20 Delicious Bulgogi Recipes for Every Occasion

Are you ready to transform your dinner routine with the rich, savory flavors of bulgogi? Whether you’re craving a quick weeknight meal, planning a festive gathering, or simply exploring the wonders of Korean cuisine, our roundup of 20 Delicious Bulgogi Recipes has something for every occasion. Dive in and discover how easy it is to bring this beloved dish to your table tonight!

Classic Beef Bulgogi

Wow, if you’re craving something savory, sweet, and a little smoky, you’ve got to try making Classic Beef Bulgogi at home. It’s a Korean BBQ favorite that’s surprisingly easy to whip up, and the flavors are absolutely unforgettable.

Ingredients

• For the marinade:
  • 1/2 cup soy sauce
  • 1/4 cup brown sugar
  • 2 tbsp sesame oil
  • 3 cloves garlic, minced
  • 1 tbsp ginger, grated
  • 1 tbsp gochujang (Korean chili paste)
  • 1/2 Asian pear, grated
• For the beef:
  • 1.5 lbs ribeye steak, thinly sliced
  • 1 tbsp vegetable oil
• For garnish:
  • 2 green onions, sliced
  • 1 tbsp sesame seeds

Instructions

1. In a large bowl, whisk together the soy sauce, brown sugar, sesame oil, garlic, ginger, gochujang, and grated pear until the sugar is dissolved.
2. Add the thinly sliced ribeye to the marinade, ensuring each piece is well coated. Cover and refrigerate for at least 1 hour, or overnight for deeper flavor.
3. Heat the vegetable oil in a large skillet over medium-high heat. Once hot, add the marinated beef in a single layer, working in batches if necessary to avoid overcrowding.
4. Cook the beef for 2-3 minutes on one side until caramelized, then flip and cook for another 2 minutes. Tip: Don’t stir too often to get a nice sear.
5. Transfer the cooked beef to a serving plate and garnish with sliced green onions and sesame seeds.
6. Tip: If the marinade is too thick, you can thin it with a little water before adding the beef.
7. Tip: For an extra smoky flavor, try grilling the beef on high heat for a couple of minutes per side.

Unbelievably tender and packed with flavor, this beef bulgogi is perfect served over steamed rice or wrapped in crisp lettuce leaves for a fresh crunch. The combination of sweet, savory, and slightly spicy will have you coming back for seconds.

Spicy Pork Bulgogi

Now, if you’re craving something that’s both fiery and flavorful, you’ve got to try making Spicy Pork Bulgogi at home. It’s a Korean classic that packs a punch with its sweet and spicy marinade, perfect for grilling or pan-frying.

Ingredients

• For the marinade:
  • 1/2 cup soy sauce
  • 1/4 cup brown sugar
  • 2 tbsp gochujang (Korean chili paste)
  • 1 tbsp sesame oil
  • 3 cloves garlic, minced
  • 1 tsp ginger, grated
  • 1/2 tsp black pepper
• For the pork:
  • 1.5 lbs pork shoulder, thinly sliced
  • 1 tbsp vegetable oil
• For garnish:
  • 2 green onions, sliced
  • 1 tsp sesame seeds

Instructions

1. In a large bowl, whisk together soy sauce, brown sugar, gochujang, sesame oil, garlic, ginger, and black pepper until the sugar dissolves.
2. Add the sliced pork to the marinade, ensuring each piece is well coated. Cover and refrigerate for at least 1 hour, or overnight for deeper flavor.
3. Heat vegetable oil in a large skillet over medium-high heat. Once hot, add the marinated pork in a single layer, working in batches if necessary to avoid overcrowding.
4. Cook the pork for 3-4 minutes on each side, or until nicely caramelized and cooked through. Tip: Don’t stir too often to get a good sear.
5. Transfer the cooked pork to a serving plate and garnish with sliced green onions and sesame seeds.
6. Serve immediately with steamed rice and your favorite side dishes. Tip: For an extra kick, drizzle with a bit more gochujang before serving.

Spicy Pork Bulgogi is all about the balance of heat and sweetness, with a texture that’s tender yet slightly charred at the edges. Try wrapping it in lettuce leaves with a bit of rice and kimchi for a refreshing crunch.

Chicken Bulgogi with Gochujang

Feeling like spicing up your dinner routine? This Chicken Bulgogi with Gochujang is a game-changer. It’s packed with flavor, easy to whip up, and totally customizable to your heat preference.

