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Bowl with beef bulgogi, rice and vegetable sides from above
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5 from 2 votes

Beef bulgogi

This beef bulgogi is easy to prepare and quick to cook, with hands-off marinating in between. It's a great dish for meal prep and loved by all the family.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Main Course
Cuisine: Korean
Servings: 4
Calories: 477kcal
Author: Caroline's Cooking


For beef - marinated ahead of time

  • ¼ cup soy sauce 4 tbsp
  • 2 tbsp sesame oil
  • 2 tbsp maple syrup
  • ½ Asian pear peeled, core removed and grated
  • 2 scallions thinly sliced
  • 1 tbsp garlic minced (approx 3-4 cloves)
  • 1 ½ lb lean beef 675g, eg sirloin tips, tenderloin

To serve

  • ¾ cup rice or 1 cup if you want a higher proportion of rice
  • 4 oz cucumber 110g, cut julienne (thin batons)
  • ½ tsp salt approx
  • 4 oz carrots 110g, peeled and cut julienne (thin batons)
  • 4 oz shitake mushrooms 110g, tough stem removed and sliced


Ahead of time

  • In a medium bowl, mix together the soy sauce, sesame oil, maple syrup, Asian pear, scallions, garlic and ginger if using. Cut the beef into thin slices, trimming any fat as you go. Cut the slices into bite sized pieces if too long then add to the marinade and mix. Leave to marinade a few hours or overnight.

When ready to cook

  • I'd recommend cooking your sides first as the beef cooks quickly. Set the rice to cook, according to package instructions.
  • Sprinkle salt over the sliced cucumber and leave to sit for a few minutes. Then gently squeeze out excess water.
  • Warm a little oil in a medium skillet and add the carrots. Cook for a couple minutes until they are just soft, then remove and set aside. Add the sliced mushroom, adding a little more oil if needed, and cook for a minute or two so they soften. Set aside.
  • When ready to cook beef, preheat a grill pan to a medium-high heat. Take slices of the beef, shaking off excess marinade, and cook in a single layer in batches on the grill pan, turning as you see the first side is starting to cook then just a minute or two more on the other side. They will cook quickly, so watch closely. As each batch cooks, set aside and keep it warm.
  • Put together the bowls with some rice, beef and some of each of the vegetables. Top with a pinch of sesame seeds, if desired. This dish is great enjoyed warm but is also good cold.


If you will be reheating, don't add the cucumber until after you have reheated the rest. Another way to help your meal prep, you can add the beef to the marinade, freeze it then when you defrost it the beef will take on the marinade as it defrosts.


Calories: 477kcal | Carbohydrates: 45g | Protein: 42g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 103mg | Sodium: 1224mg | Potassium: 1007mg | Fiber: 3g | Sugar: 11g | Vitamin A: 4815IU | Vitamin C: 5.3mg | Calcium: 53mg | Iron: 5mg