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Korean Beef Bulgogi is a tasty, quick and easy 30-minute meal made with thinly sliced beef marinated in a delicious sweet and savory garlic soy sauce. |

Korean Beef Bulgogi

  • Author: Sam Hu | Ahead of Thyme
  • Total Time: 30 minutes
  • Yield: 4-6 servings
  • Diet: Gluten Free


Korean Beef Bulgogi is a tasty, easy-to-make dish made with thinly sliced beef sirloin marinated in a delicious sweet and savory garlic soy sauce made from scratch. The best part? It’s ready to eat in just 30 minutes.


For the marinated beef steak:

  • 1 pound beef sirloin (or flank steak), thinly sliced to 1/8 inch thickness
  • 1 yellow onion, halved
  • 3 cloves garlic
  • 1 teaspoon fresh ginger, grated
  • 1 Asian pear, cored
  • 1/4 cup dark soy sauce
  • 1/2 tablespoon rice vinegar
  • 1 tablespoon brown sugar
  • 1 tablespoon sesame oil
  • 1/2 teaspoon ground black pepper
  • 1 tablespoon vegetable oil
  • sesame seeds (optional, for serving)

For serving (optional):

  • 2 cups steamed rice
  • 1/4 cup carrots, shredded
  • 1/4 cup cabbage, shredded
  • 1/4 cup kimchi
  • 2 tablespoon fresh cilantro, finely chopped


  1. In a blender or food processor, add onion, garlic, ginger, pear, soy sauce, vinegar, sugar, sesame oil, and pepper. Mix on high for 1 minute until smooth.
  2. In a large mixing bowl, place beef strips and pour in the blended marinade. Mix well to coat and let it marinate for at least 15-20 minutes.
  3. In a large skillet, heat 1 tablespoon oil over medium-high heat until it is sizzling hot. Add the marinated beef (in batches) and cook for 3-4 minutes on each side until browned and cooked through, stirring occasionally.
  4. Serve the bulgogi beef with steamed rice, vegetables (carrots and cabbage), kimchi, and cilantro.


How to store: Store leftover beef bulgogi in the refrigerator for 4-5 days in an airtight container. Uncooked marinated bulgogi will also last up to 4 days in the refrigerator before cooking.

How to reheat: Reheat leftovers on the stove over medium-low heat until warmed through or in the microwave.

How to freeze: Transfer bulgogi leftovers to a freezer-safe container or freezer bag and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.

  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Beef
  • Method: Stovetop
  • Cuisine: Korean