You never know when you’ll discover a recipe that becomes a household favorite. Beyond cookbooks, websites, and magazines, the best recipes often come from friends, family, coworkers, or even a stranger in a grocery aisle. My friend Suzanne found this Korean bulgogi recipe through a chain of relatives and coworkers, then made a few small adjustments. The result is a straightforward, delicious bulgogi that we now make again and again.
Bulgogi is a classic Korean dish of thinly sliced, marinated meat—commonly beef, but also chicken or pork—grilled until tender and caramelized. While some recipes use ingredients like pear nectar, pineapple juice, or spicy chili paste, Suzanne’s version sticks to simple, familiar pantry items. The marinade is blended until smooth, poured over thin slices of beef, and left to infuse overnight. The next day a quick turn on the grill transforms the meat into a flavorful, tender main course that pairs beautifully with rice and vegetables.
This recipe is especially approachable because it relies on common ingredients and a blender to do the work. If you need a gluten-free option, swap tamari for soy sauce and follow the recipe as written. Serve the bulgogi with steamed rice and grilled or sautéed vegetables, such as zucchini, for a complete meal.
recipe from my friend Suzanne; adapted from Suki Kim
1/3 cup sesame seeds
1/3 cup sesame oil
1 1/2 cups soy sauce (or gluten-free tamari)
2 cloves garlic
1 onion, chopped
1 bunch green onions, chopped
1 cup brown sugar
1/2 cup sake
Instructions:
1. Place the thinly sliced beef in a shallow baking dish or a gallon-sized resealable bag.
2. Add all remaining ingredients to a blender and puree until smooth to make the marinade. Reserve 1/2 cup of the finished marinade to use as a sauce for serving.
3. Pour the remaining marinade over the beef in the baking dish or storage bag. Cover the dish or seal the bag and refrigerate for at least 8 hours, preferably overnight, to allow the flavors to fully penetrate the meat.
4. When ready to cook, preheat a grill or grill pan until very hot. Remove the beef from the marinade and grill in batches if needed so the pieces sear rather than steam. Cook for about 4–6 minutes per side, depending on thickness and heat, until the meat is browned and cooked through.
5. Serve the bulgogi over steamed rice with grilled or sautéed vegetables and drizzle with the reserved marinade for extra flavor.
Notes: For a gluten-free version use tamari in place of soy sauce. If you prefer a slightly sweeter or fruitier profile, you can experiment by adding a small amount of grated pear or pineapple, but the recipe is excellent as written and highlights the savory, nutty balance of sesame and soy. Leftovers store well in the refrigerator for a couple of days and can be reheated gently on the stovetop or in a hot skillet.