Our Korean BBQ Beef (Bulgogi) is an easy, flavorful dinner option that will quickly become a favorite! Thinly sliced beef, marinated in a rich blend of soy, sesame, ginger, sherry, and garlic, cooks up tender and packed with flavor. Best of all, you don’t need any fancy equipment—just a skillet or sauté pan. Whether you’re feeding the family or looking for something to impress, this dish brings bold, comforting flavors to your table with minimal effort.
Table of Contents
- Cousin Dave’s Korean BBQ Beef Recipe
- What is Korean BBQ Beef?
- Why This Recipe Works
- Korean BBQ Beef Bulgogi Marinade Ingredients
- How Do You Marinate Beef Slices?
- How to Make Korean BBQ Beef
- How to Serve Korean BBQ Beef
- What Goes on Korean BBQ?
- How to Store, Freeze and Reheat Korean BBQ Meat
- Variations and Substitutions
- Korean BBQ Recipe FAQ
- Other Easy Dinner Recipes to Try:
- Pin it now to save for later!
- More Asian-Inspired Recipes
- Korean BBQ Beef
Cousin Dave’s Korean BBQ Beef Recipe
Inspired by my cousin Dave’s take on the classic Korean Beef Bulgogi, this recipe is a winner for busy nights. It captures the essence of traditional Korean BBQ with familiar, pantry-friendly ingredients like soy sauce, sesame oil, ginger, and garlic. While many Korean BBQ Beef recipes require grilling, Dave’s version simplifies things without losing that delicious depth of flavor. You’ll love how easy it is to prepare, all while savoring the rich, savory-sweet taste that makes Korean BBQ Beef so beloved.
What is Korean BBQ Beef?
Korean BBQ Beef, or Beef Bulgogi, is a classic dish whose origins can be traced back literally thousands of years. Simply put, it’s thinly sliced beef marinated in a pungent Asian sauce, then cooked over high heat (traditionally over an open flame). Today, it’s a popular dish worldwide – it’s that delicious!
Why This Recipe Works
Here’s why I love this recipe and think you will too:
- Bold flavors. The marinade, with soy sauce, sesame oil, garlic, ginger, cilantro, and sherry infuses the beef with savory, sweet, and aromatic notes.
- Tender beef. Marinating the thinly sliced beef ensures it’s flavorful and tender once cooked.
- Minimal equipment No need for special tools like a food processor, grill or wok – just a skillet or sauté pan.
- Easy to prepare. Simple, pantry-friendly ingredients (no trips to the Korean grocery store needed!) and straightforward cooking method make this recipe approachable for any home cook.
- Perfect for meal prep. The beef can marinate ahead of time, making dinner quick and stress-free when ready to cook. Alternatively, the marinated beef can be frozen, then thawed and prepared at a later date.
Korean BBQ Beef Bulgogi Marinade Ingredients
Here’s what you’ll need to make this amazing marinade (quantities are provided in the recipe card below):
- Fresh ginger
- Yellow onion
- Fresh cilantro
- Garlic
- Light brown sugar
- Sherry
- Soy sauce
- Light sesame oil
- Dash oyster sauce (optional)
- Dash Tabasco sauce
- Flank steak
- Vegetable or other high smoke point oil
- Kosher or sea salt
- Fresh ground black pepper
- Green onions, for garnish
- Toasted sesame seeds, for garnish
- Cooked brown rice, for serving
One ingredient in many Korean BBQ marinades that’s not in this recipe is Asian pear. Frankly, I don’t miss it. The brown sugar adds just the right amount of sweetness for my taste.
How Do You Marinate Beef Slices?
Marinating the beef is super easy! Here’s all you have to do:
- Mix marinade ingredients.
In a 7-by-11 inch glass baking dish, stir together ginger, onion, cilantro, garlic, sugar, sherry, soy sauce, sesame oil, oyster sauce (if using) and tabasco. - Add beef.
Add the steak slices and stir to coat the meat. - Cover and refrigerate.
Cover the dish with plastic wrap and marinate in the refrigerator for 2 to 24 hours, stirring occasionally.
