Easy Korean Beef Bulgogi is sweet, savory sticky beef with an amazing crisp on the outside and a perfectly tender inside.

This magically flavorful dish is so easy to throw together at a moment’s notice to change up weeknight meals.

"This was fantastic! The whole family loved it. Tasted just like what you would get in a restaurant."

what our readers think

– ribeye steak – coconut aminos – maple syrup – rice vinegar – sesame oil – garlic – ginger – gochujang – black pepper – avocado oil



Cut the steak into thin strips and place them in a large zip lock bag.

Stir together the liquid aminos (or soy sauce), pure maple syrup, sesame oil, garlic, ginger, gochujang  and black pepper in a small bowl or measuring cup until well-combined.


Pour this marinade into the zip lock bag with the beef. Seal the bag and move everything around until the beef is well-coated in the marinade. Refrigerate for two hours, or up to 24 hours.



When you’re ready to cook the beef, heat a large skillet over medium-high heat and add the avocado oil. Once the skillet is sizzling hot, carefully place half of the strips of beef on the hot surface in a single layer, giving each piece plenty of space to cook.


Sear for 2 to 3 minutes, or until golden brown and crispy, then flip the steak strips using tongs and sear another 2 to 3 minutes. Transfer the steak to a plate and repeat for the remaining steak.

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