Name: Crispy Korean Beef Bulgogi Recipe
Prep time: 4 h 45 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 a Korean BBQ night in but short on time, this Crispy Korean Beef Bulgogi Recipe is your new best friend. Picture thin, tender rib eye steak slices grilled to juicy perfection with a marinade that’s sweet, savory, and just a touch spicy.

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 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

Honestly, bulgogi has long been a favorite of mine — and this crispy take just elevates it. It’s quick to cook but rich in flavor, perfect for a cozy dinner or impressing guests without dining out.

Quick and Easy: The beef marinates for flavor in just a couple of hours and cooks in minutes.
Perfectly Crisp: Grilling the marinated slices gives a satisfying crispness without drying out the meat.
Balanced Flavor: Sweet pear and brown sugar soften the soy sauce’s saltiness while gochujang adds a warm, mild heat.
Authentic Korean BBQ Experience: Garnished with green onions and toasted sesame seeds, it delivers true Korean flavors at home.

Ingredients & Why They Work

When shopping for this bulgogi, fresh and quality ingredients make all the difference. Look for a well-marbled boneless rib eye for that tender, flavorful bite, and don’t skip the pear—it tenderizes and sweetens the beef naturally.

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: Its marbling ensures juicy, tender slices that cook quickly and stay flavorful.
Pear: Acts as a natural meat tenderizer and adds a subtle sweetness to the marinade.
Reduced sodium soy sauce: Balances saltiness while letting other marinade flavors shine through.
Brown sugar: Adds depth and sweetness to complement the savory notes.
Toasted sesame oil: Provides a rich, nutty aroma that’s signature to Korean cooking.
Garlic: Minced cloves pack that essential pungent kick.
Freshly grated ginger: Brightens the marinade with warm, zesty tones.
Gochujang (Korean red pepper paste): Brings mild heat and complexity to the flavor profile.
Vegetable oil: Used to sear the beef perfectly on your grill pan.
Green onions: Fresh, thinly sliced for garnish and crunch.
Toasted sesame seeds: Adds a wonderful texture and subtle nutty flavor for 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 beauty of this Crispy Korean Beef Bulgogi Recipe lies in its versatility. Feel free to adapt the flavors and ingredients to suit your taste buds or dietary needs — it’s all about making this dish your own!

Spicy Spin: For those who love an extra kick, I sometimes double the gochujang or add a pinch of Korean chili flakes. It brings a fiery depth that’s simply addictive.
Vegetarian Twist: Swap the beef with thinly sliced king oyster mushrooms or firm tofu, marinated the same way. The texture soaks up the marinade beautifully, creating a satisfying meatless option.
Seasonal Freshness: Try adding julienned carrots or thinly sliced bell peppers to the marinade for a fresh, crunchy contrast. It’s a colorful way to amp up the veggies and add crunch to every bite.
Lower Sodium Swap: I recommend sticking with reduced sodium soy sauce as noted—it balances the flavors while keeping saltiness in check. For an even lighter twist, tamari or coconut aminos work well too.

Step-by-Step: How I Make Crispy 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: Chill and Slice the Steak Just Right

First things first: wrap your boneless rib eye steak tightly in plastic wrap and pop it in the freezer for about 30 minutes. This slight chill firms up the meat, making it much easier to slice nice and thin—about ¼ inch thick is perfect. Thin slices are key to that tender texture and quick cooking time, so take your time here. When slicing, cut across the grain for the most tender bite.

Step 2: Whisk Together the Flavor-Packed Marinade

In a medium bowl, mix together the grated pear, reduced sodium soy sauce, brown sugar, toasted sesame oil, minced garlic, freshly grated ginger, and gochujang until the sugar fully dissolves. The pear adds natural sweetness and helps tenderize the meat, while gochujang brings that signature mild heat and complexity. This marinade is everything!

Step 3: Marinate the Beef for Maximum Flavor

Transfer your sliced steak into a gallon-sized Ziploc bag and pour the marinade over it. Seal the bag tightly, then gently massage and turn it a few times to coat every piece evenly. Refrigerate the marinating beef for at least 2 hours—overnight if you can, for the best depth of flavor. Patience really pays off here.

