Easy Korean BBQ Beef Bulgogi recipe is a super delicious and easy recipe with the most flavorful marinade! The thin, tender slices of meat cook SO quickly that dinner can be on the table in the time it takes white rice to cook!

The savory beef combined with the sweet, gingery marinade is always a big hit. It’s time for Korean BBQ at home!

What is Beef Bulgogi?

So what is Korean Bulgogi? The word “bul” means fire in Korean, and “goki” means meat. So this is “fire meat!” That’s why we are going to slice it up thin and quickly cook at a higher temperature!

Ingredients for Korean Beef Bulgogi

A delicious Korean BBQ Beef Bulgogi needs only three things: a good cut of beef, a delicious marinade, and heat!!

• Boneless Ribeye or Top Sirloin: Tender, marbled cuts that stay juicy and soak up the marinade beautifully.
• Soy Sauce: The salty, savory base that gives bulgogi its deep umami flavor.
• Brown Sugar: Balances the saltiness with sweetness and helps caramelize the beef as it cooks.
• Sesame Oil: Adds rich, nutty aroma and authentic Korean flavor.
• Garlic: Brings savory depth and that classic Korean BBQ punch.
• Ginger Root: Adds warmth and freshness, balancing the sweet and salty notes.
• Mirin: A touch of mild sweetness and acidity that rounds out the marinade.
• Korean Red Pepper Flakes: Adds a gentle heat and a layer of smoky, complex flavor. You can also use gochujang.
• Vegetable Oil: Neutral oil that helps with high-heat cooking and prevents sticking.
• Sesame Seeds: Nutty garnish for texture, crunch, and extra flavor.
• Green Onions: Freshness and brightness, balancing the richness of the beef.
• Asian Pear: Natural tenderizer and subtle fruity sweetness that makes bulgogi uniquely delicious. It makes it extra authentic, but it’s totally ok to skip it as well.

What Cut of Beef for Bulgogi?

Ribeye has the most flavor and is my go-to choice, but sirloin, tenderloin, or skirt steak work great as well. The most important thing is to choose tender, marbled beef: leaner cuts like brisket or flank steak will turn out too tough so avoid those.

How to Quickly Cut Steak Thin for Authentic Beef Dishes

Cut the beef thinly against the grain to make it easier to chew, and marinate overnight. The marinade will tenderize the beef and it’ll turn out delicious over a charcoal BBQ. You’ll want to wrap in plastic wrap and freeze the meat for 20-30 minutes to get those extra thin slices!

How to Make Korean BBQ Beef Bulgogi

1. Prep the Beef: Wrap the steak in plastic wrap and place it in the freezer for 30 minutes. Unwrap the steak and slice across the grain in 1/4-inch thick slices.
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Sheet Pan Gnocchi is one of those dinners that feels almost too easy for how good it turns out. This gnocchi and sausage sheet pan meal is crispy on the outside, tender on the inside, and loaded with savory sausage, garlicky goodness, and bright lemony flavor.

Everything roasts together in one pan, making it an easy, weeknight-friendly dinner that feels a little special without a lot of work.

I could happily eat this sheet pan meal on repeat. Like, twice a week on repeat. Unfortunately, the rest of the family eventually starts to notice and suggest we “switch it up.” So now I make it just often enough to keep everyone happy, while secretly wishing I could put it on the menu way more than that.

Ingredients You’ll Need

This easy meal fits perfectly on a single sheet pan, making both prep and cleanup a breeze. Just lay down a sheet of parchment paper, gather your ingredients, and you’re ready to get cooking.

• Garlic: finely minced for bold, savory flavor.
• Potato Gnocchi: pillowy pasta that crisps beautifully in the oven.
  • NOTE: Gnocchi is available at most grocery stores. Shelf-stable gnocchi can be found in the pasta aisle, or sometimes kept in the fridge in the deli section.
• Extra-Virgin Olive Oil: helps everything roast and adds richness.
• Kosher Salt: seasons the dish evenly.
• Black Pepper: adds mild heat.
• Lemons: zest and juice bring bright, fresh flavor.
• Italian Sausage: adds hearty, savory depth, mild or spicy, both work.
• Broccolette: tender greens with slight bitterness for balance.
• Parmesan cheese: salty, nutty finish. Feel free to omit to keep dairy-free.
• Aleppo Pepper or Red Pepper Flakes: gentle heat to finish.

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You all loved our no bake peanut butter oat cups, so you’re going to flip for this monster cookie version. They’re rich, chocolatey, loaded with peanut butter, oats, and colorful M&M’s, and the best part is there’s absolutely no baking required.

These no-bake chocolate peanut butter oat cups are easy to make, fun to share, and perfect for everything from after school snacks to late-night sweet cravings.

We were blown away by how crazy VIRAL our original peanut butter oat cups went a few weeks ago, but the truth is, there’s another version that we love even more!

Years ago we loved taking our kids to Lagoon amusement park in Utah and I’d always throw in some fun little monster m&m energy bites. Well, the more we made them the more we experimented! This is hands down our family’s preferred recipe!

Why You’ll Love These Monster Cookie Oat Cups

You can tell just by looking at them that you’re going to love these chocolate peanut butter oat cups! Let me tell you why…

• No bake, no oven required
• Chewy monster cookie texture and flavor
• Colorful and kid-friendly
• Easy, so easy kids can make them!
• No added refined sugar
• Made with pantry ingredients
• High-protein dessert

Ingredients You’ll Need

These no bake