Name: Spicy Korean Beef Bulgogi Recipe
Prep time: 3 h 15 min
Cook time: 15 min
Total time: 3 h
Cuisine: Korean
Ingredients: 1 ½ pounds boneless rib eye steak; ½ small pear, peeled and coarsely grated; ¼ cup reduced sodium soy sauce; 2 tablespoons brown sugar; 2 tablespoons toasted sesame oil; 3 cloves garlic, minced; 1 tablespoon freshly grated ginger; 1 tablespoon gochujang, Korean red pepper paste; 2 tablespoons vegetable oil, divided; 2 green onions, thinly sliced; 1 teaspoon toasted sesame seeds

If you’ve ever wanted to bring the sizzling, spicy flavors of Korean BBQ right into your own kitchen, this Spicy Korean Beef Bulgogi Recipe is your new best friend. Tender rib eye steak, marinated in a perfect blend of sweet, savory, and spicy, comes together quickly and tastes absolutely amazing.

The dish shows a large dark gray plate filled with many pieces of cooked brown meat, sprinkled with white sesame seeds and bright green sliced green onions. On the upper left side of the plate, there are fresh green leaves, and below them, several sticks of green cucumber. Around the plate on a white marbled surface, small bowls hold different sides: one with orange sauce, one with red chili sauce, one with kimchi showing orange and red fermented cabbage, and one with light brown sesame seeds. The scene is well lit, showing texture in both the food and the white marbled surface photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Spicy Korean Beef Bulgogi Recipe
Top Tip
How to Serve Spicy Korean Beef Bulgogi Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Spicy Korean Beef Bulgogi Recipe

Why You'll Love This Recipe

Honestly, I get so excited every time I make this Bulgogi at home—it’s easy, packed with flavor, and feels like a little celebration on your plate.

Incredibly Tender Beef: Freezing the rib eye slightly makes it super easy to slice thin and keeps every bite juicy.
Perfectly Balanced Marinade: The grated pear adds natural sweetness, while gochujang brings that irresistible Korean heat.
Fast Cooking Time: This beef cooks in just minutes, making it perfect for a weeknight dinner or impromptu Korean BBQ craving.
Simple Ingredients: You probably have half of these already in your kitchen, making this recipe approachable and fuss-free.

Ingredients & Why They Work

Before you head to the store, here’s a quick rundown of the ingredients that make this recipe sing. I like to use rib eye because it stays tender and juicy, but feel free to swap for sirloin if you prefer leaner meat.

Flat lay of fresh thinly sliced boneless rib eye steak, a half peeled small Asian pear grated, three whole uncracked garlic cloves, a small white bowl of reduced sodium soy sauce, a small white bowl of dark brown sugar, a small white bowl of toasted sesame oil, a small white bowl of Korean red pepper paste (gochujang), a small white bowl of vegetable oil, a few sprigs of thinly sliced green onions, a small white bowl of toasted sesame seeds placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Boneless rib eye steak: The marbling in rib eye keeps the beef juicy and flavorful after a quick sear.
Small pear: Acts as a natural tenderizer and adds subtle sweetness that balances spicy gochujang.
Reduced sodium soy sauce: Provides salty umami without overpowering the other flavors.
Brown sugar: Deepens the sweetness and helps caramelize the beef as it cooks.
Toasted sesame oil: Adds a toasty richness distinctive to Korean cooking.
Garlic: Freshly minced for that pungent, aromatic kick.
Freshly grated ginger: Provides warmth and brightness to the marinade.
Gochujang: The star spicy ingredient — Korean red pepper paste that’s sweet, smoky, and packed with flavor.
Vegetable oil: For searing the beef perfectly without burning the marinade.
Green onions: Fresh garnish for a mild onion crunch and color contrast.
Toasted sesame seeds: A nutty finishing touch to sprinkle on top before serving.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

The beauty of this Spicy Korean Beef Bulgogi Recipe is how easily you can tweak it to suit your taste buds or dietary needs without losing any of that bold, authentic flavor. Don’t be afraid to experiment with little changes that make the dish feel truly yours!

Variation – Heat Level: If you love spice as much as I do, feel free to add an extra teaspoon of gochujang or some crushed red pepper flakes to kick it up a notch. On the flip side, if you prefer things milder, reduce the gochujang to half a tablespoon. It’s a simple change that makes a world of difference.
Variation – Meat Choice: I’ve tried swapping rib eye for sirloin before, and while rib eye’s fat content keeps the bulgogi juicy and tender, sirloin offers a leaner, still-flavorful alternative. Just keep an eye on the cooking time since leaner cuts can dry out faster.
Variation – Plant-Based Twist: For a vegan take, marinate thick slices of king oyster mushrooms or seitan in the same marinade. The texture may differ, but the marinade shines in carrying that savory, slightly sweet, and spicy flavor.
Variation – Seasonal Veggies: Stir in thinly sliced bell peppers, onions, or shredded carrots right at the end of cooking for added crunch and color. They add freshness and a little extra nutrition, perfect for a spring or summer version.

