Korean Beef Bulgogi Salad

Marinated Beef Bulgogi Salad

Marinated bulgogi beef can partner up in a variety of different dishes. Prepare a large batch for the week and have it in lettuce wraps, over some steamed rice or add it to a salad like this one. You could even eat it straight up on a plate with some pickled cold cucumbers and kimchi on the side.

This salad is all the things. Salt, umami, sweet, sour, crunch, veggies AND meat.



Marinated Beef Bulgogi

  • 1 pound of rib eye steak – sliced thin maybe 1/4 – 1/8th inch
  • 1/2 C soy sauce
  • 4 T sesame oil
  • 1/4 C white vinegar
  • 3 T light brown sugar
  • 3 T mirin rice wine *
  • 1 sliced Asian pear (optional)
  • 2 jalapeños, sliced or diced
  • 1 T toasted sesame seeds


  • 1/2 green apple, diced
  • 1/2 red bell pepper, sliced
  • 1/2 yellow bell pepper, sliced
  • 2 green onions, chopped
  • 1/4 C pickled red onions *
  • 1/4 C peanuts, lightly crushed
  • 1/2 cucumber, peeled and deseeded. Sliced thin
  • 1 large carrot shaved into strips (can use a vegetable peeler)
  • 3 T pomegranate seeds (optional)
  • 1 + 1/2 head leafy green lettuce


  • 1/2 C tamari (or soy sauce) sauce
  • 1/4 C apple cider vinegar
  • 1/2 C white wine vinegar
  • 2 T sesame oil
  • 1/2 T sesame seeds (toasted)

* See Pip Tip Below


Marinated Beef Bulgogi Salad 

  1. Slice rib eye as thinly as possible. For help with home slicing use a sharp slicing or chef knife. Removed pre-frozen rib eye and defrost half way. If already thawed, wrap in plastic and freeze for 1 hour. Remove from wrap and slice thin. 
  2. While beef is freezing prepare marinade. Add everything to a bowl and then add sliced meat. Let marinade 2-4 hours. 
  3. While meat is marinating, prepare dressing and salad. For the dressing simply add all ingredients together and whisk.
  4. For salad, wash and chop up all your vegetables. You know the drill. Add to a big bowl and refrigerate until ready to serve.
  5. After meat has marinated, remove from marinade and cook on medium high until cooked through. Remove from heat and let stand for a few minutes. Toss salad with dressing, add warm bulgogi meat and serve!



Pip Tip: Try to slice your beef as thin as possible – thinner the better. To keep it simple, ask your butcher or meat counter assistant to slice it for you before you take it home. Otherwise, you can wrap it in plastic wrap, and then freeze it for an hour – 1 1/2 hour. Then, using a very sharp knife, and your superior sword slicing skills, slice it yourself!

Pip Tip: The thinner the meat, also the less time you need to marinate. I marinated this rib-eye for 3 hours, but I sliced it fairly thin. You can marinate it over night if you have time, but I don’t particularly think it’s necessary here. 

Pip Tip: Rice vinegar and rice wine vinegar are the same thing and are often talked about in recipes interchangeably. When rice wine is referred to in a recipe, however, is a type of wine similar to sake but with less alcohol and more sugar.  Think of it like using white wine in a recipe.

Pickled Onions: Heat 1/2 cup of water with 1/2 c white vinegar with 1/2 tsp salt and 1/2 tsp sugar. Once hot,  add 1 tsp black pepper corns, 1 small thinly sliced red onion and some herbs. Let sit, on the counter for 1 hr. Strain and use in all things salads for an extra kick. Store any extra in the fridge for use all week.


Keywords: marinated rib eye, beef, rib eye, bulgogi, apple, red onion, peanuts, green leaf lettuce, green onion, pomegranate seeds, green apple, gluten free, grain free, keto