This broiled Korean Beef Bulgogi is a easy shortcut on a Korean classic featuring tender, flavorful beef in a marinade. Enjoy this traditional meal at home without a grill, as the marinade tenderizes chuck steak into savory morsels.
Serve with steamed white rice, vegetables, Kimbap Sushi, Cucumber Kimchi Salad, and Japanese Yum Yum Sauce for a complete meal.
Why You'll Love This Broiled Korean Beef Bulgogi Recipe
Korean beef bulgogi is a flavorful and satisfying dish that's perfect for a weeknight dinner. This tender and juicy beef is marinated in a sweet and savory sauce, then broiled (or grilled) to perfection.
- Intensely Flavorful: The marinade infuses the thin slices of beef with an incredible sweet, savory, and garlicky taste that's deeply satisfying.
- Quick Cooking: Broiling cooks the thinly sliced beef exceptionally fast, making it a perfect option for a delicious weeknight meal without a long wait.
- Tender Perfection: The marinade works wonders to tenderize the beef, ensuring every bite is wonderfully succulent and enjoyable.
Ingredients Overview
You can use any cut of beef you prefer, even a tough stew meat cut, as the marinade will tenderize even tough cuts. Slice the beef into either small chunks or thin slices. Allow to marinate for at least 3 hours, with overnight marinating being even better.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
How To Make Broiled Korean Beef Bulgogi
Bulgogi is traditionally made with thinly sliced beef, but you can also use thicker cuts and marinate them longer for a more tender result. The marinade, a flavorful combination of soy sauce, sugar, sesame oil, garlic, and ginger, adds a burst of umami and sweetness to the beef.
Step 1: Mix the brown sugar, soy sauce, apple juice, sesame oil, green onions, and garlic in a bowl. until meat is well coated. Let marinate for at least 3 hours
Step 2: Add the sliced or chunked beef chuck to the bowl of marinade. Cover and refrigerate for 3 to 10 hours. You can prepare it the night before also.
Step 3: Once meat has marinated at least 3 hrs, line a baking sheet or broiler pan with foil and transfer meat to the foil covered pan.
Step 4: Broil meat in the oven for 5-8 minutes or until darkened and cooked to desired doneness.
Step 5: Serve bulgogi meat over steamed white rice and drizzle with your favorite sauce like some Teppanyaki sauce and a side of Edamame Cucumber Salad.
Serving Suggestions
Wrap Bulgogi in lettuce leaves with some fresh sliced garlic and spicy bean sauce for a lighter lunch option. You can also make a fusion meal by topping for tacos, burritos, or sandwiches with the tender, sweet-savory bulgogi mixture.
Substitutions and Variations
Here are a few delicious variations or substitutions when making this recipe.
- Beef Options: Use a different cut of beef, such as ribeye or skirt steak. There's no rule you have to use a low cost, tougher cut of beef. But the marinate does transform even tough cuts into savory tenderness.
- Seasoning Options: Experiment with different flavor combinations, such as adding honey, chili flakes, or sesame seeds.
- Serving Options: Serve bulgogi with kimchi fried rice, a side salad, or a kimchi appetizer platter.
Tips for Success
Here are a few tips for making this recipe:
- Slice Beef Thinly and Against the Grain: For tender bulgogi, slice your beef (ribeye or sirloin are great choices) as thinly as possible, ideally while it's still slightly frozen. Always cut against the grain to ensure the meat is melt-in-your-mouth tender after cooking.
- Don't Skimp on Marinade Time: For the best flavor, let the beef marinate for at least 2-4 hours, or ideally overnight. This allows the flavors to fully penetrate the meat and tenderize it.
- Don't Crowd the Pan: When broiling, arrange the beef in a single layer without overcrowding the baking sheet. Overcrowding will steam the meat instead of giving it a nice caramelized sear, resulting in less flavorful and tender bulgogi. Cook in batches if necessary.
