Easy Korean Beef Bulgogi Recipe

Introduction

Easy Korean Beef Bulgogi is a flavorful and quick dish that brings the rich, savory taste of Korean barbecue to your home kitchen. With a sweet and spicy marinade and tender, thinly sliced flank steak, it’s perfect for a weeknight dinner or casual gathering.

Ingredients

• ½ pear, skinned and minced
• 3 cloves garlic, minced
• 1 tablespoon ginger, grated
• ⅓ cup soy sauce
• 2 teaspoons sesame oil
• 2 teaspoons sriracha
• 1 tablespoon lime juice
• 3 tablespoons brown sugar
• 1 tablespoon onion powder
• ½ teaspoon black pepper
• 2 pounds flank steak, thinly sliced
• 3 tablespoons vegetable oil

Instructions

1. Step 1: In a large bowl, combine the minced pear, garlic, grated ginger, soy sauce, sesame oil, sriracha, brown sugar, onion powder, lime juice, and black pepper. Stir well to create the marinade.
2. Step 2: Add the thinly sliced flank steak to the marinade. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld.
3. Step 3: Heat a large skillet over medium-high heat and add the vegetable oil.
4. Step 4: Cook the marinated beef in batches, placing it in a single layer in the hot skillet. Sear each side for 1–2 minutes until cooked through and caramelized. Remove the cooked beef and keep warm while cooking the remaining meat.
5. Step 5: Serve the bulgogi hot over steamed rice and enjoy!

Tips & Variations

• For extra tenderness, freeze the flank steak for about 30 minutes before slicing thinly.
• Substitute flank steak with ribeye or sirloin for a richer flavor.
• Add sliced onions or scallions to the skillet for more texture and sweetness.
• Adjust sriracha to your preferred spice level or omit for a milder dish.

Storage

Store leftover bulgogi in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or microwave until warmed through. Avoid overcooking during reheating to keep the beef tender.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of meat for bulgogi?

Yes, bulgogi is traditionally made with beef, but you can use pork, chicken, or even mushrooms for a vegetarian option. Just adjust cooking times accordingly.

How thin should the flank steak be sliced?

The steak should be sliced as thinly as possible, about 1/8 inch thick, to ensure quick cooking and maximum tenderness. Partially freezing the meat before slicing can help achieve thin, even slices.

Easy Korean Beef Bulgogi Recipe

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4.8 from 112 reviews

Easy Korean Beef Bulgogi is a quick and flavorful dish featuring thinly sliced flank steak marinated in a savory, sweet, and spicy sauce made with pear, garlic, soy sauce, and sriracha, then pan-seared to perfection. This classic Korean barbecue dish is perfect for a weeknight dinner served over rice.

• Author: Lila
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Frying
• Cuisine: Korean

Ingredients

Scale 1x2x3x

Marinade

• ½ pear, skinned and minced
• 3 cloves garlic, minced
• 1 tablespoon ginger, grated
• ⅓ cup soy sauce
• 2 teaspoons sesame oil
• 2 teaspoons sriracha
• 1 tablespoon lime juice
• 3 tablespoons brown sugar
• 1 tablespoon onion powder
• ½ teaspoons black pepper

Beef and Cooking

• 2 pounds flank steak, thinly sliced
• 3 tablespoons vegetable oil

Instructions

1. Mix the Marinade: In a large bowl, combine the minced pear, garlic, grated ginger, soy sauce, sesame oil, sriracha, brown sugar, onion powder, lime juice, and black pepper. Stir well to create a consistent marinade.
2. Marinate the Beef: Add the thinly sliced flank steak to the marinade. Mix thoroughly to coat all pieces evenly. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to infuse the beef.
3. Heat the Skillet: Place a large skillet over medium-high heat and add the vegetable oil. Allow the oil to become hot but not smoking before adding the beef.
4. Cook the Beef: Add a single layer of the marinated beef slices to the hot skillet. Cook for 1 to 2 minutes on each side until the beef is nicely browned and cooked through. Remove the cooked beef from the skillet and set aside. Repeat with the remaining beef, adding more oil if necessary.
5. Serve: Once all the beef is cooked, serve the bulgogi hot over steamed rice or your preferred side, garnishing with sesame seeds or chopped scallions if desired.

Notes

• For best results, use a very sharp knife to thinly slice the flank steak against the grain.
• The minced pear tenderizes the beef while adding subtle sweetness.
• Adjust sriracha quantity based on your preferred spice level.
• You can marinate the beef for up to 4 hours for deeper flavor.
• Serve with kimchi or steamed vegetables for a full Korean meal experience.

Keywords: Korean beef bulgogi, easy bulgogi recipe, Korean BBQ beef, marinated beef, skillet beef recipe