11 Authentic Beef Bulgogi Recipes: A Journey Through Korean BBQ History

Bulgogi, literally translating to 'fire meat', is arguably the most globally recognized dish of Korean cuisine. While most people know the standard soy-marinated grilled beef, true connoisseurs understand that bulgogi is not a singular recipe but a vast category of regional styles, historical preparations, and cooking techniques. From the broth-heavy pans of Seoul to the minced patties of Eonyang and the royal court cuisine of the Joseon Dynasty, the preparation of marinated beef has evolved beautifully over centuries. In this guide, we explore 11 distinct and authentic beef bulgogi recipes that define the soul of Korean comfort food.

Classic Gui Bulgogi (Traditional Grilled Beef)

This is the quintessential bulgogi known and loved worldwide. It features thinly sliced, high-quality beef ribeye that is marinated in a sweet and savory sauce enriched with grated Asian pear. The pear not only adds a delicate sweetness but contains enzymes that tenderize the meat to a butter-soft texture. When grilled, the sugars in the marinade caramelize to create a smoky, charred exterior while keeping the inside juicy. Ideally cooked over an open flame or charcoal, this dish represents the perfect balance of soy sauce, garlic, and sesame oil.

Ingredients

• 600g beef ribeye or sirloin, thinly sliced against the grain
• 1/2 large Asian pear, grated (with juices)
• 1/2 onion, grated
• 4 cloves garlic, minced
• 1 teaspoon ginger, minced
• 2 stalks green onion, chopped
• 6 tablespoons soy sauce
• 3 tablespoons brown sugar
• 1 tablespoon honey
• 2 tablespoons sesame oil
• 1 tablespoon toasted sesame seeds
• 1/4 teaspoon black pepper

Directions

1. 1

   1. Begin by preparing the beef. If the meat is not pre-sliced, freeze it for 45 minutes to firm it up, then slice it as thinly as possible against the grain to ensure tenderness.

2. 2

   2. In a large mixing bowl, combine the grated Asian pear and grated onion. Add the beef slices and toss gently to coat. Let this sit for 20 minutes; the enzymes will begin tenderizing the meat immediately.

3. 3

   3. In a separate small bowl, whisk together the soy sauce, brown sugar, honey, minced garlic, minced ginger, sesame oil, and black pepper until the sugar is completely dissolved.

4. 4

   4. Pour the marinade over the beef mixture. Add the chopped green onions. Massage the marinade into the meat by hand, ensuring every slice is coated. Cover and refrigerate for at least 1 hour, preferably overnight for deep flavor absorption.

5. 5

   5. Heat a grill pan or heavy skillet over medium-high heat. If using a charcoal grill, prepare the coals until they are glowing red.

6. 6

   6. Place the beef on the grill in a single layer. Do not overcrowd the pan, as you want the meat to sear and caramelize rather than steam.

7. 7

   7. Cook for 2 to 3 minutes per side until the edges are slightly charred and crispy. Garnish with toasted sesame seeds and serve immediately with steamed rice and lettuce wraps.

Yetnal Bulgogi (Seoul-Style Broth Bulgogi)

Yetnal Bulgogi, or 'Old-Fashioned Bulgogi', is a Seoul specialty often cooked on a unique dome-shaped brass pot with a trough around the edge. Unlike the dry grilled version, this dish is juicy and soupy. As the meat cooks on the dome, its savory juices flow down into the trough, mixing with broth, glass noodles, and vegetables. It is a comforting, hearty meal that bridges the gap between a grill and a stew, offering a deeply flavorful broth that diners eagerly spoon over their rice.

Ingredients

• 500g beef top sirloin, thinly sliced
• 100g dangmyeon (sweet potato glass noodles), soaked in water for 30 minutes
• 1 cup shiitake mushrooms, sliced
• 1 cup enoki mushrooms, stems removed
• 1/2 onion, sliced
• 1 stalk green onion, cut into 2-inch lengths
• Marinade: 5 tbsp soy sauce, 2 tbsp sugar, 1 tbsp minced garlic, 1 tbsp sesame oil, pinch of pepper
• Broth: 2 cups water (or dashima/kelp stock), 1 tbsp soy sauce, 1 tsp sugar, salt to taste

Directions

1. 1

   1. Soak the sweet potato glass noodles in warm water for at least 30 minutes until pliable, then drain.

2. 2

   2. Mix the marinade ingredients (soy sauce, sugar, garlic, sesame oil, pepper) in a bowl. Add the sliced beef and toss to coat thoroughly. Let it marinate for 30 minutes.

