Korean Beef Bulgogi is a quick, stir-fried Korean dish bursting with bright flavors like garlic and fresh ginger. Slightly spicy, slightly sweet, and utterly delicious, this easy recipe is perfect for weeknights and sure to become a family favorite.
This Beef Bulgogi Recipe earned enthusiastic approval at my table — even from a husband raised on meat and potatoes. The marinade is flexible and works beautifully with beef, chicken, or pork, so you can adapt it to what you have on hand.
Why You Should Make This
- Pork bulgogi is a longtime favorite on many menus; beef bulgogi offers a richer, meaty alternative that still highlights a classic marinade.
- Thinly sliced flank steak cooks quickly and soaks up the marinade, giving you tender, flavorful bites.
- The marinade’s balance of salty, sweet, and spicy makes it versatile — try it on chicken or pork if you prefer.
Ingredient Notes
- Flank Steak – Slice very thin for the best texture; it’s much easier to slice when partially frozen.
- Soy Sauce – Use reduced-sodium if you’re watching salt.
- Brown Sugar – Adds sweetness to balance the savory and spicy elements.
- Toasted Sesame Oil – Choose the toasted variety for a more aromatic finish.
- Garlic – Minced for even distribution.
- Ginger – Freshly grated for bright flavor.
- Dry Sherry – Adds depth; most alcohol cooks off during stir-frying.
- Crushed Red Pepper Flakes – Adjust to taste for desired heat.
- Onion – Cut into wedges so it softens and caramelizes with the beef.
- Oil for Stir-Frying – Canola or peanut oil are good choices because of higher smoke points.
- Toasted Sesame Seeds – Optional garnish for texture and visual appeal.
- Romaine or Butter Lettuce – Optional, for serving as wraps if you want a low-carb option.
- Steamed White Rice – Traditional accompaniment.
Frequently Asked Questions
This recipe is straightforward: prepare and mix the marinade with the beef (reserve the oil), and let it marinate at least 30 minutes. Slice the beef very thin for fast, even cooking — doing this while partially frozen helps. Heat a wok or large sauté pan with oil, add a single layer of marinated beef and onion, and stir-fry until cooked through. Work in small batches to avoid overcrowding the pan, then combine all batches at the end to reheat briefly.
Serve bulgogi over steamed rice or in lettuce leaves for a lighter meal. Pair it with steamed or sautéed vegetables for a complete plate. Garnish with sesame seeds and sliced green onions for freshness and crunch. Adjust crushed red pepper flakes to control the heat level.
“Bulgogi” combines the Korean words for fire (bul) and meat (gogi). It traditionally refers to meat marinated in a sweet, savory sauce and cooked over high heat until caramelized.
Finish with toasted sesame seeds and thinly sliced scallions (green onions) cut on the diagonal for the best presentation and flavor contrast.
Yes. Grated fresh pear is a common addition that adds natural sweetness and can help tenderize the meat.
Flank steak is considered a lean cut, making beef bulgogi a reasonable choice for a balanced meal, especially when paired with vegetables and served in moderation.
You May Also Like
- Korean BBQ Pepper Nachos from Flavor Mosaic
- Ropa Vieja from The Crumby Cupcake
- Grilled Korean Beef Steaks
- Vegetable Beef Soup
- Asian Beef with Peppers
- More Beef Recipes
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Beef Bulgogi
20 minutes
20 minutes
40 minutes
4 servings
A delicious Korean beef stir fry adapted from Norm Matthew’s recipe.
Ingredients
- 1 pound flank steak, sliced very thin (easy to do when partially frozen)
- 3-4 tablespoons soy sauce (use less to reduce sodium)
- 2 tablespoons brown sugar
- 2 tablespoons toasted sesame oil
- 4 cloves garlic, minced
- 2 tablespoons freshly grated ginger
- 2 tablespoons dry sherry
- ½ teaspoon crushed red pepper flakes (or more to taste)
- 1 medium onion, cut into 12 wedges
- Olive or canola oil for cooking
- Toasted sesame seeds to garnish, optional
- Romaine or butter lettuce to serve, optional
Instructions
- Mix all ingredients except the cooking oil, sesame seeds, and lettuce. Set aside to marinate for at least 30 minutes.
- Heat oil in a large skillet or wok. Add marinated meat and onions in a single layer and stir-fry until the beef is cooked through. Cook in batches to avoid crowding the pan.
- When all batches are done, return the beef to the pan briefly to reheat and combine flavors.
- Serve over steamed rice or in lettuce cups. Garnish with toasted sesame seeds and sliced scallions if desired.
Notes
Marinating time is not included in the total active time. You can substitute boneless skinless chicken or pork tenderloin if preferred.
Nutrition Information:
Yield:
4
Serving Size:
1
Amount Per Serving:
Calories: 433
Total Fat: 24g
Saturated Fat: 6g
Trans Fat: 0g
Unsaturated Fat: 16g
Cholesterol: 90mg
Sodium: 1011mg
Carbohydrates: 19g
Fiber: 5g
Sugar: 9g
Protein: 37g
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