Gochujang Beef Marinade
This Gochujang Beef Marinade (Korean Beef Bulgogi) is sweet, savory, spicy, and ridiculously flavorful. Thin slices of beef get marinated in a rich Korean BBQ sauce made with soy sauce, garlic, sesame oil, pear, and gochujang, then cooked until caramelized and glossy.
Ingredients
- 1.5 pounds ribeye or sirloin, thinly sliced
Marinade
- ⅓ cup light soy sauce
- 1½ tsp dark soy sauce
- 1½ tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tbsp vegetable oil
- 3½ tbsp brown sugar
- 1½ tbsp honey
- 5-6 garlic cloves minced
- 1½ tsp fresh ginger, grated or ½ tsp ground ginger
- 1½ tsp onion powder
- 1½ tbsp Asian pear or apple grated
- 1-2 tbsp gochujang adjust to spice level
- 1¼ tsp black pepper
Instructions
- In a bowl, whisk together soy sauce, dark soy sauce, brown sugar, honey, sesame oil, vegetable oil, garlic, ginger, onion powder, grated Asian pear (or apple), rice vinegar, black pepper, and gochujang until smooth and glossy.
- Add the sliced beef and mix well until fully coated. Cover and marinate for at least 30 minutes or a few hours if you have time.
- When ready to cook, follow your preferred method (grill, skillet, or air fryer) until the beef is caramelized and cooked through (see notes).
- Serve immediately and garnish with green onions.
Notes
This Korean beef bulgogi works great on the grill, stovetop, or air fryer.
For Korean BBQ grill or tabletop grill, cook over medium-high heat for 2–3 minutes per side until caramelized and slightly charred, adding green onions at the end.
For a skillet or cast iron pan, cook over medium-high heat with a little oil for 3–4 minutes, stirring until browned and sticky, then finish with green onions.
In the air fryer, cook at 400°F for 6–8 minutes, shaking halfway through.
Note: No matter the method, don’t overcrowd the pan so the beef caramelizes instead of steaming.
Calories and nutrition will vary depending on cut of beef and cooking method.