By Becky Hardin
Published Sep 18, 2023
This Korean Beef Bulgogi recipe features strips of tender, marinated steak that are briefly cooked, then served with a flavor-packed sauce in a bowl of rice, green onions, and sesame seeds. Once the beef has marinated, it only takes about 5 minutes to cook. This authentic dish couldn’t be easier to make!
What’s in this Korean Bulgogi Recipe?
Thin-cut slices of steak are marinated in a sweet and savory sauce, then cooked to perfection for an authentic Korean BBQ taste.
- Steak: I used thin-cut beef bottom round steak, but you can use flank steak or eye round if you prefer.
- Soy Sauce: Adds a salty umami element to the dish.
- Brown Sugar: Adds a touch of sweetness to the sauce and marinade.
- Sesame Oil: Adds a nutty flavor.
- Garlic + Ginger: Classic Asian spices that add a balanced flavor to the dish.
- Red Pepper Flakes: Makes the dish a little bit spicy.
- Cornstarch: Thickens the bulgogi sauce.
- Sesame Seeds: Adds a bit of crunch!
Pro Tip: Cut the steak into strips against the grain for the most tender result .
Variations on Bulgogi Beef
This Korean bulgogi marinade and sauce pairs well with a wide variety of proteins, like chicken, pork, tofu, mushrooms, or seafood. Try it with thinly-sliced chicken breasts, pork belly, extra-firm tofu, shiitake mushrooms, shrimp, squid, or octopus.
Bulgogi is a dish made from thin marinated slices of beef, grilled on a barbecue or stir-fried on the stovetop.
Bulgogi is the Korean word for “fire meat”. This refers to how the beef is traditionally cooked on a barbecue.
This dish should be tender, juicy, and filled with sweet and savory flavors.
The sauce used for this dish is essentially Korean BBQ sauce .
This dish is usually served with white rice or lettuce leaves, and side dishes like kimchi.
How to Store and Reheat
Store leftover beef bulgogi in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet set over medium-low heat or in the microwave in 30-second increments until warmed through.
How to Freeze
Freeze Korean bulgogi in an airtight container or Ziplock bag for up to 2 months. Let thaw overnight in the refrigerator before reheating.
Serving Suggestions
Make beef bulgogi bowls by serving the cooked protein over a bowl of white rice and topping it with vegetables (like thin slices of cucumber and carrots), pickled radishes, and a fried or poached egg. You could also use this meat as a filling for lettuce wraps , tacos, or sliders (I love using Hawaiian rolls !) Add a side of our refreshing Asian cucumber salad for a complete meal.
Ingredients1x2x3x
- ▢ 1½ pounds thin-cut beef bottom round steak sliced into ½-1 inch strips
- ▢ ⅓ cup low-sodium soy sauce
- ▢ ¼ cup light brown sugar
- ▢ 5 tablespoons sesame oil divided
- ▢ 2½ teaspoons minced garlic
- ▢ 2 teaspoons ground ginger
- ▢ ¾ teaspoon crushed red pepper flakes optional
- ▢ 1-2 tablespoons cornstarch
- ▢ 3 teaspoons sesame seeds
- ▢ Minced green onions optional, for garnish
- ▢ Cooked white rice optional, for serving
Instructions
- Place the steak strips, soy sauce, light brown sugar, 3 tablespoons of sesame oil, minced garlic, ground ginger, and red pepper flakes, optional, in a large, sealable plastic bag. Seal the bag and slosh everything around until the marinade is well mixed and the steak is all coated with it. 1½ pounds thin-cut beef bottom round steak, ⅓ cup low-sodium soy sauce, ¼ cup light brown sugar, 5 tablespoons sesame oil, 2½ teaspoons minced garlic, 2 teaspoons ground ginger, ¾ teaspoon crushed red pepper flakes
- Remove any excess air from the bag and reseal and then place it in the refrigerator to marinate for at least 2 hours.
- When ready to cook, heat the remaining 2 tablespoons of sesame oil in a large skillet set over medium-high heat.
- Add in the marinated meat and as much marinade as desired, and cook for 2-3 minutes per side, or until cooked through.
- Once the meat is fully cooked, remove it from the pan and mix the cornstarch in a small bowl with 2-3 tablespoons of the hot marinade. 1-2 tablespoons cornstarch
- Pour the cornstarch slurry into the skillet with the marinade sauce and bring to a boil.
- Boil for 1 minute or until thickened, don’t over cook.
- Pour the hot, thickened sauce over the cooked meat and serve hot with a garnish of sesame seeds, green onions, optional and a side of white rice, optional. 3 teaspoons sesame seeds, Minced green onions, Cooked white rice
Becky’s Tips
- Slice the steak into strips against the grain for the most tender result.
- For a gluten-free recipe, swap the soy sauce for tamari or coconut aminos.
- Nutritional information does not include optional ingredients.
Nutrition information is automatically calculated, so should only be used as an approximation.
More Korean BBQ Recipes We Love
- Korean BBQ Chicken
- Baked Korean Hot Wings
- Korean BBQ Sauce
Beef Bulgogi Recipe
Ingredients
- 1½ pounds thin-cut beef bottom round steak sliced into ½-1 inch strips
- ⅓ cup low-sodium soy sauce
- ¼ cup light brown sugar
- 5 tablespoons sesame oil divided
- 2½ teaspoons minced garlic
- 2 teaspoons ground ginger
- ¾ teaspoon crushed red pepper flakes optional
- 1-2 tablespoons cornstarch
- 3 teaspoons sesame seeds
- Minced green onions optional, for garnish
- Cooked white rice optional, for serving
Instructions
- Place the steak strips, soy sauce, light brown sugar, 3 tablespoons of sesame oil, minced garlic, ground ginger, and red pepper flakes, optional, in a large, sealable plastic bag. Seal the bag and slosh everything around until the marinade is well mixed and the steak is all coated with it. 1½ pounds thin-cut beef bottom round steak, ⅓ cup low-sodium soy sauce, ¼ cup light brown sugar, 5 tablespoons sesame oil, 2½ teaspoons minced garlic, 2 teaspoons ground ginger, ¾ teaspoon crushed red pepper flakes
- Remove any excess air from the bag and reseal and then place it in the refrigerator to marinate for at least 2 hours.
- When ready to cook, heat the remaining 2 tablespoons of sesame oil in a large skillet set over medium-high heat.
- Add in the marinated meat and as much marinade as desired, and cook for 2-3 minutes per side, or until cooked through.
- Once the meat is fully cooked, remove it from the pan and mix the cornstarch in a small bowl with 2-3 tablespoons of the hot marinade. 1-2 tablespoons cornstarch
- Pour the cornstarch slurry into the skillet with the marinade sauce and bring to a boil.
- Boil for 1 minute or until thickened, don’t over cook.
- Pour the hot, thickened sauce over the cooked meat and serve hot with a garnish of sesame seeds, green onions, optional and a side of white rice, optional. 3 teaspoons sesame seeds, Minced green onions, Cooked white rice
Notes
- Slice the steak into strips against the grain for the most tender result.
- For a gluten-free recipe, swap the soy sauce for tamari or coconut aminos.
- Nutritional information does not include optional ingredients.
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
