You guys, if you haven’t made bulgogi at home before—this is your sign. This Korean Bulgogi Marinade is my go-to when I want something big on flavor but super easy to pull off.
It’s sweet, salty, garlicky, and has this amazing umami punch that makes any thin-sliced beef turn into something restaurant-worthy. Plus, you can use it with chicken or tofu too!
What You’ll Need
- 1 lb thinly sliced ribeye or sirloin beef
- 1/3 cup soy sauce
- 2 tbsp brown sugar
- 1 tbsp honey
- 1 tbsp sesame oil
- 3 cloves garlic, minced
- 1 tsp grated ginger
- 2 green onions, sliced
- 1/4 small onion, finely grated
- 1 tbsp rice vinegar (or mirin)
- 1/2 tsp freshly ground black pepper
- 1 tbsp sesame seeds
Why I Love This Recipe
This one hits home. I first had bulgogi at a Korean BBQ spot and was totally hooked. Once I figured out how to make the marinade myself, it became a regular part of our dinner rotation.
- You can prep it in 10 minutes.
- It works with beef, chicken, tofu—you name it.
- The flavor is next-level with minimal effort.
- It makes your kitchen smell amazing.
Servings + Cook Time
Makes: 4 servings
Prep time: 10 minutes
Marinate time: 30 minutes (or up to overnight)
Cook time: 10 minutes
Why This Recipe Works (Quick Science)
Bulgogi marinade is all about balance. Soy sauce adds salt and umami, while sugar and honey help caramelize the meat when cooked. Sesame oil adds richness, garlic and ginger bring heat and depth, and a bit of acid (vinegar or mirin) helps tenderize the meat and balance the sweet-salty combo.
Tools You’ll Need
- Cutting board
- Sharp knife
- Grater (for onion and ginger)
- Mixing bowl
- Whisk or spoon
- Zip-top bag or container for marinating
- Skillet or grill pan
Pro Tips
- Freeze the meat for 15–20 minutes before slicing so it’s easier to cut into thin strips.
- Grate the onion finely—you want the juice and pulp, not chunks.
- Marinate overnight for the deepest flavor, but even 30 minutes does the trick.
- Cook in batches to avoid steaming the meat.
- Don’t skip the sesame oil—it’s tiny but mighty in flavor!
Substitutions & Variations
- Use chicken thighs or tofu instead of beef.
- Swap mirin for rice vinegar or even a splash of apple juice.
- Add a little gochujang for spice!
- Try adding shredded pear or apple for a sweeter marinade (very traditional!).
Make Ahead Tips
- You can make the marinade 3–4 days ahead and keep it in the fridge.
- Marinate your protein the night before for quick meals later.
Step-by-Step Instructions
Step 1: Make the Marinade
In a bowl, mix together soy sauce, brown sugar, honey, sesame oil, garlic, ginger, grated onion, green onions, rice vinegar, pepper, and sesame seeds.
Step 2: Add the Beef
Add your thinly sliced beef to the bowl and coat it well with the marinade. Make sure every slice is covered.
Step 3: Marinate
Cover the bowl or place everything in a zip-top bag. Let it sit in the fridge for at least 30 minutes or overnight for deeper flavor.
Step 4: Cook the Beef
Heat a skillet or grill pan over medium-high heat. Cook the beef in batches, spreading it out so it sears. Cook 2–3 minutes per side until browned and caramelized.
Step 5: Serve
Serve hot, topped with more sesame seeds and green onions if you want. Enjoy with rice, lettuce wraps, or noodles.
Leftovers & Storage
- Keep leftovers in the fridge for up to 4 days.
- Reheat in a skillet over medium heat or microwave.
- Use in rice bowls, wraps, or even tacos!
Meal Plan Ideas
- Monday: Bulgogi rice bowls with quick cucumber salad
- Tuesday: Bulgogi lettuce wraps with kimchi
- Wednesday: Bulgogi tacos with shredded cabbage
- Thursday: Add to a noodle stir-fry with veggies
What to Serve With
- Steamed white rice or brown rice
- Lettuce leaves for wraps
- Kimchi or pickled veggies
- Cucumber salad (oi muchim)
- Miso soup or egg drop soup
Common Mistakes
- Cutting beef too thick: Thin slices cook better and absorb more flavor.
- Overcrowding the pan: Leads to steaming, not browning.
- Skipping marination: Even 30 minutes makes a big difference.
- Using low heat: You want a good sear—medium-high is key!
FAQ
Can I freeze the marinated meat?
Yes! Freeze it in the marinade and defrost in the fridge before cooking.
What cut of meat works best?
Ribeye or sirloin. You want it well-marbled and tender.
Can I make this spicy?
Absolutely—just add a teaspoon of gochujang or red pepper flakes.
Do I need a grill pan?
Nope! A regular skillet works just fine.
Wrap-Up
Give this bulgogi marinade a try—it’s seriously a flavor bomb. Once you taste that caramelized, juicy beef, you’ll want to make it again and again. Leave a comment below and let me know how it turned out or if you have any questions. I’m always here to help!