3. 3

   3. Prepare the broth by mixing the water (or kelp stock) with the additional soy sauce and sugar. Season with a pinch of salt if necessary.

4. 4

   4. Heat a Seoul-style dome pan (or a shallow skillet) over medium heat. Pour the broth into the outer trough (or the edges of the skillet).

5. 5

   5. Place the soaked glass noodles, sliced onions, and mushrooms into the broth around the edges.

6. 6

   6. Mound the marinated beef onto the center dome of the pan. As the beef cooks, use tongs to turn it, allowing the rendered juices to drip down into the broth, enriching the flavor.

7. 7

   7. Once the beef is largely cooked, you can slide some of it into the broth to keep moist or eat it directly from the dome. Simmer until the vegetables are tender.

8. 8

   8. Serve by ladling the broth, noodles, and beef into individual bowls.

Neobiani (Royal Court Grilled Beef)

Before the popular thin-sliced bulgogi became common, there was Neobiani. Originating from the royal courts of the Joseon Dynasty, Neobiani uses thicker cuts of high-quality beef, typically sirloin or tenderloin. The meat is meticulously scored in a cross-hatch pattern to allow the marinade to penetrate deeply and to tenderize the muscle fibers. Grilled on a gridiron over charcoal, it has a steak-like consistency but with the traditional sweet and savory flavor profile of Korean BBQ. It is considered an elegant and high-class dish.

Ingredients

• 500g beef tenderloin or sirloin, cut into 0.5cm thick rectangular slices (approx 5cm x 7cm)
• 2 tbsp pine nuts, finely chopped (for garnish)
• Marinade: 5 tbsp soy sauce, 2 tbsp honey, 1 tbsp sugar, 2 tbsp rice wine (mirin), 1 tbsp minced garlic, 2 tsp sesame oil, 1 tsp sesame seeds, 1/4 tsp black pepper, 2 tbsp pear juice

Directions

1. 1

   1. Cut the beef into rectangles approximately 0.5cm thick. Lightly score the surface of each piece in a diagonal cross-hatch pattern with the tip of a knife. Do not cut all the way through; this helps the meat stay flat and absorb flavor.

2. 2

   2. Combine all marinade ingredients in a bowl, stirring until the honey and sugar dissolve.

3. 3

   3. Place the beef slices into the marinade one by one to ensure even coating. let them marinate for 30 to 60 minutes. Do not over-marinate, as the texture of the high-quality meat should be preserved.

4. 4

   4. Prepare a charcoal grill or heat a heavy grill pan to high heat. The grill must be very hot to sear the meat quickly.

5. 5

   5. Place the beef slices on the grill. Cook for roughly 2 minutes on one side until distinct grill marks appear.

6. 6

   6. Flip and cook for another 1 to 2 minutes. The meat should be cooked through but remain tender and juicy inside.

7. 7

   7. Remove from heat and arrange on a serving plate. Sprinkle the finely chopped pine nuts over the top for a nutty, royal finish.

Eonyang Bulgogi (Minced Beef Patty)

Hailing from the Ulsan region, specifically Eonyang, this style is distinct because the meat is not sliced but minced. Historically, this method was used to utilize various cuts of beef by chopping them finely and binding them together. The seasoned minced meat is pressed into a large, round patty and grilled rapidly over high heat, often on a gridiron. The result is a texture similar to a hamburger steak but with the texture of hand-chopped meat and the smoky, salty-sweet taste of traditional bulgogi.

Ingredients

• 400g beef (chuck or brisket), finely minced by hand
• 50g beef fat, finely minced (optional, for juiciness)
• 1/2 cup leek, finely chopped
• Marinade: 4 tbsp soy sauce, 2 tbsp sugar, 1 tbsp corn syrup, 1 tbsp minced garlic, 1 tbsp sesame oil, 1/2 tsp black pepper, 1 tsp sesame seeds

Directions

1. 1

   1. Mince the beef and beef fat with a sharp knife. It is crucial to do this by hand rather than using a grinder to maintain the correct 'chewy' texture. The pieces should be small but distinct.

2. 2

   2. In a large bowl, combine the minced meat, fat, and chopped leeks.

3. 3

   3. Add the marinade ingredients to the meat. Wearing plastic gloves, knead the meat mixture vigorously for about 5 to 10 minutes. The kneading develops stickiness, helping the patty hold together.

4. 4

   4. Take the meat mixture and spread it out into a large, flat round shape, about 1cm thick. Press it firmly to compact it.

5. 5

   5. Place the patty on a wire grill rack. If cooking indoors, use a grill pan.

6. 6

   6. Grill over medium-high heat. As it cooks, the meat will shrink slightly. Flip carefully using a large spatula or by sandwiching it between two wire racks.

