Tender and juicy Korean beef bulgogi with an easy applesauce marinade. Simple ingredients, authentic flavor, and perfect for weeknights.
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Korean beef bulgogi is tender, juicy, and rich with umami. My mom taught me this applesauce marinade, which makes it so easy to enjoy authentic bulgogi flavor at home using simple ingredients. The beef cooks fast, stays incredibly tender, and works for both weeknights and special meals. Once you try this version, I think you will love how approachable it feels without losing any of the traditional flavor.
Why You’ll Love This Recipe
- Authentic Korean flavor without hard-to-find ingredients
- Applesauce marinade for tender beef (no need for Korean pear!)
- Easy to find everything at your local grocery store
- Quick enough for a weeknight, but impressive enough for guests
- Freezer-friendly and great for meal prep
Ingredients You'll Need
- Beef:
Thinly sliced ribeye is traditional, but flank steak, sirloin, or NY strip also work well. Pre-sliced bulgogi beef from Korean or Asian grocery stores (and even Costco) is very convenient. - Soy sauce:
Forms the savory base of the marinade. Low-sodium works well if you prefer. - Applesauce:
Plain and unsweetened adds natural sweetness and tenderizes the beef, making it a great substitute for Korean pear. - Brown sugar:
Balances the savory notes of the marinade. White sugar also works if you do not have brown sugar. - Sesame oil:
Adds nutty aroma and depth. - Garlic and green onion:
Fresh aromatics bring brightness and classic bulgogi flavor. - Vegetables:
Onion, carrot, and mushrooms are optional, but add texture and variety. - Garnishes:
Sesame seeds and extra sliced green onions add flavor and color.
If you are stocking up on ingredients, take a look at my Korean pantry essentials list.
Step-by-Step Instructions
- Make the Marinade:
In a large bowl, whisk together the soy sauce, applesauce, minced garlic, minced green onion, sesame oil, and black pepper until well combined. - Marinate the Beef:
Add the thinly sliced beef to the bowl and toss to coat. Cover and refrigerate for at least 30 minutes. Longer marination (up to overnight) is helpful for thicker cuts. - Prepare the Vegetables:
Slice your vegetables (onion, carrot, mushrooms if using) and set them aside. - Cook the Bulgogi:
You can use a stovetop or grill.- Stovetop:
Heat a large skillet over medium-high heat.
For saucy bulgogi, cook all the marinated beef together.
For caramelized bulgogi with charred edges, cook the beef in batches, then add vegetables at the end. - Grill:
Preheat to medium-high and cook the beef slices for 2 to 3 minutes per side. Use a grill basket if needed.
- Stovetop:
- Garnish and Serve:
Transfer to a plate and top with sesame seeds and green onions. Serve hot with steamed rice, lettuce wraps, and your favorite Korean side dishes.
Expert Tips
- Choose the right cut of beef:
Ribeye gives the most traditional flavor and texture. You can also use flank steak, sirloin, or NY strip. If you have access to pre-sliced bulgogi beef, it is a great shortcut. - Freeze beef slightly for easier slicing:
If slicing at home, freeze the meat for about 20 minutes first. It helps you get cleaner, thinner slices. Make sure to slice them against the grain. - Adjust marination time:
Very thin ribeye needs about 30 minutes. Thicker cuts like flank steak or sirloin benefit from an overnight marinade. - Applesauce is a great pear substitute:
Plain, unsweetened applesauce tenderizes the beef and adds mild sweetness, similar to grated Korean pear. - Cook in batches for caramelization:
For browned edges and less sauce, cook the beef in small batches so the pan stays hot. Add vegetables at the end to keep them crisp.
Storage & Reheating
- Cooked bulgogi:
Store cooked bulgogi in an airtight container in the refrigerator for up to 4 days. Reheat gently in a skillet with a little water or oil, or microwave until warmed through. - Uncooked, marinated bulgogi:
Place the marinated beef in freezer safe bags and freeze for up to 2 months. Portioning the meat into 1 pound or ¾ pound bags makes it easy to thaw only what you need. - To thaw frozen bulgogi:
Transfer to the refrigerator overnight, then cook as usual the next day.
How to Serve
I love bulgogi with a bowl of warm rice and simple Korean side dishes. Kimchi is classic, and my Korean cucumber salad adds a crisp, refreshing bite alongside the rich beef.
