Name: Crispy 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're craving the perfect balance of sweet, spicy, and savory flavors wrapped up in tender, crispy bites, this Crispy Korean Beef Bulgogi Recipe has got you covered. It’s a favorite in my kitchen for its quick cooking and insanely delicious marinade that keeps me coming back for more.

The dish shows a large dark gray plate filled with many pieces of cooked brown meat, sprinkled with white sesame seeds and bright green sliced green onions. On the upper left side of the plate, there are fresh green leaves, and below them, several sticks of green cucumber. Around the plate on a white marbled surface, small bowls hold different sides: one with orange sauce, one with red chili sauce, one with kimchi showing orange and red fermented cabbage, and one with light brown sesame seeds. The scene is well lit, showing texture in both the food and the white marbled surface 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 Crispy Korean Beef Bulgogi Recipe
Top Tip
How to Serve Crispy Korean Beef Bulgogi Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Crispy Korean Beef Bulgogi Recipe

Why You'll Love This Recipe

I honestly can’t get enough of how quickly this Korean BBQ bulgogi comes together without sacrificing any authentic flavor. It’s my go-to when I want something that feels special but is actually simple.

Quick Cooking: Thin slices of rib eye cook in just minutes, perfect for busy nights.
Flavor-Packed Marinade: Sweet pear and spicy gochujang give it depth and complexity.
Easy Prep: Minimal ingredients and straightforward steps make it super approachable.
Versatile Serving: Delicious on its own, over rice, or wrapped in lettuce for an extra fresh bite.

Ingredients & Why They Work

The magic of this Crispy Korean Beef Bulgogi starts with a few key ingredients that create that unmistakable Korean BBQ flavor. When shopping, aim for fresh rib eye and a ripe pear to really bring out the marinade’s natural sweetness and tenderness.

Flat lay of fresh thinly sliced boneless rib eye steak, a half peeled small Asian pear grated, three whole uncracked garlic cloves, a small white bowl of reduced sodium soy sauce, a small white bowl of dark brown sugar, a small white bowl of toasted sesame oil, a small white bowl of Korean red pepper paste (gochujang), a small white bowl of vegetable oil, a few sprigs of thinly sliced green onions, a small white bowl of toasted sesame seeds placed 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: Great marbling means juicy, tender slices that crisp up perfectly.
Pear: Adds natural sweetness and enzymes that help tenderize the meat beautifully.
Reduced sodium soy sauce: Provides that salty umami base without overwhelming the dish.
Brown sugar: Balances savory flavors with gentle sweetness.
Toasted sesame oil: Imparts a warm, nutty aroma that’s essential in Korean cooking.
Garlic: Brings a pungent kick and depth to the marinade.
Freshly grated ginger: Adds a bright, spicy freshness.
Gochujang (Korean red pepper paste): Delivers heat and complex fermented flavor that makes this bulgogi sing.
Vegetable oil: Helps achieve that crisp sear while cooking.
Green onions: Fresh garnish that adds crunch and mild oniony brightness.
Toasted sesame seeds: A sprinkle for nutty texture and the perfect finishing touch.

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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 great thing about this Crispy Korean Beef Bulgogi Recipe is how easily you can adapt it to match your flavor preferences or dietary needs. Whether you like it spicier, milder, or want to try a different cut of beef, it's all about making the dish fit your taste perfectly.

Spice it up: If you love heat, add an extra teaspoon of gochujang or a sprinkle of chili flakes to the marinade. It brings a fiery kick that balances beautifully with the sweetness of the pear.
Make it milder: Prefer less spice? Simply reduce the gochujang to half a tablespoon. The marinade will still be rich and flavorful without overwhelming heat.
Swap the beef: I’ve found that while rib eye is wonderfully tender and flavorful, flank steak or sirloin also work well if you're looking for a leaner option.
Vegetarian twist: For a meat-free version, try marinating thick slices of king oyster mushrooms in the same sauce and grill them just like the beef. They soak up the flavors wonderfully and have a meaty texture!

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

The image shows a white round plate with a base layer of white rice spread evenly. On top of the rice, there are several slices of dark brown grilled meat sprinkled with sesame seeds and chopped green onions. To the right side of the plate, there is a small bunch of bright green leafy herb, and next to it are several long green cucumber sticks arranged side by side. Below the meat and rice, there is a small portion of bright red-orange kimchi. Light brown chopsticks rest on the left edge of the plate. The plate is set on a white marbled surface with a glass of light amber liquid and bowls of sesame seeds and kimchi partially visible around it. photo taken with an iphone --ar 2:3 --v 7

Step 1: Chill and Slice the Beef Just Right

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. When you take it out, slice across the grain into ¼-inch thick pieces. Thin slices cook quickly and stay tender, which is essential for that perfect, succulent bite.

Step 2: Whisk Together the Flavor-Packed Marinade

In a medium bowl, combine the grated pear, reduced sodium soy sauce, brown sugar, toasted sesame oil, minced garlic, freshly grated ginger, and gochujang. Give it a good stir until everything is blended into a rich, aromatic marinade. The pear adds a subtle natural sweetness and helps tenderize the beef, while the gochujang brings that iconic Korean spice and depth.

