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

When I crave something bold, tender, and packed with flavor, this Spicy Korean Beef Bulgogi Recipe is my go-to. It’s sweet, savory, and has just the right kick from the gochujang, making every bite a delicious Korean BBQ adventure right at home.

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

I still remember the first time I made this Korean Beef Bulgogi — the aroma immediately drew everyone to the kitchen. It’s so satisfying to plate up a dish that’s bursting with flavor but surprisingly simple to pull together.

Quick cooking: Thinly sliced rib eye cooks in just minutes, perfect for weeknights.
Balanced flavor: The marinade blends sweet pear and brown sugar with savory soy and spicy gochujang.
Easy prep: Minimal ingredients that come together in one bowl and a bag.
Authentic taste: Delivers that classic Korean BBQ experience without any complicated steps.

Ingredients & Why They Work

Picking the right ingredients really elevates this Korean Beef Bulgogi dish. For the best results, look for a fresh, juicy pear and high-quality rib eye steak. Here’s why each one earns its spot:

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: Its marbling keeps the beef tender and flavorful, ideal for quick grilling.
Small pear: Adds natural sweetness and helps tenderize the meat in the marinade.
Reduced sodium soy sauce: Provides umami richness without overpowering saltiness.
Brown sugar: Balances the heat and deepens caramelization during cooking.
Toasted sesame oil: Brings a nutty aroma essential to Korean dishes.
Garlic cloves: Adds a warm punch of flavor.
Freshly grated ginger: Lends a subtle zing and freshness to the marinade.
Gochujang (Korean red pepper paste): The signature spicy-sweet ingredient that defines this recipe’s kick.
Vegetable oil: Needed for a hot sear on the grill pan to get that gorgeous char.
Green onions: A fresh, crunchy garnish that brightens the dish.
Toasted sesame seeds: For that final nutty crunch and authentic finishing touch.

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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 wonderful thing about this Spicy Korean Beef Bulgogi Recipe is how adaptable it is. Whether you like it extra spicy, a little sweeter, or want to throw in some veggies, making it your own is part of the fun!

Spicier Kick: If you love heat, add a bit more gochujang or sprinkle in some Korean red pepper flakes. I bumped up the spice for a family dinner, and it was a hit!
Veggie Boost: Toss in sliced bell peppers, mushrooms, or onions during cooking for an easy way to add color and nutrition.
Low Sodium Option: Swap the reduced sodium soy sauce for a tamari or coconut aminos to lower sodium without losing that savory depth.
Quick Marinate: Running short on time? Marinating for just 2 hours still delivers a delicious bulgogi experience if you can’t wait overnight.

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: Chill and Slice the Steak

Start by wrapping your rib eye steak in plastic wrap and pop it into the freezer for 30 minutes. This little trick firms up the meat, making it super easy to slice thinly—about ¼ inch thick—which is key for quick, even cooking. After chilling, unwrap and slice across the grain. Thin slices are going to soak up that flavorful marinade beautifully.

Step 2: Whip Up the Marinade and Let It Work Its Magic

In a medium bowl, mix the grated pear, reduced sodium soy sauce, brown sugar, toasted sesame oil, minced garlic, freshly grated ginger, and gochujang until everything is beautifully combined. Transfer your steak slices into a gallon-size Ziploc bag, pour in the marinade, seal it, and gently massage to coat all the meat evenly. Then, refrigerate for at least 2 hours—overnight is even better! Don’t forget to turn the bag now and then to make sure every slice soaks up all those sweet, spicy, and savory notes.

Step 3: Sizzling Time—Cook the Steak

Heat 1 tablespoon of vegetable oil in your cast iron grill pan over medium-high heat. Once hot, lay the marinated steak slices in a single layer—you don’t want to crowd the pan. Cook each side for about 3 minutes until you get a nice char and the meat is cooked through. Add the remaining 1 tablespoon of vegetable oil, and repeat until all the steak is cooked. The sizzling sound and that irresistible aroma—the telltale signs your bulgogi is almost ready!

Step 4: Garnish and Serve

Arrange the cooked bulgogi on a serving platter and sprinkle with thinly sliced green onions and toasted sesame seeds for that perfect finishing touch. Serve immediately to enjoy it at its most tender and flavorful, ideally alongside steamed rice and kimchi to complete the authentic Korean BBQ experience.

Top Tip

Getting the most flavorful and tender results from your Spicy Korean Beef Bulgogi Recipe is all about technique and patience. Here are some tips that have made a world of difference for me in the kitchen.

Freeze the Steak Slightly: Wrapping the rib eye steak and freezing it for 30 minutes makes slicing thin pieces much easier and more precise, which is essential for quick, even cooking.
Marinate Overnight: While 2 hours is fine, letting the beef soak up the marinade overnight deepens the flavor beautifully — it’s worth the wait!
Cook in Batches: Avoid overcrowding your pan to get that lovely char on each slice; a good sear locks in juices and flavor.
Adjust Your Heat: I learned through trial and error that adding gochujang little by little lets you control the spice level perfectly without overpowering the dish.

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

Top your bulgogi with freshly sliced green onions and toasted sesame seeds for a classic finish that adds a pop of color and a toasty crunch. If you want to go the extra mile, a sprinkle of thinly sliced fresh chili or a drizzle of sesame oil right before serving can add an exciting depth to the experience.

Side Dishes

Pair your Spicy Korean Beef Bulgogi with fluffy steamed rice to soak up the juices, plus traditional Korean sides like kimchi for a tangy contrast and pickled radishes for crunch. You can also serve it with sautéed spinach or a simple cucumber salad to balance the bold flavors.

Make Ahead and Storage

Storing Leftovers

Keep your leftover bulgogi in an airtight container in the refrigerator. It will stay fresh and delicious for up to 3 days—perfect for quick lunches or dinner the next day.

Freezing

If you want to freeze your bulgogi, place cooled cooked beef into a freezer-safe bag or container and store it for up to 2 months. When you’re ready to enjoy it, thaw overnight in the fridge before reheating.

Reheating

Reheat leftovers gently in a skillet over medium heat to revive that charred, caramelized flavor without drying out the beef. Adding a splash of water or a little sesame oil can help keep the meat juicy during reheating.

Frequently Asked Questions:

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

Yes! While rib eye is ideal for its tenderness and flavor, you can use sirloin or top round. Just be sure to slice the beef thinly across the grain for the best texture.

What does the pear do in the marinade?

The grated pear acts as a natural tenderizer and adds a subtle sweetness that balances the spicy and savory elements of the marinade.

How spicy is this recipe?

The heat comes from gochujang, which has a mild to medium spice level. You can adjust the amount to make it milder or spicier depending on your preference.

Can I cook this recipe on a regular skillet if I don’t have a grill pan?

Absolutely! A large cast iron skillet works great as an alternative, giving you similar caramelization and flavor.

Final Thoughts

This Spicy Korean Beef Bulgogi Recipe is one of those dishes that brings a little sizzle and a lot of joy to the dinner table. With its perfect balance of sweet, savory, and spicy flavors, plus that tender, melt-in-your-mouth texture, it’s become a favorite in my kitchen and hopefully in yours too. Whether you're making it for a weeknight meal or impressing guests, this recipe keeps things simple without skimping on flavor. So, fire up your pan, gather your ingredients, and get ready for an unforgettable Korean BBQ experience at home!