Korean BBQ Beef – Homemade Bulgogi Recipe
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.
Servings: 4
Calories: 416kcal
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.
Video
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
Calories: 416kcal | Carbohydrates: 27g | Protein: 27g | Fat: 23g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Cholesterol: 69mg | Sodium: 1234mg | Potassium: 616mg | Fiber: 3g | Sugar: 18g | Vitamin A: 260IU | Vitamin C: 9mg | Calcium: 94mg | Iron: 4mg
