Easiest Korean-Style BBQ Beef (Bulgogi)

Why settle for takeout when you can effortlessly save money and whip up this dish in the comfort of your own kitchen? Enjoy the irresistible taste of Korean-style BBQ beef without breaking the bank. With a quick and simple recipe, you’ll have a homemade meal that’s just as satisfying as any restaurant order.

I was planning to whip up this dish with ribeye like I usually do, but man, the price of 1.5 lbs. of ribeye steak at my local grocery store was outrageous! Prices have been all over the place lately, so it’s great to have a good alternative for this kind of situation. The butcher suggested I try a small package of chuck-eye steak. Chuck-eye steak is a flavorful cut of beef that comes from the chuck primal, which is near the shoulder area of the animal. It’s got awesome marbling, making it tender and juicy. It might not be as tender as cuts from the loin or rib section, but it’s still delicious and more affordable. That’s why it’s a popular choice for grilling, pan-searing, or braising. Some folks even call it the “poor man’s ribeye” because it’s got a similar taste but costs less.

Serve with rice, steamed vegetables, and drizzle with your Asian hot sauce of choice.

This recipe was inspired by watching a TikTok by Tasty beef bulgogi.

Robin Ward

Easiest Korean-Style BBQ Beef (Bulgogi)

Easily enjoy the flavors of Korean-style BBQ beef. Succulent strips of meat, marinated to perfection, will leave you choosing not to spend a lot on impulse take-out again.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4

Course: dinner, Main Course

Cuisine: Asian, Korean

Ingredients Equipment Method

Ingredients

  

• 1½ lb. ribeye or chuck-eye steak (well-marbled)
• 1 onion divided, ½ chopped, ½ thinly sliced
• 5 cloves garlic
• ½ pear, peeled, chopped (Asian or any other pear in your local store)
• 3 green onions divided, (1 cut into pieces, 2 cut into ¼ inch diagonal pieces)
• 3 Tbsp. brown sugar
• ½ tsp black pepper (or to taste)
• ⅓ cup soy sauce (For lower sodium version, use 2½ Tbsp. regular soy sauce and 2½ Tbsp. light soy sauce)
• 3 Tbsp. sesame oil
• 1 Tbsp. peanut oil (or canola, vegetable oil)
• 1 tsp. sesame seeds for garnish
• 2 cups cooked jasmine rice for serving
• (optional steamed vegetables and kimchee for side dishes)

Equipment

• 1 fry pan or wok

Method

 

1. Pat meat dry. Slice into thirds, Freeze for at least 35-40 minutes for easier slicing.
2. Slice beef against the grain as thinly as you can. Set aside in a large bowl.
3. In a blender or food processor, blend the onion chunks, garlic, pear, green onion pieces, brown sugar, pepper, soy sauce, and sesame oil until smooth.
4. Pour the marinade over the beef. Add thinly sliced onion. Mix to coat evenlly. Cover and marinate in the fridge for at least 1 hour or better…overnight.
5. Drain the beef in a colander over a bowl. Push the meat down a bit to squish excess marinade out. Reserve the marinade for later.
6. Heat the oil in a large skillet or wok over high heat.
7. Careful not to crown the pan, sear the marinated beef and onions in batches until browned. Combine all meat, add reserved marinade and cook down for 1-2 minutes.
8. Turn off heat. Sprinkle with the sliced green onions and sesame seeds.
9. Serve with rice and or side dishes. (option to toss in steamed veggies, peas & carrots, edamame, broccoli or serve on the side)

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