Quick Recipe Version (TL;DR)
Quick Ingredients
- Beef: 1 1/2 lb (680 g) ribeye or sirloin, very thinly sliced
- Marinade: 1/3 cup (80 ml) soy sauce, 2 tbsp brown sugar, 2 tbsp grated Asian pear (or apple), 1 tbsp mirin, 2 tsp toasted sesame oil, 3 garlic cloves (grated), 1 tsp grated ginger, 1/2 tsp black pepper, 3 scallions (sliced), 1 tbsp toasted sesame seeds
- Rice: 2 cups jasmine rice, 2 3/4 cups water, 1/2 tsp kosher salt
- Kimchi: 1 1/2 cups kimchi (store-bought), plus sesame seeds (optional)
- Sesame-cucumber salad: 2 Persian cucumbers (or 1 English cucumber), 1/2 tsp kosher salt, 2 tbsp rice vinegar, 2 tsp sugar, 1 tsp gochugaru, 1 tsp toasted sesame oil, 1 tsp sesame seeds, 1 small garlic clove (grated)
- Scallion pancakes (pajeon): 1 cup all-purpose flour, 2 tbsp potato starch (or cornstarch), 1/2 tsp baking powder, 3/4 tsp kosher salt, 1 large egg, 1 cup very cold water, 1 bunch scallions, 3–4 tbsp neutral oil (for frying)
- Dipping sauce: 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp sugar, 1 tsp gochugaru (optional), 1 tsp toasted sesame seeds
Do This
- 1. Mix marinade; toss with sliced beef. Marinate 30 minutes (or up to 12 hours chilled).
- 2. Cook jasmine rice (2 cups rice + 2 3/4 cups water + 1/2 tsp salt): simmer 15 minutes, steam 10 minutes.
- 3. Make cucumber salad; chill while you cook.
- 4. Whisk pajeon batter; fold in scallions. Pan-fry pancakes 3–4 minutes per side until crisp and golden.
- 5. Heat a large skillet until very hot; sear bulgogi in batches 1–2 minutes per side until caramelized.
- 6. Slice pancakes; set out kimchi, rice, cucumber salad, and dipping sauce.
- 7. Serve station-style: rice + bulgogi + kimchi + cucumber salad + crispy scallion pancakes.
Why You’ll Love This Recipe
- Big flavor, approachable method: The marinade does the heavy lifting, and the beef cooks fast.
- Great contrast on the plate: Sweet-savory bulgogi, tangy kimchi, cool sesame cucumbers, and crisp pajeon.
- Perfect for casual hosting: Set everything out and let everyone build their own bowl or plate.
- Flexible timing: Marinate ahead, make sides while the rice cooks, and sear the beef right before serving.
Grocery List
- Produce: scallions (2 bunches), garlic, fresh ginger, Asian pear (or 1 crisp apple), cucumbers (2 Persian or 1 English), optional lettuce leaves for wraps, optional toasted sesame seeds (if not already in pantry)
- Meat: 1 1/2 lb (680 g) ribeye or sirloin (ask for thin slicing, or partially freeze to slice at home)
- Dairy/Refrigerated: 1 large egg
- Pantry: jasmine rice, soy sauce, brown sugar, granulated sugar, mirin, toasted sesame oil, rice vinegar, gochugaru (Korean red pepper flakes), all-purpose flour, potato starch (or cornstarch), baking powder, neutral oil (canola/avocado/grapeseed), kosher salt, black pepper
- Prepared: kimchi (about 1 1/2 cups)
Full Ingredients
Bulgogi Beef
- 1 1/2 lb (680 g) ribeye or sirloin, very thinly sliced (about 1/8 inch / 3 mm)
- 1/2 medium yellow onion, thinly sliced (about 1 cup / 150 g)
- 1–2 tbsp neutral oil (only as needed for the pan)
Bulgogi Marinade
- 1/3 cup (80 ml) soy sauce
- 2 tbsp (25 g) packed brown sugar
- 2 tbsp (30 g) grated Asian pear (or grated apple)
- 1 tbsp (15 ml) mirin
- 2 tsp (10 ml) toasted sesame oil
- 3 garlic cloves, finely grated (about 1 tbsp)
- 1 tsp finely grated fresh ginger
- 1/2 tsp freshly ground black pepper
- 3 scallions, thinly sliced (white and green parts)
- 1 tbsp toasted sesame seeds
- Optional: 1 tsp gochujang for gentle heat and deeper color
