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Korean Bulgogi

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Korean Bulgogi |

Korean Bulgogi |

Yesterday, I signed up for a Pure Barre class on Friday. They opened a new studio literally a minute from my house and ever since Jenna mentioned Barre exercises, I have been really intrigued. It’s a workout that is low-impact and you target all your trouble spots with one 55 minute workout that utilizes the ballet Barre to do your exercises. You can read more about it here. I hear that by the end of the workout, your muscles are so fatigued, you’re so sore, but you feel so good about yourself. I honestly do not know what I’m going to expect on Friday – I’m actually really nervous I won’t be able to hold all the positions for as long as you’re supposed to – but I’m going to try and push myself. I have a feeling every muscle in my body will ache on Saturday morning and I will literally have to roll out of bed. I’ll keep y’all posted ;)

Have you heard of the new exercise called Barre? Have you done any Barre exercises? What kind (Pure Barre, Barre3, etc.)?

**Nope, not being compensated or being offered free classes for mentioning Pure Barre. It’s something I’ve wanted to do for a while and I finally got the courage to sign up for it and I wanted to talk about it on my blog and see if any of you have done it, too! :)

Korean Bulgogi |

Have you ever had Korean bulgogi? It’s Korean grilled marinated meat. If you go to an authentic Korean BBQ restaurant, you usually sit in front of your own personal hibachi grill and you order all kinds of meats from their menu and grill them yourself. It’s actually a really fun thing to do with your friends if you aren’t weirded out with using the same utensils over and over again to grab the meats/food. Korean bulgogi is one of the most popular Korean dishes. If you know a general idea of Korean cuisine, you probably know these three things: kimchi, bulgogi, and kalbi/galbi (shortribs).

I typically eat my bulgogi over steamed white rice, but you can use the bulgogi meat in a lettuce wrap, too! Or however you want. Either way, you’re going to love it.

This is actually a recipe from the archives. My Korean friend from work gave me this recipe a couple years ago and I wanted to revamp the photos to make it more appealing ;) please don’t look at the old photos (well, you can if you want), they’re slightly embarrassing! Anyway, so this is pretty authentic since it’s coming from a Korean friend! haha :)

Korean Bulgogi |

Korean Bulgogi

Korean bulgogi is a very popular Korean dish that is a staple at Korean restaurants. 
Prep Time: 1 hour 10 minutes
Cook Time: 15 minutes
Total Time: 1 hour 25 minutes
Servings: 4
Author: Julie Chiou
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  • 1 pound thinly sliced ribeye, (I went to the Asian mart to buy this thinly sliced ribeye. They have it cut specifically for bulgogi but if you don't have an Asian mart around you can easily thinly slice your own ribeye)
  • cup low sodium soy sauce
  • 2 tablespoon sesame oil
  • 3 tablespoon granulated sugar
  • ¼ teaspoon red pepper flakes
  • ½ onion, sliced into half moon slivers
  • 5 cloves of garlic, minced or sliced
  • 2 stalks of green onions, cut into 1/2-inch lengths

The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.


  • In a medium bowl, whisk together soy sauce, sesame oil, sugar, and red pepper flakes.
  • Place the ribeye, onion slivers, garlic, and green onions into a large Ziploc bag.
  • Pour the liquid into Ziploc bag, seal it, then gently massage the liquid all over the meat, making sure it all gets coated in the mixture.
  • Place in refrigerator to marinate for an hour, or even overnight.
  • In a frying pan, heat up a little bit of oil then gently add a few slices of the marinated meat to the pan and cook until meat is cooked through - should be fairly quick since they're so thin.
  • This is optional, but I took the remainder of the sauce from the Ziploc bag, poured it into the frying pan with the pan juices of the cooked meat and reduced it down until it was a thick, syrupy, consistency, about 15 minutes. I then poured that sauce on top of my bulgogi and steamed white rice.
  • Serve over steamed white rice!


Serving: 1 serving | Calories: 315 kcal | Carbohydrates: 13 g | Protein: 26 g | Fat: 18 g | Sugar: 10 g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.

Course: Main Course
Cuisine: Korean
Keyword: asian food
Recipe Rating

Kate Cooper

Monday 18th of March 2019

Made this with a neighbor tonight after we went for a run. It was delicious! We would switch it to add a full onion for a more veggie to meat ratio, just based on personal preference.

Julie Wampler

Wednesday 20th of March 2019

I'm glad to hear this!


Wednesday 19th of April 2017

This looks soooo good I'm trying it tonight. Not a big fan of sesame oil, so I think I'll cut it down a bit. Don't have any ribeye, but I have some shaved steak (did I say I can't wait?) Have some fresh mushrooms and green onions in fridge, so I think I'll add those too. Bye! Gotta get cooking!


Sunday 20th of March 2016

Every day, I eat Korean food at least once:) and have seen MANY MANY people make this dish. My sister loves this and always tries to buy it for lunch. Can't wait for her to find this recipe! Julie, you may want to consider another Korean fav: "dduk", or rice cake. One of my favorites!


Tuesday 3rd of November 2015

I have been making Bulgogi for years, a friend that is Korean gave me the recipe. If you don't add the oil until you have mixed all of the other ingredients with the meat and then add the oil the marinade is absorbed into the meat better. Also, cook the meat on the highest heat until all of the juices are evaporated this gives you a closer approximation to the real thing.


Tuesday 3rd of November 2015

yup, my Korean friend gave me this recipe too! :)


Sunday 23rd of February 2014

Ohh Julie!! You made me so happy with this one.. I used to live in Korea (while teaching English). The only Korean BBQ we have here is insanely expensive.. and I could never find a good recipe for this... THANKS!


Monday 24th of February 2014

Wonderful! So glad I could help :)