Beef bulgogi is thinly sliced ribeye steak marinated in a blend of Asian pear, gochujang, soy sauce, and sesame oil, delivering tender meat with complex sweet and savory depth. The fruit and chili paste create an authentic marinade that caramelizes beautifully when cooked.
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Thinly slice the ribeye steak against the grain and place it in a large mixing bowl.
Slice half of the onion and add it to the bowl with the beef.
To make the marinade base, combine the remaining half of the onion (quartered), the quartered Asian pear, garlic cloves, and grated ginger in a blender. Add water and blend until smooth.
Pour the blended mixture over the beef and onions in the bowl.
In a separate small bowl, whisk together the soy sauce, sesame oil, rice vinegar, gochujang, and brown sugar.
Pour the soy sauce mixture over the beef and use your hands to mix everything together thoroughly.
Let the beef marinate for at least 30 minutes.
Heat a large skillet over medium-high heat. Cook the marinated beef in batches until browned and cooked through.
Garnish with sliced green onions and sesame seeds. Serve immediately with rice and kimchi, if desired.
Store cooked bulgogi in an airtight container up to 3 days; reheat gently in a skillet over medium heat with a splash of water. Marinate raw beef up to 8 hours ahead.
cast iron skillet or grill · sharp knife or meat slicer
Slice to 1/8-inch thickness (about the width of a coin). Partially freeze the ribeye for 1–2 hours first to make slicing easier without a meat slicer.
Yes. Use 1/4 cup pineapple juice, apple juice, or grated Granny Smith apple. Avoid kiwi or papaya as they may over-tenderize the meat.
Marinate 2–8 hours in the refrigerator. Longer than 8 hours risks the meat becoming mushy from the fruit enzymes.
Gochujang is central to authentic flavor, but you can reduce it to 1 tsp if heat-sensitive and add 1 tbsp brown sugar for sweetness balance.
Marinate up to 8 hours ahead. Cook fresh for best texture, or store cooked bulgogi in an airtight container up to 3 days; reheat gently in a skillet over medium heat.
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