One of my favorite things is this quick and easy Korean dish, Shortcut Beef Bulgogi. I have a couple of other recipes here for Bulgogi. One is an Instant Pot version, the other traditional. And I even have a Korean Leaning Pork Tenderloin. (All linked below). Why another version?
Shortcut Beef Bulgogi
This Easy Beef Bulgogi is a great way to get the flavor of a traditional bulgogi in a quick, any old weeknight recipe, and on the table in under 25 minutes. It can be made with thinly sliced steak or ground beef.
About Shortcut Beef Bulgogi:
Bulgogi comes in many variations, some seared or grilled until dry, others like this one, more saucy. Some have vegetables, often onion, mushrooms, carrots, and others, like this one, just onions and only a few green onions as garnish.
What they all have in common is a deeply rich marinade, or in this case, a sauce. Beef bulgogi is one of those dishes where a short ingredient list turns into something wildly complex and craveable, sweet, savory, and garlicky, and at its heart, it’s all about the saucy marinade.
We’re skipping the long marinade and searing the sauce into the beef as it cooks in a skillet. If you have any picky eaters who cringe at too many veggies, this is gonna be a great meal for them. And a great, easy, and quick meal to make. (Just add a quick side for those who want it.)
Shortcut Beef Bulgogi
Making Shortcut Beef Bulgogi:
When I say easy, I mean it. This will take about 20 to 25 minutes start to finish, so start your rice first.
Mix up the sauce as the beef cooks:
- If using ground beef, saute right along with your sliced onion, and drain.
- If using sliced steak, sear the beef and onion in a large skillet with a little oil – turn on your fan and use a medium-high to high heat (you know your stove) to quickly stir fry. You’re looking for color, not cooking through.
Mix up the sauce ingredients while the beef cooks. If you want to grate your garlic and ginger, do so. If you want to toss in jarlic and a little ginger from a jar or tube, I’ll never tell!
Push the beef aside and add the sauce to the center. It will cook up in two to three minutes in the high heat; don’t burn it! Stir everything together to coat.
The Beef:
If using ground beef, use whatever fat percentage you’re comfortable with; it will be drained.
If using beef roast or steak, freeze it for 20 minutes, and it will be easier to slice. Buying and slicing your own will give you better quality for your money. Prepackaged may be less per pound than some roasts or steaks, but generally isn’t labeled with the type of beef, and often is the cheapest available.
Serve With:
- Rice, of course, is a must. Pickled Carrots or Daikon are fabulous with Bulgogi.
- Bok Choy is never wrong. Steamed Broccoli is great. A mix of stir-fry vegetables is an easy option.
The Flavorings:
Bulgogi is known for its intense flavor, with just a little heat. Dark Soy (or Mushroom Soy) is a worthwhile item to have. It adds a deeper umami flavor and has a touch of sweetness. It will keep for years in the pantry.
Below are several ways to bring a little heat and a lot of flavor to the dish. Gochujang is preferred. The others will all work. Gochujang is fermented and keeps well, but either Gochujang or Saamjang can be frozen to preserve for future recipes.
Leftover Shortcut Beef Bulgogi:
Store in the refrigerator, tightly covered, for three to four days.
- For best results, reheat servings, lightly covered, in the microwave, adding a little liquid if needed.
- Larger amounts may heated slowly over low heat in a saucepan with a touch of water added to thin. Go for barely heated if using sliced beef; ground beef is a little more forgiving.
Leftovers can be frozen for three to six months; three in a refrigerator/freezer combo, up to six in a deep freeze. Consider freezing portions with the rice.
Freezing isn’t optimal, but it’s no worse than any commercial frozen dinner option. For best results, freeze in smaller portions, thaw overnight in the fridge, and reheat as above.
Other Korean Bulgogi Based Recipes You Might Like:
- Instant Pot Korean Beef – this is a classic; a couple of quick tricks make this Beef Bulgogi succulent and preserves the flavor. We love it in tacos!
