Name: Spicy Korean Beef Bulgogi Recipe
Prep time: 4 h 45 min
Cook time: 15 min
Total time: 3 h
Cuisine: Korean
Ingredients: 1 1/2 pounds boneless rib eye steak; 1/2 small pear (peeled and coarsely grated); 1/4 cup reduced sodium soy sauce; 2 tablespoons brown sugar; 2 tablespoons toasted sesame oil; 3 cloves garlic (minced); 1 tablespoon freshly grated ginger; 1 tablespoon gochujang (Korean red pepper paste); 2 tablespoons vegetable oil (divided); 2 green onions (thinly sliced); 1 teaspoon toasted sesame seeds

If you’re craving something bold, packed with flavor, and just a little bit spicy, this Spicy Korean Beef Bulgogi Recipe is going to become your new favorite. Tender rib eye steak gets a fantastic kick from gochujang and a subtle sweetness from pear – it’s like a flavor party on your plate!

A large dark plate holds many pieces of grilled beef that are brown with slight charring, garnished with green sliced scallions and sprinkled with light brown sesame seeds. On the left side of the plate, there is a small bunch of fresh green leafy herbs and a few cucumber sticks that are light green with darker green skin stripes. Surrounding the main plate on a white marbled surface are small white bowls containing bright red kimchi, dark red chili sauce with seeds, a pile of sesame seeds, and a reddish-orange dipping sauce. The whole scene is bright and colorful, with the white marbled surface adding contrast. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Spicy Korean Beef Bulgogi Recipe
Top Tip
How to Serve Spicy Korean Beef Bulgogi Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Spicy Korean Beef Bulgogi Recipe

Why You'll Love This Recipe

Honestly, I couldn’t get enough of this spicy Korean beef bulgogi the first time I made it. The marinade transforms the rib eye into sweet, spicy, melt-in-your-mouth slices that cook incredibly fast. It’s perfect for weeknights or impressing friends at your next dinner.

Perfectly Tender: Freezing and slicing the rib eye thinly makes each bite incredibly tender.
Flavor-Packed Marinade: Pear, ginger, and gochujang balance sweetness, heat, and umami flawlessly.
Quick Cooking: It only takes about 15 minutes to get perfectly grilled, charred beef.
Easy to Customize: Adjust the gochujang for more or less spice – it’s flexible to your taste.

Ingredients & Why They Work

Before you start, I recommend picking up the freshest rib eye you can find and a ripe pear – it’s a secret ingredient that tenderizes the meat while adding a subtle sweetness. Using reduced sodium soy sauce helps keep the saltiness in check so the other flavors really shine.

Flat lay of a fresh boneless rib eye steak whole and uncut, a small peeled half pear coarsely grated in a white ceramic bowl, a small white ceramic bowl with glossy dark reduced sodium soy sauce, a small white ceramic bowl filled with light brown soft brown sugar, a small white ceramic bowl with amber toasted sesame oil, three unpeeled garlic cloves, a small white ceramic bowl of finely grated fresh ginger, a small white ceramic bowl holding bright red gochujang paste, a small white ceramic bowl of golden vegetable oil, two fresh green onions thinly sliced and arranged neatly, and a small white ceramic bowl with golden toasted sesame seeds, all arranged symmetrically and balanced, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Boneless rib eye steak: Rich in flavor and perfect when thinly sliced for quick grilling.
Pear (peeled and coarsely grated): Adds natural sweetness and helps tenderize the beef.
Reduced sodium soy sauce: Provides savory umami without overpowering saltiness.
Brown sugar: Balances the heat with gentle caramel notes.
Toasted sesame oil: Infuses a nutty aroma that’s classic in Korean cooking.
Garlic (minced): Packs a punch of savory depth.
Freshly grated ginger: Adds bright, zesty warmth.
Gochujang (Korean red pepper paste): The star of the show bringing authentic Korean spice.
Vegetable oil (divided): For searing the beef to a perfect char without smoking.
Green onions (thinly sliced): Fresh garnish that adds color and subtle onion flavor.
Toasted sesame seeds: A final nutty crunch to top off the dish beautifully.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best things about this Spicy Korean Beef Bulgogi Recipe is how adaptable it is. Whether you want to dial up the heat, experiment with different cuts, or make it fit a special diet, there’s room to make it truly your own.

