This post may contain affiliate links. Please read our disclosure policy.

This Easy Korean Beef is comprised of thinly sliced rib eye steak that’s marinated in a sweet and spicy sauce, then seared to perfection. For a complete meal, the whole family will enjoy, serve over rice or noodles with some veggies, like steamed broccoli or cauliflower.

Woman's hands holding a bowl of bulgogi served over white rice.
Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.

Korean beef is a family favorite meal for good reason – that sweet and savory combo is just SO delicious! Once the meat has had time to marinate, this dish takes just minutes to prepare and can be on the dinner table in just about 10 minutes! The meat is fall-apart tender and perfectly served over steamed rice.

Why you should make this recipe

  • Quick and easy: In minutes you will have a delicious, satisfying meal ready to be eaten and enjoyed.
  • Packed with flavor: The tender steak is marinated to perfection! You’re definitely going to want to add this to the regular dinner rotation.
  • Versatile: Don’t want to use steak? You can easily substitute thinly sliced chicken for the steak if you’re looking for a different option.
  • Great for meal prep: This dish is perfect for making in advance. Simply divide equal amounts of Korean beef and rice into meal prep containers and store them in the fridge until you’re ready to eat.
Korean beef topped with green onions.

Ingredients needed

  • Rib eye steak: Any thinly sliced steak works. You can sub sirloin or even tenderloin for the rib eye if preferred.
  • For the marinade: The delicious sauce is a mix of coconut aminos, honey, sesame oil, minced garlic, fresh ginger, and Korean red pepper paste.
  • Olive oil: For cooking the beef.
  • To garnish: Sliced green onions and toasted sesame seeds add a pop of color and texture to the finished dish.
Thinly sliced beef and sauce ingredients divided into small bowls.

How to make this Asian beef recipe

This Korean beef recipe is really super simple, yet so delicious. Once the meat is marinated, it cooks quickly and is ready to eat in just a matter of minutes! Here’s the simple process:

  1. Marinate the steak: Place the sliced beef in a large Ziploc bag. In a small bowl, combine the coconut aminos, honey, sesame oil, garlic, ginger, and red pepper paste. Add this sauce over the beef in the Ziploc bag and stir through the bag to combine. Marinate the meat for at least 2 hours or overnight.
  1. Cook the meat: Heat 1 tablespoon of oil in a large pan over medium-high heat. Add half of the marinated meat and arrange in a single layer into the pan to evenly cook. Cook for 2-3 minutes per side. Repeat with the remaining oil and meat.
  2. Serve: Garnish with green onions, and sesame seeds and enjoy overcooked rice.


Expert Tips

  • Slicing the beef: To make thinly slicing the beef easier, wrap it in plastic wrap and freeze it for about 20 minutes first, then carefully unwrap and slice it against the grain.
  • Marinating the beef: Keep in mind, the longer the meat marinates, the more flavorful it will taste. Marinate it for at least 2 hours and up to overnight.
  • Cooking the beef: Be sure not to overcrowd the meat while cooking. You may need to cook it in 2 to 3 batches.
  • Korean red pepper paste: Look for this (also called gochujang) down the Asian food aisle. It tastes a bit spicy, slightly sweet, salty, and deeply savory.
Serving Korean beef over rice in a white bowl.

Frequently asked questions

What is Korean beef called?

Another common name for Korean beef is Bulgogi. It’s a classic Korean recipe made with thinly sliced, marinated beef and is a staple in Korean households.

What cut of meat is bulgogi?

Bulgogi is typically made with very thin slices of the most tender cuts of beef. Rib-eye is the most common cut of beef with top sirloin also often used.

What does bulgogi taste like?

The beef is marinated with coconut aminos (or soy sauce), honey, sesame oil, garlic, ginger, and red pepper paste giving it a savory, salty, and sweet flavor.

top view korean beef on a round white plate topped with sesame seeds

Serving suggestions

We typically serve this Korean beef over rice, but sometimes we mix things up a bit and serve it with quinoa or noodles. For a lower-carb option, you can try it with zucchini noodles or cauliflower rice. To add a boost of nutrition, also add some steamed veggies on the side!

Storage recommendations

  • Store cooled leftovers in an airtight container or plastic bag in the fridge for up to 4 days.
  • Freeze-cooled meat in an airtight, freezer-safe container or plastic bag for up to 3 months.
  • Reheat from frozen by letting this thaw in the fridge overnight or on the counter at room temperature for a couple of hours before heating it on the stovetop or microwave until warmed through. Stir halfway to distribute heat evenly.
Korean beef served on a white plate.

More steak recipes

Korean beef topped with sliced green onion.

If you try a recipe and you like it, leave us some feedback in the comment section below, and don’t forget to rate it! We would love it if you shared it with friends and family.

Finally, please use our hashtag #healthyfitnessmeals on INSTAGRAM for a chance to be featured! FOLLOW Healthy Fitness Meals on FACEBOOK | INSTAGRAM | PINTEREST | TWITTER for all of our latest blog posts and recipes.

5 from 1 vote

Easy Korean Beef

By: Rena
Servings: 6 servings
Prep: 5 minutes
Cook: 10 minutes
Marinating time: 2 hours
Total: 2 hours 15 minutes
top view korean beef on a round white plate topped with sesame seeds
This Easy Korean Beef is comprised of thinly sliced rib eye steak that’s marinated in a sweet and spicy sauce, then seared to perfection. For a complete meal the whole family will enjoy, serve over rice or noodles with some veggies, like steamed broccoli or cauliflower.

Ingredients

  • 1 1/2 pounds boneless rib eye steak, thinly sliced
  • 1/4 cup coconut aminos
  • 2 tbsp honey
  • 2 tbsp toasted sesame oil
  • 3-4 garlic cloves, minced
  • 1 tbsp freshly grated ginger
  • 1 tbsp Korean red pepper paste
  • 2 tbsp olive oil, divided
  • 4 green onions, thinly sliced
  • 2 tsp toasted sesame seeds, to garnish
  • OPTIONAL: cooked rice, to serve

Instructions

  • Place the sliced beef in a large Ziploc bag. In a small bowl, combine the coconut aminos, honey, sesame oil, garlic, ginger, and red pepper paste. Add this sauce over the beef in the Ziploc bag and stir through the bag to combine. Marinate the meat for at least 2 hours or overnight.
  • Heat 1 tablespoon of oil in a large pan over medium-high heat. Add half of the marinated meat and arrange in a single layer into the pan to evenly cook. Cook for 2-3 minutes per side. Repeat with the remaining oil and meat.
  • Garnish with green onions, and sesame seeds and serve over cooked rice.

Notes

  • Store cooled leftovers in an airtight container or plastic bag in the fridge for up to 4 days.
  • Freeze cooled meat in an airtight, freezer-safe container or plastic bag for up to 3 months.
  • Reheat from frozen by letting this thaw in the fridge overnight or on the counter at room temperature for a couple hours before heating on the stovetop or microwave until warmed through. Stir halfway to distribute heat evenly.

Nutrition

Serving: 1servingCalories: 359kcalCarbohydrates: 9gProtein: 23gFat: 26gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gCholesterol: 69mgSodium: 287mgPotassium: 344mgFiber: 0.4gSugar: 6gVitamin A: 97IUVitamin C: 2mgCalcium: 24mgIron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Main Course
Cuisine: Korean
Tried this recipe?Mention @healthyfitnessmeals or tag #healthyfitnessmeals!

Author

About Rena Awada

Hi, I’m Rena! I am here to help you prepare delicious, light, fresh meals that your whole family will love!

You May Also Like

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




1 Comment