Instant Pot Korean Beef in tacos
- Bulgogi Korean Beef – It was this recipe that inspired me to plant an Asian pear tree in 2016.
Bulgogi Korean Beef
- Korean Pork Tenderloin – I’ve been making this beauty for years; it went on my site in 2025. Serve it in lettuce wraps for a fun twist.
Korean Pork Tenderloin A drizzle of Bulgogi sauce! Fabulous.
Saving Money on Groceries:
What you pay for groceries depends on not just WHERE you shop, but WHEN. Be strategic and stock up at rock-bottom prices.
- The best sales are before holidays; check out Win at the Grocers. Think beyond the occasion & use the opportunity to stock up at a low for the coming weeks to months.
- If available, take advantage of discount stores like Aldi or Lidl. The pricing at Buyer’s clubs is not always the lowest, but can trump in quality. Be selective when shopping there.
The best way to save money on this or any recipe is to have a well-stocked pantry, fridge, and freezer full of sale-priced items.
Asian Condiments and Ingredients:
- Sales are usually unadvertised and often happen before the Chinese New Year. If your store has them, check both the American/Asian and International aisles.
- Asian markets will usually have best pricing. While there, check around. Pricing on chicken and other proteins is often outstanding.
- Some basic items, like Soy Sauce, are now carried at the discount groceries, and many condiments are carried in larger grocery stores.
Beef for Stir-Fry or Used Similarly:
- Choose your price range and buy on sale. Sirloin is my affordable choice. Even cheaper cuts do well if not overcooked.
- Grocers will have great sales at various price points leading up to the following holidays: before the Winter holidays, Valentine’s Day, and Summer holidays.
- Every steak has a corresponding roast, often cheaper than steak; pick them up on sale and portion out, some for steak, some for other meals.
- Look for better roasts on sale before the Winter Holidays. Look for the cheaper ones about a month after any holiday that features the fancier cuts. Something has to be done with the rest of the beef!
Shortcut Beef Bulgogi
Shortcut Beef Bulgogi
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 to 6 servings 1x
- Category: main dish beef
- Cuisine: Asian
Ingredients
Beef Mixture:
- 1 1/2 pounds steak, thinly sliced against the grain (sub in 2 pounds ground beef)
- 1 1/2 tablespoons olive oil if using sliced beef
- 1 large onion, vertically sliced very thinly
- 1 teaspoon roughly ground black pepper
- 1/2 teaspoon salt
- garnish with thinly sliced green onion and/or sesame seeds
Sauce:
- 1 Asian pear peeled, cored, and grated (sub in any pear, an apple or 1/2 cup applesauce)
- 4 tablespoons soy sauce
- 2 tablespoons water
- 2 tablespoons sugar, brown or white
- 1 to 2 tablespoons Gochujang or suggested subs (or more, to taste)
- 1 tablespoon dark soy
- 2 teaspoons sesame oil
- 1 tablespoon sesame seeds
- 2 packed teaspoons roughly grated ginger (just approximate)
- 1/2 tablespoon minced garlic (about 4 good-sized cloves)
Instructions
The Beef:
If using ground beef, cook over medium heat in a large skillet with the onion, breaking up as needed (not too fine) until browned. Drain and add the sauce. Simmer several minutes to desired consistency.
If using steak, heat a large skillet over medium-high to high with a little oil. Sear the steak; it will finish cooking in the sauce. Add the sauce and simmer to desired consistency.
The Sauce:
As the beef cooks, prepare the sauce. In a bowl, add the soy sauce, dark soy, sugar of choice, gochujang (or substitute), sesame oil, sesame seeds, garlic and ginger.
When the beef is cooked, push it aside and add the sauce to the center of the hot pan, it will cook in a minute or two, then stir everything together. If the sauce is a bit thicker than you’d like, add a little water.
Garnish with green onions and/or sesame seeds. Serve with rice.
One thought on “Shortcut Beef Bulgogi”