Authentic Seoul-Style Dry Bulgogi Recipe (Korean Caramelized Beef BBQ)

Bulgogi is undoubtedly one of Korea’s most iconic culinary exports. Loved worldwide, its perfect harmony of sweet and savory soy-based marinade has captivated food lovers across the globe.

While traditional Korean Bulgogi comes in various styles—ranging from stew-like dishes served in rich broth to intensely grilled varieties—today, we are focusing on Seoul-Style Dry Bulgogi (Bajjag Bulgogi). This style is fried hot and fast until all the pan liquids evaporate, resulting in deeply caramelized, smoky, and tender beef.

📋 Ingredients (Serves 4)

Main Ingredients

Sliced Beef: 800g (1.75 lbs) thin-sliced beef (ribeye, sirloin, or chuck eye cut for Bulgogi)
Onions: 2 medium onions (divided)
Asian Pear: ½ medium pear (peeled and cored)
Green Cabbage: ¼ head

Marinade & Seasoning

Soy Sauce: 50 ml (approx. 3.5 tbsp)
Mirin (Cooking Wine): 20 ml (approx. 1.5 tbsp)
Sugar: 20 g (approx. 1.5 tbsp)
Minced Garlic: 2 tbsp
Ground Black Pepper: 5 g (approx. 1 tsp)

🔪 Step-by-Step Instructions

Step 1: Prepare the Blend & Vegetables

Blend the Purée: Peel 1 onion and ½ Asian pear. Place them into a blender or food processor along with 2 tbsp of minced garlic and 20 ml of mirin. Blend until completely smooth. (The pear acts as a natural tenderizer and adds authentic sweetness!)
Slice the Vegetables: Thinly slice the remaining 1 onion and ¼ head of cabbage into bite-sized strips. Set aside.

Step 2: Marinate the Beef

Gently pat the sliced beef with paper towels to remove excess moisture and residual blood.
In a large mixing bowl, combine the beef, soy sauce, sugar, black pepper, and the blended onion-pear mixture.
Mix and gently massage the meat by hand so every slice absorbs the marinade evenly.
Cover the bowl and let it marinate in the refrigerator for at least 1 hour.

Step 3: Cook the Bulgogi

Heat a large skillet or wok over high heat until very hot.
Add the marinated beef to the pan. Stir-fry continuously until all released liquids evaporate and the beef turns deeply browned and caramelized.
Toss in the sliced onions and cabbage, frying quickly for another 2–3 minutes until the vegetables are tender-crisp.

🍽️ How to Serve

For a true Korean restaurant experience, preheat a cast-iron sizzling plate. Lay a thin bed of sliced onions and cabbage on the bottom, then pile the hot Bulgogi directly on top. The residual heat will soften the vegetables while keeping the meat sizzling hot throughout your meal! Serve alongside warm steamed rice and lettuce wraps (Ssam).

💡 Why You Should Try This Recipe Today

Thanks to the global rise of K-dramas, films, and pop culture, Korean cuisine is more popular than ever. Bulgogi frequently makes star appearances in Korean media, making it a must-try dish for anyone visiting South Korea.

With this easy home recipe, you don't need a trip to Seoul to enjoy world-class K-BBQ. Try making this Seoul-Style Dry Bulgogi tonight and bring the authentic taste of Korea right to your dinner table!