Bulgogi is a traditional Korean BBQ dish made with thinly sliced beef marinated in a rich, flavorful sauce, then quickly stir-fried or grilled. The name “bulgogi” translates to “fire meat,” referring to the way it’s traditionally cooked over an open flame. I love how the marinade combines salty soy sauce, sweet sugar and honey, nutty sesame oil, spicy pepper flakes, and aromatic garlic and ginger. The beef becomes incredibly flavorful and tender, and I often serve it with warm rice, lettuce leaves, or even alongside kimchi for a complete meal. This recipe is simple, quick, and bursting with umami — a perfect introduction to Korean cuisine.

Why You’ll Love This Recipe

I love how fast and easy this dish is to prepare, especially for busy weeknights. The marinade only takes a few minutes to put together, and the beef cooks in under five minutes. It’s also versatile — I can adjust the spice, sweetness, or even the type of meat depending on what I have on hand. The combination of savory, sweet, and spicy flavors is incredibly satisfying, and it’s a crowd-pleaser every time I serve it. Plus, I can make it ahead and let it marinate overnight for an even deeper flavor.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• ⅓ cup soy sauce – I use regular soy sauce for its deep umami flavor

• 2 green onions – chopped, separating the white/light green and dark green parts

• ¼ yellow onion – thinly sliced for sweetness and texture

• 3 tablespoons white sugar – adds the signature sweetness to the marinade

• 3 cloves garlic – minced for a bold, aromatic flavor

• 2 tablespoons toasted sesame seeds – for nuttiness and crunch

• 1 tablespoon sesame oil – gives the dish a rich, toasty aroma

• ¼ teaspoon Korean red pepper flakes – adds a mild heat with great color

• ¼ teaspoon minced fresh ginger – brings warmth and slight spice

• ⅛ teaspoon ground black pepper – balances the marinade with mild heat

• 1½ pounds beef sirloin steak – sliced very thinly with kitchen shears

• 1 teaspoon honey (or to taste) – I add this while cooking for caramelization

Directions

1. I start by gathering all the ingredients and preparing the marinade. In a large glass or ceramic bowl, I whisk together the soy sauce, white and light green parts of the green onions, sliced yellow onion, white sugar, garlic, sesame seeds, sesame oil, red pepper flakes, minced ginger, and black pepper.

2. Next, I add the thinly sliced beef sirloin into the bowl. I use my hands or tongs to mix everything thoroughly so the meat is evenly coated. Then, I cover the bowl with plastic wrap and let it marinate in the refrigerator for at least 1 hour, but I often leave it overnight for deeper flavor.

3. When I’m ready to cook, I heat a large skillet or wok over medium heat. I cook the beef in batches, so it doesn’t overcrowd the pan. I stir-fry the meat along with some of the marinade until it’s cooked through and slightly caramelized, about 5 minutes total.

4. Toward the end of cooking, I drizzle a bit of honey into the pan to help the beef caramelize and develop a glossy finish.

5. Finally, I remove the beef from the heat and garnish it with the reserved dark green parts of the green onions before serving.

Servings And Timing

This recipe makes 6 servings.

• Prep Time: 10 minutes

• Cook Time: 5 minutes

• Marinating Time: 1 hour (up to 24 hours)

• Total Time: 1 hour 15 minutes

Variations

When I want to change things up, I sometimes use different cuts of beef like ribeye or flank steak for variety. If I’m short on time, I’ll skip marinating and cook it right away — the flavor is still great, just a little lighter. For more spice, I double the red pepper flakes or add a spoonful of gochujang (Korean chili paste). I’ve even tried adding vegetables like sliced carrots, bell peppers, or zucchini during cooking for a more complete stir-fry. If I want to grill it, I thread the marinated meat onto skewers and cook it over a hot grill for that smoky flavor.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. When I reheat it, I use a skillet over medium heat to warm the beef gently without drying it out. I stir it occasionally to keep it tender. If I need to microwave it, I do so in short bursts and cover it with a damp paper towel. I can also freeze the uncooked, marinated meat in a freezer-safe bag for up to 2 months — then thaw it overnight in the fridge before cooking.

FAQs

How Do I Slice The Beef Thinly?

I partially freeze the beef for about 30 to 45 minutes before slicing. This firms it up, making it much easier to slice thinly and evenly with a sharp knife or kitchen shears.

Can I Make This Recipe Ahead Of Time?

Yes, I often make the marinade and add the beef a day in advance. I let it sit in the fridge overnight to absorb the flavors. I also freeze the raw marinated meat for meal prep.

What Can I Serve With Bulgogi?

I usually serve it with steamed rice, lettuce leaves for wrapping, kimchi, or Korean-style side dishes like pickled cucumbers or bean sprouts. It’s also delicious topped with a fried egg or paired with noodles.

Can I Make This Dish Less Sweet?

Yes, I reduce the sugar or skip the honey if I want a more savory dish. I sometimes use a splash of rice vinegar or lemon juice to balance the flavor if I cut the sweetness.

Is It Possible To Make A Vegetarian Version?

Absolutely. I substitute the beef with thick-sliced mushrooms, tofu, or even seitan. I still use the same marinade and cook the vegetarian protein just like the beef.

Conclusion

This easy bulgogi recipe is one of my favorite go-to meals when I want something flavorful, fast, and comforting. The marinade is bold and complex, and the thin slices of beef soak it up beautifully. Whether I’m making it for a casual dinner or prepping for the week ahead, this dish always delivers. It’s easy to customize, comes together quickly, and brings the vibrant flavors of Korean cuisine into my home.