This Trader Joe’s style Beef Bulgogi is a tender and savory-sweet recipe, which is made with shaved ribeye steak and a flavorful Asian pear marinade. It’s the perfect make-ahead meal for a quick weeknight dinner, ready in about 30 minutes, plus marinating time.
Jump to RecipeTrader Joe’s Beef Bulgogi Ingredients
An authentic combination for a truly delicious, better-than-takeout meal.
For the Bulgogi:
- 1½ pounds boneless ribeye, shaved or very thinly sliced (like Trader Joe’s Shaved Beef)
- 1 small yellow onion, thinly sliced
- 2 tbsp vegetable oil
- 1 green onion, thinly sliced (for garnish)
- 1 tsp toasted sesame seeds (for garnish)
For the Marinade:
- 1 small Asian pear (or 1 sweet apple like Gala), peeled, cored, and chopped
- ½ small yellow onion, chopped
- 2 garlic cloves
- 1 tsp minced fresh ginger
- 1/2 cup soy sauce
- 3 tbsp brown sugar
- 2 tbsp mirin (rice wine)
- 1 tbsp sesame oil
- 2 teaspoons kosher salt
- 1 teaspoon Aleppo pepper (or paprika + a dash of cayenne)
- ½ teaspoon freshly ground black pepper
How To Make Trader Joe’s Beef Bulgogi
A step-by-step guide to this classic and flavorful Korean BBQ dish.
- Make the Marinade: Place all the marinade ingredients—the chopped Asian pear, onion, garlic, ginger, soy sauce, brown sugar, mirin, sesame oil, and all the spices—into a blender. Blend until the mixture is completely smooth.
- Marinate the Beef: In a large bowl, toss the shaved beef with the thinly sliced onion. Pour the blended marinade over the beef and onion mixture and use your hands or tongs to mix everything together until all the beef is well and evenly coated.
- Chill and Infuse: Cover the bowl and refrigerate for at least 6 hours, or up to 24 hours, to allow the flavors to penetrate the meat.
- Cook the Bulgogi: Place a large skillet or wok over medium-high heat. Once the skillet is hot, add half the vegetable oil. Add half of the marinated beef and onion mixture and cook for 4 to 6 minutes, stirring as needed, until the beef is cooked through and lightly caramelized. Transfer the cooked beef to a plate.
- Serve: Add the remaining oil to the skillet and cook the second batch of beef. Return all the beef to the skillet to heat through. Garnish with the sliced green onion and toasted sesame seeds and serve immediately with hot rice.
Recipe Tips
For the most authentic, perfectly tender bulgogi.
- How do I get the most tender beef? The secret is the Asian pear in the marinade. It contains an enzyme that naturally tenderizes the meat, resulting in an incredibly soft texture. Slicing the meat very thinly against the grain is also crucial.
- Can I slice my own beef? Yes! If you can’t find pre-shaved beef, you can buy a boneless ribeye or sirloin steak. Partially freeze the steak for about 30 minutes before slicing. This firms up the meat, making it much easier to cut into paper-thin slices.
- Can I make this ahead of time? Absolutely! This is the perfect make-ahead meal. You can marinate the beef overnight. You can also freeze the marinated beef in a freezer-safe bag for up to 2 months. Just thaw it in the refrigerator overnight before cooking.
- Can I grill this instead of pan-searing? Yes, grilling is a fantastic way to cook bulgogi! It will give the meat a delicious, smoky char. Just be sure to cook it on a very hot grill for only 1-2 minutes per side, as the thin slices will cook very quickly.
What To Serve With Beef Bulgogi
Classic sides to complete your Korean BBQ feast.
This savory and sweet beef is a classic centerpiece. It pairs perfectly with:
- A bowl of hot, steamed short-grain white rice
- Kimchi and other Korean pickles (banchan)
- Fresh lettuce leaves (like butter or romaine) for making wraps (ssam)
- Steamed or stir-fried vegetables like broccoli or bok choy
How To Store Beef Bulgogi
Keeping your delicious leftovers fresh.
- Refrigerate: Store any leftover cooked bulgogi in an airtight container in the refrigerator for up to 4 days.
- Reheat: Gently rewarm the bulgogi in a hot, lightly oiled skillet for just a minute or two until heated through. Be careful not to overcook it.
Trader Joe’s Beef Bulgogi Nutrition Facts
An estimated guide per serving.
- Calories: 338kcal
- Carbohydrates: 55g
- Protein: 7g
- Fat: 11g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
As the recipe notes, a sweet apple like a Gala or Fuji is a great substitute. They contain a similar enzyme that helps to tenderize the meat.
Mirin is a sweet Japanese rice wine that is a staple in Asian cooking. It adds a subtle sweetness and depth of flavor to marinades and glazes. You can find it in the international aisle of most supermarkets.
No, this recipe is savory and sweet, not spicy. The Aleppo pepper provides a mild, fruity warmth, not a fiery heat. If you like it spicy, you could add a spoonful of gochujang (Korean chili paste) to the marinade.
Try More Recipes:
- Trader Joe’s Balela Salad Recipe
- Trader Joe’s Sweet and Spicy Pecans Recipe
- Trader Joe’s Pumpkin Butter Recipe
Trader Joe’s Beef Bulgogi Recipe
Course: DinnerCuisine: KoreanDifficulty: Easy6
servings15
minutes10
minutes338
kcalAn easy, authentic recipe for Korean Beef Bulgogi, featuring tender, thinly sliced ribeye in a savory-sweet marinade made with Asian pear, soy, and ginger.
Ingredients
1½ lbs boneless ribeye, shaved
Marinade: 1 small Asian pear, ½ small yellow onion, 2 garlic cloves, 1 tsp ginger, 1/2 cup soy sauce, 3 tbsp brown sugar, 2 tbsp mirin, 1 tbsp sesame oil, and spices.
For cooking: 1 small yellow onion (thinly sliced), 2 tbsp vegetable oil.
Garnish: Sliced green onion, toasted sesame seeds.
Directions
- Marinade: Blend all marinade ingredients (pear, onion, garlic, ginger, soy sauce, etc.) until smooth.
- In a large bowl, combine the shaved beef and thinly sliced onion. Pour the marinade over the top and mix well to coat.
- Cover and refrigerate for at least 6 hours or up to 24 hours.
- Cook: Heat 1 tbsp of oil in a large skillet over medium-high heat. Cook half of the marinated beef for 4-6 minutes until cooked through and caramelized. Remove to a plate.
- Repeat with the remaining oil and beef.
- Garnish with green onions and sesame seeds and serve immediately with hot rice.
Notes
- The Asian pear in the marinade is the secret ingredient that makes the beef incredibly tender.
- Marinating the beef overnight will result in the best, most deeply infused flavor.
- For the most tender result, slice your own steak very thinly against the grain after partially freezing it.
- This dish freezes beautifully after marinating, making it a perfect make-ahead meal.
