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This single serving Beef Bulgogi is a quick, flavorful take on a classic Korean dish. Made with tender, marinated steak and cooked in minutes, it’s perfect for a bold and satisfying meal.
Why You’ll Love This Recipe
- Quick Cooking: The beef cooks in just minutes after marinating.
- Big Flavor: The marinade delivers rich, bold taste.
- Flexible Serving: Enjoy with rice, in lettuce wraps, or with added veggies.
- Single Serving: Perfectly portioned for one; easily doubles.
- Easy to Customize: Adjust ingredients to suit your taste.
What I love about this beef bulgogi is the flavor that builds from the very first step. A simple marinade transforms steak into something bold and irresistible, with just the right balance of sweet, salty, and heat. Every bite delivers the kind of depth you’d expect from hours of cooking – only it comes together fast.
This version is perfectly portioned for one, which means no waste and no leftovers. It’s just a delicious, homemade meal that you can enjoy fresh. Whether you serve it over rice, wrap it in lettuce, or pair it with vegetables, this bulgogi is one I come back to again and again.
Enjoy your beef bulgogi with a variety of single serving sides. Try it with a single serving of white rice, small batch baked brown rice, a small cucumber salad, or sautéed green beans for a complete meal.
Ingredients And Substitutions
If you have any ingredients leftover from this single serving beef bulgogi recipe, check out our Leftover Ingredients Recipe Finder.
- Ribeye Steak: Rich marbling makes it tender and flavorful. Sirloin or tenderloin also work. Use leftover steak in Sheet Pan Steak and Potatoes, single serving Beef Stroganoff, or a Philly Cheesesteak.
- Soy Sauce: Adds savory depth. Use coconut aminos for a gluten-free option.
- Brown Sugar: Balances the soy sauce and helps caramelize the beef. Out of brown sugar? Use our small batch brown sugar recipe.
- Sesame Oil: Brings a nutty, toasted flavor to the marinade.
- Kiwi Fruit: Tenderizes the beef and adds light sweetness. Pear slices work too, but kiwi is preferred for its natural enzymes that break down the meat for a tender texture.
- Garlic: Use fresh for best flavor. Or sub 1/8 teaspoon garlic powder if needed.
- Crushed Red Pepper Flakes: Adds gentle heat. Adjust or omit to taste.
- Ground Ginger: Brings warmth and complexity. Swap for 1/2 tablespoon fresh grated ginger if preferred.
- Oyster Sauce: Deepens savory flavor. Hoisin is a vegetarian alternative. Use extra in a our single serving Beef and Broccoli or easy Lo Mein recipes.
- Oil: For cooking the beef. Use any neutral oil—avocado, vegetable, or canola.
- Sesame Seeds & Green Onions: Add crunch and freshness just before serving.
Recipe Variations
Here are a few easy ways to customize your dish:
- Vegetarian Bulgogi: Use tofu or mushrooms in place of beef. Marinate and cook as directed.
- Seafood Bulgogi: Swap in shrimp. Marinate for 15 minutes, then cook until pink, about 3 minutes per side.
- Add Vegetables: Include bell peppers, carrots, or zucchini for extra color and flavor.
- Spicy Bulgogi: Add more red pepper flakes or stir in gochujang for a spicier version.
How To Make Beef Bulgogi
These 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.
- Wrap the steak in plastic wrap and freeze for 30 minutes to firm it up. Unwrap and slice against the grain into 1/4-inch strips.
- In a small bowl, mix the soy sauce, brown sugar, sesame oil, mashed kiwi, garlic, red pepper flakes, ground ginger, and oyster sauce.
- Add the steak to the marinade, cover, and refrigerate for 1 hour.
- Heat oil in a 10-inch skillet over medium-high heat. Add the steak and cook for 2–3 minutes per side until cooked through.
- Transfer to a plate. Top with sesame seeds and green onions. Serve with rice or in lettuce wraps.
Tip: How To Toast Sesame Seeds
Toasting sesame seeds brings out their nutty flavor and makes them crunchier. Add them to a dry skillet in a single layer and cook over medium heat, stirring often, for about 2 minutes or until golden brown. Watch closely to avoid burning.
Expert Tips
- Freeze Before Slicing: Chill the steak for 30 minutes to make thin slicing easier.
- Slice Against the Grain: Cut perpendicular to the muscle fibers for more tender bites.
- Marinate Well: Ensure the beef is fully coated and marinate for at least 1 hour.
- Don’t Overcrowd the Pan: Cook in batches to prevent steaming.
- Save Time with Pre-Sliced Beef: Look for thinly sliced steak at the store for convenience.
Frequently Asked Questions
Ribeye is ideal because of its marbling and tenderness, but sirloin or tenderloin also work well.
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until warmed through.
Absolutely. Just double all the ingredients and use a slightly larger skillet to avoid overcrowding when cooking.
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.
Also, if you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!
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
- Wrap the steak in plastic wrap and freeze for 30 minutes to firm it up. Unwrap and slice against the grain into 1/4-inch strips.
- In a small bowl, mix the soy sauce, brown sugar, sesame oil, mashed kiwi, garlic, red pepper flakes, ground ginger, and oyster sauce.
- Add the steak to the marinade, cover, and refrigerate for 1 hour.
- Heat oil in a 10-inch skillet over medium-high heat. Add the steak and cook for 2–3 minutes per side until cooked through.
- Transfer to a plate. Top with sesame seeds and green onions. Serve with rice or in lettuce wraps.
Notes
- Freeze Before Slicing: Chill the steak for 30 minutes to make thin slicing easier.
- Slice Against the Grain: Cut perpendicular to the muscle fibers for more tender bites.
- Marinate Well: Ensure the beef is fully coated and marinate for at least 1 hour.
- Don’t Overcrowd the Pan: Cook in batches to prevent steaming.
- Save Time with Pre-Sliced Beef: Look for thinly sliced steak at the store for convenience.
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.
This was excellent. I did have to make some substitutions to accommodate the ingredients I had on hand.
Used a 6 oz turkey burger for the meat.
Used a tablespoon of apple juice instead of the kiwi.
Skipped the oyster sauce.
I also sliced a small onion from my garden and added to the marinade because I’ve had bulgogi in Korean restaurants and sometimes it has the sliced onion cooked with the meat like that. Plus, fun to use vegetables from the garden.
Tamari is an easy substitution for soy sauce and it is gluten free also. It is also easier to find in many places than coconut aminos
Can the meat be marinated longer than 1 hr? If so, how much longer and still have good results? Thank you — your help is much appreciated…
Because this recipe uses kiwi in the marinade, I recommend sticking to the 1-hour marinating time. Kiwi is a strong tenderizer, and marinating for much longer can cause the meat to break down too much, especially with thin slices. One hour is usually just right to infuse flavor and keep the texture tender but still firm.
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.