Step-by-Step: How I Make Spicy Korean Beef Bulgogi Recipe

The image shows a white round plate with a base layer of white rice spread evenly. On top of the rice, there are several slices of dark brown grilled meat sprinkled with sesame seeds and chopped green onions. To the right side of the plate, there is a small bunch of bright green leafy herb, and next to it are several long green cucumber sticks arranged side by side. Below the meat and rice, there is a small portion of bright red-orange kimchi. Light brown chopsticks rest on the left edge of the plate. The plate is set on a white marbled surface with a glass of light amber liquid and bowls of sesame seeds and kimchi partially visible around it. photo taken with an iphone --ar 2:3 --v 7

Step 1: Freeze and Slice for Tenderness

Start by wrapping your rib eye steak tightly in plastic wrap and pop it in the freezer for about 30 minutes. This step firms up the meat, making it much easier to slice thinly and evenly – around ¼ inch thick is perfect. Slicing across the grain ensures each bite is tender, not tough or chewy. Taking this little extra time upfront really improves the texture of your bulgogi!

Step 2: Whisk Together the Marinade and Let It Work Its Magic

While your steak chills, prepare your marinade. In a medium bowl, combine the grated pear, reduced sodium soy sauce, brown sugar, toasted sesame oil, garlic, ginger, and that star ingredient – gochujang. The pear is a brilliant natural tenderizer and sweetener here, creating an irresistibly balanced flavor profile. Place your sliced steak into a gallon-size Ziploc bag, pour the marinade over, seal it up, and massage everything gently to make sure each slice is fully coated. Refrigerate for at least 2 hours, but if you can manage to leave it overnight, you’ll be rewarded with super tender and flavorful beef.

Step 3: Sear the Beef to Charred Perfection

Heat 1 tablespoon of vegetable oil in a cast iron grill pan over medium-high heat – this type of pan is ideal for getting those coveted grill marks and a lovely char. Working in batches to avoid overcrowding, lay your marinated steak slices in a single layer. Let them cook about 2 to 3 minutes per side without moving, until they're beautifully charred and cooked through. Add the remaining tablespoon of vegetable oil as you go for each batch. The quick cook time keeps the beef juicy without drying it out.

Step 4: Garnish and Serve Fresh

As soon as your bulgogi is cooked, transfer it to a serving plate. Garnish generously with thinly sliced green onions and a sprinkle of toasted sesame seeds for that perfect finishing touch. Serve immediately while warm, ideally with steamed rice and kimchi on the side for the full Korean BBQ experience. Trust me, this dish is best enjoyed fresh off the pan when those smoky, spicy aromas fill the air.

Top Tip

Mastering the Spicy Korean Beef Bulgogi Recipe is all about balancing flavor and technique. Here are some tried-and-true tips to get the best results every time:

Freeze for Perfect Slices: Freezing the rib eye steak for 30 minutes before slicing helps achieve those nice, thin ¼-inch strips that cook quickly and stay tender.
Marinate Overnight for Depth: While 2 hours works, letting your beef soak overnight really amps up the flavors and tenderness; the pear and gochujang blend meld beautifully over time.
Cook in Batches: Avoid overcrowding your pan to ensure that each slice chars nicely instead of steaming—it makes a huge difference in texture and flavor.
Adjust the Heat: Don’t be afraid to modify the amount of gochujang based on your spice preferences. Start with a tablespoon and add more if you like it hotter!

How to Serve Spicy Korean Beef Bulgogi Recipe

A pile of raw red meat pieces stacked on a light brown wooden surface. The meat looks fresh with visible muscle fibers and a mix of dark and light red colors. A small part of another piece of raw meat appears on the bottom right corner. The background is blurred but shows a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Garnishes

Keep it simple but vibrant! Thinly sliced green onions and a sprinkle of toasted sesame seeds not only add a lovely crunch but also a pop of color and signature flavor that complements the spicy, savory beef beautifully.

Side Dishes

Pair your spicy bulgogi with steamed white rice or sticky short-grain rice to soak up all those delicious juices. For an authentic Korean BBQ experience, add sides like kimchi, pickled radish, or a crisp cucumber salad to cool down the heat and add textural contrast.

Make Ahead and Storage

Storing Leftovers

Place any leftover cooked beef into an airtight container and refrigerate. It will stay fresh for up to 3 days, making it perfect for quick lunches or dinners later in the week.

Freezing

You can freeze the marinated steak before cooking by sealing it tightly in a freezer bag. It’s best to use within 1 month. When ready, thaw overnight in the fridge before cooking as directed.

Reheating

For tender results, gently reheat the bulgogi in a skillet over medium heat until warmed through. Avoid microwaving to prevent drying out the beef. Adding a splash of water or soy sauce while reheating can help keep things juicy.

Frequently Asked Questions:

Can I use a different cut of beef for this recipe?

Absolutely! While rib eye is preferred for its juiciness and tenderness, sirloin can be a great substitute. Just be sure to slice it thinly and marinate well to keep it tender.

How spicy is this Spicy Korean Beef Bulgogi Recipe?

The level of spiciness mainly comes from the gochujang. Using 1 tablespoon provides a balanced heat that’s flavorful but not overwhelming. To suit your taste, you can adjust the amount up or down.

Is it necessary to freeze the beef before slicing?

Freezing the steak for 30 minutes firms it up, making it much easier to slice thinly across the grain. This step helps ensure tender pieces that cook quickly and evenly.

Can I prepare this recipe gluten-free?

Yes! Use reduced sodium soy sauce that is labeled gluten-free to make this recipe suitable for a gluten-free diet without sacrificing flavor.

Final Thoughts

This Spicy Korean Beef Bulgogi Recipe has become a favorite because it’s fast, flavorful, and packed with that irresistible Korean BBQ vibe. Whether you’re cooking for family or hosting friends, the tender marinated beef and savory heat never disappoint. So grab your cast iron pan, carve that rib eye, and savor a taste of Korea right in your kitchen!