Name: Spicy Korean Beef Bulgogi Recipe
Prep time: 3 h 15 min
Cook time: 15 min
Total time: 3 h
Cuisine: Korean
Ingredients: 1 ½ pounds boneless rib eye steak; ½ small pear, peeled and coarsely grated; ¼ cup reduced sodium soy sauce; 2 tablespoons brown sugar; 2 tablespoons toasted sesame oil; 3 cloves garlic, minced; 1 tablespoon freshly grated ginger; 1 tablespoon gochujang, Korean red pepper paste; 2 tablespoons vegetable oil, divided; 2 green onions, thinly sliced; 1 teaspoon toasted sesame seeds

If you've been craving an easy yet irresistible Korean BBQ at home, you're going to love this Spicy Korean Beef Bulgogi Recipe. It’s all about tender, thinly sliced rib eye steak marinated in a flavorful kick of sweet and spicy goodness!

The dish shows a large dark gray round plate filled with multiple pieces of grilled brown beef slices sprinkled with white sesame seeds and chopped green onions. On the left side of the plate are fresh green leafy perilla leaves and long cucumber sticks stacked neatly. Around the plate on a white marbled surface, there are small white bowls containing reddish-orange kimchi, a dark red chili oil sauce with chili flakes, a crushed peanut sauce, and some sesame seeds. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Spicy Korean Beef Bulgogi Recipe
Top Tip
How to Serve Spicy Korean Beef Bulgogi Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Spicy Korean Beef Bulgogi Recipe

Why You'll Love This Recipe

I genuinely get excited cooking this bulgogi because it’s fast, packed with layers of flavor, and creates a little Korean BBQ magic right in my kitchen. Every bite is juicy, tender, and perfectly balanced with heat and sweetness.

Quick prep: You can have this marinating in less than 10 minutes, making it great for weeknight dinners.
Flavor-packed marinade: The combo of pear, gochujang, and toasted sesame oil is a total game-changer.
Tender meat slices: Freezing the steak first makes slicing much easier and ensures melt-in-your-mouth texture.
Simple cooking method: A quick sear on a grill pan means you get that smoky, charred flavor without any fuss.

Ingredients & Why They Work

Before you dive in, gather some key ingredients that really bring this bulgogi to life. You’ll want fresh rib eye and authentic Korean flavors like gochujang for that signature spicy kick. A few pantry staples round out the marinade perfectly.

Flat lay of a slab of fresh boneless rib eye steak with deep red marbling, half of a small peeled Asian pear coarsely grated on a simple white ceramic plate, a small white bowl of dark reduced sodium soy sauce, a small white bowl of light brown granulated brown sugar, a small white bowl of golden toasted sesame oil, three whole uncracked garlic cloves with smooth white skins, a small pile of freshly grated pale yellow ginger root, a small white bowl with vibrant red gochujang paste, a small white bowl of clear pale yellow vegetable oil, two green onions with bright green stalks and white bulbs thinly sliced arranged neatly on the side, a small white bowl with light brown toasted sesame seeds scattered inside, all arranged symmetrically and perfectly balanced on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Boneless rib eye steak: The marbling makes this cut super juicy and tender for quick grilling.
Pear: Adds a natural sweetness and helps tenderize the meat beautifully.
Reduced sodium soy sauce: Provides umami and saltiness while keeping sodium in check.
Brown sugar: Balances the spice with rich, caramel notes.
Toasted sesame oil: Delivers that nutty Korean BBQ aroma we all love.
Garlic: Brings a pungent depth of flavor essential for bulgogi.
Freshly grated ginger: Lifts the marinade with zingy freshness.
Gochujang (Korean red pepper paste): The star spicy ingredient—adjust it to your heat preference.
Vegetable oil: For cooking the beef evenly without burning.
Green onions: Adds a fresh, mild crunch and color garnish.
Toasted sesame seeds: Give a final nutty crunch and authenticity.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

The beauty of this Spicy Korean Beef Bulgogi Recipe is how adaptable it is — feel free to tweak it to suit your tastes or what's in your pantry. Whether you want to dial up the heat, swap ingredients, or make it a little lighter, these ideas will help you make it your own.

