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Quick & Easy Beef Bulgogi (Korean Style Beef Marinade)

Updated: Jul 25, 2022

Bulgogi is one of those recipe I do when I want an easy night in the kitchen. Add up some sautéd veggies with it and it's the perfect dish!

The thing that I do with Bulgogi is either eat it with a bed of rice with some vegetables OR I roll it up into a Kimbap sushi, adding anything that I have in the fridge that I need to get rid of (A recipe that I love doing is this Bulgogi Kimbap Recipe)

I love how flexible this one is and how easy it is to make and cook, PLUS it tastes really good!


  • When cooked, shelf life is up to 5 days in the fridge.

  • For the marinade in the fridge, shelf life can be up to 10 days.


  • When already cooked, store them in an air tight container. Make sure that they were completely cooled down before actually storing them. Store them in the fridge for up to 5 days. To reheat them, either reheat them in a pan or in microwave them for 30-40 seconds with a paper towel on top.

  • For the marinade, store them in an air tight container as well. Store them in the fridge and they will be good for at least 10 days. If you put them in the freezer, they can last for a maximum of 40 days.


Quick & Easy Beef Bulgogi (Korean Style Beef Marinade)



❑ 1 1/2 lbs of Beef Strips (or Ground Beef)

❑ 1/4 Cup of Soy Sauce

❑ 2 tbsp of brown sugar

❑ 2 tbsp of Sesame Oil

❑ 5-7 Cloves of Garlic

❑ 1 tbsp of Sesame Seeds (optional)



STEP 1: Prepare your meat in the bowl.


STEP 2: Either finely chop your garlic or press it into the meat.


STEP 3: Add the Soy Sauce, Brown Sugar, Sesame Oil, and Sesame Seeds (optional).


STEP 4: Marinade the meat for at least 1 hour or overnight


STEP 5: Turn on your pan and if it's hot enough, it's your choice whether to put oil in the pan or not (but if your meat is fatty enough and you're using a non-stick pan, I suggest that you don't use oil because the meat will create the oil itself)


STEP 6: Drop the meat and the marinade in the pan and cook the meat.


STEP 7: When there's no more water and the meat doesn't have any redness in it, it's cooked. You can also cook it longer if you desire some more crispiness from your minced garlic and some of your meat. In the picture, I let it sit for a while because I love the crispy garlic with it.

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