Bulgogi: Sweet & Savory Korean BBQ Beef — The MAHA Way

Bulgogi: Sweet & Savory Korean BBQ Beef — The MAHA Way

Korean BBQ has taken the world by storm — and Bulgogi is the dish that started it all. Thinly sliced beef, a deeply savory-sweet marinade, and the smoky char of a hot grill. It's one of the most beloved dishes in all of Asian cuisine, and for good reason.

The name literally means "fire meat" in Korean. Koreans have been grilling it over open flames for centuries — long before industrial seed oils existed. The original marinade is naturally seed-oil-free. We just keep it that way and cook it in    beef tallow or butter when using a skillet, the way ancestral Korean cooks would have.

Bold flavor. Clean ingredients. The MAHA way.

What Is Bulgogi?

Bulgogi is thinly sliced ribeye or sirloin marinated in a blend of soy sauce, sesame oil, garlic, ginger, and a touch of sweetness — then grilled or pan-seared until caramelized at the edges and tender in the center. It's served over steamed rice, wrapped in lettuce leaves, or tucked into a bibimbap bowl.

What makes Bulgogi special is the marinade. The natural enzymes from ginger and the acidity from rice vinegar break down the muscle fibers in the beef, making every bite melt-in-your-mouth tender without any artificial tenderizers or processed ingredients.

This recipe is inspired by Savor Asia: Culinary Treasures of Asia by Savannah Ryan — 35 must-try Asian dishes adapted for the home cook. If you love cooking global recipes at home,   browse the full Savor cookbook series on Amazon.

Why Seed Oils Don't Belong in Korean BBQ

Most restaurant versions of Bulgogi — and many copycat recipes online — use vegetable oil or canola oil in the marinade or for pan-cooking. These are   inflammatory seed oils  that oxidize under high heat, producing harmful compounds your body doesn't want.

Traditional Korean cooking used   sesame oil (a finishing oil, used in small amounts for flavor — not frying) and cooked over open charcoal flame. For stovetop cooking,    beef tallow    is the ideal swap — it handles high heat beautifully and actually enhances the beefy, savory flavor of the dish.

Want to understand the full case against seed oils? Check out our   MAHA recipes and seed-oil-free cooking guides   for everything you need to know.

Ingredients (Serves 4)

For the Marinade:

• 1/4 cup soy sauce
• 2 tablespoons brown sugar or coconut sugar
• 2 tablespoons sesame oil (flavor only — not for frying)
• 2 tablespoons rice vinegar or mirin
• 4 cloves garlic, minced
• 1-inch piece fresh ginger, minced
• 1 tablespoon gochugaru (Korean red pepper flakes) — optional for heat
• 1 teaspoon ground black pepper
• 1/4 cup green onions, finely chopped
• 2 tablespoons toasted sesame seeds

For the Beef:

• 1 lb (450g) ribeye or sirloin, thinly sliced (freeze for 30 minutes first for easier slicing)
• 1 small onion, thinly sliced
• 1 medium carrot, julienned (optional)
• 1/2 bell pepper, thinly sliced (optional)
• 1/4 cup mushrooms, sliced (optional)

For Cooking (MAHA swap):

• 1–2 tablespoons beef tallow or butter (replaces vegetable oil)

For Serving:

• Steamed jasmine or short-grain rice
• Kimchi (store-bought or homemade)
• Fresh lettuce leaves for wrapping

Instructions

Step 1 — Make the Marinade
In a bowl, combine the soy sauce, sugar, sesame oil, rice vinegar, garlic, ginger, gochugaru, black pepper, green onions, and sesame seeds. Stir until the sugar is fully dissolved.

Step 2 — Marinate the Beef
Place the thinly sliced beef in a large zip-lock bag or shallow dish. Pour the marinade over and mix well, ensuring every piece is evenly coated. Seal and refrigerate for at least 1 hour — overnight is better. The longer it marinates, the more tender and flavorful it becomes.

Step 3 — Cook the Bulgogi
Grill method (preferred): Cook directly over medium-high heat for 2–3 minutes per side until charred at the edges and cooked through. The open flame gives you that authentic smoky "fire meat" flavor.

Skillet method: Heat beef tallow or butter in a cast-iron skillet over medium-high heat. Add the marinated beef in a single layer — don't overcrowd. Cook 2–3 minutes per side until caramelized. Cook in batches if needed.

Step 4 — Add Vegetables (Optional)
While the beef cooks, add sliced onions, carrots, bell pepper, and mushrooms to the pan. Stir-fry until tender and slightly charred. Or serve them on the side.

Step 5 — Serve
Serve over steamed rice with kimchi on the side. Or wrap in fresh lettuce leaves with a small spoonful of gochujang for the full Korean BBQ experience.

MAHA Tip: The Oil Swap

Sesame oil in this recipe is a   flavoring agent, used in small amounts and never heated to high temperatures — so it's fine here. The MAHA swap is for your cooking fat. Beef tallow is the ancestral choice for high-heat cooking — stable, clean, and it makes everything taste more deeply beefy and satisfying. Butter works beautifully too.

If you grow your own garlic and ginger at home, they make this marinade extraordinary. Savannah Ryan's   grow-your-own book series  covers both — along with guides for potatoes, microgreens, avocado, and more.

Recipe Notes

• Freeze the beef first:  30 minutes in the freezer makes thin slicing much easier and gives you those signature paper-thin cuts.
• Don't overcrowd the pan:  Cook in batches or the beef steams instead of caramelizing. The char is everything.
• Marinate overnight:  One hour works. Overnight is transformative.
• Variations:  Try chicken thighs or pork shoulder with the same marinade — both are delicious MAHA-friendly options.

Try these next from The Kitchen Foodie:
→ More Asian Recipes
→ All MAHA & Seed-Oil-Free Recipes
→ Street Food Adventures

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