Korean Grilled Beef Recipe


  • ½ onion
  • 3 green onions/scallions
  • 4 inch carrot (4″ = 10 cm)
  • 1½ lb thinly sliced beef (chuck or rib eye) (can also use tenderloin, top sirloin) (See Notes)
  • 1 Tbsp sesame oil
  • ½ Tbsp white sesame seeds (roasted/toasted) (for topping)

Bulgogi Marinade:

  • 4 Tbsp Korean soy sauce
  • 2 Tbsp sesame oil
  • 3 Tbsp brown sugar (don’t substitute with honey as it burns easily)
  • 8 cloves garlic (8 cloves = 4 tsp)
  • ½ Asian pear (half pear = 4 Tbsp)
  • Freshly ground black pepper


  1. Gather all the ingredients.
    Bulgogi Ingredients
  2. To make the bulgogi marinade, add 4 Tbsp soy sauce, 2 Tbsp sesame oil, and 3 Tbsp brown sugar, and crush 8 cloves garlic (or minced garlic) in a large bowl.
    Bulgogi 1
  3. Grate ½ of an Asian pear.
    Bulgogi 2
  4. Add freshly ground black pepper and mix all together.
    Bulgogi 3
  5. Cut the onion into thin slices and cut the green onion into 2 inch (5 cm) pieces and then cut in half lengthwise.
    Bulgogi 4
  6. Using a peeler, peel some carrot (or slice thinly). Add the onion, green onions, carrot in the marinade and mix all together.
    Bulgogi 5
  7. Add the meat in the marinade, separating each slices. Mix all together to coat with the marinade. I wear plastic gloves so I can mix thoroughly with my hands.
    Bulgogi 6
  8. Set aside for at least 30 minutes or best if overnight.

    Bulgogi 7
  9. In a large skillet (I use a cast iron grill pan here), heat 1 Tbsp sesame oil over medium high heat.
    Bulgogi 8
  10. Cook the marinated meat in a single layer until cooked through, about 5 minutes. Transfer the meat to the plate and sprinkle with sesame seeds.
    Bulgogi 9
  11. If you have a single serving cast iron plate, you can use it to keep the meat warm for a longer time.
    Bulgogi 10

If you can’t find thinly sliced beef, you can freeze the block of meat for 2 hours (depending on the size and thickness) prior to slicing


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