Ingredients

• For the marinade:
  • 1.5 lbs chicken thighs, sliced thin
  • 1/4 cup soy sauce
  • 2 tbsp gochujang (Korean chili paste)
  • 2 tbsp brown sugar
  • 1 tbsp sesame oil
  • 3 cloves garlic, minced
  • 1 tbsp ginger, grated
• For cooking:
  • 1 tbsp vegetable oil
  • 1/2 onion, sliced
  • 2 green onions, chopped
  • 1 tbsp sesame seeds

Instructions

1. In a large bowl, mix soy sauce, gochujang, brown sugar, sesame oil, garlic, and ginger to make the marinade.
2. Add the sliced chicken to the marinade, ensuring each piece is well coated. Let it sit for at least 30 minutes, or overnight for deeper flavor.
3. Heat vegetable oil in a large skillet over medium-high heat. Add the marinated chicken and cook for 5-7 minutes until no longer pink.
4. Add the sliced onion to the skillet and cook for another 3-4 minutes until the onion is soft and the chicken is caramelized.
5. Sprinkle with chopped green onions and sesame seeds before serving.

Dig into this dish and you’ll love the perfect balance of sweet, spicy, and savory flavors. Serve it over steamed rice or wrap it in lettuce leaves for a fresh twist.

Vegetarian Bulgogi with Mushrooms

Oh, you’re going to love this twist on a classic Korean dish that’s packed with umami and so easy to make. Vegetarian bulgogi with mushrooms brings all the savory, sweet, and slightly spicy flavors you crave, without the meat.

Ingredients

• For the marinade:
  • 1/4 cup soy sauce
  • 2 tbsp brown sugar
  • 1 tbsp sesame oil
  • 2 cloves garlic, minced
  • 1 tsp grated ginger
  • 1/2 tsp black pepper
• For the dish:
  • 1 lb mixed mushrooms (like shiitake and cremini), sliced
  • 1 tbsp vegetable oil
  • 1/2 onion, thinly sliced
  • 1 green onion, chopped
  • 1 tsp sesame seeds

Instructions

1. In a bowl, whisk together soy sauce, brown sugar, sesame oil, garlic, ginger, and black pepper to make the marinade.
2. Add the sliced mushrooms to the marinade, ensuring they’re well coated. Let sit for at least 15 minutes to absorb the flavors.
3. Heat vegetable oil in a large skillet over medium-high heat. Add the marinated mushrooms and onion, reserving the marinade.
4. Cook for 5-7 minutes, stirring occasionally, until the mushrooms are tender and the onion is translucent.
5. Pour the reserved marinade over the mushrooms and cook for another 2 minutes, until the sauce thickens slightly.
6. Garnish with chopped green onion and sesame seeds before serving.

Look at how the mushrooms soak up all that delicious marinade, giving them a meaty texture and rich flavor. Serve it over steamed rice or wrap it in lettuce leaves for a fresh, crunchy contrast.

Bulgogi Tacos with Kimchi Slaw

Just when you thought tacos couldn’t get any better, here comes a fusion that’ll blow your mind—Bulgogi Tacos with Kimchi Slaw. It’s the perfect mix of Korean flavors and Mexican convenience, ready in no time for your next taco night.

Ingredients

• For the Bulgogi:
  • 1 lb thinly sliced beef (ribeye or sirloin)
  • 1/4 cup soy sauce
  • 2 tbsp brown sugar
  • 1 tbsp sesame oil
  • 2 cloves garlic, minced
  • 1/2 tsp ginger, grated
  • 1 tbsp vegetable oil
• For the Kimchi Slaw:
  • 2 cups cabbage, thinly sliced
  • 1/2 cup kimchi, chopped
  • 1 tbsp mayonnaise
  • 1 tsp sugar
  • 1 tsp rice vinegar
• For Serving:
  • 8 small flour tortillas
  • 2 green onions, sliced
  • 1 tbsp sesame seeds

Instructions

1. In a bowl, mix soy sauce, brown sugar, sesame oil, garlic, and ginger to make the bulgogi marinade.
2. Add the sliced beef to the marinade, ensuring each piece is well coated. Let it marinate for at least 30 minutes in the fridge. Tip: For deeper flavor, marinate overnight.
3. Heat vegetable oil in a large skillet over medium-high heat. Add the marinated beef and cook for 3-4 minutes until browned. Tip: Don’t overcrowd the pan to get a nice sear.
4. While the beef cooks, combine cabbage, kimchi, mayonnaise, sugar, and rice vinegar in a bowl to make the slaw. Toss well to coat.
5. Warm the tortillas in a dry skillet for about 30 seconds on each side or until soft.
6. Assemble the tacos by placing a generous amount of bulgogi on each tortilla, topping with kimchi slaw, and garnishing with green onions and sesame seeds. Tip: Serve immediately to keep the tortillas from getting soggy.

Absolutely bursting with flavors, these tacos offer a crunchy, tangy slaw against the tender, savory beef. Try serving them with a side of spicy mayo for an extra kick.

Bulgogi Pizza with Mozzarella and Green Onions

Now, imagine combining the savory, sweet flavors of bulgogi with the cheesy goodness of pizza. That’s exactly what you get with this bulgogi pizza, topped with gooey mozzarella and fresh green onions. It’s a fusion dish that’s surprisingly easy to make at home.

