Stovetop Korean-Style Beef Bulgogi with Sesame and Scallions

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

Quickly marinated thinly sliced beef cooked on the stovetop with a sweet-savory bulgogi sauce and toasted sesame seeds. This Korean-inspired Instant Pot recipe, ready in about 28 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 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: 20 min Cook: 8 min Serves 4 Korean cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a medium bowl, combine 1/4 cup soy sauce, 2 tbsp brown sugar, 1 tbsp sesame oil, 3 minced garlic cloves, 1 tsp grated fresh ginger, 1/4 tsp black pepper, and 3 thinly sliced green onions to create the marinade.
  2. Step 2: Add 1 lb thinly sliced beef ribeye to the marinade, tossing to coat evenly. Let marinate at room temperature for 15 minutes.
  3. Step 3: Heat 1 tbsp vegetable oil in a large skillet over medium-high heat until shimmering.
  4. Step 4: Add the marinated beef to the skillet in a single layer and cook for 3-4 minutes without stirring to develop a caramelized crust.
  5. Step 5: Flip the beef and cook another 2-3 minutes until cooked through and sauce thickens, stirring occasionally.
  6. Step 6: Remove from heat and sprinkle 1 tbsp toasted sesame seeds over the beef. Serve immediately with steamed rice or lettuce wraps.

Frequently asked questions

How long does Stovetop Korean-Style Beef Bulgogi with Sesame and Scallions take to make?

Total time is about 28 minutes (20 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 Stovetop Korean-Style 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 thinly sliced beef ribeye from drying out.

Can I substitute ingredients in Stovetop Korean-Style 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 Stovetop Korean-Style 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 Stovetop Korean-Style Beef Bulgogi with Sesame and Scallions?

Korean instant pot 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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