Beef Bulgogi Recipe
Prep time
Cook time
Total time
Twist on the tradition Korean beef bulgogi recipe with a sauce reduction. Super tasty and easy.
Recipe type: Main Dish
Cuisine: Korean
Serves: 4
  • 1lb beef ribeye (very thinly sliced)
  • 1 recipe for Korean beef marinade (recipe above)
  • 1 Medium carrot (julienned)
  • 1 Small onion (thinly sliced)
  • 2 tablespoons light brown sugar (packed)
  • 2 tablespoons olive oil (split in two for cooking beef)
  • sliced scallions (garnish)
  • rice (to serve)
  1. Mix the beef and marinade together. Add carrots and onions (optional) for a more traditional bulgogi.
  2. Let the beef marinade for at least 24 hours.
  3. Heat a saucepan over medium low heat for the marinade.
  4. Remove the beef from the marinade.
  5. Heat the marinade and extra brown sugar in the saucepan until it bubbles for 3-4 minutes. Stir frequently. Set aside.
  6. Heat a large skillet with 1 tablespoon of the olive oil. Cook half the beef until it's cooked through. Repeat with remaining beef.
  7. Toss the beef with the sauce reduction.
  8. Serve over rice and garnish with scallions.
I highly suggest marinating the beef for at least 24 hours. The longer the meat marinades, the more tender it'll be.

If the sauce reduction gets too thick as it cools, slowly add a spoonful of water until it loosens up.

If you're concerned about cross contamination with the sauce, just double the marinade recipe. Reserve half specifically for the sauce reduction and toss the marinade that was used for the beef.
Nutrition Information
Serving size: ¼ lb
Recipe by Maria Jung at