At home, cook the bulgogi on a hot cast iron grill pan. All you need is a warm bowl of rice on the side for the most satisfying dinner.
The Best Beef for Bulgogi
Thinly sliced ribeye is the best cut of beef for bulgogi. As an alternative, use thinly sliced, tender, and well-marbled chuck, sirloin, flank, or tenderloin. If you have a Korean grocery store nearby, you’ll find pre-sliced bulgogi beef in varying grades. I think it pays to spend a little more and get the best quality beef. It’ll be beautifully marbled without excess fat or gristle around the edges, so it will be tastier.
How to Slice Bulgogi Beef at Home
You can buy a whole piece of beef and slice it at home. Freeze it whole for a couple of hours until it’s firm but not too hard to cut through. It’ll be easier to slice when it’s a little firm. Use a sharp chef’s knife to cut it against the grain as thinly as you can, about 1/8 inch thick. Since the beef is sliced so thinly, it absorbs the marinade quickly and cooks very fast.
What is in the Bulgogi Marinade?
A classic bulgogi marinade has soy sauce, garlic, sugar, mirin (a seasoned sweet rice wine), and grated Asian pear. Any sweet fruit that has some acidity would work here: any variety of pear, apples, kiwi, or even pineapple or orange juice. The acid helps tenderize the meat. Although it’s not necessary, I like to marinate and cook thinly sliced onions, mushrooms, and carrots along with the beef for added texture and flavor.
Can You Make Bulgogi with Other Meats?
Bulgogi implies the use of beef. If made with chicken, it’s called dak bulgogi and with pork it’s called dwaeji bulgogi. Both use a similar marinade, but often with the addition of gochujang, a fermented Korean chili paste, and ginger.
The Best Pan for the Best Char
This recipe calls for cooking the bulgogi on a cast iron grill pan. A cast iron skillet, a regular grill pan, or even an outdoor grill could work. You can also stir fry the bulgogi in a wok or a regular skillet, but you won’t get that beautiful iconic char, instead the juices may pool in your pan. It’ll still taste good. The key is to cook the bulgogi over high heat without overcrowding the pan.
What to Serve with Bulgogi
Serve it with rice, kimchi, and a variety of banchan, Korean side dishes. A classic way to serve it: use fresh perilla or lettuce leaves for wrapping the bulgogi. Place a leaf on the palm of one hand, add some bulgogi, a little gochujang sauce, and a piece of kimchi on top. Wrap the leaf up and stuff it in your mouth for the tastiest bite you’ll ever have.
Pine for Leftover Bulgogi
Nothing is quite as exciting as leftover bulgogi. It’s packed with so much flavor. Use it as a filling for tacos or Philly cheesesteaks. Stir it into fried rice or bibimbap, a popular Korean mixed rice dish. I love it in kimbap too—it’s like a hand rolled sushi, except it’s filled with vegetables and cooked meat instead of fish.
More Korean-Inspired Recipes to Try
Grilled Korean BBQ Pork Ribs (Dwaeji Galbi) Kimchi Fried Rice (Kimchi Bokkeumbap) Spinach with Sesame and Garlic Quick Kimchi (Mak Gimchi) Sous Bide Beef Bulgogi Bowls
Leftovers can be tightly covered and refrigerated for up to 5 days. Did you love the recipe? Leave us some stars below!
