Korean Bulgogi

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    Korean Bulgogi | tablefortwoblog.com

    Korean Bulgogi | tablefortwoblog.com

    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 | tablefortwoblog.com

    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 is a very popular Korean dish that is a staple at Korean restaurants. 
    Prep Time: 1 hr 10 mins
    Cook Time: 15 mins
    Total Time: 1 hr 25 mins
    Servings (adjustable, but please note that results, timing, and cookware may vary when adjusting servings): 4
    Calories: 315kcal
    Author: Julie Chiou
    5 Hassle-Free Ways to Simplify MealtimeSign up here for all the secrets!


    • 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)
    • 1/3 cup low sodium soy sauce
    • 2 tbsp sesame oil
    • 3 tbsp granulated sugar
    • 1/4 tsp red pepper flakes
    • 1/2 onion, sliced into half moon slivers
    • 5 cloves of garlic, minced or sliced
    • 2 stalks of green onions, cut into 1/2-inch lengths


    • 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!


    Nutrition Facts
    Korean Bulgogi
    Amount Per Serving (1 serving)
    Calories 315 Calories from Fat 162
    % Daily Value*
    Fat 18g28%
    Carbohydrates 13g4%
    Sugar 10g11%
    Protein 26g52%
    * Percent Daily Values are based on a 2000 calorie diet.
    *Nutrition facts are an estimate and not guaranteed to be accurate.
    Julie Wampler of Table for Two
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    Recipe Rating


  • Tieghan says:

    I hope you love the barre classes! I have heard such amazing things, but they do not offer any where is live.

    I have never heard of this dish, but I love korean BBQ and my family is die hard for any steak! Can’t wait to try this one!

  • Culinary Collage says:

    Julie – I can’t wait to try this recipe. I worked with someone about 20 years ago whose mother used to make this and he brought some in the office for us to try. I still remember that wonderful flavor. Thank you for the post!

  • Monica says:

    Bulgogi is a must-order for me at Korean restaurants. Korean meats – that sweet marinade – is so irresistible. Your bulgogi is making me so hungry – I think I can taste it! : )

  • Liz @ The Lemon Bowl says:

    This sounds so good!!! And totally doable!!! PS: I’ve always wanted to try Pure Barre!! Have fun!!

    • Julie says:

      You should make it sometime! Haha, I’ll try to have fun with Pure Barre – we’ll see ;)

  • Renee G says:

    we lived in Seoul for 2 yrs – this is a favorite of ours…. esp when added with veggies (cabbage, carrots, etc)

    • Julie says:

      Yum! Love the addition of veggies, Renee! Thanks for the suggestion!

  • Bev @ Bev Cooks says:

    I need to get Bulgogi-d, stat.

  • Anna @ Garnish with Lemon says:

    My husband loves Asian food. He even made me Korean BBQ for my birthday! This would be an awesome (and easy) surprise meal for him. Thanks for sharing!

    • Julie says:

      What a sweet surprise! I hope he enjoys it :)

  • dixya| food, pleasure, and health says:

    bulgogi looks so good – I have seen it in Korean restaurants but never tried it before. What kind/cut of meat would you recommend for non beef/pork eater?

  • DessertForTwo says:

    Ok, several things. First, I’m so intrigued by barre! I did ballet for 13 years, so I have a feeling I would be spazy and start dancing during the workout or something. And then get thrown out. Let me know how it goes!
    Two, love love love bulgogi. And I haven’t had any good bulgogi since we moved. Now I can make it at home! Thanks :)

  • Laura (Tutti Dolci) says:

    I’ve never tried bulgogi but this looks so flavorful, especially with the onions and garlic!

  • Meagan @ A Zesty Bite says:

    First off I don’t know how to pronounce this korean dish but I can’t wait to try it out!!!

    I’ve heard about the pure barre because one just opened up here. I just wish I could afford that [email protected]* beating! I can’t wait to hear how it goes.

  • Tracey says:

    I’ve never done Pure Barre (I’m pretty sure there aren’t any classes nearby me), but I really, really want to! Good luck, can’t wait to hear how it goes :) This bulgogi sounds awesome – I need to make it asap!

  • Pamela @ Brooklyn Farm Girl says:

    I’ve never heard of Barre exercises but thanks to you I’m going to investigate it more! This recipe looks fabulous!

