Korean

Serving

Bulgogi (Marinated Beef BBQ)

Name: Bulgogi (Marinated Beef BBQ)
Total time: 45 min
Yield: 3 servings
Cuisine: Korean
Ingredients: 500g thinly sliced beef ribeye or sirloin; 4 tbsp soy sauce; 2 tbsp brown sugar; 1 tbsp toasted sesame oil; 4 cloves garlic (minced); 1/2 small Asian pear (grated); 1/2 medium onion (grated); 1 scallion (finely chopped)

Thinly sliced, marinated beef ribeye or sirloin grilled or stir-fried. Sweet, savory, and tender.

45 minutes

Serves 3

Dinner/Lunch

16 min prep

25 min cook

Contains common allergens

Sesame Soy Wheat

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Instructions

6 steps

1
Prepare the marinade by combining the grated Asian pear, grated onion, soy sauce, brown sugar, minced garlic, sesame oil, and chopped scallion in a large mixing bowl.
2
Add the thinly sliced beef to the marinade, massaging the mixture into the meat with your hands to ensure every slice is evenly coated.
3
Cover the bowl and let the beef marinate in the refrigerator for at least 30 minutes, or up to overnight for maximum flavor penetration.
4
Preheat a heavy skillet or cast-iron grill pan over high heat until smoking hot. Add a small drizzle of cooking oil.
5
Spread the marinated beef in a single layer in the hot pan, avoiding overcrowding (cook in batches if necessary).
6
Sear for 1-2 minutes per side until the edges are caramelized and slightly charred. Serve immediately.

Bulgogi (Marinated Beef BBQ) — plated and served — Serving moment. How Bulgogi (Marinated Beef BBQ) looks plated and ready to eat — a representative photo, not a step in the recipe.

Listahan Family Score™

62/100

Works for many families

Allergen-friendly 70

Kid-friendly 55

Weeknight-easy 54

Budget-friendly 50

Great leftovers 87

Pantry-friendly 66

Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.

Nutrition

per serving

535

Calories

46 g

Protein

18 g

Carbs

30 g

Fat

Estimated per serving. Actual values depend on the brands and portions you use.

Listahan cooking guide

Chef notes & practical guide

Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.

Cultural context

Bulgogi, meaning fire meat, is thinly sliced beef marinated in soy, sugar, garlic, and grated pear, then grilled or pan-seared until caramelized. One of Korea's best-known dishes, it has roots stretching back centuries to skewer-grilled beef. The grated pear is the quiet secret, tenderizing the meat and adding subtle sweetness.

Listahan note

This version uses grated Asian pear and onion in the marinade to tenderize the beef naturally, then sears it hot so the edges caramelize instead of stewing.

Technique cues

Slice the beef paper-thin against the grain, or partly freeze it first for easier cutting.
Let the pear-and-onion marinade tenderize the beef for at least 30 minutes.
Cook over high heat in batches so the meat browns rather than steams.

Kitchen flow

Parallel prep: Marinate the beef first, then prep rice and lettuce wraps while it sits.
Make-ahead: Marinate up to a day ahead, or freeze the beef in its marinade.
Leftover move: Tuck leftover bulgogi into rice bowls, wraps, or kimbap.
Cleanup rhythm: One hot pan; deglaze with a splash of water after searing.

Ingredient brief

Role, handling, and swap guidance for each key ingredient.

Thinly sliced ribeye or sirloin

Main protein

Purpose: Thin marbled beef absorbs the marinade fast and cooks in moments.

Handling: Slice paper-thin against the grain; partially freeze to make it easier.

Adaptation: Thinly sliced pork makes dwaeji bulgogi.

Soy sauce and brown sugar

Marinade base

Purpose: Provide the salty-sweet glaze that caramelizes on the heat.

Handling: Balance them so the marinade is savory, not cloying.

Adaptation: Tamari keeps it gluten-free.

Grated Asian pear

Tenderizer and sweetness

Purpose: Its enzymes soften the beef and add a clean, fruity sweetness.

Handling: Grate finely and mix into the marinade.

Adaptation: Grated kiwi or a little pineapple juice tenderizes similarly.

Sesame oil and garlic

Aromatics

Purpose: Give bulgogi its nutty, savory aroma.

Handling: Add at the end of mixing so the sesame stays fragrant.

Adaptation: Toasted sesame seeds reinforce the aroma.

Technique notes

Do not over-marinate past a few hours, or the pear enzymes make the beef mushy.
Sear in batches on high heat for caramelized edges.
Save the pan juices to spoon over rice.

Ingredient swaps

Gluten-free direction: Use certified gluten-free tamari in place of soy sauce.
Lower-sodium direction: Use low-sodium soy and a touch more pear for balance.
Pork direction: Use thinly sliced pork shoulder for a spicier dwaeji bulgogi base.

Serve alongside

Steamed white rice
Lettuce wraps with ssamjang
Kimchi
Seasoned soybean sprouts
Light lager
Soju
Barley tea

Serving suggestions only — check pairings for your household's allergens.

Storage & reheating

Refrigerate cooked bulgogi up to 3 days; raw marinated beef keeps 2 days.
Reheat quickly in a hot pan to avoid overcooking.
Freeze raw beef in its marinade up to 2 months; thaw before searing.

Equipment

Cast-iron skillet or grill pan
Tongs
Cutting board
Mixing bowl

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