Step 3: Marinate for Maximum Flavor

Place your sliced beef together with the marinade into a gallon-size Ziploc bag. Seal it up and gently massage the bag to coat all the slices evenly. Let it marinate for at least 2 hours in the fridge, but if you can manage overnight, even better! This slow marinating allows the flavors to deeply penetrate the meat, making every bite bursting with savory, sweet, and spicy notes.

Step 4: Sizzle and Grill to Crispy Perfection

Heat 1 tablespoon of vegetable oil in your cast iron grill pan over medium-high heat. When hot, add the beef slices in a single layer — don’t overcrowd the pan so they get nice and charred. Cook for about 2 to 3 minutes per side until beautifully caramelized and cooked through. Use the remaining tablespoon of vegetable oil between batches if needed to keep them sizzling and prevent sticking.

Step 5: Garnish and Serve Immediately

Once cooked, transfer the crispy Korean beef bulgogi to a serving plate. Sprinkle generously with thinly sliced green onions and toasted sesame seeds for that final touch of freshness and crunch. Serve right away to enjoy the full contrast of textures—crispy edges paired with tender, juicy beef.

Top Tip

Mastering the Crispy Korean Beef Bulgogi Recipe is all about the little details that bring out bold flavors and tender texture. These tips will help you get perfectly caramelized beef every time with that irresistible crispy edge.

Freeze the steak first: Wrapping the rib eye and freezing it for 30 minutes makes slicing thin, even pieces much easier, ensuring quick and uniform cooking.
Marinate overnight: While 2 hours is enough, letting the beef soak in the marinade overnight really deepens the flavor and tenderizes the meat beautifully.
Use a hot cast iron grill pan: Preheat your grill pan well so that the beef sears immediately on contact, creating that crave-worthy crispy crust without drying out the meat.
Don’t overcrowd the pan: Cooking the beef in batches ensures each piece gets enough space to char nicely rather than steam, which keeps your bulgogi nice and crispy.

How to Serve Crispy Korean Beef Bulgogi Recipe

A pile of raw red meat pieces stacked on a light brown wooden surface. The meat looks fresh with visible muscle fibers and a mix of dark and light red colors. A small part of another piece of raw meat appears on the bottom right corner. The background is blurred but shows a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Garnishes

Simple garnishes like thinly sliced green onions and toasted sesame seeds add fresh, nutty bursts with every bite. Feel free to sprinkle a pinch of crushed red pepper flakes if you love extra heat. A drizzle of sesame oil over the top right before serving also amps up the aroma and richness.

Side Dishes

Pair your bulgogi with a bowl of steamed jasmine or short-grain rice to soak up all those delicious juices. Traditional Korean sides like kimchi, pickled radishes, or a simple cucumber salad add refreshing contrast. For a heartier meal, serve alongside stir-fried vegetables or Korean-style glass noodles (japchae).

Make Ahead and Storage

Storing Leftovers

Store any leftover bulgogi in an airtight container in the refrigerator for up to 3 days. Be sure to let the beef cool to room temperature before refrigerating to maintain its texture and flavor.

Freezing

For longer storage, you can freeze the cooked bulgogi in freezer-safe containers or bags for up to 2 months. Thaw overnight in the fridge before reheating for best results.

Reheating

Reheat your bulgogi gently in a hot skillet over medium heat to crisp up the edges again, or microwave it covered for 1-2 minutes if you’re short on time. Adding a splash of water or a quick drizzle of sesame oil while reheating helps keep the beef moist and flavorful.

Frequently Asked Questions:

What cut of beef is best for bulgogi?

Rib eye steak is ideal for this Crispy Korean Beef Bulgogi Recipe due to its marbling and tenderness. The fat content ensures juicy, flavorful slices that char beautifully when cooked quickly.

Can I use a different pan if I don’t have a cast iron grill pan?

Absolutely! A large cast iron skillet works well as an alternative. The key is to use something heavy-bottomed that retains heat to help get that crispy sear on your beef.

How spicy is this bulgogi recipe?

The gochujang adds a pleasant mild to medium heat with a bit of sweetness. You can adjust the spice level by increasing or decreasing the amount of gochujang according to your taste preferences.

Why do you freeze the steak before slicing?

Freezing the rib eye steak for 30 minutes firms up the meat, making it much easier to cut thin, even slices. This helps the beef cook faster and more evenly, which is essential for great bulgogi texture.

Final Thoughts

This Crispy Korean Beef Bulgogi Recipe is truly a gem for anyone who loves quick, flavorful meals with authentic Korean flair. The balance of savory, sweet, and spicy in the marinade combined with that irresistible crispy finish makes it a standout dish you'll want to make again and again. Take your time with the marinade, get that grill pan screaming hot, and enjoy the delicious rewards. Happy cooking and even happier eating!