What Does Bulgogi Consist Of? A Culinary Breakdown

November 25, 2025 •

3 min read

According to food historians, the Korean dish known as bulgogi has existed for thousands of years, with roots tracing back to the Goguryeo era when it was grilled on skewers. This beloved 'fire meat' consists of thinly sliced, marinated meat, most commonly beef, complemented by a complex, flavorful sauce.

Quick Summary

Bulgogi is typically made of thinly sliced beef marinated in a savory-sweet sauce. The marinade is a blend of soy sauce, sugar, sesame oil, garlic, and grated Asian pear, which tenderizes the meat before it is grilled or stir-fried.

Key Points

Thinly Sliced Meat: The dish traditionally uses very thin cuts of marbled beef, such as ribeye or sirloin, which cook quickly and absorb flavor well.
Savory and Sweet Marinade: The marinade consists of a balanced blend of soy sauce, sugar or honey, sesame oil, garlic, and black pepper, creating its signature taste.
Natural Tenderizers: Grated Asian pear or apple is a key ingredient in the marinade, using natural enzymes to tenderize the meat and add a fruity sweetness.
Aromatic Boosters: Garlic, ginger, and onion are crucial aromatics that build the deep flavor profile of the bulgogi marinade.
Versatile Cooking Methods: Bulgogi can be grilled over charcoal for a smoky flavor or conveniently pan-seared in a hot skillet.
Customizable Variations: While beef is classic, bulgogi can also be made with pork (often spicy with gochujang) or chicken, depending on regional and personal preference.
Communal Dining Experience: Traditionally served with rice and banchan (side dishes), bulgogi is often enjoyed wrapped in lettuce leaves (ssam) with ssamjang.

The Core Components of Authentic Bulgogi

At its heart, authentic bulgogi relies on two fundamental components: the meat and the marinade. These two elements work in harmony to create the dish's signature sweet, savory, and umami-rich flavor profile.

The Choice of Meat

While bulgogi can be made with various proteins, beef is the most traditional and popular choice. The key characteristic is that the meat must be very thinly sliced, which ensures quick cooking and maximum flavor absorption from the marinade.

Beef: The preferred cuts of beef are typically well-marbled, such as ribeye, sirloin, or tenderloin. Some recipes may use cuts like flank or skirt steak.
Pork (Dwaeji Bulgogi): A spicier version, pork bulgogi, often uses pork belly or shoulder and includes gochujang for a fiery kick.
Chicken (Dak Bulgogi): While less common, chicken bulgogi offers a leaner alternative.

The Flavorful Marinade

The marinade is crucial for tenderizing the meat and infusing it with its iconic sweet and savory taste. The base is typically a blend of liquid and aromatic ingredients.

Common Marinade Ingredients:

Soy Sauce: Provides the savory and salty foundation.
Sugar or Honey: Balances the saltiness with sweetness.
Sesame Oil: Adds a nutty aroma and richness.
Garlic: A key aromatic for a pungent base.
Ginger: Offers a warm, slightly spicy note.
Asian Pear or Apple: Essential for natural sweetness and tenderizing due to enzymes. Kiwi can be used as a strong alternative.
Onion: Added for robust flavor and tenderizing.
Black Pepper: Adds a subtle spice.

Cooking and Serving Bulgogi

Once marinated, bulgogi is traditionally cooked over a charcoal grill, imparting a smoky flavor. Pan-searing in a hot skillet is also a popular and convenient method.

Comparison of Bulgogi Cuts


Feature	Ribeye Bulgogi	Sirloin Bulgogi	Flank Steak Bulgogi
Cut Type	High-marbled, tender cut	Leaner but flavorful cut	Lean, tough cut (requires more tenderizing)
Flavor Profile	Rich, beefy flavor with excellent texture	Slightly less fatty, clean beef flavor	More robust beef flavor due to muscle fibers
Tenderness	Very tender, often melt-in-your-mouth	Tender, but slightly chewier than ribeye	Can be tough if not properly marinated and cut against the grain
Typical Price	Higher cost	Mid-range cost	Lower, more budget-friendly cost

Accompaniments and Variations

Bulgogi is traditionally enjoyed with various side dishes, or banchan.

Ssam (Lettuce Wraps): Bulgogi is often wrapped in lettuce or perilla leaves with rice, garlic, and ssamjang.
Kimchi and Pickled Vegetables: These provide a tangy and spicy contrast.
Japchae: Sweet potato noodles stir-fried with vegetables are a common accompaniment.
Seoul-Style Bulgogi: A variation where meat cooks on a dome-shaped pan with a broth for vegetables and noodles.

Conclusion: The Harmony of Ingredients

What does bulgogi consist of is a blend of thinly sliced, marinated meat, typically beef, infused with a savory-sweet marinade featuring soy sauce, sugar, sesame oil, aromatics, and tenderizing fruit like Asian pear. This combination, whether grilled or pan-seared and served with traditional banchan, creates the iconic and satisfying experience of Korean bulgogi.

For more in-depth recipes and ingredient substitutions, a helpful resource is Maangchi's easy bulgogi recipe.

Frequently Asked Questions

Bulgogi is most commonly made with thinly sliced, tender cuts of beef, such as ribeye or sirloin, which are known for their good marbling and flavor.

The marinade for bulgogi typically includes soy sauce, sugar (or honey), sesame oil, garlic, ginger, black pepper, and often grated Asian pear or apple for both sweetness and tenderizing qualities.

Asian pear, or sometimes apple or kiwi, is added to the marinade because it contains natural enzymes that help to tenderize the meat, ensuring a more succulent final dish.

Traditional beef bulgogi is not typically spicy; it has a balance of sweet and savory flavors. However, a spicy version, often made with pork (Dwaeji Bulgogi) or including gochujang, is also very popular.

Bulgogi is served with steamed rice and various Korean side dishes, known as banchan. It is often enjoyed as a lettuce wrap (ssam), where the meat is wrapped in fresh leaves with rice and ssamjang dipping sauce.

Yes, while beef is traditional, bulgogi can be made with other proteins. Pork bulgogi and chicken bulgogi are common variations, using similar marinade techniques.

To get very thin, even slices of meat, it's best to partially freeze the meat for about 30 minutes before slicing it against the grain with a sharp knife.