# Beef Bulgogi (Korean Marinated Beef) > Marinate 700 g ribeye or sirloin, sliced 2-3 mm thick, in 4 tbsp soy sauce, 2 tbsp sugar, 120 g grated Asian pear, 5 garlic cloves, 2 tbsp sesame oil, pepper and a sliced onion, covered in the fridge for 30 minutes to 24 hours. Sear in three batches in a very hot pan, 3-4 minutes each, until browned with no pink left. Serve with rice and lettuce. Source: https://savourrecipes.com/recipe/beef-bulgogi Author: Mei Lin Tan | Published: Nov 3, 2026 Categories: Korean Recipes, Easy Dinner Recipes Collections: Meal Prep Recipes Tags: High Protein, Meal Prep, Kid Friendly Korean bulgogi starts with beef sliced 2-3 mm thin, soaked in soy sauce, sugar, garlic and sesame oil, then cooked fast over high heat. Grated Asian pear in the marinade softens the meat and adds a gentle sweetness, and the sugar catches and darkens at the edges as the beef hits the pan. There is no chili in it, so children usually eat it happily. Pile it on rice or wrap it in lettuce leaves at the table. ## Key facts - Prep time: 20 mins - Cook time: 18 mins - Marinate: 30 mins - Total time: 1 hr 8 mins - Yield: 4 servings - Difficulty: Easy - Cuisine: Korean - Method: Pan-frying - Calories: 555 per serving ## Ingredients ### Beef - 700 g boneless beef ribeye or sirloin, about 1 1/2 lb, sliced 2-3 mm thick across the grain; or beef sold already sliced for hot pot or bulgogi ### Marinade - 120 g Asian pear, about half a medium pear, peeled and finely grated (1/2 cup); or a grated sweet apple, or 2 tbsp grated kiwi plus 1 tbsp more sugar, marinated 30 minutes only, or leave it out and add 1 tbsp more sugar - 4 tbsp soy sauce, 60 ml (1/4 cup) - 2 tbsp sugar, white or light brown - 5 cloves garlic, minced (about 1 1/2 tbsp) - 2 tbsp toasted sesame oil - 1/2 tsp black pepper, freshly ground - 1 medium onion, halved and thinly sliced ### To cook and serve - 2 tbsp vegetable oil, divided - 3 green onions, cut into 5 cm lengths; also called scallions or spring onions - 2 tsp toasted sesame seeds - steamed short-grain rice, to serve; not included in the nutrition - lettuce leaves for wrapping, such as red leaf, green leaf or butter lettuce ## Equipment - Large heavy skillet or cast-iron pan, about 30 cm - Sharp knife and cutting board - Fine grater - Large mixing bowl - Tongs ## Instructions 1. **Slice the beef.** Trim off any thick pieces of hard fat. Slice the beef across the grain as thinly as you can, 2-3 mm, then cut the slices into pieces about 6-7 cm long. If you bought beef already sliced for hot pot or bulgogi, peel the slices apart and halve any very long ones. 2. **Make the marinade.** Grate the pear on the fine side of the grater straight into a large bowl, keeping all the juice. Stir in the soy sauce, sugar, garlic, sesame oil and black pepper until the sugar dissolves, then add the sliced onion. 3. **Marinate in the fridge.** Add the beef and mix it in with tongs or clean hands, separating the slices so every piece gets coated. Cover the bowl and refrigerate for at least 30 minutes and up to 24 hours. If you used kiwi instead of pear, cook the beef after 30 minutes, because kiwi turns it mushy if it sits longer. 4. **Sear the beef in batches.** Heat the skillet over high heat for 3-4 minutes, until a drop of water skitters and vanishes almost at once. Add 2 tsp of the oil, then lift a third of the beef and onion from the bowl, letting the extra marinade drip back, and spread it out in one layer. Leave it alone for 1 minute so it browns, then toss for 2-3 minutes more, until the beef is browned with no pink left and the edges are dark and sticky. Tip it onto a platter. Cook the rest in two more batches with the remaining oil, scraping out any blackened bits between batches. Discard the marinade left in the bowl. 5. **Finish and serve.