Bulgogi - Japanese Style


Bulgogi - Japanese Style

Savory and Sweet Japanese Bulgogi

Bulgogi is a popular Korean dish that has made its way into Japanese cuisine. This dish is made with thinly sliced beef that is marinated in a sweet and savory sauce, then grilled or pan-fried. The Japanese version of bulgogi is slightly different from the Korean version, as it uses different ingredients and spices.

Jan Dec

60 minutes (including marinating time)

10-15 minutes

70-75 minutes

4 servings


Low-carb, Gluten-free, Dairy-free, Nut-free, Low-sugar


Vegetarian, Vegan, Kosher, Halal, Paleo


The Japanese version of bulgogi uses sake and mirin in the marinade, which gives it a slightly sweeter taste than the Korean version. Additionally, the Japanese version uses soy sauce and ginger, which are not typically used in Korean bulgogi. We alse have the original recipe for Bulgogi, so you can check it out.


  • Calories: 300 kcal / 1255 KJ
  • Fat: 15g (5g saturated)
  • Carbohydrates: 10g (8g sugars)
  • Protein: 30g
  • Fiber: 1g
  • Salt: 1.5g


  1. 1.
    In a large bowl, mix together the soy sauce, sake, mirin, sugar, sesame oil, garlic, ginger, and black pepper.
  2. 2.
    Add the sliced beef to the marinade and mix well. Cover and refrigerate for at least 1 hour, or overnight.
  3. 3.
    Heat a large skillet over medium-high heat. Add the sliced onion and green onion and cook until softened, about 3-4 minutes.
  4. 4.
    Add the marinated beef to the skillet and cook until browned and cooked through, about 5-7 minutes.
  5. 5.
    Serve hot with rice and steamed vegetables.

Treat your ingredients with care...

  • Beef — Use thinly sliced beef, such as sirloin or ribeye, for best results.
  • Sake — Use a good quality sake for the best flavor.
  • Mirin — If you can't find mirin, you can substitute it with sweet sherry or Chinese rice wine.
  • Sesame oil — Use toasted sesame oil for a richer flavor.
  • Ginger — Use fresh ginger for the best flavor.

Tips & Tricks

  • For a spicier bulgogi, add some red pepper flakes or gochujang to the marinade.
  • If you don't have a grill or a large skillet, you can cook the bulgogi in batches in a smaller skillet.
  • Serve the bulgogi with lettuce leaves, so that you can wrap the meat and vegetables in the lettuce for a refreshing and healthy meal.
  • You can also add some sliced mushrooms or bell peppers to the skillet for extra flavor and nutrition.
  • Leftover bulgogi can be stored in the refrigerator for up to 3 days, or frozen for up to 3 months.

Serving advice

Serve the bulgogi hot with steamed rice and your favorite vegetables. Garnish with some sesame seeds and sliced green onions for extra flavor and color.

Presentation advice

Arrange the bulgogi on a large platter, with the rice and vegetables on the side. You can also serve the bulgogi in individual bowls, with the rice and vegetables on top.