For something cozy, bulgogi is delicious served with a small bowl of stew/soup, like vegan doenjang jjigae or soft tofu soup — perfect for rounding out the meal.
And if you’re stocking up on ingredients to cook more Korean food at home, here’s my Korean pantry essentials list. If you’re craving more Korean flavors, browse my full Korean Recipes collection for dinner ideas, sides, and cozy classics from my kitchen.
Questions About Making Korean Bulgogi
Bulgogi is thinly sliced beef marinated in a soy based sauce and cooked quickly. Kalbi uses a similar marinade on bone in short ribs. Korean BBQ refers to the dining style of grilling marinated meats at the table, often with lettuce wraps and side dishes.
Thinly sliced ribeye is traditional, but NY strip, flank steak, and sirloin also work well. If slicing yourself, cut very thinly against the grain and marinate overnight for the best results.
No. Plain, unsweetened applesauce works very well as a substitute. It tenderizes the beef and adds mild sweetness.
Thin ribeye slices need 30 to 60 minutes. Thicker cuts should marinate overnight (up to 3 days) for the best texture and flavor.
Beef bulgogi is sweet and savory, not spicy. Pork or chicken bulgogi is often made with a gochujang-based marinade, which can be spicy.
Yes. Marinate and freeze the beef to cook later, or cook the bulgogi ahead and reheat gently. Both options work well.
I hope you give this easy Korean beef bulgogi a try. It’s a dish that’s close to my heart and one of my favorite ways to share a little piece of my Korean kitchen with you. The applesauce marinade makes it so approachable while keeping all the authentic flavor. And if you’re stocking up to cook more Korean dishes at home, don’t miss my Korean Pantry Essentials list for all my must-have ingredients.
PrintEasy Korean Beef Bulgogi (Applesauce Marinade)
Tender Korean beef bulgogi made with a simple applesauce marinade that delivers authentic flavor without hard-to-find ingredients.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main
- Method: Pan frying
- Cuisine: Korean
Ingredients
- 1 pound sliced beef (ribeye, sirloin, flank, or New York strip steak, thinly sliced against its grain), cut into large bite-size (about 2 to 3-inch pieces)
- 2 tablespoons unsweetened plain applesauce
- 4 tablespoons soy sauce
- 2 to 3 tablespoons brown sugar, depending on how sweet you like the meat to be
- 1 tablespoon minced garlic
- 2 green onions, thinly sliced/minced
- ½ tablespoon sesame oil
- ¼ teaspoon black pepper
- ⅛ large onion, sliced
- 1 small carrot, thinly sliced
- 2 green onions, sliced at a biased angle
- Cooked rice and other side dishes, for serving
Instructions
- Cut your meat to be large bite-size pieces, about 2 to 3- inch pieces. Set aside.
- In a large bowl, mix together applesauce, soy sauce, brown sugar, minced garlic, minced green onions, sesame oil, and black pepper.
- Add the sliced beef. Mix well until all the meat is coated with the marinade. Let it marinate for at least 30 minutes up to 24 hours.
- Heat a large frying pan over medium-high heat. Add a little bit of oil. Add the marinated beef. Cook until most beef is cooked.
- Add the sliced onion, carrot, and green onion. Cook until the vegetables are heated through.
- Serve with cooked rice and other side dishes of your choice.
Notes
- I recommend buying the sliced meat but if you were to slice them yourself, place the meat in the freezer for 20 minutes before slicing. Slice the meat against the grain.
- Adjust the marination time depending on the cuts of meat and the thickness of the meat. Very thin sliced ribeye won't need to be marinated long but if you sliced sirloin yourself, marinate the meat overnight to tenderize the meat.
- If you like your bulgogi to be saucy, cook all the meat at once in a pan. But if you like more caramelization on the meat, cook the meat in batches and omit to add the vegetables. You can also cook this on a grill. Cooking them for 2 minutes per side is more than enough time. Since they are sliced meat, I recommend using a grilled basket to cook the meat on the grill.
- The Prep Time does NOT include marination time since it can vary depending on the cuts of meat and the thickness of the meat.
Ne says
Great with mushrooms instead of beef
George says
That sounds fantastic! I love that you tried it with mushrooms. It sounds like such a great vegetarian twist!
Narae says
This is my go-to bulgogi recipe! It’s so easy and quick to make, with an authentic and flavorful taste. Highly recommend!