10 Must-Try Bulgogi Recipes: A Culinary Journey Through Korean BBQ

Embark on a flavorful culinary journey through the heart of Korean BBQ with these 10 must-try Bulgogi recipes. From classic Korean Bulgogi to exciting and innovative variations, this collection explores the irresistible flavors of thinly sliced marinated beef. Whether you’re a seasoned Bulgogi enthusiast or new to this Korean BBQ delight, these recipes offer a delicious exploration of this iconic dish, promising a truly unforgettable dining experience. Discover the secrets to perfectly tender and flavorful Bulgogi and elevate your grilling game with these diverse and mouthwatering options.

Savory Bulgogi-Style Stir-Fried Udon

This recipe provides a quick and easy way to make delicious Bulgogi-style stir-fried udon. With a flavorful sauce and simple steps, it’s a perfect weeknight meal.

Ingredients

• 2 packs cooked udon noodles
• 7 oz (200 g) thinly sliced pork
• 1/3 carrot
• 2-3 cabbage leaves
• 1 tablespoon sake
• 1 tablespoon sesame oil (for frying)
• Bulgogi Sauce:
• 1-2 cloves grated garlic (or from a tube)
• 1 1/2 tablespoons soy sauce
• 1 1/2 tablespoons sake
• 1 tablespoon gochujang
• 1 tablespoon sesame oil
• 2 teaspoons sugar
• 1-2 teaspoons toasted sesame seeds
• Salt and pepper to taste

Instructions

1. Thinly slice the carrot on a diagonal and cut the cabbage into bite-sized pieces.

2. In a small bowl, combine all the Bulgogi sauce ingredients (marked with ● in the original recipe).

3. Heat sesame oil in a frying pan over medium heat. Add the carrot and pork, and stir-fry until the pork changes color and the carrot slightly softens.

4. Add the cabbage to the pan and stir-fry quickly.

5. Place the cooked udon noodles on top of the stir-fried ingredients and pour in the sake. Cover and steam for about 1 1/2 minutes to heat the noodles through.

6. Loosen the udon noodles and ensure they are heated through.

7. Pour the prepared Bulgogi sauce over the noodles and other ingredients.

8. Stir-fry everything well to coat the noodles and vegetables in the sauce. Season with salt and pepper to taste, and sprinkle with toasted sesame seeds before serving.

Easy Korean Bulgogi

This recipe provides a simple method for creating delicious, tender Bulgogi (Korean BBQ Beef). Enjoy the authentic flavors of this classic dish with minimal preparation.

Ingredients

For the Beef:

• 1.5 lbs beef steaks, cut into small cubes
• 1/2 onion, thinly sliced
• 2 tablespoons sesame seeds (for garnish)
• 2 tablespoons chopped green onion tops (for garnish)

For the Marinade:

• 1/2 onion
• 3 cloves garlic
• 1/2 pear, peeled
• 3 tablespoons chopped green onion tops
• 3 tablespoons brown sugar
• 1 teaspoon black pepper
• 1/3 cup soy sauce
• 3 teaspoons sesame oil

Instructions

1. Prepare the Marinade: Combine all marinade ingredients (onion, garlic, pear, green onion tops, brown sugar, pepper, soy sauce, and sesame oil) in a blender. Blend until smooth.

2. Marinate the Beef: In a large bowl, combine the cubed beef and sliced onion. Pour the marinade over the beef and onion, ensuring it’s evenly coated. Allow the beef to marinate for at least 30 minutes. This allows the flavors to penetrate the meat.

3. Cook the Bulgogi: Heat a skillet over medium-high heat. Add the marinated beef and onion mixture to the skillet. Cook until the beef is cooked through and slightly caramelized.

4. Serve: Garnish the cooked Bulgogi with sesame seeds and chopped green onion tops before serving. Enjoy!

Easy Korean Ground Beef Bulgogi

This recipe provides a simple and delicious way to enjoy the flavors of Korean bulgogi using ground beef. It’s a quick weeknight meal that’s packed with savory, sweet, and slightly spicy notes.

