Korean Beef Bulgogi

Katherine Fordyce


I was introduced to Bulgogi by a friends mother who is from South Korea. It has a great taste and easy to make.

★★★★★ 1 vote
8 Hr
20 Min
Pan Fry


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1 lb
thinly sliced beef (1/2 inch x 2 inches x 1/8 inch thick)
asian pear (or regular pear is fine)
white onion (medium)
4 clove
garlic minced
green onion chopped
3 Tbsp
soy sauce
2 Tbsp
brown sugar
black pepper
1 Tbsp
sesame oil
1 c
carrot, shredded
1/3 c
apple juice
2 c
jasmine rice (serve with)
lettuce leaves (optional)

How to Make Korean Beef Bulgogi


  • 1Puree Pear and 1/2 of the white onion in food processor with Apple juice. Then put in large bowl. While processing, slice other half of white onion into thinly sliced slivers.
  • 2Add Garlic, Green onion, Soy sauce, Brown sugar, Black pepper, and Sesame oil to the bowl and mix well.
  • 3Add in thinly sliced onions, carrots, and beef to bowl. Mix well and get everything evenly coated. Place in a bag or covered bowl and marinate over night.
  • 4Cook in pan over medium heat tell beef is cooked and juice is almost gone. Traditionally you would place Bulgogi on a lettuce leaf and with some rice in a wrap style. Otherwise you could just serve it with Rice.

Printable Recipe Card

About Korean Beef Bulgogi

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: Korean
Other Tag: Healthy
Hashtag: #korean

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