Korean-Style Beef Bulgogi

By AislePrompt Editorial · Published 2026-03-30 · Updated 2026-03-30

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Sweet and savory Korean marinated beef grilled to perfection, served with pickled vegetables and rice. This Korean-inspired beef recipe, ready in about 45 minutes, pairs beef ribeye, soy sauce, gochujang for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 25 min Serves 2 Korean cuisine 520 cal/serving

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Ingredients

1.2 lbs (cut into 1/2-inch cubes) beef ribeye
3 tbsp soy sauce
1 tbsp gochujang
1 tbsp brown sugar
1 tsp sesame oil
2 cloves (minced) garlic
1 tbsp (grated) ginger
2 stalks (sliced) green onions
1 cup pickled radishes
2 cups (cooked) rice
1/2 cup (optional) kimchi
1 tsp (for garnish) sriracha

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Instructions

Step 1: In a bowl, mix 3 tbsp soy sauce, 1 tbsp gochujang, 1 tbsp brown sugar, 1 tsp sesame oil, 2 minced garlic cloves, and 1 tbsp grated ginger. Add 1.2 lbs beef cubes and marinate for 30 minutes.
Step 2: Heat 2 tbsp vegetable oil in a skillet over medium-high heat. Add marinated beef and cook for 4-5 minutes per side until browned and slightly charred.
Step 3: Serve immediately on a bed of 2 cups cooked rice, topped with 1 cup pickled radishes, 1/2 cup kimchi, and garnish with 2 sliced green onions and 1 tsp sriracha.