Caramelized Korean Bulgogi Beef with Sesame and Scallions

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 25 minutes (plus 30–60 minutes marinating)
• Cook Time: 10 minutes
• Total Time: 1 hour 5 minutes

Quick Ingredients

• 1 1/2 lb (680 g) beef ribeye or sirloin, very thinly sliced
• 1/2 medium Asian pear, finely grated (about 3 tbsp)
• 1/4 cup (60 ml) soy sauce
• 2 tbsp light brown sugar, packed
• 1 tbsp honey (optional, for extra gloss)
• 1 1/2 tbsp toasted sesame oil
• 2 tbsp neutral oil (for cooking)
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, finely grated
• 2 tbsp yellow or sweet onion, finely grated
• 3 scallions, thinly sliced (white and green parts separated)
• 2 tsp toasted sesame seeds
• 1/4 tsp freshly ground black pepper
• 4 cups hot cooked white rice
• Kimchi and assorted pickled vegetables, for serving

Do This

• 1. Slice beef across the grain into very thin strips (freeze 20–30 minutes first if needed).
• 2. Whisk soy sauce, brown sugar, honey, sesame oil, pear, garlic, ginger, onion, black pepper, and scallion whites.
• 3. Toss beef with marinade, cover, and chill 30–60 minutes (up to 24 hours for deeper flavor).
• 4. Preheat a large cast-iron skillet or grill pan over medium-high heat until very hot; add 1 tbsp neutral oil.
• 5. Cook marinated beef in a single layer in batches, 2–3 minutes total, until browned and slightly caramelized.
• 6. Repeat with remaining oil and beef; sprinkle cooked bulgogi with scallion greens and sesame seeds.
• 7. Serve immediately over hot rice with kimchi and pickled vegetables on the side.

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Why You’ll Love This Recipe

• Classic Korean restaurant flavor with ingredients you can find in most grocery stores.
• Quick cooking time: the thinly sliced beef sears in just a few minutes.
• Sweet, savory, and slightly smoky with tender meat and caramelized edges.
• Perfect for weeknights but impressive enough for guests, especially with colorful kimchi and pickles.

Grocery List

• Produce: Asian pear, garlic, fresh ginger, yellow or sweet onion, scallions, optional lettuce leaves (for wraps), cucumbers and radishes (for quick pickles), green onions for extra garnish if desired.
• Dairy: None required.
• Pantry: Soy sauce, light brown sugar, honey, toasted sesame oil, neutral oil (such as canola or grapeseed), toasted sesame seeds, black pepper, white rice, kimchi, assorted pickled vegetables (store-bought or homemade), optional gochujang (Korean chili paste) or red pepper flakes for heat.

Full Ingredients

For the Bulgogi Beef

• 1 1/2 lb (680 g) beef ribeye or top sirloin, very thinly sliced across the grain
• 2 tbsp neutral oil (canola, grapeseed, or vegetable), divided

For the Marinade

• 1/4 cup (60 ml) soy sauce (regular, not low-sodium if possible)
• 2 tbsp light brown sugar, packed
• 1 tbsp honey (optional but recommended for shine and stickiness)
• 1 1/2 tbsp toasted sesame oil
• 1/2 medium Asian pear, finely grated (about 3 tbsp)
• 3 cloves garlic, finely minced or pressed
• 1 tbsp fresh ginger, finely grated
• 2 tbsp yellow or sweet onion, finely grated (or very finely minced)
• 3 scallions, thinly sliced; keep white and light green parts separate from dark green tops
• 1/4 tsp freshly ground black pepper
• 1–2 tsp gochujang (Korean chili paste) or 1/2 tsp red pepper flakes (optional, for gentle heat)

For Serving

• 4 cups hot cooked white rice (short- or medium-grain is ideal)
• 1/2–3/4 cup kimchi
• Assorted pickled vegetables (such as pickled cucumbers, radishes, or carrots)
• 2 tsp toasted sesame seeds
• Extra sliced scallions (green tops), for garnish
• Optional: crisp lettuce leaves (such as green leaf or romaine) for wrapping the bulgogi

Step-by-Step Instructions

Step 1: Slice the beef very thin

For authentic bulgogi texture, the beef needs to be very thinly sliced. If your beef is not already pre-sliced, place the whole piece of ribeye or sirloin in the freezer for 20–30 minutes until firm but not rock-hard. This makes clean, thin slices much easier. Using a sharp knife, slice the beef across the grain into thin strips, about 1/8 inch (3 mm) thick. Trim away any large pieces of excess fat, but keep some marbling for flavor and tenderness. Place the sliced beef in a large mixing bowl.

Step 2: Make the classic bulgogi marinade

In a separate bowl, combine the soy sauce, brown sugar, honey, toasted sesame oil, grated Asian pear, minced garlic, grated ginger, and grated onion. Add the scallion whites and light green parts, and sprinkle in the black pepper. If you like a bit of heat, stir in the gochujang or red pepper flakes. Whisk everything together until the sugar is mostly dissolved and the mixture looks glossy and slightly thickened. Taste a tiny drop: it should be salty, sweet, and aromatic. Remember it will taste stronger in the bowl than on the finished beef.

