Korean Beef Bulgogi

Name: Korean Beef Bulgogi
Prep time: 20 min
Cook time: 8 min
Total time: 88 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 600g beef sirloin, sliced very thin; ½ Asian pear or apple, grated; 3 tbsp soy sauce; 2 tbsp brown sugar; 1 tbsp sesame oil; 4 cloves garlic, minced; 1 tbsp ginger, grated; ½ onion, grated; Black pepper; 400g cooked short-grain rice; 4 lettuce leaves for wrapping; Sesame seeds; Sliced green onions; Kimchi; 1 cucumber, sliced; 1 carrot, julienned; 2 tbsp rice vinegar; 1 tsp sugar; Pinch of salt

Thin-sliced beef marinated in sweet soy, sesame, and pear. Served with steamed rice and quick-pickled vegetables.

beef dinnereasy

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Prep20 min

Cook8 min

Protein36g

Calories430

Carbs38g

Fat16g

Per serving · Adjust servings below to scale ingredients

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👨‍🍳Instructions

1
Combine grated pear, soy sauce, brown sugar, sesame oil, garlic, ginger, onion, and pepper. Marinate beef at least 30 minutes.
2
Quick pickle: toss cucumber and carrot with vinegar, sugar, and salt. Set aside.
3
Cook beef in a very hot skillet in batches, 1-2 minutes per side until caramelized.
4
Don't move the beef too much — let it get a good sear.
5
Serve with rice, wrap in lettuce, or eat with kimchi and pickled vegetables.

📊Nutrition per serving

Values are per 1 serving and stay fixed regardless of the servings adjuster above — use the adjuster to scale ingredients only.

Calories430

Protein36g

Carbs38g

Fat16g

Fiber2g

💪Protein & Nutrition Breakdown

Each serving of Korean Beef Bulgogi delivers 36g of protein at 430 calories — that's 12 calories per gram of protein, making it one of the more efficient protein sources on this site. Protein accounts for roughly 33% of total calories in this dish. The 38g of carbohydrates per serving provide energy for training, making this a well-rounded meal both pre- and post-workout. The 16g of fat primarily comes from the cooking method and protein source itself, contributing to satiety and supporting fat-soluble vitamin absorption.

🥡Meal Prep & Storage

Korean Beef Bulgogi is a straightforward recipe that scales well for meal prep. This recipe makes 4 servings, each delivering 36g of protein and 430 calories — ideal for tracking macros across the week. Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, warm gently on the stovetop over medium-low heat or in the microwave in 90-second intervals, stirring between each, until heated through. Adding a small splash of water or broth prevents the protein from drying out during reheating. Korean Beef Bulgogi also freezes well — portion into individual freezer-safe containers and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating. Batch cooking a double or triple portion on the weekend means you have 36g-protein meals ready throughout the week with zero daily effort.

💡 Tips & Notes

•Freeze beef 30 minutes for paper-thin slices.
•The pear tenderizes the meat naturally.
•Marinate overnight for the most flavor.

Variations

→Use pork belly instead of beef.
→Make it into a bibimbap bowl.
→Grill over charcoal for smoky flavor.

Frequently Asked Questions

How long does Korean Beef Bulgogi keep in the fridge?

Keeps well in an airtight container in the fridge for 3-4 days. Reheat gently — add a splash of water or broth if the sauce thickens.

What cut of beef works best here?

Ribeye has the most flavor, sirloin is leaner. For thin-slicing, flank or skirt steak work great. Freeze the steak for 20 minutes first for easier thin slicing.

How long should I marinate — does longer mean better?

Minimum 30 minutes for noticeable flavor, 2-4 hours is ideal. Overnight works for most proteins but don't exceed 24 hours — the acid can break down the meat too much and make it mushy.

high proteinmeal prep

Recipe by

BoBo Chef

Fitness enthusiast and home cook. Every recipe is tested in a real kitchen and macro-verified before publishing.

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