Name: Korean Beef Bulgogi Stir-Fry 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’re craving a vibrant dish that delivers sweet, spicy, and savory flavors all at once, you’ve got to try this Korean Beef Bulgogi Stir-Fry Recipe. It’s a perfect way to bring the boldness of Korean BBQ right into your own kitchen!

The dish shows a large dark gray round plate filled with multiple pieces of grilled brown beef slices sprinkled with white sesame seeds and chopped green onions. On the left side of the plate are fresh green leafy perilla leaves and long cucumber sticks stacked neatly. Around the plate on a white marbled surface, there are small white bowls containing reddish-orange kimchi, a dark red chili oil sauce with chili flakes, a crushed peanut sauce, and some sesame seeds. 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 Korean Beef Bulgogi Stir-Fry Recipe
Top Tip
How to Serve Korean Beef Bulgogi Stir-Fry Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Korean Beef Bulgogi Stir-Fry Recipe

Why You'll Love This Recipe

I honestly can’t get enough of this bulgogi stir-fry — it’s one of those recipes that looks impressive but is surprisingly simple. The marinade is a game changer, creating meat that’s tender, juicy, and bursting with flavor.

Quick Cooking: Thinly sliced rib eye cooks in just minutes, making weeknight dinner a breeze.
Authentic Flavor: Balanced marinade with pear, gochujang, and ginger captures that classic Korean BBQ taste.
Flexible Ingredients: Easy to find pantry staples mixed with a few Korean essentials make this recipe accessible.
Perfect for Serving: Goes great over steamed rice or tossed with veggies for a complete meal.

Ingredients & Why They Work

Before you dive in, here’s a quick heads-up about the main ingredients. Choosing the right beef cut and fresh aromatics makes all the difference, plus a few special touches that elevate the flavors beautifully.

Flat lay of a slab of fresh boneless rib eye steak with deep red marbling, half of a small peeled Asian pear coarsely grated on a simple white ceramic plate, a small white bowl of dark reduced sodium soy sauce, a small white bowl of light brown granulated brown sugar, a small white bowl of golden toasted sesame oil, three whole uncracked garlic cloves with smooth white skins, a small pile of freshly grated pale yellow ginger root, a small white bowl with vibrant red gochujang paste, a small white bowl of clear pale yellow vegetable oil, two green onions with bright green stalks and white bulbs thinly sliced arranged neatly on the side, a small white bowl with light brown toasted sesame seeds scattered inside, all arranged symmetrically and perfectly balanced 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: Its marbling keeps the beef tender and flavorful, perfect for quick cooking on a grill pan.
Small pear: Acts as a natural sweetener and tenderizer, helping to break down the meat for that melt-in-your-mouth texture.
Reduced sodium soy sauce: Provides savory saltiness without overpowering the other flavors.
Brown sugar: Adds warmth and depth, perfectly balancing spicy and salty notes.
Toasted sesame oil: Brings a nutty aroma that’s signature to many Korean dishes.
Garlic: Freshly minced for that pungent kick that wakes up every bite.
Freshly grated ginger: Adds brightness and a little zing to the marinade.
Gochujang (Korean red pepper paste): The secret to adding a mild, complex heat with a subtle fermented flavor.
Vegetable oil: Used to prevent sticking and help get a nice sear on the beef slices.
Green onions: For a fresh, crisp garnish that adds color and mild sharpness.
Toasted sesame seeds: A final sprinkle that gives a little crunch and enhances the nutty notes.

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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 great thing about this Korean Beef Bulgogi Stir-Fry Recipe is how adaptable it is. Whether you want to dial up the heat, add some veggies, or make it a little lighter, there’s plenty of room to make it your own.

Vegetable Boost: Adding thinly sliced bell peppers or shredded carrots to the stir-fry right after cooking the beef adds crunch and a pop of color. I love how these fresh veggies add vibrant texture without overshadowing the tender bulgogi flavors.
Spice Level: If you prefer it spicier, increase the gochujang from 1 tablespoon to 1 ½ tablespoons. For a milder touch, just reduce it slightly. It’s so easy to adjust based on your mood and heat preference!
Lean Substitute: If you want a leaner option, try using sirloin steak instead of rib eye. Just keep in mind rib eye offers that rich, buttery texture that pairs perfectly with the sweet and smoky marinade.
Vegetarian Version: Swap the beef for sliced king oyster mushrooms or tofu. Marinate and cook the same way for a delicious plant-based twist that soaks up all those fantastic flavors.

Step-by-Step: How I Make Korean Beef Bulgogi Stir-Fry Recipe

The image shows a dark grey round plate with three main layers arranged neatly. The bottom layer is white rice spread evenly across the plate. On top of the rice, there are several pieces of grilled, dark brown meat sprinkled with light tan sesame seeds and garnished with small green onion slices. On one side of the plate, there are fresh cucumber sticks placed in a small cluster. Next to the cucumbers, bright green leafy herbs are arranged in a small bunch. Near the bottom edge of the plate, there is a small pile of reddish-orange kimchi with visible texture. A pair of brown wooden chopsticks rest diagonally across the plate, and the plate sits on a white marbled surface. Other bowls of similar plates and a glass of light colored drink are visible partially in the background. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Freeze and Slice for Perfect Tenderness

Start by wrapping your boneless rib eye steak in plastic wrap and popping it into the freezer for 30 minutes. This step firms up the meat, making it super easy to slice thinly—about ¼-inch thick. Slicing across the grain this thin is key to that melt-in-your-mouth tenderness that bulgogi is known for. Don’t rush this part; even slices cook faster and more evenly.

