Korean Beef Bulgogi


This is one of our favorite dishes! The flavors are delightfully complex: sweet, spicy, and savory. I'm sure you'll love it. 

I typically buy a few chuck steaks (especially when they are buy one get one free), slice them into thin strips, then freeze them in the marinade. When we need a quick dinner, I let the marinated bag of deliciousness thaw in the fridge throughout the day, then cook it up in a flash at night. Pair this with some brown rice and a green veggie or wrap in lettuce leaves for a satisfying dinner. 


  • Gochugaru are Korean hot pepper flakes. I bought a huge bag off Amazon. However, you can use red pepper flakes as an alternative. 
  • You can use other meats, but beef is my fav. Try pork loin, chicken thighs, or chicken breast. 

Total Time: 50 min

Prep and Marinate: 40 min
Cook: 10 min

Yield: 4 servings
Level: Easy

4 servings

Korean Beef Bulgogi


  • ΒΌ pear, grated
  • 1 garlic clove, grated
  • 1 TB fresh ginger, peeled and grated
  • 2 TB soy sauce
  • 1 TB gochugaru
  • 1 TB light brown sugar
  • 1 TB sesame oil
  • 1 lb chuck steak, sliced into thin strips
  • 1 TB olive oil
  • Sliced scallions


  1. In a bowl or Ziplock bag, combine the pear, garlic, ginger, soy sauce, gochugaru, sugar, and sesame oil.
  2. Add the meat to the marinade and coat thoroughly.
  3. Let meat sit at room temperature for 30 minutes or refrigerate for several hours.
  4. Heat the olive oil in a large skillet over medium high heat. Add the meat to the skillet and cook until the liquid is absorbed and meat becomes caramelized with crisp edges, tossing occasionally.
  5. Top with sliced scallions and enjoy.