Alternatively, you can stir the marinade ingredients together in a mixing bowl, then place in a zip top baggie with the steak slices. Seal well and place in the refrigerator to marinate. Turn the bag over every once in awhile, to make sure all the slices are getting evenly the marinaded.
How to Make Korean BBQ Beef
Not only is it scrumptious, this Korean beef recipe is also easy to prepare, with only 15 minutes of prep time plus around 15 minutes of cook time once the beef has marinated for at least 2 hours. Here’s all you have to do:
- Once marinated (see directions above), sauté beef.
Remove the steak slices from the marinade and place on a plate, letting the excess drip back into the dish, reserving the marinade. Heat the vegetable oil in a large skillet (preferably cast iron) over medium-high to high heat. Add a handful of the sliced steak and cook to sear the outside. Remove and repeat until all the steak has been seared, adding additional oil as needed. - Add reserved marinade; simmer.
Put all the steak pieces back into the skillet, stir in the reserved marinade, and simmer over medium to medium-low heat for 10 to 15 minutes, or until the sauce reduces a bit. Season to taste with salt and pepper. - Remove from heat and serve.
To serve, spoon meat and sauce over brown rice. Garnish with chopped green onion and toasted sesame seeds.
Quick Tip
Don’t have 2 hours to marinade the beef? No problem. With my cousin Dave Berry’s recipe, shorter marinating time is okay,because you finish cooking the beef in the marinade! Once it’s ready to go, you sear the beef in a hot skillet or sauté pan, then add back in the marinade and cook for 10 to 15 minutes. And, it’s okay to reuse marinade as long as you boil it before serving. That will kill any bacteria.
How to Serve Korean BBQ Beef
I like to serve this dish over cooked brown rice. White rice can also be used. Alternatively, you can wrap it in lettuce leaves (Bibb/butter lettuce or iceberg).
What Goes on Korean BBQ?
You don’t need too many garnishes on Korean BBQ Beef. Just a sprinkling of chopped green onion (white, light and dark green portions) and some toasted sesame seeds are the perfect finishing touch!
How to Store, Freeze and Reheat Korean BBQ Meat
You can actually prepare, but not cook, this dish ahead of time and toss it in the freezer to have on hand for later. Simply prepare through step 2: place beef and marinade mixture in a freezer-safe zip top baggie and freeze for up to 2 months. Thaw in the refrigerator then follow the recipe starting with step 3.
If you have any leftovers, place in an airtight container and refrigerate for up to 4 days. Reheat in the microwave or a saucepan, covered, over medium heat.
Variations and Substitutions
While I love Dave’s recipe as is, you can modify it to suit your tastes or dietary needs. Here are a few suggestions:
- Substitute green onion for the yellow onion, reserving some for the garnish.
- Use fresh parsley in place of the cilantro.
- Follow a more traditional recipe for Bulgogi beef marinde and:
- use chopped Asian pear instead of brown sugar,
- substitute rice wine for the sherry, and
- replace the Tabasco sauce with Gochugaru or gochujang paste.
- Instead of Flank steak, use rib eye, sirloin, pork or even chicken.
Korean BBQ Recipe FAQ
There are literally hundreds of different recipes for Korean BBQ Beef. Many recipes call for using rib eye, or other tender cuts of beef (like sirloin). Dave’s recipe calls for less expensive flank steak, which works well in this recipe as long as it’s cut very thin and across the grain.
Yes, Korean BBQ marinade is also delicious with chicken or pork.
As mentioned earlier, Korean BBQ traditionally refers to marinated, thinly sliced meat that’s cooked over high heat. In today’s Korean BBQ restaurants, the meat is cooked on a hot grill that’s right in the middle of your table. And, the meat used can be beef, pork or chicken.
Korean BBQ features a variety of spices and seasonings; the most commonly used are soy sauce, sesame oil, garlic, ginger, sugar or Asian pear, rice wine, sesame seeds, green onion, and a Korean chili powder called Gochugaru.
Other Easy Dinner Recipes to Try:
- Easy Pork Chops with Mushrooms Sautéed in Bourbon
- Grilled Chicken with Tomatoes and Goat Cheese
- Leftover Pork Chop Quesadilla Recipe
- Easy Baked Pistachio Crusted Fish Recipe
- Sloppy Joes with Ground Turkey – a.k.a. Sloppy Janes
- Baked Shrimp Recipe with Breadcrumb Topping
- Easy White Fish Piccata with Artichokes
Pin it now to save for later!
