The result? Beef that’s caramelized at the edges, juicy in every bite, and bursting with complex flavor. Served over rice and topped with fresh green onions, it’s the perfect combination of elegance and comfort food, ready in minutes after marinating.
Korean Barbecue Beef Bulgogi
Tom Jackson
Rated 5.0 stars by 1 users
Category
Entree
Cuisine
Korean
Servings
12
Prep Time
20 minutes
Cook Time
4 minutes
Calories
526
Beef that’s caramelized at the edges, juicy in every bite, and bursting with complex flavor. Served over rice and topped with fresh green onions, it’s the perfect combination of elegance and comfort food, ready in minutes after marinating.
Ingredients
-
3 lb Creekstone Farms Natural Prime Boneless Ribeye Steaks, thin sliced
- Rice, for serving
- 6 green onions, sliced, whites and greens separated
- 1/2 cup soy sauce
-
1/2 cup Noble Saltworks Smoked Turbinado Sugar
- 1/4 cup mirin
-
1 tsp Jacobsen Salt Co. Tellicherry Black Peppercorns, fresh ground
- 2 cups Asian pear (or Bosc pear), diced
- 1 medium yellow onion, chopped
- 6 cloves garlic, chopped
- 2 tbsp sesame oil
- 1 tbsp fresh ginger, minced
-
1 tbsp Heat Maverick’s Where Did the Mango Hot Sauce
For the marinade:
Directions
- Combine all marinade ingredients in a blender. Blend until smooth.
- Place the thin sliced ribeye in a small Briner Bucket or other marinating container. Pour the marinade over the beef. Toss to coat. Marinate in the refrigerator 4-8 hours.
Preheat your Fusion Stainless Steel Teppanyaki Griddle, high heat.
Remove the beef from the marinade directly transfer to the griddle. Spread evenly in a single layer to form the best crust. Add the white parts of the green onions, and half of the green parts. Toss occasionally until browned around the edges and cooked through. There is no finishing temperature. The meat will quickly cook through and be “well done”, but the marinade and thin slicing will yield very tender beef.
- Serve the Bulgogi over rice, topped with sliced green parts of the green onions.
Recipe Note
You might also enjoy: Korean Barbecue Short Ribs
What You’ll Love
Quick cook, big flavor – High heat and thin slicing mean dinner’s ready in minutes after marinating.
Authentic marinade – Sweet Asian pear and smoky sugar create a perfect balance with soy and sesame.
Crowd-friendly – Scales easily for family dinners or backyard gatherings.
Restaurant quality at home – The Teppanyaki grill gives you that sizzling, seared edge you crave.
Frequently Asked Questions
Can I use a different cut of beef?
Yes, sirloin or flank steak works well if sliced thin against the grain.
Do I have to use a Teppanyaki griddle?
No, a large cast-iron skillet or flat-top grill works great for high-heat searing.
How long should I marinate the beef?
At least 4 hours for flavor absorption, but no more than 8 hours to prevent over-tenderizing.
Can I freeze Bulgogi?
Yes, freeze the marinated raw beef in portions. Thaw in the fridge before cooking.
Can I cook these indoors?
We rate these as a 3 out of 5. Works indoors with adjustments, but the grill is recommended.
Nutrition
Nutrition
- Serving Size
- 8.73 oz
- per serving
- Calories
- 526
- Carbs
- 58.3 grams
- Protein
- 22.5 grams
- Fat
- 21.6 grams
- Sodium
- 321 milligrams
