Bulgogi is one of the most popular Korean dishes in Korean cuisine and is a very easy Korean recipe to make at home. Bulgogi is typically marinated for several hours using soy sauce, ground black pepper, brown sugar, garlic, green onions, yellow onions, sesame seeds, ginger, and sesame seed oil. Bulgogi can be grilled over an open flame, broiled, or pan seared. Bulgogi falls under the Korean barbeque category alongside its bone-in counterpart, galbi. Both bulgogi and galbi are served in many Korean restaurants and are typically wrapped and eaten together with an assortment of vegetables, dipping sauces, stews, and side sides. To learn how to make galbi, see my Korean barbequed beef short rib recipe.
- 1.5 pounds of thinly sliced rib eye
- ⅓ cup of soy sauce
- ⅓ cup of soju
- ½ tsp ground black pepper
- 2 tbsp of brown sugar
- 2 tbsp minced garlic
- 2 chopped green onions
- ¼ yellow onion thinly sliced
- ½ tsp ground sesame seeds
- 1 tsp grated ginger
- 2 tsp honey
- 2 tbsp sesame seed oil
- Add ⅓ cup of soy sauce, ⅓ cup of soju, ½ tsp of ground black pepper, 2 tbsp of brown sugar, 2 tbsp of minced garlic, 2 chopped green onions, ¼ thinly sliced yellow onion, ½ tsp ground sesame seeds, 1 tsp grated ginger, and 2 tsp of honey into a large mixing bowl.
- Mix thoroughly and set aside.
Beef Marination Instructions
- Separate each slice of beef by hand and pat down each slice of beef with a paper towel to remove as much blood from each slice as possible. This is done to clean the meat before adding it to the marinade.
- Dunk the beef into the marinade and place into a separate bowl. Make sure the marinade soaks onto every slice evenly. Pour any excess marinade over the top and store covered in the refrigerator for 2 hours.
- After 2 hours of marination, drain any excess marinade from the bowl.
- Add 2 tbsp sesame seed oil onto the marinated beef and rub in with hands.
- Grill in pan on high heat for 5-10 minutes until done.