Spicier Kick: I love adding an extra tablespoon of gochujang or a sprinkle of Korean chili flakes (gochugaru) to really bring the heat. It turns this dish into a fiery favorite for spice lovers.
Lean and Light: For a leaner option, try using sirloin instead of rib eye. Slice it just as thinly after chilling to keep that tender texture while cutting some fat.
Vegetarian Twist: Swap out the beef for thick slices of king oyster mushrooms marinated in the same sauce. They soak up all that yummy flavor perfectly and give a lovely meaty bite.
Fresh Herb Boost: Adding chopped fresh cilantro or Thai basil alongside the green onions at the end gives a fresh, vibrant note that pairs beautifully with the rich marinade.
Seasonal Veggies: For a complete meal, stir-fry some julienned carrots, bell peppers, and zucchini after cooking the beef to the grill pan. Toss together for a colorful, nutritious plate.

Step-by-Step: How I Make Spicy Korean Beef Bulgogi Recipe

The image shows a dark plate with three main layers: at the bottom is a base of fluffy white rice, topped by several slices of brown grilled meat sprinkled with light tan sesame seeds and small green onion pieces, and garnished with fresh, large, textured green leaves on one side. Alongside the meat and rice are light green cucumber sticks placed neatly near the leaves, and a small portion of bright orange-red kimchi is positioned at the edge of the rice. Two brown chopsticks rest diagonally across the plate. The plate is set on a white marbled surface with a glass of light brown drink, a small white bowl of sesame seeds, and partial views of similar plates nearby. photo taken with an iphone --ar 2:3 --v 7

Step 1: Firm Up the Steak for Easy Slicing

Start by wrapping your rib eye steak tightly in plastic wrap and pop it into the freezer for 30 minutes. This chilling step is a game-changer—it firms up the meat, making it much easier to slice super thin. Once chilled, unwrap and slice across the grain into ¼-inch thick slices. The thin cut is key to tender bites that soak up all the marinade flavors beautifully.

Step 2: Whip Up the Flavor-Packed Marinade

In a medium bowl, combine the peeled and coarsely grated pear, reduced sodium soy sauce, brown sugar, toasted sesame oil, minced garlic, freshly grated ginger, and gochujang. This blend balances sweet, salty, spicy, and nutty perfectly. The pear also acts as a natural tenderizer, infusing each slice with juicy depth.

Step 3: Let the Steak Marinate

Place the thinly sliced steak and your marinade into a gallon-size Ziploc bag. Seal and massage the bag gently to ensure every piece is coated well. Refrigerate and let it marinate for at least 2 hours, or even better, overnight for maximum flavor penetration. Give the bag a turn now and then to make sure the marinade is evenly absorbed.

Step 4: Heat the Grill Pan to Sear

Heat 1 tablespoon of vegetable oil in a cast iron grill pan over medium-high heat. You want it hot enough to sizzle when the meat hits the pan, but not smoking. This prep makes sure you get those gorgeous grill marks and a wonderful caramelized crust.

Step 5: Cook the Steak in Batches

Add the marinated steak slices to the grill pan in a single layer. Cook for about 2-3 minutes on each side, until beautifully charred and cooked through. Be mindful not to overcrowd the pan—work in batches for the best searing. For the next batch, add the remaining 1 tablespoon of vegetable oil and repeat the process.