7. 7

   7. Cook until the exterior is browned and crispy and the interior is fully cooked. The surface should look slightly dry and charred (bassak style).

8. 8

   8. Serve whole on a plate, allowing diners to tear off pieces with their chopsticks.

Gwangyang Bulgogi (Seasoned Charcoal Grilled Beef)

Gwangyang style bulgogi is famous for its emphasis on the quality of the beef and the freshness of the seasoning. Unlike other styles where meat marinates for hours, Gwangyang bulgogi is tossed in a light seasoning just moments before it hits the copper grill. The seasoning is subtle—less soy sauce, more sugar and sesame—allowing the natural taste of the beef to shine. It is traditionally cooked over oak charcoal, imparting a unique wood aroma to the thin, tender slices.

Ingredients

• 500g premium beef tenderloin or sirloin, sliced paper-thin
• 3 tbsp soy sauce
• 2 tbsp sugar
• 1 tbsp sesame oil
• 1 tbsp minced green onion
• 1 tsp minced garlic
• 1 tsp sesame seeds
• Pinch of black pepper

Directions

1. 1

   1. Ensure the beef is of the highest quality and sliced extremely thin. Keep it chilled until the very last moment.

2. 2

   2. Prepare a charcoal fire using oak charcoal if possible. Place a thin copper wire grill grate over the fire.

3. 3

   3. In a bowl, mix the soy sauce, sugar, sesame oil, green onion, garlic, sesame seeds, and pepper. Do not add pear or onion juice, as we are not tenderizing the meat long-term.

4. 4

   4. Just before grilling (literally seconds before), toss the beef slices in the seasoning bowl. Mix quickly and lightly with your hands to coat.

5. 5

   5. Immediately spread the beef onto the hot wire grill. Because it is thin, it will cook in seconds.

6. 6

   6. Flip the meat quickly to ensure even cooking without drying it out. The goal is a light sear.

7. 7

   7. Eat immediately directly from the grill, dipping in a little sesame oil and salt if desired.

Ttukbaegi Bulgogi (Clay Pot Bulgogi Stew)

Ttukbaegi Bulgogi serves the marinated beef as a bubbling, hot stew inside a traditional earthenware pot (ttukbaegi). This version is a favorite lunchtime meal in Korea. The meat is boiled with broth, glass noodles, and vegetables, resulting in a dish that stays piping hot until the last bite. The broth becomes rich and slightly sweet from the bulgogi marinade, making it perfect for mixing with a bowl of steamed white rice.

Ingredients

• 300g marinated bulgogi beef (use Classic recipe)
• 100g dangmyeon (glass noodles), soaked
• 2 cups anchovy or beef broth
• 1/2 onion, sliced
• 1/2 carrot, julienned
• 2 shiitake mushrooms, sliced
• 1 stalk green onion, chopped
• 1 tsp minced garlic
• Salt and pepper to taste

Directions

1. 1

   1. Prepare the beef using the Classic Bulgogi marinade (soy sauce, sugar, garlic, etc.) and let it sit for at least 30 minutes.

2. 2

   2. Place the earthenware pot (ttukbaegi) on the stove over medium heat.

3. 3

   3. Add the marinated beef, sliced onions, mushrooms, and carrots into the pot.

4. 4

   4. Pour the broth over the ingredients until they are mostly submerged. Stir in the extra minced garlic.

5. 5

   5. Bring the stew to a boil. Skim off any brown foam that rises to the surface to ensure a clean taste.

6. 6

   6. Once boiling, reduce heat to medium and add the soaked glass noodles. Simmer for 3 to 5 minutes until the noodles are soft and transparent and the beef is fully cooked.

7. 7

   7. Adjust seasoning with salt if needed (the marinade usually provides enough saltiness).

8. 8

   8. Sprinkle chopped green onions on top and remove from heat. Serve sizzling hot in the pot.

Maeun Bulgogi (Spicy Beef Bulgogi)

While pork is the usual candidate for spicy marinades, spicy beef bulgogi is a tantalizing variation for those who crave heat. This recipe incorporates Gochujang (red chili paste) and Gochugaru (red chili flakes) into the traditional soy base. The result is a savory, sweet, and fiery dish. The spice cuts through the richness of the beef fat, creating an addictive flavor profile that pairs exceptionally well with alcohol or a bland soup.

