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Bulgogi Beef (Korean-Style Barbecue)

Rated as 4.86 out of 5 Stars

"In the best examples I've had of beef bulgogi in Korean restaurants, the meat, while tender, still had a little bit of chewiness to it. You can control texture by the thickness or thinness of the slices and how long you marinate them. But this is a fairly fast-acting marinade, so I go with an hour or two."
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1 h 20 m servings 998
Original recipe yields 2 servings


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  1. Mix garlic, grated onion, grated ginger, toasted sesame oil, brown sugar together in a mixing bowl. Stir in grated pear, soy sauce, and chile flakes.
  2. Transfer meat to marinade and toss to coat on all sides. Cover and refrigerate 1 to 2 hours.
  3. Season meat with salt and a drizzle of vegetable oil. Toss.
  4. Brush a cast iron skillet with a little vegetable oil and place over high heat. When skillet is very hot, add beef in a single layer and cook until meat begins to caramelize around the edges and moisture begins to evaporate, 2 to 3 minutes per side. Serve over hot rice and top with green onion slices.


  • Chef's Note:
  • You can marinate the beef for up to 12 hours, but I have good results with a 1- to 2-hour marination time.

Nutrition Facts

Per Serving: 998 calories; 66.9 63.4 34.5 117 2394 Full nutrition

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Read all reviews 24
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Now that was a tasty dish. Well worth a trip to the Asian market for the spice. I had my skillet hot, but it took about 10 -12 minutes at high heat on my commercial range. Easy to make, don't...

This is a very good recipe. I have never found Korean red pepper, so I use 1/2 tsp. crushed red peppers, instead. I, also, use an apple instead of a pear with the same basic effect and is read...

This was very good! Some things I will do next time: marinate for 3 hrs, it just needed a little more time. Make sure you use the fan on the stove and open the windows; a very hot cast iron p...

Made this tonight just as the recipe stated. We were able to find the Korean red pepper at a Kroger store called frys. The pear was called an apple pear at our store. The meat we used was bonele...

I used a flank steak that was about a pound and a half, so only marinated for one hour. Initially, I wasn't sure whether to give this four or five stars. However, we had some left over and I use...

So delicious!

This is the closest I have made to authentic Mongolian Beef. I followed the recipe exactly except that I didn’t have a pear or apple, but I did find a little pack of unsweetened applesauce in th...

I used low sodium soy, and did not use any additional salt. Otherwise, I followed the rest of the recipe as stated. I put the meat in the freezer to firm it up, then slice it, a quart of an inc...

Love this recipe!!! Came out perfect, even with my budget-friendly restrictions. I used 2 pounds of beef, 5 1/4 tsp minced garlic, 4 green onions, 2 tbsp brown sugar, 3/8 cup soy sauce, and 3/8 ...