Easy Beef Bulgogi (Korean Marinated Beef)
Make authentic Korean Beef Bulgogi at home with tender ribeye beef marinated in a delicious blend of soy sauce, garlic, sesame oil, honey, brown sugar, and fresh pear. This easy recipe is juicy, flavorful, and ready in minutes.
Ingredients
For the Marinade
- 2 medium onions
- 4 garlic cloves
- ¼ cup soy sauce
- 1 tablespoon honey
- 1 tablespoon sesame oil
- 2 tablespoons brown sugar
- ½ teaspoon black pepper
- 2 medium pears
For the Beef
- 450 g ribeye beef thinly sliced
- 2 medium white onions sliced
- 2 tablespoons olive oil
Garnish
- Chopped green onions
- Sesame seeds
Instructions
- Peel and roughly chop the onions, garlic, and pears.
- Add the onions, garlic, soy sauce, honey, sesame oil, brown sugar, black pepper, and pears to a blender.
- Blend until smooth to make the marinade.
- Place the thinly sliced ribeye beef and sliced white onions into a large bowl.
- Pour the prepared marinade over the beef.
- Mix thoroughly until every slice is coated.
- Marinate for 2 hours for the best flavor. (You can cook immediately if short on time.)
- Drain any excess liquid from the marinated beef before cooking.
- Heat olive oil in a large skillet over high heat.
- Add the marinated beef and cook for 6–7 minutes, stirring frequently, until browned and cooked through.
- Garnish with chopped green onions and sesame seeds.
- Serve hot with steamed rice or lettuce wraps.
Notes
Thinly sliced ribeye gives the most tender and juicy results.
Asian pears are traditional, but regular ripe pears also work well.
Don't overcrowd the pan; cook in batches if necessary.
High heat helps caramelize the marinade for authentic bulgogi flavor.
Leftover bulgogi can be refrigerated for up to 3 days.
Asian pears are traditional, but regular ripe pears also work well.
Don't overcrowd the pan; cook in batches if necessary.
High heat helps caramelize the marinade for authentic bulgogi flavor.
Leftover bulgogi can be refrigerated for up to 3 days.