Ingredients

• 600g beef ribeye or top round, thinly sliced
• 1 onion, sliced
• 1 carrot, sliced diagonally
• 2 green chilies, sliced
• Marinade: 3 tbsp Gochujang (Korean chili paste), 2 tbsp Gochugaru (chili flakes), 3 tbsp soy sauce, 2 tbsp sugar, 2 tbsp rice wine, 1 tbsp minced garlic, 1 tsp ginger, 1 tbsp sesame oil, black pepper

Directions

1. 1

   1. In a mixing bowl, combine the Gochujang, Gochugaru, soy sauce, sugar, rice wine, garlic, ginger, sesame oil, and pepper. Mix until smooth.

2. 2

   2. Add the thinly sliced beef, onions, and carrots to the bowl. Using disposable gloves, massage the spicy marinade firmly into the meat.

3. 3

   3. Let the mixture marinate in the refrigerator for at least 1 hour to allow the heat to penetrate the meat fibers.

4. 4

   4. Heat a frying pan or wok over medium-high heat with a splash of oil.

5. 5

   5. Add the meat and vegetable mixture to the pan. Stir-fry vigorously.

6. 6

   6. As the beef cooks, the sauce will thicken and coat the meat in a glossy red sheen.

7. 7

   7. About 1 minute before finishing, toss in the sliced green chilies for an extra kick of fresh heat and color.

8. 8

   8. Serve hot, sprinkled with sesame seeds.

Bulgogi Jeongol (Beef and Mushroom Hot Pot)

Bulgogi Jeongol is a communal hot pot dish centered around marinated beef. Unlike Ttukbaegi Bulgogi which is a single serving, Jeongol is cooked at the table in a large, wide pot. It features a colorful arrangement of various mushrooms, tofu, vegetables, and dumplings, with a mound of bulgogi in the center. As the broth boils, the marinade from the beef seeps out, seasoning the entire pot. It is a celebratory dish, often eaten on special occasions.

Ingredients

• 300g marinated beef bulgogi
• 4 cups beef or kelp broth
• 1 block firm tofu, sliced
• 1 cup oyster mushrooms
• 1 cup button mushrooms
• 1 cup enoki mushrooms
• 1/2 cup ssukgat (crown daisy) or spinach
• 1/2 onion, sliced
• 1 red chili, sliced (for garnish)
• Handful of glass noodles, soaked

Directions

1. 1

   1. Prepare the vegetables. Wash and trim all mushrooms. Slice the tofu into rectangles. Slice the onions.

2. 2

   2. In a wide, shallow hot pot pan, arrange the ingredients neatly in a circle. Place the mushrooms, tofu, onions, and glass noodles in sections around the perimeter.

3. 3

   3. Place the marinated raw beef bulgogi in the center of the pot like a mountain.

4. 4

   4. Pour the broth gently into the side of the pot so as not to disturb the arrangement. The liquid should come about halfway up the ingredients.

5. 5

   5. Place the pot on a portable burner at the dining table and turn the heat to high.

6. 6

   6. Once the broth boils, use a ladle to spoon the hot soup over the raw beef to help it cook. Stir the beef gently to break up clumps.

7. 7

   7. Allow to simmer for 5 to 7 minutes. Add the crown daisy or spinach at the very end so it retains its bright green color.

8. 8

   8. Reduce heat to low and serve into individual bowls while the pot continues to simmer gently.

Chadol Bulgogi (Beef Brisket Bulgogi)

Chadolbaegi is thinly shaved beef brisket, known for its ribbons of white fat that render quickly. Chadol Bulgogi utilizes this cut for a faster, richer version of the classic. Because the brisket is so thin and fatty, it doesn't need long marination times; in fact, long marination can disintegrate the delicate meat. Instead, it is often cooked with the vegetables and sauce simultaneously or marinated briefly. The texture is springy and chewy, with a deep unctuous flavor.

Ingredients

• 500g chadolbaegi (frozen rolled beef brisket), thinly sliced
• 2 cups bean sprouts (optional for texture)
• 1 onion, sliced
• Marinade: 4 tbsp soy sauce, 1 tbsp oyster sauce, 2 tbsp sugar, 1 tbsp minced garlic, 1 tbsp sesame oil, 1 tsp pepper

Directions

1. 1

   1. Rinse the bean sprouts and place them at the bottom of a cold frying pan or wok.

2. 2

   2. Mix the soy sauce, oyster sauce, sugar, garlic, sesame oil, and pepper in a small bowl.

3. 3

   3. Place the frozen brisket slices on top of the bean sprouts and onions. Since brisket is usually sold frozen and rolled, you can put it in frozen; it will thaw rapidly while cooking.

4. 4

   4. Pour the sauce over the meat and vegetables.

5. 5

   5. Turn the heat to high. As the pan heats up, the moisture from the sprouts will steam the meat from below while the fat renders.