Step 4: Heat Your Grill Pan and Get Ready to Sizzle

Heat 1 tablespoon of vegetable oil in a cast iron grill pan over medium-high heat until it’s hot and shimmering. If you don’t have a grill pan, a heavy-bottomed skillet works just fine. The goal is to create those lovely charred bits that bring out the bulgogi’s irresistible crispiness.

Step 5: Cook the Beef in Batches for Perfect Crispness

Place the marinated steak slices in a single layer—not overcrowding the pan. Cook for 2 to 3 minutes on each side, flipping once, until the edges are charred and the meat is cooked through. Repeat with the remaining vegetable oil and steak slices. This quick cooking ensures the beef stays tender inside and gets deliciously crispy on the outside.

Step 6: Garnish and Serve Immediately

Once cooked, transfer the sizzling bulgogi to a serving plate and sprinkle generously with thinly sliced green onions and toasted sesame seeds. Serve it straight from the pan with warm steamed rice and maybe some kimchi on the side. That way you get the authentic Korean BBQ vibe right at your table!

Top Tip

Getting the perfect balance of tender yet crispy texture in this Crispy Korean Beef Bulgogi Recipe can be a game changer. Here are some tips I've learned that really elevate this dish every single time.

Freeze Before Slicing: Freezing the rib eye steak for about 30 minutes firms it up and makes slicing those ultra-thin pieces so much easier and more precise. It’s a simple trick that pays off big in texture.
Marinate Overnight: While 2 hours works fine, marinating the beef overnight lets the flavors fully develop, so you get that deeply savory, slightly sweet, and umami-rich bite that defines bulgogi.
Cook in Batches: Avoid overcrowding the pan when grilling the beef slices. Cooking in small batches keeps the grill pan hot, helping to get those beautiful seared edges and crispiness without steaming the meat.
Don’t Skip the Garnish: Topping with thinly sliced green onions and toasted sesame seeds adds freshness and a delightful crunch that perfectly complements the grilled beef.

How to Serve Crispy 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

Fresh garnishes really bring this dish to life! Sprinkle thinly sliced green onions and toasted sesame seeds right before serving. For an extra pop of color and zing, try adding some finely shredded carrots or a few sprigs of cilantro. A drizzle of a little toasted sesame oil on top just before eating can also add a luscious aroma.

Side Dishes

Pair your crispy bulgogi with classic Korean sides like steamed jasmine or short-grain rice, fresh kimchi for a spicy, tangy kick, and some blanched or sautéed greens like spinach or broccoli. You might also enjoy wrapping the beef in crisp lettuce leaves with a dab of ssamjang sauce for a delicious Korean BBQ-style lettuce wrap experience.

Make Ahead and Storage

Storing Leftovers

Store any leftover cooked beef in an airtight container in the refrigerator. It will keep well for up to 3 days—perfect for quick lunches or dinners.

Freezing

You can freeze the marinated beef before cooking for up to 1 month. Just place the slices and marinade in a freezer-safe bag or container. When ready, thaw in the refrigerator overnight before grilling as instructed.

Reheating

Reheat leftover bulgogi gently in a hot skillet over medium heat just until warmed through. Avoid microwaving if possible, as that can make the beef less crispy. A quick sizzle on the pan helps revive that signature char and texture.

Frequently Asked Questions:

What cut of beef is best for this Crispy Korean Beef Bulgogi Recipe?

Boneless rib eye steak is ideal because it’s tender with just the right amount of marbling that keeps the meat juicy and flavorful after marinating and grilling.

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

Definitely! A large cast iron skillet or a heavy-bottomed frying pan works well too. Just make sure the pan is hot to get that nice char and crispy edges.

How spicy is this recipe with the gochujang?

The gochujang adds a mild heat that balances beautifully with the sweetness of the pear and brown sugar. If you prefer less spice, you can reduce the gochujang slightly or omit it altogether.

Can I prepare the marinade in advance?

Yes! You can mix the marinade ingredients a day ahead and keep it covered in the refrigerator. Just combine the marinade with the sliced beef before marinating for the full recommended time.

Final Thoughts

Making this Crispy Korean Beef Bulgogi Recipe is such a rewarding experience — from the sweet and savory marinade to the satisfying sizzle as the meat hits the pan. It’s quick enough for a weeknight dinner yet special enough to impress friends and family. Once you master the technique of slicing thin and cooking in batches, this Korean BBQ favorite becomes a delicious staple you’ll keep coming back to. Happy cooking, and enjoy every flavorful bite!