Dinner

Easy Korean Beef Bulgogi Recipe

Name: Easy Korean Beef Bulgogi Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 45 min
Cuisine: Korean
Ingredients: ½ pear, skinned and minced; 3 cloves garlic, minced; 1 tablespoon ginger, grated; ⅓ cup soy sauce; 2 teaspoons sesame oil; 2 teaspoons sriracha; 1 tablespoon lime juice; 3 tablespoons brown sugar; 1 tablespoon onion powder; ½ teaspoon black pepper; 2 pounds flank steak, thinly sliced; 3 tablespoons vegetable oil

Bylilan Sage February 16, 2026February 16, 2026

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Introduction

Easy Korean Beef Bulgogi is a flavorful and quick dish that brings the savory, sweet, and spicy elements of Korean cuisine right to your dinner table. With a simple marinade and fast cooking time, it’s perfect for a weeknight meal that feels special.

The dish shows many long strips of cooked beef covered in a shiny, thick brown sauce, layered evenly on a large white speckled plate. The beef strips are garnished with small bits of bright green chopped scallions and sprinkled with light beige sesame seeds. The plate sits on a white marbled surface with small bowls nearby holding extra scallions and sesame seeds. A gray and white cloth is placed near the plate. The overall look is saucy and well-seasoned with a mix of brown, green, and light beige colors. photo taken with an iphone --ar 4:5 --v 7

Ingredients

½ pear, skinned and minced
3 cloves garlic, minced
1 tablespoon ginger, grated
⅓ cup soy sauce
2 teaspoons sesame oil
2 teaspoons sriracha
1 tablespoon lime juice
3 tablespoons brown sugar
1 tablespoon onion powder
½ teaspoon black pepper
2 pounds flank steak, thinly sliced
3 tablespoons vegetable oil

Instructions

Step 1: In a large bowl, combine the minced pear, garlic, ginger, soy sauce, sesame oil, sriracha, brown sugar, onion powder, lime juice, and black pepper. Mix thoroughly to create the marinade.
Step 2: Add the thinly sliced flank steak to the marinade, ensuring each piece is well coated. Cover the bowl and refrigerate for at least 30 minutes to let the flavors infuse.
Step 3: Heat a large skillet over medium-high heat and add the vegetable oil. Place some of the marinated beef in a single layer on the skillet. Cook for 1-2 minutes on each side until browned and cooked through. Remove and set aside.
Step 4: Repeat the cooking process with the remaining beef. Serve the cooked bulgogi over steamed rice and enjoy immediately.

Tips & Variations

For extra flavor, add sliced onions or green onions to the marinade.
Use a meat tenderizer or freeze the flank steak slightly before slicing to get thinner, more even slices.
If you prefer less heat, reduce or omit the sriracha.
Serve with kimchi or steamed vegetables for a complete Korean meal.

Storage

Store leftover cooked bulgogi in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave to avoid drying out the meat. Marinaded but uncooked beef can be refrigerated for up to 24 hours before cooking for best taste.

How to Serve

A white bowl filled with two layers shows a base layer of soft, fluffy white rice, with long grains visible. On top sits a thick layer of thin, brown beef strips coated in a shiny sauce with sesame seeds sprinkled all over, adding texture. Bright green chopped scallions are scattered on the beef, adding fresh color. Dark brown wooden chopsticks pick up some beef from the bowl. The bowl is on a white marbled surface, next to small bowls of chopped scallions and sesame seeds, with a textured grey cloth nearby. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef?

Yes, sirloin or ribeye can also be used, but flank steak is preferred for its texture and ability to absorb the marinade well.

Can I make the marinade ahead of time?

Absolutely, you can prepare the marinade and store it in the fridge for up to 2 days before adding the beef. This also helps deepen the flavors.