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Grilled Bulgogi Beef

Posted: June 9

Time: 2 hours 40 minutes

Yield: 8 servings

recipe image

Grilled Bulgogi Beef, pronounced "buul-GOH-ghee," originated in Korea a very, very long time ago, but luckily you still get to enjoy this delicious discovery today! The fatty, juicy ribeye is soaked in a sweet and savory sauce that also brings a little bit of spice. The marinated meat is grilled until it's nice and crispy and then served on a bed of fluffy rice and loaded with sour kimchi, sweet red cabbage, crisp cucumbers, fresh bean sprouts, and a little more spice thanks to a drizzle of sriracha sauce. Grilled Bulgogi Beef is a blast from the past that brings an explosion of flavor!


For the beef:
4 tablespoons soy sauce
4 tablespoons honey
2 tablespoons brown sugar
1 tablespoon red pepper flakes
4 cloves garlic, finely minced
1 tablespoon sesame oil
1 1/2 pounds Ribeye or top sirloin, thinly sliced to 1/8-inch thickness
1 small sweet onion, very thinly sliced
green onion, to taste, finely chopped
For serving:
4 cups rice, cooked
1 1/2 cups kimchi
1 cup red cabbage
1 cup cucumbers, sliced
1 cup bean sprouts
sriracha sauce, optional, to taste


Step 1

In a small bowl, combine the soy sauce, honey, brown sugar, red pepper flakes, garlic, and sesame oil.

Step 2

In a shallow baking dish, arrange the meat in a single layer. Place the sweet onions on top of the meat.

Step 3

Pour the sauce over the top of the onions and meat and marinate in the fridge for at least 2 hours or up to overnight.

Step 4

Preheat the grill to high heat.

Step 5

Place the marinated meat on the oiled grill and cook until thoroughly cooked and the edges are crispy, for about 5-7 minutes.

Step 6

Transfer the cooked meat to a serving platter and sprinkle it with green onions.

Step 7

To plate the bowls, layer starting with the rice, then meat, kimchi, cabbage, cucumbers, sprouts, and a drizzle of sriracha sauce.

Step 8


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