Korean Beef Bulgogi

This Korean Beef Bulgogi recipe is full of delicious Asian flavors!

Tender beef is paired with a marinade that is packed with sweet, savory, and smoky flavors. The soy sauce, sesame oil, and fresh ginger make this marinade a go-to favorite for any meat.

This recipe pairs well with our Spicy Asian Cucumber Salad and is perfect for warm evenings using the grill.

Ingredients for Beef Bulgogi

Ingredients:

• Soy Sauce – essential for achieving that “umami” flavor
• Rice Vinegar – sub in white wine vinegar if needed
• Peeled and Grated Fresh Ginger – nothing beats the flavor of fresh ginger!
• Minced Garlic – we use 3 cloves but you can add more (or less) based on your preference
• Sriracha Sauce – add more if you love a spicer marinade
• Sugar – let’s tame that heat a little!
• Toasted Sesame Oil – we love the flavor of toasted sesame oil but untoasted works too
• Chopped Scallions – we use 2 scallions for our version – the white part goes in the marinade and the beautiful green stem makes the perfect garnish
• Skirt Steak (or flank steak) – you’ll need 1-1/2 pounds
• Toasted Sesame Seeds – for garnish

How to make Korean Bulgogi

Instructions:

• The Marinade: In a medium bowl mix together soy sauce, vinegar, ginger, garlic, Sriracha sauce, sugar, and white part of scallions.
• Whisk together until well blended.
• Add steak to the marinade covering both sides of the steak.

• Marinate: Marinate the steak for about 6 hours, covered, in the refrigerator. Turn once or twice if you can.
• PRO TIP: Skirt steak will become even more delicious the longer it is marinated. Overnight is ideal, but don’t marinate longer than 24 hours.
• Heat the grill to medium-high.
• Remove steak from the marinade about 30 minutes before cooking.
• Reserve about ¼ cup of marinade.
• Optional: Oiling the grill grates with canola oil will help prevent the meat from sticking while cooking.
• Grill the steak, turning it over after 5 minutes, and then cook for 5 minutes on the other side. The steak should cook for 10 minutes in total.
• Heat the ¼ cup of leftover marinade, either on the stovetop or in the microwave. Bring the marinade to a boil and let cool while the steak rests.
• Transfer the steak to a cutting board to rest for 5 minutes.
• Thinly slice steak across the grain (see below for How to Cut Steak Against the Grain)
• Drizzle heated marinade over the top of the sliced steak and sprinkle with toasted sesame seeds for garnish and serve.

What is Korean Beef Bulgogi?

Bulgogi simply means “fire meat“. It is a Korean style of grilling marinated beef or pork, on the barbecue, or on a stove-top grill pan.

What cut of meat is best for Korean BBQ Bulgogi?

We prefer to use skirt steak for our Bulgogi recipe, however, flank steak is also a great choice and can be more economical. If you choose flank steak it can be beneficial to marinate it for a full 24 hours.

The difference between skirt steak and flank steak?

• Skirt steak is a thin, quick-cooking cut of meat that delivers a big flavor. The cut is a long thin piece, but it’s a prime cut. Skirt steak normally comes in pieces weighing 3/4 to 1-1/2 pounds, and you should look for thicker pieces for more even cooking.

• Flank steak is similar, and has lots of intense beefy flavor, but can be a little tougher so it will benefit from a longer time in the marinade.

Both cuts are great steaks for marinating, but skirt steak tends to be more tender. Both are best enjoyed thinly sliced and cut against the grain to maximize tenderness.

• Both are incredibly adaptable and we use either in our Chimichurri Steak, Easy Carne Asada, and Beef and Broccoli Stir Fry

How to cut steak against the grain

It’s a familiar term but what does it mean? In simple terms, it just means it’s the direction of the muscle fibers in meat. So carve across those fibers, rather than parallel with the fibers. This will result in a more tender slice of meat and it’s easy to chew.

How is Bulgogi traditionally served?

Korean-style Bulgogi is traditionally served sliced and with many small side dishes called “banchan”. It’s fun to add lots of flavorful dishes, but we chose to keep ours pretty simple and we also included a side of white rice.

Here are a few simple ideas for Banchan:

• Bean sprouts marinated in sesame oil and sprinkled with sesame seeds and coarse sea salt
• Kimchi
• Scallions (green onions) sliced on the diagonal
• Leafy green lettuce pieces to wrap up the bulgogi (like a little burrito)
• Sauteed spinach with sesame oil and seeds, chilled
• Our Spicy Asian Cucumber Salad

Pair this steak with other delicious recipes:

• Asian Coleslaw with Peanut Dressing is a great side dish with this steak
• Traditional Korean-style Scallion Pancakes with Ginger Soy Dipping Sauce are the perfect starter!
• Spicy Szechuan Green Beans bring even more flavor to the meal

Storing Leftovers

Have leftovers? Lucky you! Store cooked meat in the refrigerator, sealed, for up to 3 days.

Make Ahead

• Make the marinade and add it to the meat, then store in an airtight container in the freezer for up to 3 months. Bring to room temperature before grilling.