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Korean Beef Bulgogi Recipe Easy Sweet and Savory Glaze Guide

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A quick and easy Korean beef bulgogi recipe featuring thinly sliced ribeye or sirloin marinated in a sweet and savory glaze, perfect for busy weeknights or special occasions.

Ingredients

Scale
  • 1 pound (450 g) thinly sliced ribeye or sirloin
  • 1/4 cup (60 ml) soy sauce, preferably low sodium
  • 2 tablespoons brown sugar
  • 1 tablespoon honey
  • 3 cloves garlic, minced
  • 1 tablespoon freshly grated ginger
  • 1 teaspoon sesame oil
  • 2 stalks green onion, thinly sliced
  • 1/4 teaspoon freshly ground black pepper
  • 1 small onion, thinly sliced
  • 1 tablespoon rice wine or mirin (optional)
  • 1/4 teaspoon red pepper flakes (optional)

Instructions

  1. Place the beef in the freezer for about 20 minutes until firm but not frozen solid. Using a sharp knife, slice across the grain into thin strips about 1/8-inch (3 mm) thick.
  2. In a mixing bowl, combine soy sauce, brown sugar, honey, minced garlic, grated ginger, sesame oil, rice wine or mirin (if using), black pepper, and red pepper flakes if desired. Whisk until sugar dissolves.
  3. Add the sliced beef and thinly sliced onion to the marinade. Toss well to coat every piece. Cover and refrigerate for at least 30 minutes, ideally up to 2 hours.
  4. Heat a large skillet or grill pan over medium-high heat until very hot.
  5. Add the marinated beef and onions in a single layer (cook in batches if needed). Let sear undisturbed for 1-2 minutes, then stir or flip and cook for another 2-3 minutes until fully cooked and caramelized.
  6. Remove from heat, sprinkle with green onions and an extra drizzle of sesame oil if desired. Serve immediately.

Notes

Freeze beef slightly before slicing for easier thin cuts. Marinate at least 30 minutes, up to overnight for best flavor. Cook in batches to avoid overcrowding and ensure caramelization. Use fresh garlic and ginger for best flavor. Adjust sweetness and saltiness to taste. For gluten-free, substitute soy sauce with tamari. Leftovers keep well refrigerated for 3 days or frozen for up to 2 months.

Nutrition

Keywords: Korean beef bulgogi, bulgogi recipe, Korean beef, sweet and savory glaze, easy bulgogi, weeknight dinner, Korean cuisine

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