Description
Ever wondered how to make restaurant-style Korean BBQ right at home? What if we told you it’s easier than you think — no grill required? Get ready to dive into the world of savory, sweet, and smoky flavors with this Easy Bulgogi (Korean BBQ Beef).
Ingredients
Here’s a closer look at the key ingredients that bring Easy Bulgogi to life.
Soy Sauce (â…“ cup)
Adds the salty, umami backbone to the marinade.
Substitute: Low-sodium soy sauce or tamari for a gluten-free version.
Green Onions (2, chopped)
White and light green parts add sharpness to the marinade. Dark green parts are used as a fresh garnish.
Yellow Onion (¼, thinly sliced)
Adds natural sweetness and a little bite.
White Sugar (3 tablespoons)
Balances the salt and enhances caramelization when cooked.
Substitute: Use brown sugar for a deeper flavor or honey for a more natural option.
Garlic (3 cloves, minced)
Brings bold, aromatic flavor that’s key to Korean cooking.
Toasted Sesame Seeds (2 tablespoons)
Add a nutty flavor and subtle crunch.
Tip: Toast them yourself in a dry pan for extra aroma.
Sesame Oil (1 tablespoon)
Adds deep, roasted flavor that’s signature in Korean cuisine.
Tip: A little goes a long way — don’t skip it!
Korean Red Pepper Flakes (¼ teaspoon)
Called gochugaru, these flakes add gentle heat and depth.
Substitute: Use crushed red pepper, but start small!
Fresh Ginger (¼ teaspoon, minced)
Brings a warm, peppery zing that enhances the marinade.
Tip: Peel ginger with a spoon before mincing.
Ground Black Pepper (â…› teaspoon)
Balances the sweetness and adds a subtle spice.
Beef Sirloin Steak (1½ pounds, thinly sliced)
Use kitchen shears or a sharp knife to cut it paper-thin. Thin slices cook fast and absorb flavor better.
Substitute: Ribeye, flank steak, or skirt steak work well too.
Honey (1 teaspoon or to taste)
Adds a touch of sweetness and helps caramelize the beef while cooking.
Instructions
In a large mixing bowl, whisk together the soy sauce, chopped white and light green parts of the green onions, yellow onion, sugar, garlic, sesame seeds, sesame oil, red pepper flakes, ginger, and black pepper.
Tip: Whisk until the sugar is dissolved for a smooth marinade.
Add your thinly sliced steak to the marinade.
Toss the meat with tongs or your hands to coat each piece.
Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or up to 24 hours for deeper flavor.
Tip: If you’re in a hurry, even 30 minutes will give you great results.
Heat a large skillet or wok over medium heat.
Working in batches, cook the marinated beef and sauce together, stirring frequently.
Add a drizzle of honey during cooking to help the beef caramelize and develop that signature golden brown crust.
Cook each batch for about 5 minutes, or until the beef is cooked through and slightly charred at the edges.
Tip: Don’t overcrowd the pan — it’s better to cook in batches to keep the heat high and prevent steaming.
Transfer the cooked beef to a serving plate.
Sprinkle the dark green parts of the green onions on top for a fresh finish.
Serve hot with steamed white rice, sesame seeds, or your favorite Korean side dishes.