Vegetarian Variation: I’ve tried substituting thinly sliced king oyster mushrooms for the rib eye, and marinating them just as long. The mushrooms soak up the spicy-sweet marinade beautifully and make for a satisfying meatless meal.
Spice Level: If you’re new to gochujang or prefer milder dishes, cut back to ½ tablespoon and adjust up gradually. On especially cold days, I love bumping it up to 1½ tablespoons for an extra spicy kick!
Seasonal Touch: In spring, I like to toss in some sliced shiitake mushrooms and julienned carrots to the grill pan, cooking alongside the beef to add freshness and texture to the meal.
Low-Sodium Option: Using reduced sodium soy sauce helps keep the flavors balanced without overwhelming saltiness, making the dish feel lighter but still rich in umami.

Step-by-Step: How I Make Spicy Korean Beef Bulgogi Recipe

The image shows a dark grey round plate with three main layers arranged neatly. The bottom layer is white rice spread evenly across the plate. On top of the rice, there are several pieces of grilled, dark brown meat sprinkled with light tan sesame seeds and garnished with small green onion slices. On one side of the plate, there are fresh cucumber sticks placed in a small cluster. Next to the cucumbers, bright green leafy herbs are arranged in a small bunch. Near the bottom edge of the plate, there is a small pile of reddish-orange kimchi with visible texture. A pair of brown wooden chopsticks rest diagonally across the plate, and the plate sits on a white marbled surface. Other bowls of similar plates and a glass of light colored drink are visible partially in the background. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Freeze and Slice for Tenderness

Start by wrapping your boneless rib eye steak tightly in plastic wrap and pop it in the freezer for 30 minutes. This quick chill firms up the meat, making it so much easier to slice thinly and evenly — that’s the secret to keeping your bulgogi tender and quick-cooking. After chilling, unwrap and carefully slice across the grain into ¼-inch thick pieces. Those thin slices will soak up every bit of flavor from the marinade and cook perfectly in just minutes.

Step 2: Whisk Up That Flavor-Packed Marinade

In a medium bowl, combine half a small peeled pear (grated coarsely), ¼ cup reduced sodium soy sauce, 2 tablespoons brown sugar, 2 tablespoons toasted sesame oil, 3 cloves minced garlic, 1 tablespoon freshly grated ginger, and 1 tablespoon gochujang. Stir vigorously until everything melds into a rich, aromatic marinade with just the right balance of sweetness, heat, and umami. That grated pear is the subtle sweetness and tenderizer, so don’t skip it—it really makes this recipe stand out.

Step 3: Marinate Your Beef to Perfection

Place your thin steak slices and the marinade into a gallon-size Ziploc bag. Seal it up and gently massage the bag to distribute that marinade on every piece. Pop it into the fridge and let it rest for at least 2 hours to soak up the complex flavors—overnight is even better if you have the time! Remember to turn the bag every so often to help the meat marinate evenly. The longer it sits, the more mouthwatering your bulgogi will be.

Step 4: Heat Your Pan for the Perfect Sear

Heat 1 tablespoon of vegetable oil in your cast iron grill pan over medium-high heat. You’ll know it’s ready when the oil shimmers and just begins to lightly smoke. If you don’t have a grill pan, a large cast iron skillet works beautifully here too. The key is getting that pan hot enough to quickly sear the thin beef slices to caramelized perfection.

Step 5: Cook in Batches for Maximum Flavor

Work in batches to avoid overcrowding, which can steam the meat rather than sear it. Layer the marinated steak slices in a single layer in the hot pan. Let them cook undisturbed for about 2 to 3 minutes per side. You’re looking for a beautiful char with deep brown edges and a juicy interior. Once cooked, remove the beef and keep warm. Repeat with the remaining 1 tablespoon vegetable oil and beef slices. Trust me, this step seals in all those luscious flavors.

Step 6: Serve with a Korean-Inspired Finish

Serve your bulgogi piping hot, immediately garnished with thinly sliced green onions and a sprinkle of toasted sesame seeds. These little touches add fresh brightness and a delightful crunch. Pair your Spicy Korean Beef Bulgogi with steamed rice, lettuce wraps, or kimchi for an authentic, satisfying Korean BBQ experience right at home.

