Bulgogi, a hallmark of Korean BBQ, is a dish of thinly sliced beef marinated in a sweet and savory sauce and then grilled to perfection. This recipe captures the essence of traditional Korean flavors, making it a delightful meal for any BBQ lover.

Preparation Time: 1 hour (including marination)
Cooking Time: 10 minutes
Resting Time: 5 minutes
Total Time: 1 hour 15 minutes
Serving: 4


  1. 2 pounds of thinly sliced ribeye steak
  2. 1/2 cup soy sauce
  3. 1/4 cup brown sugar
  4. 3 tablespoons sesame oil
  5. 4 cloves garlic, minced
  6. 1 medium pear, grated
  7. 2 green onions, thinly sliced
  8. 1 tablespoon grated ginger
  9. 1 tablespoon rice wine (or mirin)
  10. 1 teaspoon ground black pepper
  11. Sesame seeds for garnish
  12. Lettuce leaves for serving


  1. Prepare the Marinade:
    • In a large mixing bowl, combine soy sauce, brown sugar, sesame oil, garlic, grated pear, green onions, ginger, rice wine, and black pepper. Stir until the sugar is dissolved.
  2. Marinate the Beef:
    • Add the thinly sliced beef to the marinade, ensuring each piece is well-coated. Cover and refrigerate for at least 30 minutes, or overnight for deeper flavor.
  3. Grill the Beef:
    • Preheat a grill or a skillet over medium-high heat. Grill the beef in batches, ensuring not to overcrowd the pan, for about 2-3 minutes per side, or until nicely charred and cooked through.
  4. Serve:
    • Serve the bulgogi hot, garnished with sesame seeds and accompanied by lettuce leaves for wrapping.


  • The key to authentic bulgogi is cutting the beef as thinly as possible. Freeze the beef slightly to make slicing easier.
  • The pear in the marinade helps tenderize the beef and adds a hint of sweetness.
  • Bulgogi can also be enjoyed with steamed rice and a variety of Korean side dishes (banchan).

Nutritional Information per Serving (Based on USDA Guidelines):

  • Calories: 400 kcal
  • Protein: 25g
  • Carbohydrates: 20g
  • Fat: 25g
  • Fiber: 1g
  • Sodium: 1100mg
  • Sugars: 15g

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