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Korean Beef Bulgogi

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  • Author: Easy Peasy Recipeasy
  • Total Time: 0 hours


Units Scale

2 pounds ribeye or flank steak; thinly sliced ( ask the butcher to cut it on a meat slicer)
2 tablespoons olive oil
1 bundle green onions; chopped
1 cup matchstick carrots; these are thin sliced
1 teaspoon toasted sesame seeds; for topping


1/4 cup soy sauce
1 tablespoon rice vinegar
3 tablespoons light brown sugar
2 tablespoons sesame oil
5 cloves garlic minced
1 tablespoon ginger; grated
1/2 cup Asian pear; grated


In a large bowl, combine all the marinade ingredients. Add meat to bowl and cover. Place in fridge for at least 2 to 3 hours. I like to keep it in overnight for the best flavor.

In wok or large saute skillet add in olive oil. Once the oil is hot, working in batches, add the steak slices to the pan in a single layer and cook until crispy and browned on each side. Careful to not over cook or the meat will become tough. This is also great on the gas grill. Just grill it up at 350 quick and crispy.

Serve immediately over rice. Top with chopped green onions, fresh matchstick carrots, and toasted sesame seeds

  • Prep Time: Inactive Time: 3 hours to overnight
  • Cook Time: Cook Time: 30 Minutes (cooks in layers)


  • Serving Size: 4