Name: Korean Beef Bulgogi Skillet Recipe
Prep time: 3 h 15 min
Cook time: 15 min
Total time: 3 h
Cuisine: Korean
Ingredients: 1 ½ pounds boneless rib eye steak; ½ small pear, peeled and coarsely grated; ¼ 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 love bold flavors and quick, satisfying meals, let me introduce you to my absolutely favorite Korean Beef Bulgogi Skillet Recipe. It’s tender, juicy, and packed with that perfect blend of sweet, savory, and spicy — all cooked up in just a flash on your stovetop.

The dish shows a large dark gray plate filled with many pieces of cooked brown meat, sprinkled with white sesame seeds and bright green sliced green onions. On the upper left side of the plate, there are fresh green leaves, and below them, several sticks of green cucumber. Around the plate on a white marbled surface, small bowls hold different sides: one with orange sauce, one with red chili sauce, one with kimchi showing orange and red fermented cabbage, and one with light brown sesame seeds. The scene is well lit, showing texture in both the food and the white marbled surface 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 Korean Beef Bulgogi Skillet Recipe
Top Tip
How to Serve Korean Beef Bulgogi Skillet Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Korean Beef Bulgogi Skillet Recipe

Why You'll Love This Recipe

From the moment I tried this Korean Beef Bulgogi Skillet, it became a staple in my kitchen. The marinade really does all the work, making the rib eye incredibly tender and bursting with flavor. Whether you’re cooking for a crowd or a cozy night in, it’s a delicious winner every time.

Quick and Easy: Even with the marinating time, the hands-on cook time is just 15 minutes.
Unforgettable Flavor: That perfect balance of sweet pear and spicy gochujang makes all the difference.
Versatile Cooking: You can use a cast iron grill pan or skillet – no fancy tools needed.
Feeds a Crowd: This recipe makes 6 hearty servings, perfect for sharing.

Ingredients & Why They Work

Let’s talk ingredients before we dive in. I always recommend picking a good quality rib eye for that juicy, tender bite, and don’t skip the Korean red pepper paste—gochujang adds a unique spicy depth you can’t substitute.

Flat lay of fresh thinly sliced boneless rib eye steak, a half peeled small Asian pear grated, three whole uncracked garlic cloves, a small white bowl of reduced sodium soy sauce, a small white bowl of dark brown sugar, a small white bowl of toasted sesame oil, a small white bowl of Korean red pepper paste (gochujang), a small white bowl of vegetable oil, a few sprigs of thinly sliced green onions, a small white bowl of toasted sesame seeds 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: Marbling is key here for tender, flavorful meat that cooks beautifully.
Pear: This natural sweetener also helps tenderize the beef during marination.
Reduced sodium soy sauce: Balances saltiness without overpowering the other flavors.
Brown sugar: Adds mellow sweetness and helps caramelize the meat as it cooks.
Toasted sesame oil: Infuses that signature nutty Korean flavor.
Garlic: Freshly minced garlic brings savory warmth to the mix.
Freshly grated ginger: Adds a hint of zing and depth.
Gochujang (Korean red pepper paste): Provides a subtle, smoky heat that’s essential for authentic bulgogi.
Vegetable oil: For cooking, it has a neutral flavor and high smoke point.
Green onions: Fresh garnish that brightens up the dish.
Toasted sesame seeds: Adds crunch and a toasty finish.

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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

The magic of this Korean Beef Bulgogi Skillet Recipe is how versatile it is—feel free to tweak it to your taste and occasion. Whether you prefer it spicy, a bit sweeter, or want to fit a dietary preference, this dish welcomes your creativity!

Spicy Kick: If you love a little heat, try doubling the gochujang or adding chili flakes. It builds a deeper, fiery flavor that really wakes up the palate. I like to add a pinch of extra chili flakes when I'm in the mood for something bold, and it never disappoints!
Less Sweet, More Savory: For those who prefer savory over sweet, reduce the brown sugar to 1 tablespoon and emphasize the garlic and ginger. This adjustment brings more umami and a robust character to the bulgogi.
Vegetarian Twist: Swap the rib eye with thick slices of king oyster mushrooms or firm tofu to echo the texture and soak in all that delicious marinade flavor. Cook them in the same way, and you’ll have a delightful plant-based version.
Serving Ideas: Instead of just serving the bulgogi over rice, try it wrapped in crisp lettuce leaves with a dab of ssamjang or topped with kimchi for an authentic Korean BBQ experience at home.

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

The image shows a white round plate with a base layer of white rice spread evenly. On top of the rice, there are several slices of dark brown grilled meat sprinkled with sesame seeds and chopped green onions. To the right side of the plate, there is a small bunch of bright green leafy herb, and next to it are several long green cucumber sticks arranged side by side. Below the meat and rice, there is a small portion of bright red-orange kimchi. Light brown chopsticks rest on the left edge of the plate. The plate is set on a white marbled surface with a glass of light amber liquid and bowls of sesame seeds and kimchi partially visible around it. photo taken with an iphone --ar 2:3 --v 7

Step 1: Firm Up and Slice the Steak

First, wrap your rib eye steak tightly in plastic wrap and pop it in the freezer for 30 minutes. This little chill firms up the meat, making it much easier to slice thinly and evenly. When you unroll it, slice across the grain into thin ¼-inch pieces—this is the secret to tender, bite-sized bulgogi that melts in your mouth.