Step 3: Marinate the beef

Pour the marinade over the sliced beef. Using clean hands or tongs, gently massage the marinade into the meat, making sure every slice is well coated and not clumped together. Cover the bowl tightly with plastic wrap, or transfer everything to a zip-top bag and press out the air. Refrigerate for at least 30 minutes and up to 24 hours. The Asian pear and onion help tenderize the meat, while the sugar will encourage caramelization when you cook it. If marinating for more than 4 hours, give the beef a quick toss once or twice so the marinade stays evenly distributed.

Step 4: Preheat your pan or grill

When you are ready to cook, take the marinated beef out of the refrigerator and let it sit at room temperature for about 10–15 minutes while you heat your cooking surface. Place a large cast-iron skillet or heavy-bottomed pan over medium-high heat. Let it get very hot, about 3–5 minutes, until a drop of water sizzles on contact. You are aiming for a surface temperature around 400°F / 200°C for good searing. Add 1 tablespoon of the neutral oil and swirl to coat the pan lightly.

Step 5: Cook the bulgogi in batches

Working in batches, add a single layer of marinated beef to the hot pan. Do not crowd the pan; leaving space between pieces allows them to brown instead of steam. Cook for 1–2 minutes without moving the beef too much, letting the underside sear and caramelize. Flip or toss and cook for another 1–2 minutes, just until the beef is cooked through and you see some browned, slightly charred edges. Thin slices cook quickly; avoid overcooking or they may become tough. Transfer the cooked bulgogi to a serving platter or a warm dish, and repeat with the remaining oil and beef. If the pan starts to burn or accumulate too much marinade, quickly wipe it out with a paper towel (using tongs) before starting the next batch.

Step 6: Finish with sesame and scallions

Once all the beef is cooked, pile it onto a serving platter or back into the skillet for a rustic presentation. Sprinkle the toasted sesame seeds and the reserved scallion greens over the top. If you like a glossy finish, you can drizzle an extra 1/2 teaspoon of sesame oil over the hot bulgogi. Taste and adjust the seasoning: if it needs a touch more salt, add a tiny splash of soy sauce; if you want more sweetness, you can sprinkle a pinch of brown sugar over the hot meat and toss briefly so it melts in.

Step 7: Serve over rice with kimchi and pickles

Spoon hot cooked white rice into bowls or plates. Top generously with the bulgogi beef, making sure to include plenty of the caramelized bits and pan juices. Arrange kimchi and pickled vegetables around the side, adding extra scallions and sesame seeds if you like. For a more interactive meal, serve everything family-style: place the bulgogi in a warm cast-iron pan in the center of the table, with bowls of rice, kimchi, pickles, and lettuce leaves so everyone can build their own bowls or wraps. Serve immediately while the beef is hot and fragrant.

Pro Tips

• Freeze before slicing: Partially freezing the beef makes it much easier to cut paper-thin slices, which is key for tender bulgogi.
• Marinate ahead: For deeper flavor, marinate the beef for 4–12 hours. Overnight is ideal, but even 30 minutes will still taste great.
• Cook hot and fast: A very hot pan and small batches give you the caramelized edges and slight char that make bulgogi so delicious.
• Do not rinse off marinade: The bits of pear, onion, garlic, and sugar help create the glossy, flavorful coating on the beef.
• Use the right cut: Ribeye gives you the juiciest, most flavorful bulgogi, but well-marbled sirloin is an excellent, slightly leaner option.

Variations

• Spicy Bulgogi: Increase gochujang to 1–2 tablespoons and reduce the brown sugar slightly for a more savory, spicy kick. Add a drizzle of chili oil when serving.
• Bulgogi Lettuce Wraps: Serve the beef with large lettuce leaves instead of (or in addition to) rice, plus thinly sliced cucumber, carrot, and extra kimchi for fresh, crunchy wraps.
• Sheet Pan Bulgogi: For an easy, hands-off version, spread marinated beef in a single layer on a foil-lined, oiled sheet pan and broil on high for 4–6 minutes, flipping once, until browned and slightly charred at the edges.

Storage & Make-Ahead

Marinated uncooked beef can be stored in an airtight container in the refrigerator for up to 24 hours. For longer storage, freeze the beef in its marinade for up to 2 months; thaw overnight in the refrigerator before cooking. Cooked bulgogi keeps well in the refrigerator for 3–4 days in a sealed container. Reheat gently in a hot skillet over medium heat with a splash of water or a drizzle of soy sauce to keep it moist, stirring just until warmed through. Leftover bulgogi is excellent in rice bowls, fried rice, on top of salads, or tucked into lettuce wraps the next day.

Nutrition (per serving)

Approximate values for 1 of 4 servings (including about 1 cup cooked white rice, but not including kimchi or extra pickles): about 550–600 calories; 32–35 g protein; 20–24 g fat; 55–60 g carbohydrates; 2–3 g fiber; 12–16 g sugars. Sodium will be relatively high due to the soy sauce (around 1200–1500 mg), so you may wish to use reduced-sodium soy sauce if you are watching your salt intake. Values are estimates and will vary based on exact ingredients and portion sizes.