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Korean Bulgogi Beef with Steamed Rice

Elina James
Print Recipe Pin Recipe
Prep Time 50 minutes
Cook Time 10 minutes
Total Time 1 hour
Course Dinner
Cuisine Korean
Servings 4 servings
Calories 300 kcal

Ingredients
  

  • For the Bulgogi Marinade:
  • 1 lb (450 g) thinly sliced beef ribeye or sirloin
  • 4 tbsp soy sauce
  • 2 tbsp brown sugar
  • 2 tbsp sesame oil
  • 1 tbsp rice wine or mirin
  • 1 tbsp grated pear or apple (optional, for natural sweetness and tenderness)
  • 3 cloves garlic, minced
  • 1 tsp freshly grated ginger
  • ¼ tsp black pepper
  • 2 green onions, thinly sliced
  • 1 tsp sesame seeds (optional)
  • For Cooking and Serving:
  • 1–2 tbsp vegetable oil
  • 3–4 cups steamed white rice
  • Optional: lettuce leaves, kimchi, or pickled vegetables for serving

Instructions
 

  • Prepare the beef: If not pre-sliced, thinly slice beef against the grain. Pat dry with paper towels for better caramelization.
  • Make the marinade: In a bowl, combine soy sauce, brown sugar, sesame oil, rice wine/mirin, grated pear/apple, garlic, ginger, black pepper, and green onions. Mix well until sugar is dissolved.
  • Marinate the beef: Add beef slices to the marinade. Toss to coat evenly and let marinate for at least 30 minutes at room temperature or 2–4 hours in the refrigerator for deeper flavor.
  • Cook the beef: Heat vegetable oil in a large skillet or grill pan over medium-high heat. Add marinated beef in a single layer (cook in batches if necessary). Sear for 2–3 minutes per side until beef is cooked through and slightly caramelized.
  • Prepare steamed rice: While cooking the beef, steam or cook rice according to package instructions until fluffy.
  • Serve: Serve bulgogi hot over steamed rice. Optional: Garnish with sesame seeds and extra sliced green onions. Optional: Serve with lettuce leaves and kimchi for authentic Korean-style wraps.