- Watch the Broiler Closely: Broilers cook very quickly and can go from perfectly caramelized to burnt in a matter of seconds. Stay near the oven and monitor the beef constantly to prevent burning.
- Rest the Meat: After broiling, let the bulgogi rest for a few minutes before serving. This allows the juices to redistribute, keeping the meat moist and flavorful.
Storage Options
Some recommended storage options for this recipe are:
- Refrigeration (Cooked): Store any leftover cooked bulgogi in an airtight container in the refrigerator for up to 3-4 days.
- Freezing (Cooked): While best fresh, cooked bulgogi can be frozen. Place cooled bulgogi in a single layer on a baking sheet and freeze until solid, then transfer to a freezer-safe bag or container, removing as much air as possible. Freeze for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
- Freezing (Uncooked, Marinated): If you've marinated more beef than you plan to cook, you can freeze the raw, marinated bulgogi. Place it in a freezer-safe bag, ensuring it's spread flat for quicker thawing. Freeze for up to 3 months. Thaw completely in the refrigerator before cooking.
- Reheating: Reheat gently in a skillet or microwave.
Frequently Asked Questions
Yes, you can use a different cut of beef, but thinner cuts will cook faster and be more tender.
Yes, you can marinate the beef ahead of time and store it in the refrigerator.
Yes, you can cook the beef in a skillet over medium-high heat.
More Delish Recipes
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Broiled Korean Beef Bulgogi
Equipment
- Broiler
- Large Rimmed Cookie sheet with cooling racks
Ingredients
- 1 cup brown sugar
- 1 ½ cup soy sauce
- ⅓ cup apple juice
- 3 tablespoon sesame oil
- 2 green onions chopped
- 1 tablespoon garlic minced
- 2 pounds beef chuck cut into thin 2 inch strips or small chunks
Instructions
Korean Bulgogi Marinade
- Mix the brown sugar, soy sauce, apple juice, sesame oil, green onions, and garlic in a bowl. until meat is well coated. Let marinate for at least 3 hours1 cup brown sugar, 1 ½ cup soy sauce, ⅓ cup apple juice, 3 tablespoon sesame oil, 2 green onions, 1 tablespoon garlic
- Add the sliced or chunked beef chuck to the bowl of marinade. Cover and refrigerate for 3 to 10 hours. You can prepare it the night before also.2 pounds beef chuck
Barbecue Under The Broiler
- Once meat has marinated at least 3 hrs, line a baking sheet or broiler pan with foil and transfer meat to the foil covered pan.
- Broil meat in the oven for 5-8 minutes or until darkened and cooked to desired doneness.
- Serve bulgogi meat over steamed white rice and drizzle with your favorite sauce.
Notes
- Slice Beef Thinly and Against the Grain: For tender bulgogi, slice your beef (ribeye or sirloin are great choices) as thinly as possible, ideally while it's still slightly frozen. Always cut against the grain to ensure the meat is melt-in-your-mouth tender after cooking.
- Don't Skimp on Marinade Time: For the best flavor, let the beef marinate for at least 2-4 hours, or ideally overnight. This allows the flavors to fully penetrate the meat and tenderize it.
- Don't Crowd the Pan: When broiling, arrange the beef in a single layer without overcrowding the baking sheet. Overcrowding will steam the meat instead of giving it a nice caramelized sear, resulting in less flavorful and tender bulgogi. Cook in batches if necessary.
- Watch the Broiler Closely: Broilers cook very quickly and can go from perfectly caramelized to burnt in a matter of seconds. Stay near the oven and monitor the beef constantly to prevent burning.
- Rest the Meat: After broiling, let the bulgogi rest for a few minutes before serving. This allows the juices to redistribute, keeping the meat moist and flavorful.
Kelly Bloom says
Quick and delicious Korean favorite. When I lived in Korea I could step off base and buy bulgogi at food stalls. Now I can just broil it in the oven at home!