Ingredients:

• 1 lb (450g) ground beef (90% lean recommended)
• Minced shiitake mushrooms (amount to taste)
• 1 tbsp oil
• 1/2 onion, finely chopped
• 2 green onions, finely chopped (separate white and green parts)

Bulgogi Sauce:

• 4 tbsp soy sauce
• 2 cloves garlic, minced
• 2-3 tbsp brown sugar
• 2 tbsp sweet rice wine (mirin)
• 1 tbsp sesame oil
• 1 tsp pepper
• 1 tbsp toasted sesame seeds
• 1 tbsp oyster sauce

Optional Toppings:

• 1/2 bell pepper (any color), sliced
• Thai chili pepper (to taste, sliced)
• Serrano chili pepper (to taste, sliced)
• Pinch of sesame seeds

Instructions:

Step 1: Marinate the Beef

Combine all bulgogi sauce ingredients in a small bowl. In a separate bowl, mix the ground beef, minced shiitake mushrooms, and the prepared bulgogi sauce. Ensure the beef is thoroughly coated with the marinade.

Step 2: Cook the Beef and Aromatics

Heat oil in a skillet over medium-high heat. Add the chopped onion and the white parts of the green onions. Cook until softened, approximately 1-2 minutes. Add the marinated ground beef to the skillet and cook until browned and fully cooked.

Step 3: Simmer and Serve

Pour the remaining marinade over the cooked beef. Let the mixture simmer for about 2 minutes, allowing the sauce to reduce and thicken slightly. If using, add the sliced bell peppers and chili peppers to the skillet during the last minute of cooking. Serve the Korean Ground Beef Bulgogi hot over steamed rice. Garnish with the reserved green parts of the green onions and a sprinkle of sesame seeds, if desired.

Easy Bulgogi Sauce for Delicious Beef Bowls

This simple recipe creates a flavorful bulgogi sauce perfect for your beef bulgogi bowls. With just a few pantry staples and a quick cook time, you’ll have a delicious, authentic-tasting sauce ready in minutes.

Ingredients

• 1/4 cup soy sauce
• 1 tbsp brown sugar
• 1/4 cup apple or pear juice
• 1 tsp minced ginger
• 1 clove garlic (minced)
• 2 tsp sesame oil
• 1 tsp sesame seeds
• 1 green onion, chopped

Instructions

1. Combine the soy sauce, brown sugar, apple or pear juice, minced ginger, and minced garlic in a saucepan. Heat the mixture over medium heat for 2-3 minutes.
2. Stir in the sesame oil, sesame seeds, and chopped green onion. Let the sauce simmer for another minute.
3. Remove the sauce from the heat. Use immediately to coat your browned beef for delicious bulgogi bowls.

Tip: This sauce also works great as a marinade! Simply combine it with your beef before cooking.

Easy Beef Bulgogi Bowls

This recipe provides a simple and delicious way to enjoy the flavors of Beef Bulgogi in a convenient bowl format. With a few easy steps, you can create a flavorful and satisfying meal.

Ingredients

• 1 cup rice
• 10 tbsp white wine vinegar
• 2 carrots, shredded (with a peeler)
• 1 cucumber, shredded (with a peeler)
• 1 tsp sesame seeds
• 4 green onions, chopped
• 1 lb ground beef
• Bulgogi Sauce (see my homemade sauce recipe)
• Salt
• Pepper
• Olive oil

Instructions

1. Cook the Rice: In a skillet with a drizzle of olive oil, heat the rice for a few minutes, lightly browning it. Add 2 cups of water, bring to a boil, then cover and simmer for 15-20 minutes without stirring.

2. Prepare the Vegetables: In a bowl, combine half of the white wine vinegar, a pinch of salt, and the shredded cucumber. Let it sit to pickle. In a separate skillet with a little olive oil, sauté the shredded carrots with salt and pepper until tender.

3. Cook the Beef: In another skillet with a drizzle of olive oil, sauté the white parts of the chopped green onions. Add the ground beef, salt, and pepper, and cook until browned (5-7 minutes). Stir in the sesame seeds and the remaining white wine vinegar. Finally, add the Bulgogi sauce and simmer for a few minutes.

