Korean BBQ Beef Bulgogi with Sautéed Onions and Mushrooms is the kind of dish that makes you pause mid-bite and just appreciate how good food can be. It’s sweet, savory, slightly smoky, and packed with umami—all layered on tender slices of marinated beef that caramelize beautifully in a hot pan. Add in those silky onions and earthy mushrooms, and you’ve got a full-on flavor party happening in your kitchen. This version stays true to the traditional korean beef bulgogi flavor while adding the comfort of warm vegetables, making it a perfect entry point if you're diving into korean bbq at home for the first time.
Korean BBQ Beef Bulgogi with Sautéed Onions and Mushrooms
Prep Time 20 minutes mins
Cook Time 15 minutes mins
Total Time 35 minutes mins
Course Main Course
Cuisine Korean
Mixing bowls For the marinade and to toss the beef
Cast iron skillet or grill pan Ideal for achieving that signature Korean BBQ sear. A non-stick skillet works too.
Tongs or spatula To flip and stir the beef and veggies
Knife and Cutting Board For slicing your beef and veggies
Box grater or microplane For grating the pear and ginger
For the Bulgogi Marinade
- 1/2 cup soy sauce low-sodium preferred
- 2 tablespoons sesame oil
- 3 tablespoons brown sugar
- 2 tablespoons rice vinegar
- 1 tablespoon mirin optional, but adds depth
- 1 tablespoon freshly grated ginger
- 5 garlic cloves minced
- 1 Asian pear or 1/2 a ripe Bosc pear, grated
- 1/2 teaspoon ground black pepper
- 2 tablespoons gochujang Korean red chili paste or 1 tablespoon chili flakes for a milder version
- 1 teaspoon toasted sesame seeds
For the Beef and Veggies
- 1.5 pounds ribeye or sirloin thinly sliced against the grain
- 1 large yellow onion thinly sliced
- 1.5 cups cremini or oyster mushrooms cleaned and sliced
- 2 green onions chopped
- 1 tablespoon vegetable oil for sautéing
Garnish & Serving
- Steamed short-grain rice
- Extra sesame seeds
- Sliced green onions
- Kimchi optional but recommended
Make the Marinade
In a large mixing bowl, whisk together soy sauce, sesame oil, brown sugar, rice vinegar, mirin (if using), grated ginger, garlic, Asian pear, black pepper, gochujang, and toasted sesame seeds. This marinade hits all the key notes found in traditional bulgogi sauce recipes: sweet, savory, and aromatic.
Prepare the Beef
Thinly slice your beef across the grain. If you’re using ribeye or sirloin, look for well-marbled cuts—these hold up best during high-heat cooking. Toss the sliced meat into the marinade, coating each piece thoroughly. Cover and refrigerate for at least 30 minutes. Overnight is even better if you’ve got the time.
Sauté the Onions and Mushrooms
While the beef is marinating, heat a tablespoon of vegetable oil in a large skillet over medium heat. Add sliced onions and cook for 3–4 minutes until they start softening. Add mushrooms and continue to sauté until both are nicely browned and caramelized, about 6 more minutes. Set aside in a bowl.
Cook the Beef Bulgogi
In the same skillet (or a cleaned one), turn the heat to high. Add the marinated beef in a single layer—don’t overcrowd the pan. Let it sear for about 2 minutes before flipping to the other side. Cook until caramelized and slightly charred, about 5–6 minutes total. You may need to do this in batches for best results.
Combine & Finish
Return the sautéed onions and mushrooms to the pan with the cooked beef. Toss everything together and let it cook for another 2 minutes so all the flavors meld. Sprinkle with chopped green onions and additional sesame seeds.
Serve
Scoop the beef and veggie mix over a bed of hot steamed rice to create your very own korean beef bowl. Add kimchi on the side if you’re going all in on the Korean flavor profile.
Perfect Pairings
This korean beef recipe shines on its own, but pairings can elevate the whole experience:
- Side dishes: Classic Korean banchan like kimchi, pickled radish, spicy cucumber salad, and bean sprouts work beautifully.
- Drinks: Try a cold barley tea or a light lager. For a grown-up pairing, a dry Riesling or chilled soju fits perfectly.
- Dessert: Finish with something light and sweet like sliced Asian pears or sesame cookies.
- Fusion idea: Use leftovers for a Korean beef bulgogi taco or wrap it in lettuce for a low-carb version.
Frequently Asked Questions
1. What’s the best cut of meat for bulgogi?
Ribeye is the gold standard thanks to its marbling, but sirloin or flank steak also works well. Just make sure to slice it thinly against the grain. If you're exploring korean ground beef recipes, you can adapt the marinade for a ground beef bulgogi recipe—just reduce the marinating time to 15 minutes.
2. Can I make this with chicken?
Yes! Swap beef for boneless, skinless chicken thighs for a delicious chicken bulgogi recipe. Thighs hold the marinade better and stay juicy after cooking.
3. How long should I marinate the beef?
Ideally, marinate for at least 30 minutes. For maximum flavor, let it sit overnight in the fridge. The pear in the marinade helps tenderize the beef while infusing sweetness.
4. Can I meal prep this dish?
Absolutely. Marinated beef can be stored in the fridge for up to 24 hours or frozen for up to 2 months. Cooked bulgogi beef also reheats well and is perfect for meal prepping korean beef bowls throughout the week.
5. Is bulgogi spicy?
Traditionally, it's more sweet and savory than spicy. The heat comes from gochujang or chili flakes, which you can adjust to taste. If you want zero heat, skip those altogether.