** Put all the beef back in the pan, add the green onions and toss for about 30 seconds, just until they turn bright green and soften. Sprinkle with sesame seeds and serve hot with rice and a plate of lettuce leaves, so everyone can wrap a little beef and rice in a leaf. ## Tips - To slice your own beef, wrap it and freeze it for 30-45 minutes, until it is firm at the edges but not frozen through, then cut it with your sharpest knife. Add that time to the prep. Beef sold already sliced for hot pot or bulgogi skips this step. - Keep the batches small. A crowded pan cools down, the juices pool and the beef simmers grey instead of browning. You should hear a loud, steady sizzle the whole time it cooks. - Grate the pear finely and keep the juice. Its enzymes soften the beef and its sugar helps the edges brown, but the finished dish doesn't taste of fruit. - For a quick weeknight dinner, mix the beef into the marinade (made with pear or apple, not kiwi) the night before and keep it covered in the fridge. The next evening it takes under 20 minutes to cook. ## Variations - Add 150 g sliced shiitake or button mushrooms and a thinly sliced carrot to the marinade with the onion. Cook in four batches instead of three so the pan doesn't crowd; the extra batch adds 3-4 minutes. - Cook it outdoors on a hot, oiled grill pan or perforated grill tray set over the grill, so the thin slices don't fall through the grates. Cook for 2-3 minutes, turning once, until browned with no pink left. - For adults who like heat, put gochujang (Korean red chili paste) or sliced fresh chili on the table, so children can keep theirs mild. ## Storage - Fridge: Refrigerate cooked bulgogi in an airtight container within 2 hours of cooking and eat it within 4 days. Raw beef in a pear or apple marinade keeps for up to 24 hours in the fridge. - Freezer: Freeze the raw marinated beef (made with pear or apple, not kiwi) flat in a freezer bag for up to 3 months, then thaw it overnight in the fridge and cook as above. Cooked bulgogi freezes for up to 2 months but comes out a little drier. - Reheat: Reheat in a hot skillet with 1-2 tbsp water, tossing for 2-3 minutes, or in the microwave, covered, until steaming hot and 74°C (165°F) throughout. ## Nutrition per serving (estimate) | Calories | Protein | Carbohydrates | Fat | |---|---|---|---| | 555 | 37 g | 16 g | 38 g | ## Frequently asked questions ### What does bulgogi mean? Bulgogi means "fire meat" in Korean: bul is fire and gogi is meat. It is thinly sliced beef marinated in soy sauce, sugar, garlic and sesame oil, often with pear and onion, then cooked quickly over high heat. It was traditionally grilled over charcoal; at home a very hot pan does the job. ### What is the best cut of beef for bulgogi? Ribeye is the most tender and has enough marbling to stay juicy. Sirloin is leaner and cheaper and works well too. Slice either one 2-3 mm thick across the grain, or buy beef sold already sliced for hot pot or bulgogi, which is the right thickness. ### What can I use instead of Asian pear in bulgogi? A grated sweet apple is the closest swap. Kiwi is less sweet and tenderizes much more strongly, so use only 2 tbsp with 1 tbsp more sugar and marinate for 30 minutes at most, or the beef turns mushy. You can also leave the fruit out and add 1 tbsp more sugar; the beef will be slightly less tender but still good. ### How long should bulgogi marinate? At least 30 minutes and up to 24 hours, covered in the fridge. Thin slices take on flavour quickly, so 30 minutes is enough on a weeknight, while overnight gives a deeper flavour and softer texture. Never marinate raw beef at room temperature. ## Disclaimer - Nutrition information is an estimate based on the listed ingredients. It changes with the brands, portion sizes and swaps you use. - Read ingredient labels for allergens and for diet claims such as gluten-free or vegan. Products and their ingredients can change. - Cooking times are a guide, since ovens, air fryers and slow cookers all run differently. Use a food thermometer and cook meat, poultry and fish to the safe internal temperatures in government food safety guidance. - This recipe is general information, not medical or nutrition advice. If you have an allergy, a health condition or a special diet, check with a qualified health professional.