everyone’s hungry. Serve it family-style with rice, cucumber salad, kimchi, and maybe even some lettuce wraps for the full experience.

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Raw marinated beef with chopped green onions and garlic in a glass bowl, set on a wooden surface, displaying a rich, colorful texture.

Tips, Serving Suggestions, or Storage Advice

Freeze the beef for 20–30 minutes before slicing to make it easier to cut thin strips.
Don’t skip the marinating time—4 to 5 hours is ideal for deep flavor.
Use a grill pan or foil if you’re worried about losing thin slices through the grates.
Cook in batches so the beef sears instead of steams.
If you don’t have a grill, a cast iron skillet works beautifully.
Serve over white rice, jasmine rice, or even cauliflower rice for a lighter option.
Pair with quick-pickled vegetables or cucumber salad for balance.
Sprinkle with toasted sesame seeds and extra green onions just before serving.
Use leftovers for bulgogi tacos or lettuce wraps the next day.
Store cooked bulgogi in the fridge for up to 3 days in an airtight container.

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Unique Recipe Qualities

Sizzling beef slices browning in a hot pan, with tongs visible. Rich brown tones dominate the image, suggesting a savory cooking process.

Authentic flavor made with simple, accessible ingredients.
Marinated beef is tender, juicy, and packed with umami.
Cooks quickly on the grill or stovetop.
Great for weeknight dinners or special cookouts.
Pairs well with rice, veggies, or lettuce wraps.
Gluten-free adaptable with tamari instead of soy sauce.
Balanced sweetness from brown sugar and depth from sesame oil.
Can be made in advance—marinate in the morning, grill in the evening.
Elegant enough for guests, simple enough for a Tuesday.
A perfect entry point to Korean-style home cooking.

Bowl of rice with grilled meat, garnished with sesame and scallions, alongside diced vegetables on a wooden board with herbs and garlic.

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Beef Bulgogi

Serves 6–8 | Prep Time: 20 minutes + marinating | Total Time: ~5 hours (including marinate)

Bowl of rice topped with glazed beef, green onions, and diced cucumbers. Garnished with sesame seeds on a wooden table. Rustic vibe.

Ingredients:

1 ½ cups packed light brown sugar
1 cup soy sauce
⅓ cup sparkling dessert wine (rose or prosecco) or sparkling grape juice
3 tablespoons sesame oil
2 green onions, chopped (light and dark green parts), plus 1 to 2 tablespoons sliced for garnish
2 garlic cloves, minced
1 teaspoon freshly ground black pepper
4 to 5 pounds beef tenderloin, ribeye, top sirloin, or sirloin steak, thinly sliced
Cooked rice of your choice (for serving)
2 to 3 tablespoons toasted sesame seeds, for garnish

Instructions:

Marinate the Beef:In a large bowl, whisk together brown sugar, soy sauce, dessert wine or grape juice, sesame oil, chopped green onions, garlic, and black pepper. Add sliced beef and stir to coat thoroughly. Cover and refrigerate for 4–5 hours.
Prepare the Grill:Heat a grill to high. If the beef slices are small, use a grill skillet or lay foil on the grates to prevent pieces from falling through.
Grill the Beef:Grill the beef in batches, about 3–5 minutes per side or until medium-well, flipping once. Don’t overcrowd the pan or foil—let each slice sear. Transfer cooked beef to a serving platter as each batch finishes.
Serve:Serve bulgogi over steamed rice. Garnish with sliced green onions and toasted sesame seeds. We love it with our Simple Spicy Cucumber Salad on the side.
Store Leftovers:Refrigerate in a covered container for up to 3 days.

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