  • Yvonne @ bitter baker says:

    I have to say I’m a big fan of the short ingredient list :) And that it looks delicious only makes it better!!

  • Marian (Sweetopia) says:

    Looks amazing!

  • Kathryn says:

    It’s been a really long time since I had any Korean food – so inspired to make this soon!

  • Aimee Wimbush-Bourque says:

    Looks like perfect comfort food. xox

  • Heather Christo says:

    I love Pure Barre. It is awesome and you will love it! This dish is totally new to me and it looks delicious!

  • Gina says:

    Ooooooooooooooh – that look so good. I want that for lunch today.

  • Alice // Hip Foodie Mom says:

    Julie, I love this!!! Korean food is one of my faves. . and yes, I’ve heard of the Pure Barre classes. . let us know how you like it!

  • Sommer @ ASpicyPerspective says:

    Yum! Love Korean food (and I love that it only requires a few ingredients, too!) Thanks for sharing, Julie! :)

  • Norma | Allspice and Nutmeg says:

    I love bulgogi. I first had it at a friends house whose husband is Korean. You reminded me that it’s time for bulgogi. Thanks!

  • Julie says:

    I had to make potstickers last night for my daughter to take to school and had some leftover….was just wondering WHAT I could serve them with for dinner and this is PERFECT! Looks and sounds amazing, Julie, thank you!!

  • Jackie {The Beeroness} says:

    I have to look into that! I’m sure they have classes in LA. I tried Crossfit and didn’t catch that fever. Spin class is OK, but I feel like I need more.
    I have to try it!
    And this beef looks fantastic.

  • Kevin @ Closet Cooking says:

    Bulgogi is definitely one of my favourites!

  • Alicia J. says:

    We found an Asian (they don’t adhere to any one specific heritage with their menu) restaurant close to us that offered Bulgogi. My husband tried it and has been addicted to it ever since. I look forward to giving this recipe a try. Thank you.

  • claire @ the realistic nutritionist says:


  • Jess @ On Sugar Mountain says:

    OMG I can’t believe I can make this at home! My bf and I always get bulgogi out at restaurants; he’s going to flip if I make it for him. :D

  • Gaby says:

    So making this for Thomas tomorrow night!

  • Stephanie @ Eat. Drink. Love. says:

    I’ve never had this, but it looks and sounds really tasty (and simple!)!

  • Carlee says:

    This recipe looks amazing! I have done some version of a barre class for the past 5 years (Hilliard Studio Method, Physique 57 and The Bar Method) and can honestly say it has changed my body. It tones muscles you didn’t even know you had! Have fun and enjoy the shaking:)

    • Julie says:

      Thanks Carlee! I just woke up from the day after my first barre class and I must say, I didn’t know I had muscle in some places where I’m aching. I’m so sore but it’s such a great feeling. I’m definitely going back. I was shaking a lot haha :)

  • marla says:

    This looks awesome ~ perfect lunch or dinner :)

  • Madeleine says:

    I love bulgogi! I’m an adopted Korean whose mom went through a phase of making a lot of authentic Korean dishes. :) Have you ever made tacos with bulgogi? They’re great topped with some sort of slaw and hot sauce! One of my favorite fusion dishes. I’ll definitely be adding your recipe to my bookmarks.

    • Julie says:

      I’ve never made tacos with bulgogi but I’ve had them at food trucks here in DC and they’re so good! I hope you make this! :)

  • Patti Jo Fogle says:

    Absolutely love this! I also used the bulgogi as a base for a beef crostini appetizer with blue cheese! It was delightful and was highly complimented!!

    • Julie says:

      Yum! Sounds like a great appetizer, Patti!

  • Julie says:

    Had to come back to tell you I finally made this tonight and it was fantastic…my whole family loved it! Such amazing results from so few Ingredients. I thinly sliced my own ribeye while still partially frozen and it was perfect. Thank you so much Julie and Happy New Year!

  • Francesca says:

    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!

    • Julie says:

      Wonderful! So glad I could help :)

  • Barbara says:

    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.

    • Julie says:

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

  • Poppy says:

    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!

  • Katie says:

    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!

  • Kate Cooper says:

    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 says:

      I’m glad to hear this!

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