Sautéed Korean Beef Bulgogi with Sesame and Scallions

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

Thinly sliced beef marinated in a savory-sweet bulgogi sauce, quickly sautéed and garnished with toasted sesame and fresh scallions for a classic Korean dish. This Korean-inspired beef recipe, ready in about 50 minutes, pairs ribeye steak, soy sauce, brown sugar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 360 calories and feeds 4, 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: 40 min Cook: 10 min Serves 4 Korean cuisine 360 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a bowl, mix 1/4 cup soy sauce, 2 tbsp brown sugar, 1 tbsp sesame oil, 3 minced garlic cloves, 1 tsp grated ginger, 1/2 tsp black pepper, and 2 sliced green onions to create the bulgogi marinade.
  2. Step 2: Add 1 lb thinly sliced ribeye steak into the marinade, tossing to coat evenly. Let marinate for at least 30 minutes in the refrigerator.
  3. Step 3: Heat 2 tbsp vegetable oil in a large skillet over high heat until shimmering. Add the marinated beef in a single layer and sauté for 3-4 minutes, stirring frequently, until the beef is cooked through and caramelized.
  4. Step 4: Remove from heat and sprinkle with 1 tbsp toasted sesame seeds and the remaining sliced green onion. Serve immediately with steamed rice or lettuce wraps.

Frequently asked questions

How long does Sautéed Korean Beef Bulgogi with Sesame and Scallions take to make?

Total time is about 50 minutes (40 min prep + 10 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 Sautéed Korean Beef Bulgogi with Sesame and Scallions?

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 ribeye steak from drying out.

Can I substitute ingredients in Sautéed Korean Beef Bulgogi with Sesame and Scallions?

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 Sautéed Korean Beef Bulgogi with Sesame and Scallions for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Sautéed Korean Beef Bulgogi with Sesame and Scallions?

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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