Beef Bulgogi with Zucchini Noodles

Beef Bulgogi with Zucchini Noodles uses thinly sliced beef that is marinated in a sweet and savory sauce and quickly cooked over flames to create a tender beef. The beef is then topped over zucchini noodles and garnishes with green onions, sesame seeds and cilantro. You will love this Korean BBQ beef recipe.


If you enjoy sweet and savory dishes today’s recipe for Beef Bulgogi with Zucchini Noodles is for you!

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– 1 pound of rib eye steak, sliced thinly 1/8” thick (see notes for tip) – 1/2 of a pear (Bosc variety recommended), grated – 2 Tablespoons of minced fresh garlic – 2 stalks of green onions, sliced roughly ½” long – 5 Tablespoons of dark soy sauce – 2 Tablespoons of sesame oil – 3 Tablespoons of mirin (or Japanese sake / Korean shochu) – 1 Tablespoon of rice (or apple cider) vinegar – 2 Tablespoons of honey



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Step 1

 Combine all ingredients for marinade and mix well. Place steak slices in a heavy duty ziplock bag, pour marinade into the bag and seal tightly

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Step 2

Massage marinade into the steak slices so marinade is properly distributed. Let sit (in room temperature, not in fridge) for at least 30 minutes, 1 – 2 hours recommended.

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Step 3

Grill steak slices on a preheated BBQ, or on a cast iron pan on stovetop. Steak slices are very thin, so the meat will cook very quickly, about 20 seconds per side.

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Step 4

Once meat is thoroughly browned with caramelized edges, place on platter or set aside on the cooler side of the grill. Repeat steps for the remainder of the meat.

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Step 5

Sprinkle sesame seed garnish and some chopped green onions just before serving. Enjoy on top of zucchini noodles for a healthy low-carb meal, with Korean traditional side dishes (such as kimchi or pickled cucumbers)..

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