Step 2: Whip Up the Flavorful Marinade

While the steak chills, mix together your marinade ingredients: grated pear, reduced sodium soy sauce, brown sugar, toasted sesame oil, garlic, freshly grated ginger, and gochujang. This combination strikes that perfect balance of sweet, savory, and spicy. Whisk everything well to dissolve the sugar and blend the flavors beautifully.

Step 3: Marinate the Beef to Soak Up All the Goodness

Place your sliced steak and marinade inside a gallon-size Ziploc bag, seal it tight, and give it a good toss to coat every piece. Refrigerate for at least 2 hours, but for maximum flavor depth, overnight is best. Remember to turn the bag every so often to ensure the marinade clings evenly to every slice.

Step 4: Get Your Grill Pan Hot and Ready

Set a cast iron grill pan over medium-high heat and let it get nice and hot. Add 1 tablespoon of vegetable oil, swirling to coat the surface. This helps prevent sticking and creates those gorgeous char marks that make this dish extra special. If you don’t have a grill pan, a cast iron skillet works just as well!

Step 5: Quick and Flavorful Cooking in Batches

Lay the marinated steak slices in a single layer on the hot pan—don’t overcrowd it! Cook for about 2 to 3 minutes on each side until beautifully charred and cooked through. Remove and set aside, then add the remaining tablespoon of oil and continue cooking the rest of the steak in batches. This quick sear locks in juiciness while building that classic smoky flavor.

Step 6: Garnish and Serve Immediately

Transfer your perfectly cooked bulgogi to a serving dish and sprinkle with thinly sliced green onions and toasted sesame seeds. Serve it immediately to enjoy all those fresh, vibrant flavors at their peak. Pair with steamed rice and kimchi for a full-on Korean BBQ experience right at home.

Top Tip

Mastering the Korean Beef Bulgogi Stir-Fry Recipe is all about getting those flavors just right and cooking the beef perfectly tender. Here are some tips I’ve learned that make a real difference in your kitchen.

Freeze Before Slicing: Giving the rib eye steak a quick 30-minute chill in the freezer makes it so much easier to slice thinly and evenly, which means each bite is tender and cooks quickly without drying out.
Marinate Overnight: While 2 hours works well, letting the beef soak up the marinade overnight really lets those sweet, savory, and spicy flavors marry beautifully — trust me, the wait is worth it!
Use a Hot Cast Iron Grill Pan: Preheating your grill pan until it’s nicely hot ensures you get those perfect charred edges on the beef slices, adding extra depth and texture to your dish.
Don’t Crowd the Pan: Cooking in batches might seem like extra work, but it prevents the meat from steaming and helps you get that delicious sear every time.

How to Serve Korean Beef Bulgogi Stir-Fry Recipe

The image shows a close-up of a group of raw red meat pieces placed on a brown wooden surface. The meat looks fresh with a deep red color and some white fat running through it. One bigger piece is placed in the center, stacked with a few smaller pieces close by, and next to it is another smaller piece of meat partially visible. The wooden surface has a simple texture with natural grain patterns. photo taken with an iphone --ar 2:3 --v 7

Garnishes

To finish off this flavorful stir-fry, sprinkle freshly sliced green onions and toasted sesame seeds over the top just before serving. These garnishes add a lovely pop of color, a subtle crunch, and a nutty aroma that beautifully complements the marinated beef.

Side Dishes

This Korean Beef Bulgogi Stir-Fry Recipe pairs wonderfully with steamed jasmine or short-grain white rice to soak up every bit of the savory sauce. Add a side of tangy kimchi or lightly sautéed spinach for freshness, and you have a full Korean BBQ experience in your own home!

Make Ahead and Storage

Storing Leftovers

Store any leftover bulgogi in an airtight container in the refrigerator for up to 3 days. This keeps the beef tender and flavorful while making it convenient to enjoy later.

Freezing

You can freeze the cooked beef bulgogi in a freezer-safe container or zip-top bag for up to 2 months. For best texture, freeze the beef separately from any sides like rice or kimchi.

Reheating

Reheat leftovers gently in a skillet over medium heat until warmed through, about 3-5 minutes, stirring occasionally to prevent sticking. Avoid the microwave for reheating if possible—it can sometimes dry out the meat.

Frequently Asked Questions:

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

Absolutely! While boneless rib eye steak is ideal for its tenderness and flavor, you can also use sirloin or flank steak. Just make sure to slice thinly across the grain to keep the beef tender.

How spicy is this Korean Beef Bulgogi Stir-Fry Recipe?

The heat level depends mainly on the amount of gochujang (Korean red pepper paste) you use. The recipe calls for 1 tablespoon, which offers a pleasant warmth without overwhelming spiciness. You can adjust it to make it milder or hotter to suit your taste.

Can I prepare the marinade in advance?

Yes! You can mix the marinade ingredients ahead of time and store it in the refrigerator for up to 24 hours. Then add the steak slices to marinate when ready to cook.

Is this recipe gluten-free?

To make this recipe gluten-free, use tamari or a gluten-free soy sauce instead of regular soy sauce. All other ingredients are naturally gluten-free.

Final Thoughts

The Korean Beef Bulgogi Stir-Fry Recipe is a true crowd-pleaser that brings a vibrant taste of Korean BBQ right into your kitchen. Its balance of sweet, savory, and spicy flavors paired with tender, quick-cooked rib eye slices makes it a perfect weeknight meal or a special gathering dish. I hope these tips and ideas help you create a delicious bulgogi experience that everyone will ask for again and again!