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Bulgogi Beef (Korean-Style Barbecue)

Chef John

"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 cals
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 g fat; 63.4 g carbohydrates; 34.5 g protein; 117 mg cholesterol; 2394 mg sodium. Full nutrition

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Read all reviews 11
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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...

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 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...

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...

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...

So delicious!

This was very, very good, albeit a bit salty. I think I will use a low-sodium soy sauce next time to see what happens. Other than that, it was delicious and tender. Extremely flavorful, too! ...

A fantastic dish.

I really liked this. I might add 2 TBS brown sugar next time. My cast iron skillet was pretty hot and cooking two minutes per side gave me some very brown crispy pieces, even blackened a bit a...