4. Assemble the Bowls: Place the cooked rice in each bowl. Top with the beef mixture and garnish with the remaining chopped green onions. Serve with the pickled cucumber and sautéed carrots on the side. Enjoy!

For the Bulgogi sauce recipe, please refer to my profile.

Easy Beefless Bulgogi Fried Rice (Trader Joe’s Hack)

This recipe provides a quick and flavorful way to enjoy Trader Joe’s Beefless Bulgogi in a delicious fried rice. It leverages the convenience of pre-made ingredients for a weeknight meal that’s ready in minutes. The dish is easily customizable with your favorite vegetables.

Ingredients:

• 1 tbsp Sesame oil
• 1 pack Trader Joe’s Beefless Bulgogi
• 1 Cup cooked rice (refrigerated overnight)
• 1 tsp Gochujang
• 1.5 tbsp Soy sauce
• 1.5 tbsp honey or maple syrup
• Optional: Vegetables (e.g., broccoli, carrots, mushrooms)

Instructions:

1. Prepare the Bulgogi: Prepare the beefless bulgogi according to package directions, either in an air fryer or microwave.
2. Make the Sauce: In a small bowl, whisk together the gochujang, soy sauce, and honey (or maple syrup).
3. Stir-fry the Bulgogi: Heat the sesame oil in a wok or large skillet over medium-high heat. Add the cooked bulgogi and stir-fry for 2-3 minutes.
4. Add Vegetables (Optional): If using vegetables, remove the bulgogi from the wok and set aside. Add the vegetables to the wok and stir-fry until tender-crisp. You can add minced garlic during this step. Once the vegetables are cooked, return the bulgogi to the wok.
5. Fry the Rice: Add the day-old rice to the wok and stir-fry for 1-2 minutes, ensuring the rice is heated through.
6. Combine and Serve: Pour the sauce over the rice and bulgogi mixture. Toss everything together and cook for another 2 minutes over high heat, allowing the sauce to coat the rice and bulgogi. Add more soy sauce to taste, if needed. Serve immediately.

Tip: Using day-old rice helps achieve a better texture for fried rice, preventing it from becoming mushy.

Easy Baked Bulgogi Recipe

This recipe provides a simple method for creating delicious baked Bulgogi. It utilizes readily available ingredients and requires minimal preparation, making it perfect for a weeknight dinner.

Ingredients

For the Bulgogi:

• 2 lbs beef (ribeye recommended, sirloin steak works well too)
• 1 1/2 cups chopped scallions
• 1/2 cup thinly sliced white onion
• 2/3 cup soy sauce (low sodium preferred)
• 1/4 cup sesame oil
• 1/4 cup cooking sherry
• 1/4 cup sugar
• 3 Tbsp minced garlic (or 3 Tbsp garlic powder)
• 1 tsp pepper
• 1 Tbsp Gochujang (optional)
• 2 Tbsp roasted sesame seeds (optional, for garnish)

For the Rice:

• 2 1/2 cups white rice
• 3 1/2 cups water
• Splash sweet rice seasoning (optional)

Instructions

Prepare the Ingredients:

1. Slice the scallions and onions and set aside.
2. Thinly slice the beef, trimming away excess fat. Combine the sliced beef with the scallions and onions.

Make the Marinade:

3. In a bowl, whisk together the soy sauce, sesame oil, cooking sherry, sugar, garlic, pepper, and Gochujang (if using).
4. Pour the marinade over the beef and onion mixture. Cover and refrigerate for at least four hours, allowing the flavors to meld.

Cook the Rice:

5. Combine the rice and water in a rice cooker. Add a splash of sweet rice seasoning (if desired). Cook according to the rice cooker instructions.

Bake the Bulgogi:

6. Preheat oven to 425°F (220°C).
7. Lightly grease a 9×13 inch baking dish. Pour the marinated bulgogi into the prepared dish.
8. Bake for 45 minutes, or until the beef is cooked through and slightly caramelized.