Step 6: Garnish and Serve Right Away

Transfer your perfectly cooked bulgogi straight to serving plates. Sprinkle with thinly sliced green onions and toasted sesame seeds for that final touch of color, texture, and flavor. Serve it hot alongside steamed rice and your favorite side veggies for a truly authentic Korean feast.

Top Tip

Mastering the Spicy Korean Beef Bulgogi recipe is all about those little details that bring out authentic flavors and perfect textures. Here are some helpful tips I've gathered from cooking and tasting to make your bulgogi truly shine.

Chill Before Slicing: Wrapping the rib eye steak and chilling it in the freezer for 30 minutes makes it so much easier to slice thinly and evenly, which really improves tenderness and cooking time.
Marinate Overnight: While 2 hours is the minimum, marinating the beef overnight intensifies the flavors deeply — trust me, your taste buds will thank you!
Use a Hot Grill Pan: Preheat your cast iron grill pan well, as a hot surface creates the perfect quick char on the meat without overcooking. It locks in juiciness and those delicious grill marks.
Don’t Overcrowd the Pan: Cooking in batches avoids steaming. Overcrowding reduces that signature sear and can leave the beef less flavorful. Patience here makes a difference.

How to Serve Spicy Korean Beef Bulgogi Recipe

The image shows a wooden cutting board with a piece of raw red meat positioned on the left side. The meat is sliced thinly into about 14 even layers, with most of the slices leaning slightly to the right, showing their deep red color with white fat lines on the edges. To the right of the meat, there is a large knife with a silver blade and a dark brown handle placed on the board. The background is a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Garnishes

To enhance your Spicy Korean Beef Bulgogi, garnish with freshly sliced green onions and toasted sesame seeds for a nutty crunch and pretty pop of color. A sprinkle of thinly sliced fresh chili or a drizzle of sesame oil can add even more depth. If you like, a few leaves of perilla or fresh cilantro make a lovely aromatic touch.

Side Dishes

This bulgogi shines alongside classic Korean sides like steamed white rice or fluffy sticky rice. For some crunch and freshness, serve with kimchi, pickled radish, or a simple cucumber salad tossed in rice vinegar and chili flakes. You can also add sautéed spinach or stir-fried bean sprouts to round out your main course beautifully.

Make Ahead and Storage

Storing Leftovers

Store any leftover cooked bulgogi in an airtight container and refrigerate for up to 3 days. Keeping it sealed well preserves the meat’s tenderness and the marinade’s bold flavors.

Freezing

If you'd like to freeze, place the marinated raw beef slices in a freezer-safe bag or container. Freeze for up to one month. When ready to enjoy, thaw overnight in the refrigerator before cooking as directed.

Reheating

To reheat, warm the bulgogi quickly in a hot skillet over medium heat for 2-3 minutes, stirring occasionally until heated through. Avoid microwaving if possible to keep the meat from drying out.

Frequently Asked Questions:

Can I use a different cut of beef for this recipe?

Absolutely! While rib eye is ideal for its tenderness and marbling, you can also use sirloin or flank steak. Just make sure to slice it thinly across the grain and adjust cooking time accordingly.

How spicy is this Spicy Korean Beef Bulgogi Recipe?

The heat level mainly comes from the gochujang. You can easily adjust the spice by reducing or increasing the amount used, making it milder or hotter to suit your taste.

What if I don’t have a grill pan?

No worries! Use a heavy skillet or frying pan heated over medium-high heat. The goal is a quick sear to get that caramelized exterior and juicy inside.

Can I prepare the marinade in advance?

Yes! You can mix the marinade up to a day ahead and store it in the refrigerator. Just add the beef right before marinating to keep everything fresh.

Final Thoughts

I hope this Spicy Korean Beef Bulgogi Recipe brings a warm, delicious taste of Korea right to your kitchen! Its balance of sweet, spicy, and savory flavors make it perfect for family dinners or gatherings with friends. With just a few simple steps and a little patience for marinating, you’ll create a memorable, mouthwatering meal that keeps everyone coming back for more.