Ingredients

• For the bulgogi:
  • 1 lb thinly sliced beef (ribeye or sirloin)
  • 1/4 cup soy sauce
  • 2 tbsp brown sugar
  • 1 tbsp sesame oil
  • 2 cloves garlic, minced
  • 1/2 tsp ginger, grated
  • 1/4 tsp black pepper
• For the pizza:
  • 1 pre-made pizza dough (16 oz)
  • 1 cup mozzarella cheese, shredded
  • 2 green onions, thinly sliced
  • 1 tbsp olive oil

Instructions

1. In a bowl, mix soy sauce, brown sugar, sesame oil, garlic, ginger, and black pepper to make the bulgogi marinade.
2. Add the sliced beef to the marinade, ensuring each piece is well coated. Let it marinate for at least 30 minutes in the fridge. Tip: Marinating overnight will deepen the flavors.
3. Heat a large skillet over medium-high heat. Cook the marinated beef for 2-3 minutes on each side until browned. Set aside.
4. Preheat your oven to 475°F (245°C). Roll out the pizza dough on a floured surface to your desired thickness.
5. Brush the dough with olive oil. Spread the cooked bulgogi evenly over the dough, then sprinkle with mozzarella cheese.
6. Bake in the preheated oven for 12-15 minutes, or until the crust is golden and the cheese is bubbly. Tip: For a crispier crust, bake directly on the oven rack.
7. Remove from the oven and immediately sprinkle with sliced green onions. Let it cool for a minute before slicing. Tip: Letting it cool slightly prevents the cheese from sliding off.

Zesty and flavorful, this bulgogi pizza is a delightful twist on two classics. The combination of tender beef, melted cheese, and fresh onions creates a perfect balance of flavors and textures. Serve it with a side of kimchi for an extra kick!

Bulgogi Stir Fry with Vegetables

Mmm, you’re going to love this Bulgogi Stir Fry with Vegetables—it’s a quick, flavorful dish that brings a little Korean BBQ magic to your weeknight dinner routine.

Ingredients

• For the marinade:
  • 1 lb thinly sliced beef (ribeye or sirloin)
  • 1/4 cup soy sauce
  • 2 tbsp brown sugar
  • 2 tbsp sesame oil
  • 3 cloves garlic, minced
  • 1 tbsp grated ginger
  • 1/2 Asian pear, grated
• For the stir fry:
  • 2 tbsp vegetable oil
  • 1 bell pepper, sliced
  • 1 carrot, julienned
  • 1/2 onion, sliced
  • 2 green onions, cut into 1-inch pieces

Instructions

1. In a bowl, combine the beef with soy sauce, brown sugar, sesame oil, garlic, ginger, and grated pear. Let it marinate for at least 30 minutes in the fridge. Tip: The pear helps tenderize the beef.
2. Heat vegetable oil in a large skillet or wok over medium-high heat until shimmering.
3. Add the marinated beef to the skillet, reserving the marinade. Cook for 2-3 minutes until the beef is no longer pink. Tip: Don’t overcrowd the pan to ensure the beef sears properly.
4. Remove the beef from the skillet and set aside.
5. In the same skillet, add the bell pepper, carrot, and onion. Stir fry for 3-4 minutes until the vegetables are crisp-tender.
6. Return the beef to the skillet with the vegetables. Pour in the reserved marinade.
7. Cook for another 2 minutes, stirring constantly, until everything is well coated and heated through. Tip: The sauce should thicken slightly and cling to the beef and veggies.
8. Garnish with green onions before serving.

Serve this vibrant stir fry over steamed rice or tucked into lettuce wraps for a fresh twist. The beef is irresistibly tender, and the veggies add a satisfying crunch. So good, you’ll want to make it again tomorrow!

Bulgogi Bibimbap

Think you’ve tried all the Korean dishes out there? Bulgogi Bibimbap is here to prove you wrong. It’s a vibrant, flavorful bowl that’s as fun to make as it is to eat, combining savory bulgogi beef with fresh veggies and a spicy gochujang sauce.

Ingredients

• For the bulgogi beef:
  • 1 lb thinly sliced beef sirloin
  • 1/4 cup soy sauce
  • 2 tbsp brown sugar
  • 1 tbsp sesame oil
  • 2 cloves garlic, minced
  • 1 tsp grated ginger
• For the veggies:
  • 1 cup spinach
  • 1 cup bean sprouts
  • 1 carrot, julienned
  • 1/2 cucumber, julienned
• For the sauce:
  • 2 tbsp gochujang (Korean chili paste)
  • 1 tbsp sesame oil
  • 1 tbsp honey
  • 1 tsp vinegar
• For serving:
  • 2 cups cooked white rice
  • 2 fried eggs
  • 1 tbsp sesame seeds

Instructions

1. In a bowl, mix soy sauce, brown sugar, sesame oil, garlic, and ginger to make the marinade.
2. Add the beef slices to the marinade, ensuring each piece is well coated. Let it sit for 30 minutes.
3. While the beef marinates, blanch the spinach and bean sprouts in boiling water for 1 minute, then rinse under cold water.
4. Heat a pan over medium-high heat and cook the beef for 2-3 minutes on each side until browned. Tip: Don’t overcrowd the pan to ensure even cooking.
5. In the same pan, quickly sauté the carrot and cucumber for 1 minute to soften slightly. Tip: Keep the veggies crisp for texture.
6. Whisk together gochujang, sesame oil, honey, and vinegar for the sauce. Tip: Adjust honey for sweetness to your liking.
7. Divide the cooked rice between two bowls. Arrange the beef, veggies, and a fried egg on top.
8. Drizzle with the sauce and sprinkle sesame seeds before serving.