Serve:

9. Serve the baked bulgogi over a bed of steamed white rice. Garnish with roasted sesame seeds and extra scallions, if desired.

Lauren’s Delicious Bulgogi Recipe

This recipe guides you through making a flavorful and tender bulgogi dish. From marinating the beef to searing it to perfection, you’ll be enjoying a restaurant-quality meal in no time.

Ingredients

• 3-4 pounds beef (top sirloin or rib-eye), thinly sliced
• 2 cups packed light brown sugar
• 5 tbsp soy sauce
• 5 tbsp grape juice
• 3 tbsp sesame seed oil
• 3 green onions, chopped, plus ⅓ cup for garnish
• 3 garlic cloves, chopped
• 1 tsp red pepper flakes or 1 tsp ground black pepper
• 2 cups cooked rice (for serving)
• Sesame seeds and Kimchi (optional, for garnish)

Instructions

1. Marinate the Beef: In a medium bowl, whisk together the brown sugar, soy sauce, grape juice, sesame seed oil, chopped green onions, garlic, and pepper. Add the thinly sliced beef, ensuring it’s fully coated in the marinade. Cover and refrigerate for 4-5 hours.

2. Prepare the Rice: While the beef marinates, cook 2 cups of rice according to your preferred method (rice cooker or stovetop).

3. Sear the Beef: Heat a large skillet over medium-high heat. Add the marinated beef in batches, avoiding overcrowding the pan. Sear for about 3 minutes per side, or until medium-well. Transfer the cooked beef to a plate and repeat with the remaining batches.

4. Serve: Serve the seared bulgogi over a bed of cooked rice. Garnish with the reserved chopped green onions, sesame seeds (optional), and a side of kimchi (optional).

Easy Beef Bulgogi Udon Stir-Fry

This recipe provides a simple and flavorful way to enjoy a beef bulgogi udon stir-fry. With a quick marinade and easy cooking steps, it’s perfect for a weeknight meal.

Ingredients

For the Marinade:

• 2 stalks green onion, chopped
• 6 cloves garlic, minced
• 4 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon mirin
• 1 tablespoon honey
• 1 tablespoon brown sugar
• Black pepper to taste

For the Stir-Fry:

• 0.75 pound beef, thinly sliced
• Half a container of shiitake mushrooms
• 1 carrot, peeled and julienned
• 1/2 Vidalia onion, sliced
• 2 packs udon noodles
• Vegetable oil
• Toasted sesame seeds

Instructions

1. Combine all marinade ingredients in a large zip-top bag.

2. Add the sliced beef, onion, mushrooms, and carrots to the marinade bag.

3. Remove as much air as possible from the bag and seal it tightly. Marinate for at least 20 minutes, or preferably overnight for a richer flavor.

4. Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Once hot, add the marinated beef and vegetables to the pan.

5. Cook until the beef is fully cooked and the vegetables are tender-crisp. Add the udon noodles to the pan and stir-fry for another 5 minutes, allowing the noodles to heat through and absorb the flavors.

6. Serve the stir-fry on plates and garnish with toasted sesame seeds. Optional additions include more chopped green onion or crab meat for extra flavor and texture.

Savory Scallion-Ginger Meatballs with Bulgogi Glaze

This recipe features flavorful scallion-ginger meatballs glazed with a savory bulgogi sauce, served over fluffy jasmine rice and accompanied by roasted carrots. A spicy sriracha crema adds a delightful kick.

