10-Minute One-Pan Beef Bulgogi

Bulgogi is often made by marinating beef for a few hours in a sauce that includes fruit. The fruit helps tenderize the meat, while marinating gives the beef time to absorb the flavors.

Marinating ahead can give the beef more flavor, but waiting a few hours isn’t always practical when you suddenly crave bulgogi or want to make a quick meal with what’s in the fridge.

That’s why I make this 10-minute one-pan beef bulgogi more often. There’s no need to marinate the meat—just cook the beef and vegetables in one pan, then add the sauce.

When I have vegetables left in the fridge, I only need to pick up some beef to put together a meal in 10 minutes.

You can get a flavor similar to traditional beef bulgogi without marinating ahead. It’s quicker and easier than the usual method, so give it a try at home.

Quick Overview

• Prep Time: 4 mins  
• Cook Time: 6 mins  
• Servings: 2 servings 

Ingredients & Substitutions

• Main Ingredients
• 200g thinly sliced beef
• 1 onion
• 1 Korean green onion (daepa)
• ½ carrot
• 6 tbsp olive oil (or cooking oil)
• About 1 tbsp sesame oil, to finish
• Bulgogi Sauce
• 3 tbsp soy sauce
• ½ tbsp oyster sauce
• 1 tbsp sugar
• 1 tbsp cooking wine
• About 6 tbsp Korean pear drink (aka IdH)
• ½ tbsp minced garlic
• Black pepper, to taste

Step-by-Step Cooking Guide

Step 1. Prep the beef

• Pat the beef dry with paper towels.
• Tip: Patting the beef dry helps reduce any unpleasant odor.

Step 2. Prep the vegetables

• Add the 4 tbsp olive oil to a pot and heat for about 1 minute.
• Tip: Cut the carrot into thin matchsticks so it cooks at about the same rate as the onion and green onion.

Step 3. Make the sauce

• Mix the soy sauce, oyster sauce, sugar, cooking wine, pear drink, minced garlic, and black pepper. Set the sesame oil aside for the finishing step.
• Tip: The pear drink adds a subtle fruity sweetness. If you can’t find it, replace it with 1 additional tbsp of sugar.

Step 4. Cook the beef

• Add the cooking oil to a pan and heat over medium heat. Add the beef and cook briefly.
• Tip: Thinly sliced beef can become tough if cooked too long. Leave it slightly pink at this stage, then finish cooking it in the following steps.

Step 5. Add the vegetables

• Once the beef is partially cooked, add the prepared vegetables. Stir-fry until they soften slightly.

Step 6. Add the sauce

Pour in the sauce, reserving about 3–4 tbsp, and stir-fry with the beef and vegetables.

Tip: Taste in step 7 and add the reserved sauce a little at a time as needed.

Step 7. Finish cooking

Stir-fry for 2–3 minutes, stirring to distribute the sauce evenly, until the beef is fully cooked. Turn off the heat.

Tip: Finish with about 1 tbsp of sesame oil for extra flavor.

If you’re looking for another quick and easy meal, try my 10-Minute One-Pan Galbitang (Korean Beef Soup).

10-Minute One-Pan Beef Bulgogi

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Print Recipe

Make 10-minute one-pan beef bulgogi with thinly sliced beef, vegetables, and a sweet-savory sauce. No marinating needed, with less washing up.

• Total Time: 10
• Yield: 2 servings

Ingredients

Main Ingredients

• 200g thinly sliced beef
• 1 onion
• 1 Korean green onion (daepa)
• ½ carrot
• 6 tbsp olive oil (or cooking oil)
• About 1 tbsp sesame oil, to finish

Bulgogi Sauce

• 3 tbsp soy sauce
• ½ tbsp oyster sauce
• 1 tbsp sugar
• 1 tbsp cooking wine
• About 6 tbsp Korean pear drink (aka. IdH)
• ½ tbsp minced garlic
• Black pepper, to taste

Instructions

1. Pat the beef dry with paper towels.
2. Slice the onion and Korean green onion. Cut the carrot into thin matchsticks.
3. Mix the soy sauce, oyster sauce, sugar, cooking wine, pear drink, minced garlic, and black pepper.
4. Heat the cooking oil in a pan over medium heat. Add the beef and cook briefly, leaving it partially cooked.
5. Add the prepared vegetables and stir-fry until they soften slightly.
6. Pour in the sauce, reserving about 3–4 tbsp, and stir-fry with the beef and vegetables.
7. Cook for 2–3 minutes, stirring to distribute the sauce evenly, until the beef is fully cooked. Taste and add the reserved sauce a little at a time as needed.
8. Turn off the heat and finish with about 1 tbsp sesame oil.

Notes

• Carrot: Thin matchsticks help the carrot cook at about the same rate as the onion and green onion.
• Pear drink substitute: Replace the pear drink with 1 additional tbsp sugar.
• Beef: Avoid cooking the beef fully before adding the vegetables, as thin slices can become tough if cooked too long.
• If you’re looking for another quick and easy meal, try my 10-Minute One-Pan Galbitang (Korean Beef Soup).

• Author: KoreaRecipeBites
• Prep Time: 4
• Cook Time: 6
• Category: Dinner, Lunch
• Method: Frying
• Cuisine: korean