Spicy beef bulgogi, or Maeun-sobulgogi in Korean, is my go-to when I want something bold, savory, and satisfying with minimal fuss. This dish puts a fiery twist on the traditional sweet and smoky bulgogi by bringing in gochugaru and gochujang—Korean chili flakes and paste—that elevate it into a whole new level of flavor. Thin slices of marinated beef sear quickly in a hot skillet alongside green onions and mushrooms, making this perfect for a quick dinner or even a lively tabletop meal shared with friends.

Why You’ll Love This Recipe

I love how easy and fast this spicy beef bulgogi comes together with just a handful of pantry staples. It’s intensely flavorful—spicy, slightly sweet, deeply savory—and customizable to my heat tolerance. Whether I’m making it on a busy weeknight or cooking at the table ssam-style for a fun dinner experience, it always hits the spot. Plus, the leftovers turn into the best stir-fried rice (bokkeumbap) that tastes like something out of a Korean restaurant.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 pound sirloin beef steak (or any tender cut of beef), sliced thinly
• 4 green onions, cut into 2½ inch long pieces
• 1 king oyster mushroom, sliced thinly lengthwise
• 2 tablespoons cooking oil
• 1 bowl of rice, optional
• ½ cup fermented kimchi (preferably well-fermented and sour-tasting), chopped, optional

For the marinade:

• ¼ cup gochu-garu (Korean hot pepper flakes)
• ¼ cup rice syrup (or corn syrup, or sugar to taste)
• ¼ cup gochujang (Korean hot pepper paste)
• 6 garlic cloves, minced
• 2 tablespoons soy sauce
• ½ teaspoon ground black pepper
• ½ cup water

Directions

Marinate the beef:
I start by mixing all the marinade ingredients in a bowl until smooth. Then, I toss in the sliced beef by hand until everything is well coated. I let it sit while I prepare the other ingredients or go straight to cooking—it’s that flexible.

Cook the bulgogi (stovetop method):
I heat a large skillet over medium-high heat, add the oil, green onions, and mushrooms, and stir for about a minute until the green onions start to brown. Then, I reduce the heat to medium and add the marinated beef, stirring constantly for 3 to 5 minutes until fully cooked. Once done, I serve it hot with rice, kimchi, and any side dishes I have on hand.

Cook at the table (Korean BBQ-style):
When I want to make it more interactive, I place a portable burner at the table and cook the bulgogi right there. I serve it with lettuce leaves, ssamjang, sliced garlic, and green chilies so everyone can make their own wraps and eat them in one delicious bite.

Make bokkeumbap (stir-fried rice):
After eating most of the bulgogi, I don’t let the remaining sauce go to waste. I add rice and chopped kimchi directly into the pan and stir-fry for a few minutes. It soaks up all the flavors and becomes an irresistible finishing touch to the meal.

Servings and timing

Servings: 2 to 4 servings
Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes

Variations

• Vegetarian version: I swap the beef for king oyster mushrooms. I make sure to cook them right after marinating so they don’t get soggy.
• Less spicy option: I cut the gochugaru in half or use a milder chili powder. It still packs flavor without the overwhelming heat.
• Add veggies: Sometimes I toss in sliced onions, bell peppers, or carrots for more crunch and color.
• With noodles: I’ve mixed this spicy beef with chewy Korean noodles like dangmyeon or udon for a hearty twist.

Storage/Reheating

I store leftover bulgogi in an airtight container in the fridge for up to 3 days. To reheat, I warm it in a skillet over medium heat until hot, adding a splash of water if the sauce has thickened too much. If I’ve made the stir-fried rice, I just reheat it the same way—it’s just as good the next day.

FAQs

What’s the difference between spicy bulgogi and regular bulgogi?

Spicy bulgogi uses chili flakes and chili paste in the marinade, making it hot and bold, while regular bulgogi is typically sweet and savory without the heat.

Can I use another meat instead of beef?

Yes, I’ve made this with other tender cuts of meat, and it works beautifully. Just adjust the cooking time depending on the cut.

Is it necessary to let the beef marinate?

Not at all. I often cook it right after mixing the marinade, and it’s still packed with flavor. But if I have time, even 30 minutes of marinating enhances the taste.

What’s the best way to slice beef for bulgogi?

I partially freeze the beef for about 30 minutes first. It makes it much easier to slice thinly against the grain, which helps with tenderness.

Can I freeze the marinated beef?

Yes, I often make a big batch, freeze it in portions, and thaw it overnight in the fridge before cooking. It tastes just as good.

Conclusion

Spicy beef bulgogi is one of those dishes I keep coming back to. It’s fast, flavorful, and endlessly customizable. Whether I’m cooking it for a solo dinner, feeding a few friends, or just craving that punch of Korean spice, it never disappoints. And honestly, that leftover stir-fried rice at the end? That’s worth making the dish all on its own.

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