Crunchy, savory, and slightly sweet, this Bulgogi Bibimbap is a feast for the senses. Try mixing everything together right before eating to get a bit of every flavor in each bite.

Bulgogi Burger with Asian Slaw

Feeling like mixing up your burger game? This Bulgogi Burger with Asian Slaw is a juicy, flavor-packed twist that’ll have you skipping the drive-thru.

Ingredients

• For the Bulgogi Burger:
  • 1 lb ground beef
  • 1/4 cup soy sauce
  • 2 tbsp brown sugar
  • 1 tbsp sesame oil
  • 2 cloves garlic, minced
  • 1/2 tsp ginger, grated
  • 1/4 tsp black pepper
• For the Asian Slaw:
  • 2 cups cabbage, shredded
  • 1/4 cup carrots, julienned
  • 2 tbsp rice vinegar
  • 1 tbsp soy sauce
  • 1 tsp sesame oil
  • 1 tsp sugar
• For serving:
  • 4 burger buns
  • 1 tbsp mayonnaise

Instructions

1. In a bowl, mix 1 lb ground beef, 1/4 cup soy sauce, 2 tbsp brown sugar, 1 tbsp sesame oil, 2 cloves minced garlic, 1/2 tsp grated ginger, and 1/4 tsp black pepper until well combined. Tip: Let the mixture sit for 10 minutes to marinate for deeper flavors.
2. Divide the mixture into 4 equal parts and shape into patties. Tip: Make a slight indentation in the center of each patty to prevent bulging during cooking.
3. Heat a grill or skillet over medium-high heat and cook the patties for 4-5 minutes on each side, or until the internal temperature reaches 160°F.
4. While the patties cook, toss 2 cups shredded cabbage, 1/4 cup julienned carrots, 2 tbsp rice vinegar, 1 tbsp soy sauce, 1 tsp sesame oil, and 1 tsp sugar in a bowl to make the slaw. Tip: Let the slaw sit for a few minutes to soften slightly.
5. Toast the burger buns lightly on the grill or in a toaster.
6. Spread 1 tbsp mayonnaise on the bottom half of each bun, top with a cooked patty, and a generous heap of Asian slaw. Cover with the top half of the bun.

Unbelievably tender and bursting with sweet and savory notes, this burger is a crowd-pleaser. Serve it with a side of kimchi fries for an extra kick.

Bulgogi Lettuce Wraps

Wow, you’re going to love these Bulgogi Lettuce Wraps—they’re the perfect mix of savory, sweet, and crunchy. Plus, they’re a breeze to whip up for a quick dinner or fun appetizer.

Ingredients

• For the marinade: 1 lb thinly sliced beef (ribeye or sirloin), 1/4 cup soy sauce, 2 tbsp brown sugar, 2 tbsp sesame oil, 3 cloves minced garlic, 1 tbsp grated ginger, 1/2 Asian pear (grated)
• For serving: 1 head butter lettuce (leaves separated), 1/2 cup shredded carrots, 2 green onions (sliced), 1 tbsp sesame seeds

Instructions

1. In a large bowl, whisk together soy sauce, brown sugar, sesame oil, garlic, ginger, and grated pear until the sugar dissolves.
2. Add the sliced beef to the marinade, ensuring each piece is well coated. Cover and refrigerate for at least 1 hour, or overnight for deeper flavor.
3. Heat a large skillet over medium-high heat. Add the marinated beef in a single layer, reserving the marinade. Cook for 2-3 minutes per side until browned.
4. Pour the reserved marinade into the skillet and cook for another 2 minutes, stirring constantly, until the sauce thickens slightly and coats the beef.
5. Arrange the lettuce leaves on a serving platter. Spoon the beef into the leaves, then top with shredded carrots, green onions, and sesame seeds.

Vibrant and fresh, these wraps offer a delightful crunch with every bite. For an extra kick, drizzle with a bit of sriracha or serve with kimchi on the side.

Bulgogi Fried Rice

Looking for a quick, flavorful twist on your leftover rice? Bulgogi fried rice combines the savory sweetness of Korean BBQ with the comfort of a classic fried rice, making it a perfect weeknight dinner.

