Korean-Style Beef Bulgogi

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Sweet and savory Korean marinated beef grilled to perfection, served with pickled vegetables and rice. This korean-inspired beef ready in about 45 minutes pairs (cut into 1/2-inch cubes) 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.

★ 3.7 (9 ratings) Prep: 20 min Cook: 25 min Serves 2 Korean cuisine 520 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. 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.
  2. 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.
  3. 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.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Frequently asked questions

How long does Korean-Style Beef Bulgogi take to make?

Total time is about 45 minutes (20 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Korean-Style Beef Bulgogi?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep soy sauce from drying out.

Can I substitute ingredients in Korean-Style Beef Bulgogi?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Korean-Style Beef Bulgogi for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Korean-Style Beef Bulgogi?

Korean beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

What others are saying

Related recipes