Easy Beef Bulgogi

Bulgogi, a marinated and grilled beef popular in Korean restaurants, is easy to make at home. Bul means “fire” in Korean and gogi means “meat”—the meat is usually cooked over an open flame, causing the sweetened marinade to caramelize and the meat to char.

Cook the bulgogi at home on a hot cast-iron griddle. All you need is a warm bowl of rice for the most satisfying dinner.

Thinly sliced ​​ribeye is the best cut of beef for bulgogi. Alternatively, use thinly sliced, tender and well-marbled ground beef tenderloin, flank or tenderloin. If you have a Korean grocery store nearby, you can find pre-sliced ​​bulgogi beef of various grades.

I think it’s worth spending a little more and getting the best beef. It will be nicely marbled, with no excess fat or gristle around the edges, making it tastier.

How to cut bulgogi beef at home

You can buy a whole piece of beef and slice it at home. Freeze it whole for a couple of hours, until firm but not too difficult to slice. It’s easier to cut if it’s a little tighter.

Use a sharp chef’s knife to slice it as thinly as possible against the grain, about 1/8 inch thick. Because the beef is sliced ​​so thin, it absorbs the marinade quickly and cooks very quickly.

What’s in the bulgogi marinade?

While not necessary, I like to marinate and cook thinly sliced ​​onions, mushrooms, and carrots along with the beef for added texture and flavor.

Can you make bulgogi with other meats?

Bulgogi implies the use of beef. When prepared with chicken it is called dak bulgogi and with pork it is called dwaeji bulgogi. Both use a similar marinade, but often with the addition of gochujang, a fermented Korean chili paste, and ginger.

The best pan for the best char

This recipe calls for cooking the bulgogi in a cast iron griddle. A cast iron skillet, regular grill pan, or even an outdoor grill could work. You can also fry the bulgogi in a wok or regular skillet, but you won’t get that beautiful iconic char, instead the juices can pool in your pan. It will still taste good. The key is to cook the bulgogi over high heat without overcrowding the pan.

What to serve with bulgogi

Serve with rice, kimchi and a variety of banchan, Korean side dishes.

A classic way to serve it: Use fresh perilla or lettuce leaves to wrap the bulgogi. Place a leaf in the palm of your hand, top with some bulgogi, some gochujang sauce, and a piece of kimchi. Wrap the leaf up and stuff it in your mouth for the tastiest bite you’ll ever have.

Pine for leftover bulgogi

There’s nothing quite as exciting as leftover bulgogi. It’s packed with so much flavor. Use it as a filling for tacos or Philly cheesesteaks. Stir it into fried rice or bibimbap, a popular Korean mixed rice dish. I also love it in kimbap – it’s like hand-rolled sushi, except it’s filled with veggies and cooked meat instead of fish.

More Korean-inspired recipes to try

• Grilled Korean BBQ Pork Ribs (Dwaeji Galbi)
• Fried Kimchi Rice (Kimchi Bokkeumbap)
• Spinach with sesame and garlic
• Quick Kimchi (Mak Gimchi)
• Sous Bide Beef Bulgogi Bowls