Bulgogi (불고기) is a classic Korean dish made from thin slices of beef marinated in a sweet-savoury sauce, then cooked quickly over high heat. The result: juicy, caramelised meat that’s amazing with rice, in lettuce wraps, or even in sandwiches and rice bowls.
This version keeps things extra simple and teen-friendly:
No alcohol
Everyday supermarket ingredients
Short marinating time (though you can marinate longer if you’re not in a rush)
Quick Overview
Time:
Prep: 10–15 minutes
Marinate: 15–30 minutes (or longer if you have time)
Cook: 10 minutes
Serves: 3–4 people
Ingredients (Simple, Pantry-Friendly)
For the Beef
1 lb (450 g) beef (ribeye, sirloin, flank, or any tender steak), very thinly sliced
1 teaspoon vegetable oil (for the pan)
½ small onion, thinly sliced
1 small carrot, cut into thin matchsticks (optional)
2–3 green onions (spring onions), sliced
🔪 Tip: If slicing yourself, pop the beef in the freezer for 30–40 minutes first – it firms up and is much easier to cut thin.
For the Quick Bulgogi Marinade (No Alcohol)
3 tablespoons soy sauce
1½–2 tablespoons brown sugar (adjust to taste)
1 tablespoon honey (optional, for extra gloss)
2 tablespoons grated apple or pear
(Asian pear is traditional, but any sweet apple or pear works)
2–3 cloves garlic, minced or grated
1 teaspoon grated ginger (optional but tasty)
1 tablespoon sesame oil
½ teaspoon black pepper
1–2 teaspoons sesame seeds (optional, for serving)
This marinade gives you that classic sweet–savory bulgogi flavour without using cooking wine or other alcohol.
Step-by-Step: Easy Bulgogi Recipe for Busy Days
1. Prep the Beef
If your beef isn’t pre-sliced, freeze it slightly so it’s firm.
Slice against the grain into very thin strips (about ⅛ inch / 3 mm thick).
Place the sliced beef in a large bowl or zip-top bag.
Thin slices = fast cooking = perfect for busy days.
2. Make the Marinade
In a small bowl, whisk together:
Soy sauce
Brown sugar (and honey, if using)
Grated apple/pear
Garlic
Ginger
Sesame oil
Black pepper
Taste a tiny bit (just the marinade, not the raw meat!):
Add more sugar if you like it sweeter.
Add a bit more soy sauce if you want it saltier.
Pour the marinade over the sliced beef and mix well with clean hands or tongs to coat every piece.
3. Add Veggies and Marinate
Add the sliced onion and carrot to the bowl/bag.
Mix so the veggies get some marinade on them too.
Let it sit:
Fast version: 15–30 minutes at room temperature.
Extra flavour: Up to 4–6 hours in the fridge (or even overnight) if you have time.
Even a short marinating time gives you a tasty result, which is why this works as an easy bulgogi recipe for busy days.
4. Cook the Bulgogi
You can cook bulgogi in a regular pan — no grill required.
Heat a large skillet or frying pan over medium-high to high heat.
Add a little vegetable oil (about 1 teaspoon).
When the pan is hot, add a layer of beef and veggies. Don’t overcrowd — cook in batches if needed.
Cook for about 2–4 minutes, stirring or flipping often, until the beef is nicely browned and cooked through and the edges start to caramelize.
If the pan gets too watery:
Let it keep cooking over high heat so the liquid reduces and the beef can caramelise.
Repeat with any remaining beef and veggies.
5. Taste and Finish
Once all the beef is cooked:
Taste a piece:
Too salty? Serve with extra rice and maybe a side of cucumber or lettuce.
Want more sweetness? Drizzle a little extra honey or sprinkle a pinch of sugar while it’s still hot and stir.
Sprinkle with sesame seeds and sliced green onions just before serving.
How to Serve Your Easy Bulgogi
One of the best things about this easy bulgogi recipe for busy days is how flexible it is. You can serve it in lots of ways:
Classic Style
With steamed white rice (or brown rice)
A side of kimchi or simple salad
Some lettuce leaves to wrap the beef, rice, and veggies
Quick Bowls
Start with a bowl of rice or noodles
Add a big spoonful of bulgogi
Top with sliced cucumber, shredded carrot, green onions, and maybe a fried egg
Wraps and Sandwiches
In lettuce wraps with rice and a bit of spicy mayo or gochujang (Korean chilli paste, if you like spice)
In tortillas or flatbreads as a fusion-style wrap
In a soft roll with crunchy slaw for a Korean-inspired sandwich
Practical Tips to Make Bulgogi Even Easier
1. Use Pre-Sliced Meat (If Available)
Many Asian grocery stores sell beef labelled for bulgogi or shabu-shabu (hot-pot) — it’s already super thin.
If you’re in the US, UK, or Canada and you see “stir-fry beef strips” at the supermarket, those can also work in a pinch.
2. Make the Marinade Ahead
You can mix the marinade (without the meat) and keep it in the fridge for 2–3 days.
On a busy day:
Just slice the beef, pour over the already-made marinade, wait a short while, then cook.
3. Freeze Bulgogi for Future Busy Days
This recipe is perfect for batch cooking.
Option A: Freeze before cooking
Add beef + marinade to a freezer bag.
Squeeze out air and seal.
Freeze flat for up to 2–3 months.
Thaw in the fridge overnight, then cook as usual.
Option B: Freeze after cooking
Let cooked bulgogi cool.
Portion into containers or bags.
Freeze.
Reheat in a pan over low heat or in the microwave with a little splash of water.
4. Make It Lighter or Heavier
Lighter version:
Use a leaner cut of beef.
Serve in lettuce wraps with more veggies and less rice.
Richer version:
Use a more marbled cut like ribeye.
Add a small knob of butter at the very end while the beef is still in the pan for extra richness.
5. Add a Little Heat (If You Like Spicy Food)
Basic bulgogi is usually mild, but if you want spice:
Add ½–1 teaspoon of gochugaru (Korean red pepper flakes) to the marinade, or
Stir in a small spoonful of gochujang when cooking.
Start small — it’s easy to add more spice later, but hard to take it out.
Common Questions
Can I make this with chicken or pork?
Yes! The same marinade works well with:
Thinly sliced chicken thigh
Pork shoulder or pork loin, sliced thinly
Just make sure you cook chicken and pork thoroughly until no pink remains.
Do I need a grill?
Nope. For busy days, a stovetop pan or skillet is perfect. A cast-iron pan or non-stick pan both work fine. High heat + thin slices = fast, tasty bulgogi.
What if I don’t have pear or apple?
You can:
Use a bit more sugar, or
Add 1–2 tablespoons of apple juice if you have it
The pear/apple helps tenderise the meat and adds natural sweetness, but the recipe still works without it.
Conclusion: Your Go-To Easy Bulgogi for Busy Days
This easy bulgogi recipe for busy days gives you:
Simple, everyday ingredients
Fast prep and cooking time
Big, satisfying flavour with minimal effort
Tons of serving options (bowls, wraps, classic rice plates, and more)
Whether you’re cooking after school, after work, or just want something more exciting than plain chicken and rice, this quick bulgogi is a great one-pan solution.
Try it once, tweak the sweetness or spice to your liking, and soon you’ll have your own “house bulgogi” that you can throw together almost on autopilot. 🍚🥢🌶️