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Korean Beef Bulgogi

Korean Beef Bulgogi with Classic Kimchi

2 hrs. 45 min
Prep Time

15 min
Cooking Time

3 hrs
Total Time



  • 1 1/2 lbs. boneless rib eye steak
  • 1/2 small pear, peeled and grated
  • 1/4 cup soy sauce
  • 2 tbsps. light brown sugar
  • 2 tbsps. toasted sesame oil
  • 3 cloves garlic, minced


  • 1 tbsp. freshly grated ginger
  • 1 tbsp. gochujang (Korean red pepper paste)
  • 2 tbsp. vegetable oil
  • 2 green onions, thinly sliced
  • 1 tsp. toasted sesame seeds
  • 2 tbsp. Classic Kimchi


  • Wrap steak in plastic wrap, and place in the freezer for 30 minutes. Unwrap and slice into 1/4-inch thick slices.
  • In a bowl, combine pear, soy sauce, brown sugar, sesame oil, garlic, ginger and gochujang. Stir until well mixed.
  • Place marinade and steak in a 1 gallon Ziploc bag; marinate for at least 2 hours to overnight in the fridge, turning the bag occasionally.
  • Heat 1 tablespoon vegetable oil in a pan over medium-high heat.
  • Working in batches, add steak to the pan in a single layer until cooked through, about 2-3 minutes per side.
  • Serve over rice. Garnish with green onions, sesame seeds, and Classic Kimchi.
  • Enjoy!


If the beef is already tender, you will only need 15 minutes to 2 hours of marinating to add a good amount of flavor. If the beef still needs tenderizing, meat should soak in the marinade for at least 4 hours.

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