Ingredients

• For the bulgogi:
  • 1 lb thinly sliced beef (ribeye or sirloin)
  • 3 tbsp soy sauce
  • 2 tbsp brown sugar
  • 1 tbsp sesame oil
  • 2 cloves garlic, minced
  • 1 tsp ginger, grated
  • 1 tbsp vegetable oil
• For the fried rice:
  • 3 cups cooked rice, day-old preferred
  • 1 tbsp vegetable oil
  • 2 eggs, beaten
  • 1/2 cup frozen peas and carrots, thawed
  • 2 green onions, sliced
  • 1 tbsp sesame seeds

Instructions

1. In a bowl, mix soy sauce, brown sugar, sesame oil, garlic, and ginger to make the bulgogi marinade.
2. Add the sliced beef to the marinade, ensuring each piece is well coated. Let it sit for 15 minutes.
3. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat. Add the marinated beef and cook until browned, about 3-4 minutes per side. Remove and set aside.
4. In the same skillet, add another tbsp of vegetable oil. Pour in the beaten eggs and scramble until fully cooked. Remove and set aside with the beef.
5. Add the rice to the skillet, breaking up any clumps. Stir-fry for 2-3 minutes until slightly crispy.
6. Mix in the peas and carrots, cooked eggs, and bulgogi beef. Stir-fry for another 2 minutes until everything is heated through.
7. Garnish with sliced green onions and sesame seeds before serving.

Here’s how it turns out: the rice gets a nice crispness, while the bulgogi adds a juicy, flavorful punch. Try serving it with a side of kimchi for an extra kick!

Bulgogi Noodle Soup

Craving something warm, savory, and a little bit sweet? This Bulgogi Noodle Soup is your go-to comfort dish, blending tender slices of marinated beef with slurp-worthy noodles in a rich, flavorful broth.

Ingredients

• For the marinade:
  • 1/2 cup soy sauce
  • 2 tbsp brown sugar
  • 1 tbsp sesame oil
  • 2 cloves garlic, minced
  • 1 tsp grated ginger
• For the soup:
  • 1 lb thinly sliced beef (ribeye or sirloin)
  • 4 cups beef broth
  • 2 cups water
  • 8 oz udon noodles
  • 1 cup sliced mushrooms
  • 2 green onions, sliced
  • 1 tbsp vegetable oil

Instructions

1. In a bowl, whisk together soy sauce, brown sugar, sesame oil, garlic, and ginger to make the marinade.
2. Add the sliced beef to the marinade, ensuring each piece is well coated. Let it marinate for at least 30 minutes in the fridge.
3. Heat vegetable oil in a large pot over medium-high heat. Add the marinated beef and cook until browned, about 3-4 minutes.
4. Pour in the beef broth and water, bringing the mixture to a boil. Reduce heat to simmer for 10 minutes.
5. Add the udon noodles and mushrooms to the pot, cooking for another 5 minutes or until the noodles are tender.
6. Garnish with sliced green onions before serving.

Here’s the deal: the broth is deeply flavorful, thanks to the marinated beef, while the udon noodles add a satisfying chew. Serve it with a side of kimchi for an extra kick of flavor.

Bulgogi Quesadillas

Bulgogi quesadillas are the perfect mashup of Korean and Mexican flavors you didn’t know you needed. Imagine tender, sweet, and savory bulgogi beef tucked between crispy tortillas with melted cheese—it’s a game-changer.

Ingredients

• For the bulgogi beef:
  • 1 lb thinly sliced beef (ribeye or sirloin)
  • 1/4 cup soy sauce
  • 2 tbsp brown sugar
  • 1 tbsp sesame oil
  • 2 cloves garlic, minced
  • 1/2 tsp grated ginger
  • 1/4 tsp black pepper
• For the quesadillas:
  • 4 large flour tortillas
  • 2 cups shredded Monterey Jack cheese
  • 1 tbsp vegetable oil

Instructions

1. In a bowl, mix soy sauce, brown sugar, sesame oil, garlic, ginger, and black pepper to make the bulgogi marinade.
2. Add the sliced beef to the marinade, ensuring each piece is well coated. Let it marinate for at least 30 minutes in the fridge.
3. Heat a large skillet over medium-high heat. Cook the marinated beef for 2-3 minutes per side until browned and cooked through. Tip: Don’t overcrowd the skillet to ensure even cooking.
4. Remove the beef from the skillet and set aside. Wipe the skillet clean with a paper towel.
5. Brush one side of each tortilla lightly with vegetable oil. Place one tortilla, oiled side down, in the skillet.
6. Sprinkle 1/2 cup of cheese over the tortilla, followed by a layer of bulgogi beef, and another 1/2 cup of cheese. Top with a second tortilla, oiled side up.
7. Cook the quesadilla over medium heat for 2-3 minutes per side, until the tortilla is golden brown and the cheese is melted. Tip: Press down gently with a spatula to help the quesadilla stick together.
8. Repeat with the remaining tortillas and filling. Let the quesadillas rest for a minute before slicing. Tip: Use a pizza cutter for easy slicing.