Steamed Jasmine Rice
- 2 cups (380 g) jasmine rice
- 2 3/4 cups (650 ml) water
- 1/2 tsp kosher salt
Sesame-Cucumber Salad (Oi Muchim-Style)
- 2 Persian cucumbers, thinly sliced (about 2 cups / 240 g) or 1 English cucumber, halved lengthwise and thinly sliced
- 1/2 tsp kosher salt
- 2 tbsp (30 ml) rice vinegar
- 2 tsp (8 g) granulated sugar
- 1 tsp (3 g) gochugaru (Korean red pepper flakes)
- 1 tsp (5 ml) toasted sesame oil
- 1 tsp toasted sesame seeds
- 1 small garlic clove, finely grated (about 1/2 tsp)
- 1 scallion, thinly sliced (optional)
Scallion Pancakes (Pajeon)
- 1 cup (125 g) all-purpose flour
- 2 tbsp (16 g) potato starch (or cornstarch)
- 1/2 tsp baking powder
- 3/4 tsp kosher salt
- 1 large egg
- 1 cup (240 ml) very cold water
- 1 bunch scallions (8–10 scallions), trimmed
- 3–4 tbsp neutral oil for frying, divided
Pajeon Dipping Sauce
- 3 tbsp (45 ml) soy sauce
- 1 tbsp (15 ml) rice vinegar
- 1 tsp (4 g) granulated sugar
- 1 tsp gochugaru (optional)
- 1 tsp toasted sesame seeds
- 1 tsp finely sliced scallion (optional)
For Serving (Station Setup)
- 1 1/2 cups kimchi, served cold or lightly warmed
- Optional garnishes: extra sesame seeds, extra sliced scallions
- Optional for wraps: butter lettuce or red leaf lettuce leaves
Step-by-Step Instructions
Step 1: Mix the bulgogi marinade
In a medium bowl, whisk together the soy sauce, brown sugar, grated pear (or apple), mirin, toasted sesame oil, garlic, ginger, black pepper, sliced scallions, and sesame seeds. If you like a touch of heat, whisk in the optional gochujang until smooth.
Tip: The grated pear/apple helps tenderize and adds that classic bulgogi sweetness without tasting fruity.
Step 2: Marinate the beef (30 minutes)
Add the thinly sliced beef and the sliced onion to the marinade. Using clean hands or tongs, toss thoroughly so every slice is coated and the onion is distributed.
Cover and marinate for 30 minutes at room temperature, or refrigerate for up to 12 hours. If refrigerated, set the beef out for 15 minutes before cooking so it cooks quickly and evenly.
Step 3: Cook the jasmine rice
Rinse the jasmine rice in a fine-mesh strainer under cool water for 30–45 seconds, until the water runs mostly clear. (This helps prevent gumminess.)
Add rice, water, and salt to a medium saucepan. Bring to a boil over high heat, then immediately reduce to low, cover, and simmer for 15 minutes.
Turn off the heat and let it steam, covered, for 10 minutes. Fluff with a fork. Keep warm, covered, until serving.
Step 4: Make the sesame-cucumber salad (crisp, cool contrast)
Place sliced cucumbers in a bowl and toss with 1/2 tsp kosher salt. Let sit for 10 minutes to draw out excess water (this keeps the salad punchy, not watery).
Drain the cucumbers and gently squeeze out a little moisture with your hands. Add rice vinegar, sugar, gochugaru, sesame oil, sesame seeds, grated garlic, and optional sliced scallion. Toss well.
Chill for at least 10 minutes while you cook the pancakes and beef.
Step 5: Cook the scallion pancakes (pajeon)
Prep scallions: Cut scallions into 3–4 inch lengths. If scallions are thick, split them lengthwise for flatter pancakes.
Make batter: In a bowl, whisk flour, potato starch, baking powder, and salt. Whisk in the egg and very cold water until you have a smooth, pourable batter.
Fold in the scallions until coated.
Pan-fry: Heat a large nonstick skillet or well-seasoned cast iron skillet over medium-high heat for 2 minutes. Add 1 1/2 tbsp neutral oil and swirl to coat.
