Korean BBQ Beef – Homemade Bulgogi Recipe
, Updated Sep 08, 2025
This post may contain affiliate links. Please read our disclosure policy.
This Korean BBQ Beef (Bulgogi) recipe features thin slices of beef marinated in a homemade bulgogi sauce, cooked in a wok or air fryer and served with a bold ssamjang BBQ dipping sauce. A flavorful, authentic Korean dish you’ll want to make again and again.
Ever since my son turned into a teenager he discovered his love for bold Asian flavors. So much so that he asked me to recreate Korean BBQ beef at home. Challenge accepted!
What is Bulgogi?
Did you know that bulgogi (불고기) was originally reserved for Korean royalty? The word, loosely translated, means “fire meat” and dates back hundreds of years. This dish features thinly sliced meat, usually beef steak, marinated in bulgogi sauce and traditionally cooked over open flames. Modern Korean BBQ restaurants usually feature tabletop grills so patrons can cook their bulgogi right at the table.
Bulgogi’s addicting flavor lies in its marinade made with soy sauce, sugar, garlic, fresh pear and sesame which tenderizes the meat and infuses it with rich flavor. And to take the flavor out of this world you simply have to serve with the traditional ssamjang dipping sauce!
My easy bulgogi recipe brings the magic of Korean beef to your table, no grill required – you can quickly cook it a wok or even the air fryer. To make it extra special, we’ll whip up a homemade ssamjang BBQ sauce — spicy, nutty, and packed with umami — that takes every bite over the top.
What You’ll Need to Make Authentic Bulgogi At Home
Beef – Thinly sliced ribeye or sirloin is best. Partially freezing the beef makes it so much easier to achieve very thin slices!
Bulgogi Sauce – this amazing marinade balances sweet and salty elements that make this dish so incredibly popular! You will need:
- Soy Sauce – The salty-savory backbone of the marinade. Use coconut aminos or Tamari if you need a gluten-free alternative.
- Brown sugar or palm sugar – balances the saltiness.
- Fresh pear – adds sweetness and helps tenderize the meat. Use Korean pear if you can find it or just a regular ripe pear.
- Garlic and ginger – Aromatic must-haves for bulgogi’s distinctive flavor.
- Sesame Oil and seeds – For nutty richness and finishing texture.
- Spring Onions – Brightens the marinade and adds freshness.
How to Make Bulgogi
Marinate the beef
- Place the steak in the freezer for about 30 minutes or until partially frozen. Slice against the grain, as thinly as possible. You can also pound the slices with a meat tenderizer to flatten them further if you like.
- Combine all the bulgogi sauce ingredients, add the beef, stir well and marinate for at least two hours or even overnight.
Wok or Skillet Cooking Instructions
- Heat the wok or a large cast iron skillet over high heat. Add vegetable oil and cook the meat strips in batches until nicely charred and slightly caramelized. This will only take 2-3 minutes on each side – be patient and don’t overcrowd the meat. Repeat until all of the beef is cooked.
Air Fryer Bulgogi Instructions
- Heat the air fryer to maximum setting (at least 400°F / 200°C) for a few minutes. Spray or wipe the basket with vegetable oil and arrange the beef strips in the basket, spaced slightly apart (you will need to work in batches).
- Cook for 4-5 minutes flipping once – you may need to adjust the cooking time depending on your air fryer.
Serving Suggestions
Serve bulgogi with steamed rice or wrap it in crisp lettuce leaves with the ssamjang sauce for a true Korean BBQ feel. Add classic sides like kimchi, pickled radishes and a simple cucumber salad (recipe below).
Leftovers and Storage
Store leftovers in an airtight container for up to 2-3 days. Reheat in the air fryer or in a pan (avoid the microwave as it will make the steak rubbery).
You can freeze the marinated beef strips in freezer bags for up to two months. Thaw overnight in the fridge and cook fresh. You can also freeze the cooked Korean BBQ beef for up to three months. Place in suitable containers, label and use within three months.
Recipe Notes
- What is gochujang? This thick, vibrant red chili paste is used extensively in Korean cooking. Usually sold in a red rectangular tub, it lasts for a very long time and adds tons of flavor in a lot of dishes like this Korean Fried Chicken, Creamy Gochujang Pasta, Korean Pork Ribs and Crispy Lamb with Udon Noodles.
