Recipe

Sweet and Spicy Bulgogi Recipe

Zesty, zingy Korean bulgogi with caramelized edges and a glossy gochujang-kissed sauce. Weeknight-friendly, meal-prep ready, and seriously good over rice.

By Matt Campbell

•

4.8

A real photo of sweet and spicy bulgogi beef sizzling in a cast iron skillet with caramelized edges, sliced green onions, and sesame seeds

Jump to Recipe

If you have ever wanted a dinner that tastes like it came from your favorite Korean spot but still works on a Tuesday, this sweet and spicy bulgogi is it. Think: tender beef, a glossy sauce that hits sweet, savory, and spicy all at once, and those crisp little browned bits that make you hover near the pan “just to taste.”

This version leans zesty and zingy with pear (or apple) for natural sweetness, garlic and ginger for punch, and gochujang for a warm, steady heat. Nothing too fussy, and the instructions stay clean and calm even if your kitchen vibe is not.

A real photo of a bowl of bulgogi over steamed white rice with cucumbers and sesame seeds on a wooden table

Why It Works

Big flavor, minimal drama: A quick marinade does the heavy lifting, so cooking is fast and forgiving.
Sweet plus heat that actually balances: Brown sugar and fruit mellow the gochujang, while rice vinegar keeps it bright.
Caramelized edges: High heat and a single layer in the pan gives you that signature bulgogi sear instead of steaming.
Flexible proteins: Works great with ribeye, sirloin, chicken thighs, or even pressed tofu.
Meal-prep friendly: The flavor holds up, and leftovers reheat like a dream.

Pairs Well With

Storage Tips

Refrigerator: Store cooked bulgogi in an airtight container for up to 4 days. Keep rice and toppings separate if you can.

Freezer: Freeze cooked bulgogi for up to 2 months. Thaw overnight in the fridge for best texture.

Reheat: Warm in a skillet over medium heat with a splash of water to loosen the sauce. Microwave works too, but the skillet brings back some edge-crisping.

Meal-prep tip: You can also freeze the raw beef in the marinade in a zip-top bag. For best safety and texture, freeze it right away after mixing, thaw in the fridge, and discard leftover marinade (or boil it if you want to use it as a sauce).

Common Questions

What cut of beef is best for bulgogi?

Thinly sliced ribeye is classic because it stays tender and juicy. Sirloin is a great budget-friendly option. If your beef is not pre-sliced, freeze it for 20 to 30 minutes, then slice it thinly (about 1/8 inch) against the grain.

Is gochujang very spicy?

It is more warm and chili-sweet than face-melting. That said, brands vary. Start with 1 tablespoon for mild-medium heat and go up from there.

Do I have to use Asian pear?

Nope. Asian pear is often used because it adds sweetness and can help tenderize. A regular ripe pear or a sweet apple (like Fuji) works well. In a pinch, use 2 tablespoons applesauce.

Can I make this without a blender?

Yes. Grate the pear or apple on the large holes of a box grater, mince the garlic and ginger, then whisk the marinade hard. You will still get great flavor.

Why is my bulgogi watery?

Usually it is pan crowding. Cook in batches and keep the beef in a single layer so it browns instead of steaming. Also make sure your pan is hot before the beef hits it.

Can I cook bulgogi on a grill?

Yes, but use a grill pan or a perforated grill tray so the thin slices do not fall through. High heat, quick cook, and do not walk away.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large skillet or cast iron pan (12-inch is ideal, or a grill pan)
Mixing bowl
Blender or box grater (optional but helpful)
Tongs
Sharp knife and cutting board
Measuring spoons

The first time I tried to make bulgogi at home, I did the classic move: I crowded the pan, got a lot of “beef soup,” and told myself it was still fine. It was fine. But it was not that bulgogi. The kind with sticky edges and a sauce that clings like it means it.

So I started treating it like a stir-fry with a purpose. Hot pan, single layer, and a marinade that tastes bold even before it touches the meat. Now it is my go-to when I want dinner to feel exciting without turning my kitchen into a full production. I call it zesty and zingy because that little hit of vinegar and ginger makes the whole thing pop. It is the moment that makes you go back for one more bite straight from the pan.