Pour in half the batter and spread scallions into an even layer. Cook for 3–4 minutes until the underside is deeply golden and crisp. Flip and cook 3–4 minutes more. Repeat with remaining batter, adding 1–1 1/2 tbsp more oil as needed.
Transfer to a cutting board and slice into wedges. If you want to keep them hot while you cook the beef, hold on a sheet pan in a 200°F (95°C) oven.
Step 6: Stir together the dipping sauce
In a small bowl, stir soy sauce, rice vinegar, sugar, optional gochugaru, sesame seeds, and optional sliced scallion. Taste and adjust: more vinegar for brightness, or a pinch more sugar for balance.
Step 7: Sear the bulgogi beef (fast, hot, in batches)
Set a large cast iron skillet, carbon steel pan, or heavy stainless skillet over high heat until very hot, about 3 minutes. You want the surface ripping hot so the beef caramelizes instead of steaming.
Add 1 tsp neutral oil only if your pan is dry (many cuts like ribeye will render enough fat). Using tongs, lift beef from the marinade and add a thin layer to the skillet (do not crowd). Leave excess marinade behind in the bowl.
Sear for 60–90 seconds, toss/flip, then cook another 60–90 seconds, until browned and caramelized with a few charred edges. Transfer to a warm platter. Repeat with remaining beef in 2–3 batches.
Optional glaze moment: If you want extra shine, add 1–2 tbsp of the leftover marinade to the last batch only and cook for 15–20 seconds until bubbly and syrupy. (Avoid adding lots of raw marinade early; it can make the pan watery.)
Step 8: Set up the bulgogi station and serve
Arrange warm rice, hot bulgogi, sliced scallion pancakes, cucumber salad, and kimchi on the table. Put the dipping sauce next to the pancakes.
To eat: spoon rice into a bowl, top with bulgogi and a little onion, add kimchi, and finish with the sesame-cucumber salad. Alternate bites with crispy pajeon dipped in sauce. If using lettuce leaves, add rice and bulgogi, then top with cucumber salad for a fresh wrap.
Pro Tips
- Slice it thin: If slicing at home, freeze the beef for 20–25 minutes first so it firms up and slices cleanly.
- Don’t crowd the pan: Overcrowding causes steaming and pale meat. Cook in batches so you get true caramelization.
- Hot pan, quick cook: Bulgogi is best with a fast sear. Aim for a deep brown color in 2–3 minutes total per batch.
- Keep pancakes crispy: Hold cooked pajeon on a rack set over a sheet pan in a 200°F (95°C) oven so they stay crisp instead of soggy.
- Balance the meal: If your kimchi is very sour, add a slightly sweeter cucumber salad (an extra 1/2 tsp sugar) to round things out.
Variations
- Spicy bulgogi: Add 1 tbsp gochujang to the marinade and increase gochugaru in the cucumber salad to 2 tsp.
- Chicken bulgogi: Swap beef for 1 1/2 lb (680 g) boneless, skinless chicken thighs, thinly sliced. Cook to an internal temperature of 165°F (74°C).
- Vegetarian station: Replace beef with 18 oz (510 g) extra-firm tofu, pressed and sliced, or 16 oz (450 g) king oyster mushrooms, sliced. Marinate 20 minutes and sear until deeply browned.
Storage & Make-Ahead
Make-ahead: Marinate the beef up to 12 hours in advance (refrigerated). The dipping sauce can be made up to 3 days ahead. The cucumber salad is best the day it’s made but can be prepared up to 8 hours ahead; keep chilled and toss before serving.
Store leftovers: Refrigerate beef and rice in separate airtight containers for up to 3 days. Store cucumber salad up to 2 days (it will soften). Pajeon keeps up to 2 days.
Reheat: Reheat beef in a hot skillet over medium-high heat for 1–2 minutes until sizzling. Reheat rice covered with a splash of water in the microwave. Re-crisp pajeon in a skillet over medium heat with 1 tsp oil per pancake, about 2 minutes per side.
Nutrition (per serving)
Approximate, per 1/4 of the full station (beef, rice, kimchi, cucumber salad, and 1/4 of the pancakes): 880 calories; 41 g protein; 104 g carbohydrates; 32 g fat; 6 g fiber; 1680 mg sodium. Values vary by beef cut, kimchi brand, and portion size.
