Bulgogi(Korean Beef BBQ)

Bulgogi is a traditional Korean dish which has been around for hundreds of years which was considered a high-class cuisine simply grilled and serve with dipping sauce. Around half a century ago, the preparation style has changed over the years and now it is made up of thin, beef or pork grilled on a barbecue marinated with a sweet and savoury sauce called Yang Nyum. Yang Nyum is made up of soy sauce, sugar, sake, ginger and garlic with an additional grinded apples or pears.

Suitable to be shared with friends and family during a grilling season on a hot summer day out with the grill or cooked on a grilling pan or frying pan indoor. It can easily be served with steamed rice or as a sandwich with some vegetables(lettuce, cucumber..) of your choice. If leftover, it can be placed in the freezer for when you next want to eat it.

Bulgogi (Korean BBQ)

Course Main Course
Cuisine Korean
Servings 4 people



  • 600 g Beef sliced rib eye or sirloin steak
  • 1/2 Onion

Marinated Ingredients

  • 6 tbsp Soy sauce
  • 3 tbsp Sake (White dry wine)
  • 3 tbsp Sugar
  • 1 tbsp Sesame oil
  • 1/2 tsp Gochujang
  • 1 tsp Grated garlic
  • 1/2 tsp Grated ginger
  • 1/2 Apple
  • 1/2 Onion


  • Thinly slice the beef.
  • Halve the onion, thinly slice 1/2 of the onion and chop the rest. 
  • Chop the apple. 
  • Put onion, apple, garlic, ginger in the food processor and blend until smooth. Put this in a large bowl.
  • Add the soy sauce, sake, sugar, sesame oil and gochujang in the same bowl. 
  • Add beef and onion in the bowl. 
  • Mix well. 
  • Keep in the fridge overnight to 24 hours. 
  • Heat the frying pan over medium-high heat. 
  • Put sesame oil in the frying pan. 
  • Place the beef one by one in the pan. 
  • Cook until golden-brown for 1-2 minutes and then turn over. 
  • Cook for another 1-2 minutes until both sides are golden-brown. 
  • Enjoy it! 


If you can find thinly sliced beef like bulgogi or yakiniku slice, it is easier to prepare bulgogi. If you can’t find thinly sliced beef, you can freeze the block of meat for 2 hours(depending on the size and thickness)prior to slicing. The beef for steak, you can slice thinly without freezing.
For the best bulgogi, it is suitable for a little bit of fat like Rib eye, Sirloin, tenderloin.
Keyword bbq, beef, bulgogi, korean bbq