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Korean

Korean Beef Bulgogi

Korean Beef Bulgogi uses thin beef slices marinated with soy, sesame, garlic, and pear, then cooked quickly on the stovetop.

Published and reviewed by Kitchgrow on 6 September 2026Updated

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Korean Beef Bulgogi

1 hr 5 mintotal

35 min hands-on30 min hands-off

Prep 20 min · Cook 15 min

Serves
2
Difficulty
Easy
Spice
Mild
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Ingredients

Quantities are for 2 servings.

You'll need: Stovetop.

Includes 30 minutes of marinating. The grated pear tenderises as well as sweetens, so there is little to gain by going much longer.

Method

  1. Combine the Asian pear, soy sauce, sesame oil, brown sugar, garlic, ginger, and ground black pepper in a bowl.

  2. Add the sliced beef and onion to the marinade, mix well, cover, and refrigerate for the marinating time.

  3. Heat a wide pan over medium-high heat until hot, then add the measured neutral oil.

  4. Cook the marinated beef in a single loose layer, working in batches if needed so the beef sears instead of steaming.

  5. Turn the beef frequently until it is browned at the edges and fully cooked through.

  6. Add the spring onion greens and toss briefly until just softened.

  7. Finish with sesame seeds and serve hot.

How to tell it's done

The beef should be tender, lightly glossy, and browned at the edges without excess liquid pooling in the pan.

Getting it right

Tip

Partially chill the beef before slicing so you can cut it thinly and evenly across the grain.

What to serve it with

Serve over warm rice with cucumber slices, kimchi, or simple sautéed greens.

Substitutions

  • Use Pear if Asian Pear is unavailable; the marinade will still work but will taste less distinctly Korean.
  • Use Beef Tenderloin instead of Beef Sirloin for a softer texture, adjusting only the slicing thickness and not the cooking method.
  • Use tamari-style soy sauce only when suitable for your needs; regular soy sauce commonly contains wheat.