Step 2: Whip Up the Marinade and Marinate the Meat

In a medium-sized bowl, combine the freshly grated pear, reduced sodium soy sauce, brown sugar, toasted sesame oil, minced garlic, freshly grated ginger, and the star ingredient: gochujang. Stir everything together until it’s well blended. Next, transfer this marinade and the sliced steak into a gallon-size Ziploc bag. Seal it up and place it in the fridge for at least 2 hours – although I’ve found letting it soak overnight really lets all those flavors seep deep into the beef. Don’t forget to turn the bag occasionally to ensure every slice is coated.

Step 3: Sear the Beef to Perfection

Heat 1 tablespoon of vegetable oil in a cast iron grill pan over medium-high heat. Add a single layer of the marinated beef—no crowding, because we want a great sear and char. Cook for 2 to 3 minutes on one side until beautifully caramelized, then flip for another 2 to 3 minutes. Once cooked through and nicely charred, remove from the pan. Repeat the process with the remaining tablespoon of oil and beef slices. The sizzling sound here is pure satisfaction—it means those edges are developing that irresistible bulgogi flavor.

Step 4: Garnish and Serve Immediately

Transfer your cooked beef to plates and sprinkle generously with thinly sliced green onions and toasted sesame seeds. Serve hot to enjoy that fresh, tender texture and rich, savory-sweet flavor. This dish pairs beautifully with steamed rice, a side of kimchi, or wrapped in crisp lettuce leaves for a hands-on feast.

Top Tip

Getting the most flavor and perfect texture from your Korean Beef Bulgogi Skillet Recipe is all about a few key techniques that really elevate the dish.

Freeze Before Slicing: I’ve found that freezing the rib eye steak for just 30 minutes firms it up perfectly, making it so much easier to slice paper-thin. Thin slices are essential for that tender, melt-in-your-mouth bite.
Marinate Overnight: While 2 hours in the marinade works, letting the beef soak overnight really boosts flavor depth and tenderness — it’s worth the wait for a truly juicy bulgogi.
Don’t Crowd the Pan: Cooking in batches in a hot cast iron grill pan lets the meat char beautifully instead of steaming. Overcrowding leads to less caramelization and uneven cooking, which you’ll want to avoid.
Use Fresh Garnishes: Adding sliced green onions and toasted sesame seeds at the end gives your dish that vibrant freshness and a lovely nutty crunch that complements the rich flavors perfectly.

How to Serve Korean Beef Bulgogi Skillet Recipe

A pile of raw red meat pieces stacked on a light brown wooden surface. The meat looks fresh with visible muscle fibers and a mix of dark and light red colors. A small part of another piece of raw meat appears on the bottom right corner. The background is blurred but shows a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Garnishes

Green onions and toasted sesame seeds are classic garnishes that add a bright, fresh pop and subtle nutty crunch. For an extra touch, try a sprinkle of thinly sliced fresh chili or a drizzle of sesame oil right before serving to boost the aroma and spice profile.

Side Dishes

To round out your meal, serve the bulgogi with steamed white rice or sticky short-grain rice to soak up that delicious marinade. Korean side dishes like kimchi, pickled radishes, or sautéed spinach (namul) provide a perfect balance of tang, texture, and freshness. For something heartier, a simple cucumber salad or a bowl of miso soup works beautifully.

Make Ahead and Storage

Storing Leftovers

Store any leftover bulgogi in an airtight container in the refrigerator for up to 3 days. This keeps the meat flavorful and moist, ready for quick reheating.

Freezing

You can freeze the marinated steak before cooking for up to 1 month—just make sure it’s sealed tightly in a freezer-safe bag. When you’re ready, thaw in the fridge overnight before cooking as usual. Cooked bulgogi can also be frozen but may lose some texture quality upon reheating.

Reheating

Reheat leftovers gently in a skillet over medium heat to warm through while preserving that lovely char and tenderness. Avoid microwaving if possible, as it can toughen the meat and dry it 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 be sure to slice thinly across the grain and marinate well to ensure tenderness.

What if I don’t have a cast iron grill pan?

No worries! A large cast iron skillet works wonderfully as an alternative. The key is to get your pan hot so the beef chars beautifully without steaming.

Can I make this recipe spicier?

Definitely. You can increase the amount of gochujang in the marinade or add some chili flakes for an extra kick. Adjust to your preferred spice level.

How long should I marinate the beef?

For best results, marinate the beef for at least 2 hours, but overnight marinating really maximizes flavor and tenderness.

Final Thoughts

This Korean Beef Bulgogi Skillet Recipe is one of those special dishes that balances simple prep with incredibly bold flavors. Taking a little extra time to marinate and cook it thoughtfully pays off with a tender, savory, and slightly sweet meal that’s perfect for sharing. Whether it's a weeknight dinner or a gathering with friends, I hope this recipe brings a little Korean barbecue magic right to your stovetop and into your kitchen with ease and joy.