Top Tip

Making the perfect Spicy Korean Beef Bulgogi takes just a few key insights that really bring out its tasty magic. Here are some tips I've gathered from cooking countless batches that make all the difference!

Freeze Before Slicing: I always freeze the rib eye steak for exactly 30 minutes before slicing—this helps me get those super thin, even ¼-inch slices, which cook beautifully and stay tender.
Marinate Overnight if Possible: >While 2 hours works fine in a pinch, letting the meat soak in the marinade overnight really amps up the flavor and tenderness. It’s worth the wait!
Cook in Batches: To avoid steaming your meat, I never overcrowd the pan. Giving each slice space lets the edges char nicely for that perfect Korean BBQ flavor.
Adjust the Gochujang: If you’re new to Korean spice, start with a little less gochujang. You can always add more next time once you know how much heat you enjoy.

How to Serve Spicy Korean Beef Bulgogi Recipe

The image shows a close-up of a group of raw red meat pieces placed on a brown wooden surface. The meat looks fresh with a deep red color and some white fat running through it. One bigger piece is placed in the center, stacked with a few smaller pieces close by, and next to it is another smaller piece of meat partially visible. The wooden surface has a simple texture with natural grain patterns. photo taken with an iphone --ar 2:3 --v 7

Garnishes

The classic garnishes of thinly sliced green onions and toasted sesame seeds add a fresh, nutty crunch that perfectly complements the bold, spicy flavors of the bulgogi. For an extra burst of freshness, you can also add a handful of fresh cilantro or some thinly sliced red chili peppers if you want an extra kick.

Side Dishes

Serve your Spicy Korean Beef Bulgogi alongside steamed jasmine rice or sticky short-grain rice to soak up all those delicious juices. Traditional Korean sides like kimchi, pickled radish, or a crisp cucumber salad bring a refreshing balance. For a feast vibe, add some grilled vegetables or lettuce wraps (ssam) to make hand-held spicy beef bites.

Make Ahead and Storage

Storing Leftovers

Leftover bulgogi should be stored in an airtight container in the refrigerator. It will keep well for up to 3 days, allowing you to enjoy the flavors without any waste.

Freezing

If you want to freeze your Spicy Korean Beef Bulgogi, wrap the cooked meat tightly in freezer-safe packaging or place it in a sealed container. It will stay fresh for up to 2 months. When ready to eat, thaw overnight in the refrigerator before reheating.

Reheating

To reheat, warm the bulgogi gently in a skillet over medium heat, adding a splash of water or oil if it seems dry. This helps maintain the juiciness and keeps the meat tender. Avoid microwaving as it can dry out the beef and reduce that signature charred flavor.

Frequently Asked Questions:

Can I use a different cut of beef for this bulgogi recipe?

Yes! While boneless rib eye steak is ideal for its tenderness and flavor, you can also use sirloin or flank steak. Just be sure to slice thinly against the grain to keep the meat tender.

How spicy is this Spicy Korean Beef Bulgogi Recipe?

The recipe includes gochujang, which gives a moderate heat level with a bit of sweetness. You can adjust the spice by adding more or less gochujang according to your preference.

Do I need a grill pan to cook bulgogi?

A cast iron grill pan is recommended for authentic grill marks and char, but if you don’t have one, a large cast iron skillet works just as well to give great caramelization.

Can I make this recipe ahead for a party?

Absolutely! Marinate the beef the night before and cook it fresh just before serving. You can even prep the garnish ahead to save time during your event.

Final Thoughts

This Spicy Korean Beef Bulgogi Recipe is such a joy to make and even more delightful to eat. Its combination of sweet, spicy, and savory flavors hung onto those tender rib eye slices brings a little piece of Korean BBQ right into your home kitchen. Whether you’re cooking for family or impressing friends, this recipe is sure to become a favorite go-to for a quick, delicious Korean dinner. Happy grilling, and enjoy every flavorful bite!