More Asian-Inspired Recipes
- Asian Pork Tenderloin
- Asian Shrimp and Brown Rice Salad
- Healthy Chicken Stir Fry
- Spinach and Mushrooms with Cheese Dumplings
Korean BBQ Beef
Korean BBQ Beef (Bulgogi) is an easy, flavorful dinner option that will quickly become a favorite! Thinly sliced beef, marinated in a rich blend of soy, sesame, ginger, and garlic, cooks up tender and packed with flavor. Best of all, you don’t need any fancy equipment—just a skillet or sauté pan. Whether you’re feeding the family or looking for something to impress, this dish brings bold, comforting flavors to your table with minimal effort.
- Prep Time: 15 mins
- Cook Time: 15 mins + 2 hours (marinade)
- Total Time: 2 hours 30 minutes
- Yield: 3 to 4 servings 1x
- Diet: Gluten Free
Ingredients
(See gluten-free adaptation in the Notes section below.)
- 1 1/2 to 2 tablespoons grated or finely chopped fresh ginger
- 1 cup chopped yellow onion
- 1/3 cup chopped fresh cilantro
- 1 teaspoon chopped garlic
- 2 tablespoons light brown sugar
- 1/2 cup sherry
- 1/4 cup soy sauce
- 3 tablespoons light sesame oil
- Dash oyster sauce (optional)
- Dash Tabasco sauce
- 1 pound flank steak, sliced thinly across the grain (1/8 to 1/4-inch thick) and cut in half crosswise
- 1 to 2 tablespoons vegetable or other high smoke-point oil
- 3 to 4 teaspoons chopped green onion(white, light green and some of the dark green portion), for garnish
- 3 to 4 teaspoons toasted sesame seeds, for garnish
- Cooked brown rice, for serving
Instructions
- In a 7-by-11 inch glass baking dish, stir together ginger, onion, cilantro, garlic, sugar, sherry, soy sauce, sesame oil, oyster sauce (if using) and tabasco.
- Add the steak slices and stir to coat the meat. Cover and marinate in the refrigerator for 2 up to 24 hours, stirring occasionally.
- Remove the steak slices from the marinade and place on a plate, letting the excess drip back into the dish, reserving the marinade. (See Note below.)
- Heat the vegetable oil in a large skillet (preferably cast iron) over medium-high to high heat. Add a handful of the sliced steak and cook to sear the outside. Remove and repeat until all the steak has been seared, adding additional oil as needed.
- Put all the steak back into the skillet, stir in the reserved marinade, and simmer over medium to medium-low heat for 10 to 15 minutes, or until the sauce reduces a bit.
- To serve, spoon meat and sauce over brown rice. Garnish with chopped green onion and toasted sesame seeds.
Notes
Gluten free: Use gluten free soy sauce.
Note on reusing marinade: It’s okay to reuse marinade as long as you boil it before serving. That will kill any bacteria.
- Category: main dish, meats, easy
- Method: stir fry
- Cuisine: Asian
Nutrition
- Serving Size: (Excludes brown rice)
- Calories: 362
- Sugar: 9 g
- Sodium: 677.2 mg
- Fat: 20.5 g
- Saturated Fat: 6.8 g
- Carbohydrates: 15.5 g
- Fiber: 1.1 g
- Protein: 26.5 g
- Cholesterol: 68 mg
Note: this recipe was originally posted in September 2020, then significantly updated with additional information in September 2024.
I am going to try the Korean BBQ Beef recipe and I have always believed that you cannot use the marinade that has been used with the raw meat. However, it seems that in this recipe you do not reserve part of the marinade to use when finishing cooking the beef. Is that correct?
I really enjoy your emails with various recipes and I have learned a lot.
Sandra.
It’s okay to use the marinade as long as you bring it to a boil before serving – and you do that in this recipe. That will kill any bacteria. I will add that information to the recipe in case others are wondering, too. Thanks for your feedback and I hope you like the recipe!