Pan-Seared Korean Beef Bulgogi with Scallion Soy Glaze

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender marinated beef slices pan-seared to perfection, finished with a savory scallion soy glaze for an authentic Korean-inspired dish. This korean-inspired beef ready in about 18 minutes pairs thinly sliced beef ribeye, soy sauce, brown sugar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 3, 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: 10 min Cook: 8 min Serves 3 Korean cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a medium bowl, whisk together 3 tbsp soy sauce, 1 tbsp brown sugar, 1 tbsp sesame oil, 4 minced garlic cloves, 1 tsp grated ginger, and 1/2 tsp black pepper until sugar dissolves. Add 1 lb thinly sliced beef ribeye and 2 sliced green onions. Toss to coat and marinate for at least 30 minutes at room temperature.
  2. Step 2: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat until shimmering. Add the marinated beef in a single layer, cooking for 2-3 minutes without stirring to develop a crust.
  3. Step 3: Flip the beef slices and cook for another 2-3 minutes until cooked through and caramelized edges form. Stir in remaining sliced green onion and cook for 30 seconds until fragrant.
  4. Step 4: Remove from heat, sprinkle with 1 tsp toasted sesame seeds, and serve immediately with steamed rice or leafy greens.

Frequently asked questions

How long does Pan-Seared Korean Beef Bulgogi with Scallion Soy Glaze take to make?

Total time is about 18 minutes (10 min prep + 8 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 Pan-Seared Korean Beef Bulgogi with Scallion Soy Glaze?

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 thinly sliced beef ribeye from drying out.

Can I substitute ingredients in Pan-Seared Korean Beef Bulgogi with Scallion Soy Glaze?

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 Pan-Seared Korean Beef Bulgogi with Scallion Soy Glaze for a different number of people?

The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). 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 Pan-Seared Korean Beef Bulgogi with Scallion Soy Glaze?

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.

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