Now, these bulgogi quesadillas are irresistibly crispy on the outside with a gooey, flavorful center. Serve them with a side of kimchi or a drizzle of sriracha mayo for an extra kick.

Bulgogi Sushi Rolls

Craving something that blends the savory sweetness of bulgogi with the fresh, crisp vibe of sushi? You’re in for a treat with these Bulgogi Sushi Rolls. They’re a fun twist on traditional sushi, packed with flavor and perfect for sharing.

Ingredients

• For the bulgogi:
  • 1 lb thinly sliced beef (ribeye or sirloin)
  • 1/4 cup soy sauce
  • 2 tbsp brown sugar
  • 1 tbsp sesame oil
  • 2 cloves garlic, minced
  • 1/2 Asian pear, grated
• For the sushi:
  • 2 cups sushi rice, cooked
  • 4 sheets nori (seaweed)
  • 1 cucumber, julienned
  • 1 carrot, julienned
  • 1 avocado, sliced

Instructions

1. In a bowl, mix soy sauce, brown sugar, sesame oil, garlic, and grated pear to make the bulgogi marinade.
2. Add the sliced beef to the marinade, ensuring each piece is well coated. Let it marinate for at least 30 minutes in the fridge.
3. Heat a pan over medium-high heat. Cook the marinated beef for about 2-3 minutes on each side until nicely browned. Tip: Don’t overcrowd the pan to ensure even cooking.
4. Let the cooked bulgogi cool slightly, then slice into thin strips.
5. Lay a nori sheet on a bamboo sushi mat. Spread a thin layer of sushi rice over the nori, leaving a 1-inch border at the top.
6. Arrange bulgogi strips, cucumber, carrot, and avocado in a line along the bottom edge of the rice-covered nori.
7. Roll the sushi tightly from the bottom, using the mat to help shape it. Tip: Wet the top border with a little water to seal the roll.
8. Repeat with the remaining ingredients to make 4 rolls.
9. Use a sharp knife to slice each roll into 6-8 pieces. Tip: Wipe the knife with a damp cloth between cuts for cleaner slices.

These Bulgogi Sushi Rolls are a delightful mix of textures—tender beef, crunchy veggies, and soft rice. Try serving them with a side of spicy mayo or pickled ginger for an extra kick.

Bulgogi Steak with Garlic Butter

Craving something savory with a hint of sweetness? This Bulgogi Steak with Garlic Butter is your go-to for a flavorful dinner that’s surprisingly easy to whip up. Perfect for those nights when you want something special without the fuss.

Ingredients

• For the marinade:
  • 1/2 cup soy sauce
  • 1/4 cup brown sugar
  • 2 tbsp sesame oil
  • 3 cloves garlic, minced
  • 1 tbsp grated ginger
• For the steak:
  • 1.5 lbs flank steak, thinly sliced
  • 2 tbsp vegetable oil
• For the garlic butter:
  • 4 tbsp unsalted butter, softened
  • 2 cloves garlic, minced
  • 1 tbsp chopped parsley

Instructions

1. In a bowl, whisk together soy sauce, brown sugar, sesame oil, minced garlic, and grated ginger for the marinade.
2. Add the thinly sliced flank steak to the marinade, ensuring each piece is well coated. Cover and refrigerate for at least 1 hour, or overnight for deeper flavor.
3. Heat vegetable oil in a large skillet over medium-high heat. Remove steak from marinade, letting excess drip off, and cook in batches for 2-3 minutes per side until nicely browned. Tip: Don’t overcrowd the pan to ensure each piece gets a good sear.
4. While the steak cooks, mix softened butter, minced garlic, and chopped parsley in a small bowl to make the garlic butter.
5. Once all the steak is cooked, return it to the skillet and dollop with garlic butter. Stir gently until the butter melts and coats the steak evenly. Tip: Letting the steak rest for a minute after adding the butter allows the flavors to meld beautifully.
6. Serve immediately. Tip: For an extra touch, sprinkle with sesame seeds or sliced green onions before serving.

Lusciously tender with a perfect balance of sweet and savory, this dish pairs wonderfully with steamed rice or crisp veggies. Try wrapping bites in lettuce leaves for a fun, hands-on meal that’s sure to impress.

Bulgogi Meatballs

Got a craving for something savory with a sweet twist? These Bulgogi Meatballs are your ticket to flavor town, combining the classic Korean BBQ taste with the comfort of bite-sized meatballs.

