Slices of thin beef are marinated and cooked to create the tasty and simple Korean BBQ beef meal known as beef bulgogi. The meat is extremely tasty and soft after cooking!
Almost twenty years ago, I traveled to South Korea with my brother, who lived there and spoke the language. I remember smiling and nodding a lot during conversations I didn’t understand…and I also remember the beef bulgogi. It was SO GOOD. I love making it at home with this simple recipe!
The Best Cuts of Beef for Making Beef Bulgogi
There are several cuts of beef that are suitable for making beef bulgogi at home.
- Top sirloin steak
- Rib slice
- Slide skirt steak
This is not an exhaustive list; other cuts of beef can work, too, but these are the cuts I have used with excellent results.
The secret is to slice the beef crosswise into very thin slices.
What does it mean to cut beef across the grain?
Look at the piece of meat you’re using and notice which direction the natural lines (i.e. the fibers) of the meat run. In many cuts of meat, especially steaks, the fibers run the length of the meat. You want to cut slices along those lines. So if the fibers run lengthwise, cut slices from one of the short sides of the meat.
Some important tips
- Freeze the meat for 20 to 30 minutes before slicing to achieve super-thin slices.
- Cut the slices across the grain (as mentioned above)
- Marinate the meat for at least an hour, but preferably longer (up to 12 hours).
- Don’t overcrowd the pan when cooking.
This dish isn’t meant to be too spicy. Rather, the marinade reduces as it cooks and helps caramelize the meat.
The meat for beef bulgogi can be cooked on a skillet, a grill, or an outdoor grill (just be careful that the small pieces of meat don’t slip through the grates).
What to Serve with Beef Bulgogi
We keep it simple and eat this tender, flavorful, and delicious beef with hot cooked rice and fresh or stir-fried/roasted vegetables.
You can also make a rice bowl with it! These Korean beef bowls would be a great start, using this recipe for the beef. YUM!
When I traveled to Korea all those years ago, I remember eating beef bulgogi in restaurants (where we would grill the little pieces of beef right there on the table) and stuff the piping hot beef with lettuce and nameless spicy sauces. And kimchi, there was always kimchi!
No matter how you choose to serve this dish, you’ll have the most delicious beef of your life!
Beef bulgogi is quick and easy to make. I always double the recipe because my protein-loving teenage kids gobble up huge amounts of this beef.
What to serve with this:
- Hot cooked rice or garlic butter rice
- Broccoli (or other fresh or cooked vegetables) cooked in a skillet in 5 minutes
Easy Beef Bulgogi {Korean Grilled Beef}
Yield: 5-6 servings
Prep time: 20 minutes
Marinating time: 2 hours
Total time: 2 hours 1 hour 20 minutes
Ingredients
Marinade:
- ¼ cup soy sauce (see note)
- 3 tablespoons brown or granulated sugar
- 2 tablespoons water
- 2 teaspoons toasted sesame seeds
- 2 teaspoons toasted sesame oil
- 4 cloves garlic, finely minced (about 1 tablespoon)
- ¼ teaspoon coarsely ground black pepper
- Two finely chopped green onions or a small handful of chives (3 to 4 tablespoons)
Beef:
- 1 ½ pounds boneless top sirloin, ribeye or skirt steak, cut into 1/8-inch-thick pieces (see note)
- 1 tablespoon oil
- Hot cooked rice and sautéed or grilled vegetables for serving (optional)
Instruction
- Combine all marinade ingredients and whisk until well combined.
- Place the meat in a shallow dish. Pour marinade over the meat and stir until the meat is evenly coated. Cover and refrigerate for at least 1 hour or up to 12 hours (the longer you marinate, the better the flavor).
- Heat a grill or skillet over medium heat. Add 1 tablespoon oil and heat until shimmering and hot. (You can also use a grill pan to cook the meat.)
- Avoid packing the pan and add the meat in a single layer. Cook for two to three minutes on each side, or until the meat is cooked through and caramelized.
- Serve immediately with rice and hot cooked vegetables, if desired.
Notes
Beef: To easily cut very thin slices of beef, freeze it for 20 to 30 minutes before slicing.
Soy sauce: I always use low-sodium soy sauce; regular soy sauce can be used in this recipe for a saltier punch.