Ingredients:

• 10 oz Ground Beef
• 12 oz Carrots
• 1 Thumb Ginger
• 2 Scallions
• ¾ cup Jasmine Rice
• ¼ cup Panko Breadcrumbs
• 4 oz Bulgogi Sauce
• 2 tbsp Sour Cream
• 1 tsp Sriracha Sauce
• 1 tbsp Sesame Seeds
• 1 ¼ cup Water
• 2 tsp Cooking Oil
• Salt and Pepper, to taste

Instructions:

1. Prep and Roast Carrots: Preheat oven to 425°F (220°C). Toss diagonally sliced carrots with oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes until tender and browned.
2. Prepare Ginger and Scallions: Mince or grate ginger. Thinly slice scallions, separating whites and greens; mince the whites.
3. Cook Rice: Sauté half the ginger in oil until fragrant. Add rice, water, and salt. Bring to a boil, then simmer covered for 15-18 minutes until tender. Keep covered until ready to serve.
4. Make Meatballs: Combine ground beef, scallion whites, panko, remaining ginger, and 1 tbsp bulgogi sauce. Season with salt and pepper. Form into 1½-inch meatballs.
5. Bake Meatballs: Place meatballs on a baking sheet and bake for 14-16 minutes until cooked through and browned.
6. Make Sriracha Crema: Combine sour cream and sriracha. Thin with water until it reaches a drizzling consistency.
7. Glaze Meatballs: Toss baked meatballs with the remaining bulgogi sauce.
8. Assemble and Serve: Fluff the cooked rice and season with salt if needed. Divide rice among plates, top with roasted carrots, glazed meatballs, and any remaining bulgogi sauce. Drizzle with sriracha crema. Garnish with scallion greens and sesame seeds.

History of Bulgogi

Bulgogi, literally meaning “fire meat” in Korean, boasts a rich history deeply intertwined with Korean culinary traditions. Its origins can be traced back to the Goguryeo era (37 BCE – 668 CE), where it was initially known as maekjeok, grilled meat on a skewer. This early form of bulgogi was primarily enjoyed by the upper classes.

During the Goryeo dynasty (918–1392), maekjeok continued to evolve, and grilling methods diversified. The Joseon dynasty (1392–1897) saw the dish transform into something closer to what we know today. It became known as neobiani, thinly sliced marinated beef grilled over a charcoal fire.

The modern iteration of bulgogi, with its characteristic sweet and savory marinade featuring ingredients like soy sauce, sesame oil, garlic, and sugar, emerged in the late Joseon period. This period also marked a shift in its accessibility, with bulgogi becoming more widely enjoyed across different social classes.

Today, bulgogi remains a cornerstone of Korean cuisine, enjoyed both in restaurants and homes worldwide. Its enduring popularity is a testament to its delicious flavor and the rich cultural heritage it represents.

Nutritional Content and Benefits of Bulgogi

Bulgogi, a quintessential Korean dish, offers a delightful balance of flavor and nutritional value. Primarily made with thinly sliced beef, it provides a good source of protein crucial for building and repairing tissues. The marinade, often featuring soy sauce, garlic, ginger, and sesame oil, contributes additional benefits.

Soy sauce provides a salty, umami flavor and contains essential amino acids. Garlic and ginger are known for their antioxidant and anti-inflammatory properties. Sesame oil is rich in healthy fats and adds a nutty flavor.

The addition of vegetables, such as onions and mushrooms, commonly cooked alongside the beef, further enhances the nutritional profile of Bulgogi. These contribute vitamins, minerals, and fiber. The specific nutrients will vary based on the specific vegetables used.

While Bulgogi can be a part of a healthy diet, it’s important to be mindful of the sodium content which can be high due to the soy sauce. Also, consider the cooking method as grilling or pan-frying can add extra fat if not done carefully. Enjoy Bulgogi as part of a balanced diet for optimal health benefits.

Tips for Choosing Quality Beef

Choosing the right cut of beef is crucial for a delicious bulgogi experience. Marbling is key – look for beef with thin, white streaks of fat running throughout the meat. This fat melts during cooking, adding flavor and tenderness.

Popular cuts for bulgogi include ribeye, sirloin, and tenderloin. Ribeye offers rich flavor and excellent marbling, while sirloin provides a leaner option with good tenderness. For the ultimate tenderness, splurge on tenderloin.

Pay attention to the color of the beef. It should be a vibrant, cherry-red. Avoid beef that looks brown or grayish. The texture should be firm and slightly moist. Finally, consider the thickness of the cut. Thinly sliced beef is traditional for bulgogi as it marinates and cooks quickly.