6. 6

   6. Once the meat starts to brown and soften, stir-fry everything together rapidly. The brisket will curl up.

7. 7

   7. Cook for about 3 to 4 minutes until the meat is fully browned and the sprouts are crunchy but cooked.

8. 8

   8. Serve immediately. This dish is excellent when paired with a side of wasabi-soy dipping sauce.

Kongnamul Bulgogi (Soybean Sprout Beef Bulgogi)

Often referred to as 'Kong-Bul', this is a modern classic popular among younger generations and students for its affordability and volume. It combines the savory taste of marinated beef with the satisfying crunch of soybean sprouts (kongnamul). While frequently made with pork belly, the beef version is lighter and cleaner. The dish is typically cooked on a portable grill at the table, allowing the juices from the meat and the water from the sprouts to create a delicious spicy or savory sauce.

Ingredients

• 300g thinly sliced beef (bulgogi cut)
• 300g soybean sprouts, washed and tails removed
• 1/2 onion, sliced
• 2 stalks green onion, chopped
• 10 perilla leaves, sliced
• Sauce: 3 tbsp soy sauce, 2 tbsp chili powder (gochugaru), 1 tbsp gochujang, 1 tbsp sugar, 1 tbsp minced garlic, 1 tbsp cooking wine

Directions

1. 1

   1. Wash the soybean sprouts thoroughly and drain well. They provide the base moisture for this dish.

2. 2

   2. Mix the sauce ingredients together. If you prefer a non-spicy version, omit the chili powder and gochujang and increase soy sauce and sugar slightly.

3. 3

   3. In a large pan or wok, create a bed using the soybean sprouts. Pile them high.

4. 4

   4. Lay the thinly sliced beef and onions over the sprouts.

5. 5

   5. Spoon the sauce dollop on top of the beef. Do not add oil or water; the sprouts will release plenty of liquid.

6. 6

   6. Turn the heat to medium-high. Do not stir immediately. Let the steam from the sprouts cook the beef partially for about 3 minutes.

7. 7

   7. Once the sprouts collapse slightly, use tongs to mix the meat, sauce, and vegetables together.

8. 8

   8. Stir-fry for another 5 minutes until the beef is cooked and the sprouts are tender-crisp. Add perilla leaves at the last minute for aroma.

9. 9

   9. A popular finish is to leave a little meat and sauce in the pan and stir-fry rice into it (Bokkeumbap) at the end.

Sanjeok (Beef and Vegetable Skewers)

Sanjeok is a traditional dish often seen during Korean holidays like Chuseok or Seollal. It consists of beef marinated in bulgogi sauce, skewered alternately with green onions, carrots, or rice cakes. While technically a skewer dish, the flavor profile is identical to bulgogi, and the preparation relies on the same marinade principles. It offers a unique way to enjoy the flavor of bulgogi in a finger-food format, with the vegetables providing a refreshing contrast to the savory meat.

Ingredients

• 300g beef sirloin or round, cut into 1cm x 6cm strips
• 1 bunch thick green onions (white and light green parts), cut into 6cm lengths
• Carrots or King Oyster Mushrooms, cut into 6cm lengths
• Bulgogi Marinade: 3 tbsp soy sauce, 1.5 tbsp sugar, 1 tsp minced garlic, 1 tsp sesame oil, 1 tsp sesame seeds, pinch of pepper
• Flour (for dusting)
• 1 egg, beaten

Directions

1. 1

   1. Cut the beef into strips approximately 6cm long and 1cm thick. Lightly score the beef strips with a knife to prevent them from shrinking and curling during cooking.

2. 2

   2. Mix the marinade ingredients and marinate the beef strips for 20 minutes.

3. 3

   3. Prepare the green onions, carrots, and mushrooms by cutting them into uniform 6cm lengths to match the beef.

4. 4

   4. Blanch the carrots in boiling water for 30 seconds to soften them slightly, then rinse in cold water.

5. 5

   5. Assemble the skewers: Slide ingredients onto a bamboo skewer in a colorful pattern (e.g., beef, green onion, carrot, beef, mushroom). Ensure the ends are aligned neatly.

6. 6

   6. Dust one side of the skewers lightly with flour, then dip the floured side into the beaten egg. This helps bind the ingredients.

7. 7

   7. Heat a pan with a little vegetable oil over medium heat.

8. 8

   8. Place the skewers in the pan, egg-side down first. Cook for 2 minutes until golden.

9. 9

   9. Flip and cook the other side (without egg) for another 2 minutes until the beef is cooked through. The presentation side should be clean and colorful.

10. 10

    10. Remove from heat and serve warm.

11.