Grilled Korean Bulgogi Beef

READY IN: 15mins
Recipe by Nif

I say "bulgogi", you say "pul-kogi". Truthfully, I'm not really sure how you're supposed to say it but, no matter how you say it, it's tasty. Apparently 'Bulgogi' translates as 'fire-meat' in Korean. The flavour in this dish but it's definitely not 'subtle'. You know you've had something to eat after you've had it - lots of salt, garlic and soy combine for mega-umami! I did NOT include the overnight marinating. Enjoy!

Top Review by jenniferlspano

I made this for a fee friends and it received rave reviews! I cooked two striploins on the bbq after marinating the meat for about 24 hours and then sliced it really thinnly then served it with a side of brocoli, snow peas and mushrooms, and thin rice noodles. Next time I make this recipe, I will reserve the left over marinade and made a reduction to pour over the noodles. And I'll definitely be making this one again!

Ingredients Nutrition

  • 1 lb rib eye steak, thick cut, thinly sliced against the grain (they recommend the rib eye, it is good to have some marbling in the meat)
  • Marinade

  • 6 garlic cloves, minced, this is not a 'date night' dish
  • 12 pear, diced (a pear? What the...?)
  • 2 green onions, sliced
  • 4 tablespoons soy sauce
  • 2 tablespoons white sugar
  • 1 tablespoon sesame oil
  • 1 tablespoon rice wine (white wine works in a pinch)
  • 1 tablespoon sesame seeds
  • 1 teaspoon fresh ginger, minced
  • black pepper (optional)


  1. Combine all marinade ingredients. Add the sliced beef and marinate overnight in the fridge.
  2. Grill quickly at high heat. The beef cooks very fast when it's sliced thin so don't wander away. It only takes a minute or 2 on each side!
  3. Serve over noodles or rice or over greens for a delicious, Asian-style salad.

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