Easy Korean Beef Bulgogi Recipe

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Make Korean Beef Bulgogi at home with thinly sliced beef, garlic, ginger, soy sauce, and sesame oil.

Prep Time5

Cook Time6

Additional Time2

Total Time2 11

Course: Main Course

Cuisine: Asian, Korean

Servings: servings

Author: Jamie Sherman

Place the steak strips, soy sauce, packed light brown sugar, 3 tablespoons sesame oil, minced garlic, ground ginger, and red chili flakes into a large sealable plastic bag.
1½ pounds thin-cut beef bottom round steak, sliced into ½-1-inch strips, ⅓ cup soy sauce, ¼ cup packed light brown sugar, 3 tablespoons sesame oil, 2½ teaspoons minced garlic, 2 teaspoons ground ginger, ¾ teaspoon red chili flakes
Seal the bag and mix until the marinade is fully combined and the beef is coated.
Remove excess air from the bag and refrigerate for at least 2 hours.
Heat the remaining 2 tablespoons sesame oil in a large skillet over medium-high heat.
2 tablespoons sesame oil
Add the marinated beef and as much marinade as desired. Cook for 2-3 minutes per side or until cooked through.
Remove the cooked beef from the skillet.
In a small bowl, whisk the cornstarch with 2-3 tablespoons hot marinade from the skillet until smooth.
1-2 tablespoons cornstarch
Pour the cornstarch slurry into the skillet and bring the sauce to a boil.
Boil for 1 minute or until thickened. Do not overcook.
Pour the thickened sauce over the beef and garnish with sesame seeds and green onions if desired. Serve hot with steamed white rice.
3 teaspoons sesame seeds, Minced green onions, Steamed white rice

• Store leftovers in an airtight container in the refrigerator for 3-4 days.

• Allow the beef to cool completely before refrigerating.

• Microwave individual portions in 30-second intervals until heated through.

• Reheat in a skillet over medium heat with a splash of water if needed.

• Freeze cooled bulgogi in an airtight container for up to 2 months.

• Thaw overnight in the refrigerator before reheating.

• Slice the beef thinly against the grain for tender results.

• Marinate the beef longer for a deeper flavor.

• Cook the beef in batches if needed to avoid overcrowding the skillet.

• Cook the beef on a flat-top griddle for extra caramelization.

• Grill the beef strips in a grill basket over medium-high heat.

• Use leftover bulgogi in rice bowls, lettuce wraps, or fried rice.

• Add leftovers to noodles or stir-fried vegetables for another easy meal.

• Red chili flakes are optional and can be adjusted to taste.

• Toasted sesame seeds add extra nutty flavor.

• This recipe works great for meal prep lunches and quick dinners.