- Go the extra mile… Want to really recreate the Korean BBQ restaurant experience at home? You can actually buy a stovetop Korean BBQ Grill pan on Amazon to use over gas stove. I am very tempted…
- Shortcuts: You can purchase Bulgogi sauce online or in Asian supermarkets. The flavor is definitely different to the homemade version but not bad! Same goes for the BBQ dipping sauce.
If you try Bulgogi recipe, please leave a comment and rating below and don’t forget to share your creations: tag me on @Instagram or TikTok so I can see your plates of sizzling bulgogi.
Korean BBQ Beef – Homemade Bulgogi Recipe
Video
Equipment
Ingredients
- 1 pound (450g) ribeye steak , or sirloin
- 2 tbsp vegetable oil , or as needed
Bulgogi Sauce
- 1 ripe pear , peeled, cored and diced
- 3 cloves garlic , peeled
- small piece fresh ginger , peeled and chopped
- 2 green onions , sliced
- 3 tbsp light soy sauce
- 2 tbsp brown sugar or palm sugar
- 1 tbsp toasted sesame oil
- 1 tbsp sesame seeds
Korean BBQ Dipping Sauce Ssamjang
- 2 tbsp gochujang (Korean red pepper paste)
- 1 tbsp white miso paste
- 1 tbsp honey
- ½ tbsp light soy sauce
- 1 tsp sesame oil
- 1 tbsp toasted sesame seeds
Quick Cucumber Salad
- 1 clove garlic , minced
- 1 tbsp rice vinegar
- 1 tsp granulated sugar
- ½ tsp gochujang (Korean red pepper paste)
- ¼ tsp gochugaru (Korean red chili flakes), optional
- 1 tsp toasted sesame seeds
- 2 green onions , chopped
- 1 cucumber , sliced
Instructions
Marinate the beef
- Place the steak in the freezer for about 30 minutes or until partially frozen. Slice against the grain, as thinly as possible. You can also pound the slices with a meat tenderizer to flatten them further if you like.1 pound (450g) ribeye steak
- Combine all the bulgogi sauce ingredients, add the beef, stir well and marinate for at least two hours or even overnight.1 ripe pear, 3 cloves garlic, small piece fresh ginger, 2 green onions, 3 tbsp light soy sauce, 2 tbsp brown sugar or palm sugar, 1 tbsp toasted sesame oil, 1 tbsp sesame seeds
Make the Ssamjang sauce and Cucumber Salad
- Prepare the BBQ dippings sauce: combine all the ingredients in a small bowl or jar, stir well and keep chilled until needed.2 tbsp gochujang, 1 tbsp white miso paste, 1 tbsp honey, ½ tbsp light soy sauce, 1 tsp sesame oil, 1 tbsp toasted sesame seeds
- Combine all the ingredients, apart from the cucumber, in a bowl. Add the sliced cucumber and mix well. Rest for 10-15 minutes before serving.1 clove garlic, 1 tbsp rice vinegar, 1 tsp granulated sugar, ½ tsp gochujang, ¼ tsp gochugaru, 1 tsp toasted sesame seeds, 2 green onions, 1 cucumber
Wok or Skillet Cooking Instructions
- Heat the wok or a large cast iron skillet over high heat. Add vegetable oil and cook the meat strips in batches until nicely charred and caramelized. This will only take 2-3 minutes on each side – be patient and don’t overcrowd the meat. Repeat until all of the beef is cooked.2 tbsp vegetable oil
Air Fryer Bulgogi Instructions
- Heat the air fryer to maximum setting (at least 400°F / 200°C) for a few minutes. Spray or wipe the basket with vegetable oil and arrange the beef strips in the basket, spaced slightly apart (you will need to work in batches). Cook for 4-5 minutes flipping once – you may need to adjust the cooking time depending on your air fryer.
Serve and enjoy!
- Serve over steamed rice with the ssamjang sauce, cucumber salad and some kimchi.
Notes
- Store leftovers in an airtight container for up to 3 days. Reheat in the air fryer or in a pan (avoid the microwave as it will make the steak rubbery).
- You can freeze the marinated beef strips in freezer bags for up to 2 months. Thaw overnight in the fridge and cook fresh. You can also freeze the cooked Korean BBQ beef for up to three months. Place in suitable containers, label and use within three months.
Nutrition
Nutritional information is always approximate, and will depend on quality of ingredients and serving sizes.
