Sweet, savory, and charred at the edges, bulgogi makes a compelling case for keeping dinner simple. Roughly translated to “fire meat,” the dish traditionally consists of thinly sliced, marinated meat that’s cooked over an open flame. Our version takes things indoors, where a hot skillet browns and crisps the flavorful meat (you can use beef, pork, or chicken) in minutes.
A marinade of soy sauce, toasted sesame oil, brown sugar, garlic, ginger, and grated pear gently sweetens and tenderizes the meat. For beef bulgogi, we like hanger steak or boneless short rib, but rib eye, top sirloin, flank steak, or skirt steak all work well. Slice the meat very thinly—freeze it for 15 minutes to make slicing easier, or buy pre-sliced beef at a Korean grocery store—so the marinade works quickly.
Serve your bulgogi with steamed rice, kimchi, and crisp lettuce leaves for wrapping. Add sliced cucumbers, ssamjang, or a few more banchan and make a night of it.
Bulgogi FAQ
Can I use pre-sliced beef for bulgogi?
Yes. Thinly sliced beef sold for Korean barbecue is ideal, and beef sliced for shabu-shabu can work too. Because it’s especially thin, keep a close eye on it in the skillet—it may cook more quickly than the timing given in the recipe.
Can I grill bulgogi instead?
Yes. Bulgogi is traditionally cooked over an open flame, and grilling gives the meat smoky, caramelized edges. If grilling, cut the beef into thin but relatively wide pieces so they’re less likely to fall through the grates.
Why does this recipe include gochugaru?
Beef bulgogi is generally more sweet and savory than spicy, and gochugaru isn’t essential. We find its gentle, fruity heat a nice complement to the brown sugar and pear; feel free to leave it out.
What do you serve with bulgogi?
Steamed rice and kimchi are easy starting points. For lettuce wraps, set out crisp lettuce, sliced cucumbers, scallions, and ssamjang or gochujang, along with any other banchan you like.
Recipe information
Total Time
50 minutes
Yield
4 Servings
Ingredients
¼
1
2
1
1
1
1
1
2
Need to make a substitution?
Preparation
Step 1
Combine ¼ pear, coarsely grated, 1 garlic clove, finely grated, 2 Tbsp. soy sauce, 1 Tbsp. gochugaru (coarse Korean red pepper powder) or 1 tsp. crushed red pepper flakes (if using), one 1" piece ginger, peeled, finely grated, 1 Tbsp. light brown sugar, and 1 Tbsp. toasted sesame oil in a large resealable plastic bag or medium bowl. Using a sharp knife, slice 1 lb. trimmed hanger steak, boneless short rib, boneless pork loin, or skinless, boneless chicken breasts or thighs into very thin strips. Add to marinade, seal bag, and squish everything around until meat is coated. Let sit at room temperature 30 minutes, or chill up to 8 hours.
Step 2
Heat 1 Tbsp. vegetable oil in a large cast-iron skillet or other heavy pan over medium-high until oil is shimmering. Remove half of meat from marinade, letting excess drip back into bag; season lightly with kosher salt and sear in a single layer, undisturbed, until lightly browned underneath, about 1 minute. Toss meat and continue to cook, tossing occasionally, until cooked through and crisp at edges, about 3 minutes. Transfer bulgogi to a plate. Repeat with remaining meat, 1 Tbsp. vegetable oil, and more salt. Top bulgogi with sliced scallions and toasted sesame seeds.
Editor’s note: This bulgogi recipe was first printed in our November 2015 issue; it has been updated for style. Head this way for more easy weeknight dinners →