My Spicy Bulgogi is a flavor-packed dish that brings together the rich depth of Korean ingredients with perfectly tenderized beef. I actually was originally taught how to make this from one of my best friends who is Korean. I’ve remade it many times over the years but finally wrote down the recipe just this past year. It was my first recipe to ever go viral on social media!
The marinade starts with gochujang, a fermented red chili paste that provides a spicy kick with subtle smoky undertones and a touch of sweetness. It’s not traditional to put gochujang in bulgogi, but since eating it with my friend, it’s too good to not add. The base is enhanced with soy sauce, sesame oil, garlic, and a hint of sugar, creating a balance of spicy, sweet, and umami flavors. Adding thinly sliced onions and green onions to the mix gives it even more flavor, as they soak up the marinade and release their natural sweetness when cooked.
One of the secrets to achieving the tenderness that makes bulgogi so satisfying is blending Asian pear or an apple in the marinade. The fruit’s natural enzymes break down the meat fibers, making each slice incredibly tender without compromising texture. This slight hint of fruit also complements the heat and umami of the gochujang, adding a mild sweetness that rounds out the flavor profile.
Beef Choices
When bulgogi is cooked on a hot grill or pan, the thinly sliced beef quickly sears, locking in the juices and creating a slightly caramelized, smoky exterior that enhances each bite. Served with rice or wrapped in lettuce, spicy gochujang bulgogi is both bold and comforting, with layers of flavor that linger, making it a memorable and satisfying meal.
So what type of beef should you use? Here are my top recommendations:
- Ribeye
- Sirloin
- Tenderloin
- Flank Steak
If your grocery store does not have thinly-sliced beef readily available to purchase in a pack, ask the butcher at the butcher counter to slice meat thinly for you. Start by mentioning the specific cut you’d like, and ask if they could slice the meat very thin—around 1/8 inch or even thinner if possible. Many butchers are familiar with requests for thin cuts like this, so you might also mention that you plan to marinate and grill the slices quickly, which requires a delicate cut.
If none of the types of beef are available or are out or your price range, you can purchase lower-quality pre-sliced beef at most Asian markets. Those work great, too! You can also use the same marinade to cook ground beef as well.
Gochujang
Gochujang adds an incredible depth of flavor to bulgogi, elevating the dish with its signature blend of heat, sweetness, and umami. Made from red chili peppers, fermented soybeans, glutinous rice, and salt, gochujang brings a spicy kick that’s balanced by its mild sweetness and a subtle smoky note. Its complex flavor profile makes it a standout ingredient, transforming dishes by providing not only heat but also a rich, savory foundation that can deepen the taste of any marinade or sauce.
This thick, vibrant red paste has a unique fermentation process that lasts anywhere from several weeks to months, allowing its flavors to fully develop. The fermentation gives gochujang a slight tang and an earthy quality, similar to that of miso or soy sauce but with a touch of sweetness from the glutinous rice. When used in a marinade, as with bulgogi, it tenderizes the meat slightly while infusing it with intense, balanced flavors that cling to each slice, especially when cooked to a light caramelization.
In Korean cooking, gochujang is a beloved staple, used in everything from stews and marinades to dipping sauces. Its versatility has made it popular in fusion dishes, adding a unique Korean twist and depth to many cuisines.
Making the Perfect Rice
Bulgogi is typically eaten with a bed of steamed rice. The most commonly used rice is short-grain white rice or medium-grain rice. This type of rice is characterized by its plump, sticky grains that clump together when cooked, making it easy to pick up with chopsticks. See my recs HERE.
While short-grain or medium-grain white rice is the most traditional, you can also experiment with other types of rice:
- Brown Rice: For a nuttier flavor and more fiber, brown rice can be a nutritious alternative. It has a chewier texture but pairs well with the robust flavors of the curry.
- Mixed Grains: Some people enjoy a mix of white rice and grains like barley or millet for added texture and nutritional benefits.
- Cauliflower Rice: For a low-carb option, cauliflower rice can be used. It won’t have the same sticky texture but can absorb the curry flavors well.
Key Features to Look For in a Rice Cooker:
- Multiple Cooking Functions: Ensure it has settings for steaming, slow cooking, and possibly even baking.
- Non-Stick Inner Pot: Makes cleaning easier and prevents sticking.
- Timer and Keep Warm Function: Useful for planning meals ahead of time and keeping them warm until you’re ready to eat.
- Steaming Basket or Tray: Allows you to steam vegetables or cook other ingredients while the rice cooks.
I grew up using rice cookers from the brands Tiger and Zojirushi. Here are a few from them that I would recommend. I’ve linked a few options depending on how large of a rice cooker you need, and what your price range is. These range from $20-200.
On that note… let’s get cooking!
Spicy Bulgogi
- Total Time: 48 minutes
Description
Spicy Bulgogi is a flavorful Korean dish featuring tender, thinly sliced beef marinated in a savory, sweet, and spicy gochujang-based sauce that caramelizes beautifully when cooked.
Ingredients
- 1 lb thinly sliced beef (ribeye or sirloin preferred; other recommended beefs listed in this blog post above)
- 2 stalks green onions (cut into 2-inch pieces)
- 1/2 large onion (thinly sliced)
- Garnish (optional): Roasted sesame seeds
Marinade:
- 1/2 Asian pear or apple
- 4–6 cloves garlic
- 1/4 cup soy sauce
- 2 tablespoons mirin
- 2 tablespoons brown sugar or honey
- 3 tablespoons gochujang (adjust for spice level)
- 1/2 tablespoon toasted sesame oil
- 2–3 tablespoons water (optional; to help the marinade blend better)
Instructions
- Blend all marinade ingredients until smooth. Pour into a large bowl.
- To the same bowl, add the beef, onions, and green onions to the marinade, mixing well. Let it sit for at least 30 minutes. You can also let it sit overnight for even more flavor.
- Using a large pan, drizzle a little cooking oil and allow it to get hot over high heat. It’s important that you allow the pan to get hot before you add the beef! Once the heat is high, sear the marinated beef mixture for 3 minutes without stirring to allow caramelization.
- Flip and cook for another 1–2 minutes until done. Garnish with sesame seeds and enjoy with rice or wrapped in lettuce leaves!
- Prep Time: 40 minutes
- Cook Time: 8 minutes
Nutrition
- Serving Size: 2
About Kyrié
Hi there!
I’m Kyrié (pronounced kee-ree-ay) the Foodié! I’ve lived in Japan for several years of my life, so most of my recipes are Japanese foods I grew up eating, or other Asian flavors that I love.
Me and my husband Jeff love gardening and are passionate about helping others grow their garden, too!
Feel free to follow me on Instagram to keep up with my adventures!