Well-marbled beef sliced paper-thin is the whole point, so quality meat and a sharp knife matter more than any step. The technique: get the pan or grill screaming hot and cook in a single uncrowded layer so the sugar in the marinade caramelizes instead of stewing.
By Vince Gonzalez · Published July 2026 · Sourcing verified 5 Jul 2026
Prep20 min plus marinating
Cook10 min
Makes4 servings
CuisineKorean
Cost$$$
VegetarianDairy-free
Contains gluten · soy · sesame
Make it vegan: maple syrup for the honey.
Make it gluten-free: swap in tamari instead of soy sauce (check the other labels too).
The Ingredients — and where to get them
Cook for4servings
Ribeye or sirloin
Marble is what makes bulgogi; slice thin against the grain.
Can you make Bulgogi in an air fryer? — Yes, with an insert
Not on its own — an air fryer can’t hold a pool of liquid. You can simmer it in an oven-safe dish or a silicone insert made to fit the basket, but the broth won’t reduce or brown the way it does on the stove, and that insert comes out scorching, so use oven mitts. For real depth, a pot on the stove wins.
Can you freeze Bulgogi? — Yes
Yes — it freezes well. Cool it fully, portion into airtight containers, and it keeps a few months; thaw in the fridge and reheat gently.
Can you make Bulgogi ahead of time? — Yes
Yes — it holds well and often tastes better the next day. Make it ahead and reheat gently before serving.
Is Bulgogi gluten-free? — Not as written
Not as written — it contains gluten. Make it gluten-free: swap in tamari instead of soy sauce (check the other labels too).
Is Bulgogi vegan? — Vegetarian, not vegan
It’s vegetarian but not vegan as written — it has honey. Make it vegan: maple syrup for the honey.
Community Notes
Cooked it? Changed something that worked? Leave a note for the next person — first-name basis, no account.
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