THE RECIPE JOURNAL · Main Course
Best Ever Bulgogi: Korean Style Grilled Beef
This delicious Korean grilled beef is packed with sweet and savory flavors that will have everyone asking for seconds. It’s easy to make and perfect for a quick weeknight dinner or a fun gathering with friends.
FROM THE KITCHEN • Best Ever Bulgogi: Korean Style Grilled Beef
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by mixing together scallions, pear, dark soy sauce, sesame oil, a tablespoon each of mirin and brown sugar, garlic, lime juice, ginger, black pepper, and red pepper flakes in a bowl. Pour this marinade into a resealable plastic bag, add the beef, and make sure every slice is well coated. Squeeze out the air and seal the bag, then pop it in the fridge to marinate for at least 8 hours or overnight if you can.
02
Step 2
When you’re ready to cook, heat up your grill to medium-high and give the grates a light oiling to prevent sticking. Take the beef out of the marinade (keep the marinade for later) and grill the slices for about 3 minutes on each side, until they’re cooked through but still juicy. Once done, transfer the beef to a serving dish.
03
Step 3
Next, pour the reserved marinade into a small saucepan along with soy sauce, water, gochujang, a teaspoon of brown sugar, and a teaspoon of mirin. Bring it to a boil and let it simmer for 3 to 5 minutes until it thickens into a nice sauce. Drizzle this sauce over the grilled beef and enjoy!
Why you’ll love it
This dish offers a perfect balance of sweet, savory, and smoky flavors that melt in your mouth. It’s easy to prepare yet feels special enough for any occasion. The marinade tenderizes the beef, making every bite juicy and flavorful.
How to serve
Serve with steamed rice, fresh lettuce leaves, and kimchi for a traditional Korean experience. Add some sliced garlic and green chili on the side to wrap with the beef for extra zest.
Storage & leftovers
Store leftover cooked beef in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave to keep the meat tender and juicy. Avoid freezing cooked bulgogi to maintain the best texture.
