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Korean BBQ Beef Bulgogi with Sautéed Onions and mushrooms

Korean BBQ Beef Bulgogi with Sautéed Onions and Mushrooms

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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Main Course
Cuisine Korean
Servings 4

Equipment

  • 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

Ingredients
  

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

Instructions
 

Make the Marinade

  1. 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

  1. 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

  1. 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

  1. 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

  1. 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

  1. 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.