Ingredients

• For the meatballs:
  • 1 lb ground beef
  • 1/4 cup breadcrumbs
  • 1 egg
  • 2 tbsp soy sauce
  • 1 tbsp brown sugar
  • 1 tsp minced garlic
  • 1/2 tsp grated ginger
  • 1/4 tsp black pepper
• For the sauce:
  • 1/4 cup soy sauce
  • 2 tbsp brown sugar
  • 1 tbsp sesame oil
  • 1 tsp minced garlic
  • 1/2 tsp grated ginger
  • 1 tbsp sesame seeds
  • 2 green onions, thinly sliced

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. In a large bowl, mix together the ground beef, breadcrumbs, egg, soy sauce, brown sugar, garlic, ginger, and black pepper until well combined.
3. Roll the mixture into 1-inch balls and place them on the prepared baking sheet, spacing them about 1 inch apart.
4. Bake for 20 minutes, or until the meatballs are cooked through and slightly browned on the outside.
5. While the meatballs are baking, whisk together all the sauce ingredients in a small saucepan over medium heat. Bring to a simmer and cook for 5 minutes, stirring occasionally.
6. Once the meatballs are done, toss them in the sauce until evenly coated.
7. Tip: For extra flavor, let the meatballs marinate in the sauce for 10 minutes before serving.
8. Tip: If you prefer a thicker sauce, mix 1 tsp of cornstarch with 1 tbsp of water and stir it into the simmering sauce.
9. Tip: Serve these meatballs over a bed of rice or with toothpicks for a fun appetizer.

Now, these Bulgogi Meatballs are not just juicy and tender; they’re packed with a umami-rich flavor that’s slightly sweet and utterly addictive. Try serving them atop a crisp salad for a refreshing contrast.

Bulgogi Hot Pot

There’s nothing like gathering around a steaming pot of Bulgogi Hot Pot to warm up your evening. You’ll love how the savory, slightly sweet flavors of the bulgogi meld with the hearty vegetables and noodles.

Ingredients

• For the broth: 6 cups beef broth, 1 tbsp soy sauce, 1 tbsp sesame oil, 2 cloves garlic (minced), 1 tsp ginger (grated)
• For the bulgogi: 1 lb thinly sliced beef, 2 tbsp soy sauce, 1 tbsp brown sugar, 1 tbsp sesame oil, 1 clove garlic (minced), 1/2 tsp ginger (grated)
• For the hot pot: 2 cups sliced mushrooms, 1 cup sliced carrots, 1 cup sliced zucchini, 2 cups baby spinach, 4 oz glass noodles

Instructions

1. In a large pot, combine beef broth, soy sauce, sesame oil, minced garlic, and grated ginger. Bring to a boil over medium-high heat, then reduce to a simmer for 10 minutes to infuse the flavors.
2. While the broth simmers, mix the beef with soy sauce, brown sugar, sesame oil, minced garlic, and grated ginger in a bowl. Let it marinate for at least 10 minutes. Tip: Thinly slicing the beef against the grain ensures it cooks quickly and stays tender.
3. Add the marinated beef to the simmering broth. Cook for 3-4 minutes until the beef is no longer pink.
4. Stir in the mushrooms, carrots, and zucchini. Simmer for another 5 minutes until the vegetables are just tender. Tip: Keep the heat at a gentle simmer to avoid overcooking the vegetables.
5. Add the glass noodles and baby spinach. Cook for 2 minutes until the noodles are soft and the spinach is wilted. Tip: Soaking the glass noodles in warm water for 10 minutes before adding them to the pot can speed up their cooking time.

With its rich broth, tender beef, and crisp-tender vegetables, this Bulgogi Hot Pot is a comforting meal that’s perfect for sharing. Try serving it with a side of kimchi for an extra kick of flavor.

Bulgogi Grilled Cheese Sandwich

You’ve probably had a grilled cheese sandwich before, but have you ever tried one with a Korean twist? This Bulgogi Grilled Cheese Sandwich combines the gooey, comforting goodness of melted cheese with the sweet and savory flavors of bulgogi beef. It’s a fusion dish that’s sure to impress.

Ingredients

• For the bulgogi beef:
  • 1 lb thinly sliced beef (ribeye or sirloin)
  • 1/4 cup soy sauce
  • 2 tbsp brown sugar
  • 1 tbsp sesame oil
  • 2 cloves garlic, minced
  • 1/2 tsp ginger, grated
  • 1/4 tsp black pepper
• For the sandwich:
  • 4 slices of bread (sourdough or brioche works great)
  • 2 cups shredded mozzarella cheese
  • 2 tbsp unsalted butter

Instructions

1. In a bowl, mix soy sauce, brown sugar, sesame oil, garlic, ginger, and black pepper to make the bulgogi marinade.
2. Add the sliced beef to the marinade, ensuring each piece is well coated. Let it marinate for at least 30 minutes in the fridge. Tip: For deeper flavor, marinate overnight.
3. Heat a skillet over medium-high heat. Cook the marinated beef for about 3-4 minutes on each side until fully cooked. Set aside.
4. Butter one side of each bread slice. Place two slices, buttered side down, on a clean skillet over medium heat.
5. Sprinkle 1/2 cup of mozzarella on each slice, then evenly distribute the cooked bulgogi beef on top. Add another 1/2 cup of mozzarella on each, then cover with the remaining bread slices, buttered side up.
6. Cook for 3-4 minutes until the bottom is golden brown, then carefully flip. Cook for another 3-4 minutes until the cheese is melted and the other side is golden. Tip: Press down gently with a spatula to ensure even cooking.
7. Remove from heat and let sit for a minute before cutting. Tip: This helps the cheese set slightly for easier handling.

