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beef bulgogi over steamed rice on a white plate
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4.5 from 10 votes

Korean BBQ Bulgogi

Level up your BBQ game with Korean Beef Bulgogi! So easy to make with a homemade marinade and turns up tender and full of flavor. Perfect with steamed rice!
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Main Entree
Cuisine: Asian
Servings: 6 Servings
Calories: 343kcal


  • 1 large pear, peeled, seeded, and quartered
  • 1 head garlic, peeled
  • 1 small onion, peeled and quartered
  • 1 thumb-size ginger, peeled and sliced
  • 1 cup soy sauce
  • 1 cup brown sugar
  • 1/4 cup rice vinegar
  • 3 tablespoons sesame oil
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 cup green onions, chopped
  • 1/2 teaspoon sesame seeds
  • 2 pounds top sirloin or tenderloin, sliced very thinly


  • In a food processor, process pear, onions, garlic, and ginger until pureed (the texture of applesauce).
  • In a bowl, combine soy sauce, sugar, rice vinegar, sesame oil, salt, and pepper. Stir until sugar and salt are dissolved. Add puree pear mixture, green onions, and sesame seeds. Stir until well-combined.
  • Add beef, massaging to fully incorporate marinade. Cover with film and marinate in the fridge for 4 hours but not more than 8 hours. Drain beef from marinade.
  • Over a tabletop grill pan, arrange beef slices in a single layer and cook for about 2 to 4 minutes on each side or until slightly charred and tender.
  • If using a skillet, add a tablespoon and heat over high heat. Add beef slices and cook, turning as needed, until tender and lightly browned. Serve hot.


  • If you need to slice the beef, freeze it for about 20 to 30 minutes until slightly frozen to make cutting easier and cut the meat across the grain for the tenderest chew.


Serving: 200g | Calories: 343kcal | Carbohydrates: 9.7g | Protein: 38g | Fat: 11.9g | Saturated Fat: 3g | Cholesterol: 135mg | Sodium: 1088mg | Potassium: 690mg | Fiber: 0.9g | Sugar: 5.8g | Vitamin C: 4.1mg | Calcium: 20mg | Iron: 5.2mg