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This beef bulgogi recipe features tender, flavorful steak in a rich, savory marinade. Cooked quickly in a skillet, the beef caramelizes beautifully, making it perfect to serve over rice or in lettuce wraps. This single serving version brings the bold flavors of classic Korean bulgogi to your kitchen with minimal effort.
Enjoy your beef bulgogi with a variety of single serving sides. Pair it with white rice, baked brown rice, cucumber salad, or sautéed green beans for a complete meal.
Why You’ll Love This Recipe
- Fast and Easy: After marinating, the beef cooks in minutes.
- Bold Flavor: The marinade gives the beef rich, deep flavor.
- Versatile: Serve with rice, in a lettuce wrap, or add vegetables.
- Perfectly Portioned: Made for one—double the ingredients to make beef bulgogi for two.
- Customizable: Adjust ingredients to fit your preferences.
Bulgogi, or Korean BBQ beef, is a classic Korean dish made with thinly sliced, marinated beef. This recipe is perfectly portioned for one, so you can enjoy a flavorful homemade bulgogi without leftovers. The marinade is rich, savory, and made with simple ingredients, and you can easily adjust it to suit your taste.
Ingredient Notes
If you have any ingredients leftover from this single serving Beef Bulgogi recipe, check out our Leftover Ingredients Recipe Finder.
- Ribeye Steak: I prefer ribeye for its rich marbling, which makes the beef tender and flavorful. You can also use sirloin or tenderloin. Leftover steak? Try it in Sheet Pan Steak and Potatoes, Beef Stroganoff, or a Philly Cheesesteak.
- Soy Sauce: Adds umami and depth to the marinade. For a gluten-free option, use coconut aminos.
- Brown Sugar: Balances the salty soy sauce and helps caramelize the meat. If you’re out, use our brown sugar recipe to make a small batch.
- Sesame Oil: Brings a nutty, toasty flavor to the marinade.
- Kiwi Fruit: Tenderizes the beef and adds subtle sweetness. A few slices of pear work too, but I prefer kiwi. Both contain natural enzymes that break down the meat for a tender texture.
- Garlic: Fresh is best for flavor, but 1/8 teaspoon of garlic powder can work in a pinch.
- Crushed Red Pepper Flakes: Adds a touch of heat. Adjust to taste or leave it out for a milder dish.
- Ground Ginger: Adds warmth and depth. Swap for 1/2 tablespoon of fresh grated ginger if you prefer.
- Oyster Sauce: Enhances the savory flavor. Hoisin sauce is a good vegetarian alternative. Use leftover oyster sauce in Beef and Broccoli or Lo Mein.
- Oil: Used for cooking the beef. Any neutral oil like avocado, vegetable, or canola works.
- Sesame Seeds and Green Onions: A finishing touch for crunch and freshness.
Recipe Variations
- Vegetarian Bulgogi: Swap the beef for tofu or mushrooms. Marinate and cook the same way.
- Seafood Version: Use shrimp instead of beef. Marinate for 15 minutes and cook until pink, about 3 minutes per side.
- Extra Vegetables: Cook bell peppers, carrots, or zucchini with the beef for extra color and flavor.
- Spicy Bulgogi: Add more crushed red pepper flakes or a spoonful of gochujang (Korean red chili paste) for heat.
- Gluten-Free Bulgogi: Use coconut aminos instead of soy sauce.
How To Make Beef Bulgogi
These step-by-step photos and instructions will help you visualize how to make Korean Beef Bulgogi for one. See the recipe box below for ingredient amounts and full instructions.
- Freeze and Slice the Steak: Wrap the steak in plastic wrap and freeze for 30 minutes to make slicing easier. Unwrap and slice against the grain into 1/4-inch pieces.
- Make the Marinade: In a small bowl, combine soy sauce, brown sugar, sesame oil, mashed kiwi, garlic, red pepper flakes, ground ginger, and oyster sauce.
- Marinate the Steak: Add the sliced steak to the marinade, cover, and refrigerate for 1 hour.
- Cook the Beef: Heat oil in a 10-inch skillet over medium-high heat. Add the steak and cook for 2 to 3 minutes per side until fully cooked.
- Serve: Transfer to a plate and top with toasted sesame seeds and chopped green onions. Serve with rice (white, brown, or red) or enjoy in a lettuce wrap.
Expert Tips
- Thinly Slice the Beef: Freeze the steak for 30 minutes before slicing for easier cutting.
- Cut Against the Grain: Position the steak so the fibers run left to right, then slice perpendicular to them for a tender texture.
- Marinate for Flavor: Coat the beef well and let it marinate for at least an hour.
- Avoid Overcrowding: Cook in batches if needed to keep the meat from steaming.
- Use Pre-Sliced Beef: Many stores sell thinly sliced beef, a convenient option for quick meals.
How To Toast Sesame Seeds
Toasting sesame seeds brings out their nutty flavor and adds crunch. Simply add them to a dry skillet over medium heat and stir frequently for about 2 minutes until golden brown. Watch closely—they can burn quickly.
Frequently Asked Questions
Yes, ribeye is ideal for its marbling, but sirloin or tenderloin also work well.
Store cooked bulgogi in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat until warmed through.
Absolutely! Simply double the ingredient amounts to make more.
Add extra red pepper flakes or mix in a spoonful of gochujang for heat.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried this single serving Beef Bulgogi recipe or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
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Beef Bulgogi For One
Equipment
Ingredients
- 1 (4 to 6-ounce) boneless ribeye steak
- 1 ½ tablespoons low sodium soy sauce
- 1 tablespoon packed brown sugar
- 1 ½ teaspoons sesame oil
- 1 small kiwi fruit -peeled and mashed with a fork
- 1 clove garlic -minced
- ⅛ teaspoon crushed red pepper flakes
- ⅛ teaspoon ground ginger
- ½ teaspoon oyster sauce
- ½ tablespoon avocado oil , vegetable, or canola oil
- ¼ teaspoon toasted sesame seeds
- 1 small green onion -sliced
Instructions
- Freeze and Slice the Steak: Wrap the steak in plastic wrap and freeze for 30 minutes to make slicing easier. Unwrap and slice against the grain into ¼-inch pieces.
- Make the Marinade: In a small bowl, combine soy sauce, brown sugar, sesame oil, mashed kiwi, garlic, red pepper flakes, ground ginger, and oyster sauce.
- Marinate the Steak: Add the sliced steak to the marinade, cover, and refrigerate for 1 hour.
- Cook the Beef: Heat oil in a 10-inch skillet over medium-high heat. Add the steak and cook for 2 to 3 minutes per side until fully cooked.
- Serve: Transfer to a plate and top with toasted sesame seeds and chopped green onions. Serve with rice (white, brown, or red) or enjoy in a lettuce wrap.
Notes
- Thinly Slice the Beef: Freeze the steak for 30 minutes before slicing for easier cutting.
- Cut Against the Grain: Position the steak so the fibers run left to right, then slice perpendicular to them for a tender texture.
- Marinate for Flavor: Coat the beef well and let it marinate for at least an hour.
- Avoid Overcrowding: Cook in batches if needed to keep the meat from steaming.
- Use Pre-Sliced Beef: Many stores sell thinly sliced beef, a convenient option for quick meals.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Kiwi to replace the Asian pear is just brilliant. I have to drive farther to get Asian pears, then solve the surplus issue. Using kiwi is just easier. The gochuchang option is good, using about a teaspoon. Next time I’ll add more, this dish can handle it. I love Korean food, will make this often. Delicious!
Good recipe.