So there you have it—a crispy, cheesy sandwich with a juicy, flavorful bulgogi filling. Serve it with a side of kimchi for an extra kick or dip it in a little extra bulgogi sauce if you’re feeling indulgent.

Bulgogi Pasta with Creamy Sauce

Let’s dive into a dish that’s a fun twist on two classics—Bulgogi Pasta with Creamy Sauce. It’s the perfect blend of Korean flavors with Italian comfort, and trust me, it’s as delicious as it sounds.

Ingredients

• For the bulgogi marinade: 1 lb thinly sliced beef, 1/4 cup soy sauce, 2 tbsp brown sugar, 2 tbsp sesame oil, 3 cloves minced garlic, 1 tsp grated ginger, 1/2 Asian pear grated
• For the pasta: 8 oz spaghetti, 4 cups water, 1 tsp salt
• For the creamy sauce: 1 cup heavy cream, 1/2 cup milk, 1/2 cup grated Parmesan cheese, 1 tbsp butter, 1/2 tsp black pepper
• For garnish: 1 tbsp sesame seeds, 2 chopped green onions

Instructions

1. In a bowl, mix soy sauce, brown sugar, sesame oil, garlic, ginger, and Asian pear to make the bulgogi marinade.
2. Add the thinly sliced beef to the marinade, ensuring each piece is well coated. Let it marinate for at least 30 minutes in the fridge.
3. Bring 4 cups of water to a boil in a large pot. Add 1 tsp of salt and the spaghetti, cooking according to package instructions until al dente. Drain and set aside.
4. Heat a large skillet over medium-high heat. Cook the marinated beef for about 2-3 minutes on each side until browned. Remove from the skillet and set aside.
5. In the same skillet, melt the butter over medium heat. Add the heavy cream, milk, Parmesan cheese, and black pepper, stirring until the sauce thickens slightly, about 3-4 minutes.
6. Add the cooked spaghetti and beef back into the skillet with the creamy sauce. Toss everything together until well combined and heated through.
7. Garnish with sesame seeds and chopped green onions before serving.

Rich in flavor with a creamy texture, this Bulgogi Pasta is a crowd-pleaser. Serve it with a side of kimchi for an extra kick or enjoy it as is for a comforting meal.

Bulgogi Spring Rolls

Kickstart your culinary adventure with these Bulgogi Spring Rolls, a delightful twist on traditional flavors that’s perfect for sharing or savoring solo. You’ll love how the savory, sweet bulgogi pairs with the crisp freshness of the veggies, all wrapped up in a handy roll.

Ingredients

• For the bulgogi:
  • 1 lb thinly sliced beef (ribeye or sirloin)
  • 1/4 cup soy sauce
  • 2 tbsp brown sugar
  • 1 tbsp sesame oil
  • 2 cloves garlic, minced
  • 1/2 tsp ginger, grated
  • 1/2 Asian pear, grated
• For the spring rolls:
  • 12 spring roll wrappers
  • 1 cup lettuce, thinly sliced
  • 1/2 cup carrots, julienned
  • 1/2 cup cucumber, julienned
  • 1/4 cup green onions, sliced
  • 1 tbsp sesame seeds

Instructions

1. In a bowl, mix soy sauce, brown sugar, sesame oil, garlic, ginger, and Asian pear to make the bulgogi marinade.
2. Add the thinly sliced beef to the marinade, ensuring each piece is well coated. Let it marinate for at least 30 minutes in the fridge.
3. Heat a large skillet over medium-high heat. Cook the marinated beef for about 3-4 minutes until fully cooked, stirring occasionally.
4. Prepare the spring roll wrappers by soaking each in warm water for about 10 seconds until pliable.
5. Lay a wrapper flat and place a small amount of lettuce, carrots, cucumber, and green onions in the center.
6. Add a spoonful of the cooked bulgogi on top of the veggies.
7. Fold the sides of the wrapper over the filling, then roll tightly from the bottom up.
8. Sprinkle sesame seeds on top for an extra crunch and flavor.

Best enjoyed fresh, these Bulgogi Spring Rolls offer a perfect balance of textures and flavors. Serve them with a side of spicy mayo or sweet chili sauce for dipping, and watch them disappear in no time.

Conclusion

We hope this roundup of 20 delicious bulgogi recipes inspires your next meal, whether you’re cooking for a special occasion or just spicing up weeknight dinners. Each recipe offers a unique twist on this Korean classic, sure to delight any palate. Don’t forget to try them out, share your favorites in the comments, and pin this article to your Pinterest for easy access to these tasty dishes. Happy cooking!