A staple of Korean barbecue, bulgogi translates to “fire meat” (a direct link to the tradition of making it by grilling marinated beef over charcoal). This bulgogi recipe requires minimal prep time, is endlessly adaptable, and was designed as a stovetop stir-fry—which means you can make it any time of year. In short, it’s an excellent weeknight main dish to keep in your back pocket.
The sweet-salty bulgogi marinade pairs well with sliced beef, chicken, or pork—for a vegetarian version, try this recipe with eggplant. If you’re going for classic Korean beef bulgogi, pay special attention to the cut of meat. We like trimmed hanger steak or boneless short rib, but another tender, well-marbled cut like top sirloin, rib eye, flank steak, or skirt steak also works. Cutting the meat into thin slices so the marinade ingredients work quickly is key. If you live near a Korean grocery store, you can pick up presliced beef (look for Korean BBQ beef); if you’re cutting the meat yourself, freeze it for at least 15 minutes and up to 1 hour for easier slicing.
Traditional bulgogi marinade calls for puréed or grated fruit such as kiwi, apple, or pear. Any type of pear will work with this recipe, but if you can access Korean pears (or another Asian pear variety), use those. The short marinating time gives you the chance to set your table with Korean side dishes (known as banchan), including kimchi and spinach namul, as well as everything you need to build little lettuce wraps: steamed white rice, green onions, toasted sesame seeds, ssamjang or gochujang, and crisp fresh lettuce leaves.
Recipe information
Total Time
50 minutes
Yield
4 Servings
Ingredients
¼
1
2
1
1
1
1
1
2
Preparation
Step 1
Combine ¼ pear, grated, 1 garlic clove, grated, 2 Tbsp. soy sauce, 1 Tbsp. gochugaru or 1 tsp. crushed red pepper flakes (if using), 1 Tbsp. grated peeled ginger, 1 Tbsp. light brown sugar, and 1 Tbsp. toasted sesame oil in a large resealable plastic bag or medium bowl. Using a sharp knife, slice 1 lb. boneless pork loin, trimmed hanger steak, boneless short rib, or skinless, boneless chicken breasts or thighs into very thin strips. Add to marinade, seal bag, and squish everything around until meat is coated. Let sit at room temperature 30 minutes, or chill up to 8 hours.
Step 2
Warm 1 Tbsp. vegetable oil in a large cast-iron skillet or other heavy pan over medium-high heat until oil is shimmering. Remove half of meat from marinade, letting excess drip back into bag; season lightly with kosher salt and sear in a single layer without moving until lightly browned, about 1 minute. Toss meat and continue to cook, tossing occasionally, until cooked through and crisp at edges, about 3 minutes. Transfer to a plate. Repeat with remaining 1 Tbsp. vegetable oil, second batch of meat, and more salt.
Step 3
Garnish with sliced scallions and serve.
Editor’s note: This bulgogi recipe was first printed in our November 2015 issue. Head this way for more easy dinner ideas →
Nutrition Per Serving
Leave a Review
Reviews (73)
Back to TopThis was ok. I’m not sure why bon appetite chose this as a top recipe of the year. The flavor was ok but nothing great.
Redmond, WA
12/29/2019
this was great! used gochujang instead of the gochugaru called for in the recipe, and that worked very well. Served with rice, quick pickled veggies, kimchi, and a big squirt of sriracha. Real real good.
Cbranjo
London
1/11/2020
This was SO good. Used pork loin and followed the recipe but only had red pepper flakes. Served with brown rice and sautéed veggies. Wish I had kimchi on hand, but it really had enough flavor on its own. This will become a new recipe in the dinner rotation.
Anonymous
Nashville
3/27/2020
This recipe was easy to make and tasted absolutely delightful! Really excited to make it again :).
nowinlivingcolor
Sacramento, CA
3/31/2020
This is a very easy recipe and the final result is delicious. I followed the recipe as written, but I marinated strips of pork tenderloin for 48 hours, instead of the suggested time. My husband and I absolutely loved this recipe, and I'll be adding it into our dinner rotation.
heather eats
Montreal
4/15/2020
Absolutely fantastic! I've made this several times with boneless short ribs and loved it. Tonight I used boneless chicken breast I had in the freezer and I loved it more than the beef! Such a keeper. I sauteed some shredded cabbage in the pan after removing the chicken and served with kimchi.
San Diego
4/16/2020
It was delicious! I used flank steak sliced against the grain and marinated for almost 24 hours. However, it does produce a lot of smoke in the home and I had to scrub the burnt bits off my pan every time I turned or removed steak to sear more.
merrysasscer
Marietta, GA
6/10/2020