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Best Bulgoki - Korean Barbeque Beef


"This is the best bulgoki recipe I've come up with--adapted from a few different ones. It is very forgiving and you can adjust sweetness and spiciness as you prefer. Serve over rice."
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8 h 24 m servings 298 cals
Original recipe yields 4 servings

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  1. Whisk scallions, pear, dark soy sauce, sesame oil, 1 tablespoon mirin, 1 tablespoon brown sugar, garlic, lime juice, ginger, black pepper, and red pepper flakes together in a bowl; pour into a resealable plastic bag. Add beef; coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator, 8 hours to overnight.
  2. Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  3. Transfer beef slices from marinade to preheated grill, reserving marinade; cook until no longer pink in the center, about 3 minutes per side. Place beef in a serving dish.
  4. Place marinade in a saucepan with soy sauce, water, gochujang, 1 teaspoon brown sugar, and 1 teaspoon mirin. Bring to a boil and cook until thickened to sauce consistency, 3 to 5 minutes. Pour sauce over beef.


  • Editor's Note:
  • Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount of marinade consumed will vary.

Nutrition Facts

Per Serving: 298 calories; 16.8 g fat; 14.3 g carbohydrates; 21.4 g protein; 49 mg cholesterol; 1942 mg sodium. Full nutrition

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Read all reviews 3
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I've had a few Korean bulkoki recipes. This one is a keeper. Forgot the pears and still was excellent. Served with edamame and jasmine rice. Wow the sauce was delicious

This is NOT traditional Bulgogi and did not enjoy at all. I will stick to another recipe on here. Nothing about it did I like. Followed recipe to a "T"

This turned out great. The only thing I would change next time is to double the sauce because we like it saucy. Great recipe! Thanks for sharing!