Beef bulgogi with vegetables, also known as Korean BBQ beef, is one of the most well known Korean dishes made of thinly sliced beef with a super flavorful marinade. This bulgogi can be easily prepared the day before so that you can cook and enjoy the day of!
Prevent your screen from going dark
For the beef bulgogi with vegetables:
1½poundsthinly sliced beef ribeye
1smallyellow onionthinly sliced
1largecarrotpeeled and thinly sliced
1bunchgreen onioncut into 1 inch pieces
oilas needed for cooking (any neutral oil will do)
For the bulgogi marinade:
¼Korean pearpeeled, core removed, and cut into smaller chunks
For the bulgogi marinade:In a food processor or blender, add all the ingredients for the bulgogi marinade and blend until smooth. Set aside until needed.
To marinate the beef ribeye:Place the thinly sliced beef ribeye in a plastic resealable bag, along with the thinly sliced onion, carrots, and green onions. Pour the bulgogi marinade into the bag and give everything a good mix to distribute the marinade.*It might look like there's not enough marinade, but we promise it's just enough for 1½ pounds of beef!*
Close the resealable bag and flatten it into an even layer. Let the beef marinate in the fridge for at least 2 hours, best overnight. Flip the bag half way during marinating.
Cook the beef bulgogi:Heat a large nonstick pan or cast iron pan/griddle over medium high heat. Add a small amount of oil into the pan, just enough to lightly grease it, about a tablespoon.
Cooking in batches, add some marinated beef ribeyes and vegetables into the hot pan. Separate the beef as best as you can, into one layer. Give each piece of beef a good sear and flip once to finish cooking, about 30 seconds to a minute on each side. Transfer the beef bulgogi to a serving plate and repeat with remaining beef ribeye and vegetables.*Make sure to not overcrowd the pan or the beef will not get good colors.*
Serve:Serve the beef bulgogi immediately with steamed white rice and ban chan (side dishes). *To add a little flare, heat a sizzle platter in the oven at 350°F while cooking the bulgogi. After all the beef has been cooked, carefully transfer the beef bulgogi onto the sizzle platter and serve!*
Please refer to the post above for ingredient substitute, step by step photo reference, tips, and FAQs!
Good beef bulgogi shouldn't be made with a lot of marinade. There should be just enough marinade for the beef to absorb, without much leftover.
Although the minimum marinating time is 2 hours, we highly recommend marinating overnight for the best flavor.
If you can't find thinly sliced beef ribeye at your local Asian market, you can cut it by hand! Refer to the post for more detail.
Beef ribeye is one of the best and most popular cuts of beef for making bulgogi, but you can also use flank, sirloin, tenderloin , and eye round.