Overview
Bulgogi, meaning "fire meat" in Korean, is one of Korea's most beloved dishes featuring thin-sliced beef marinated in a sweet-savory mixture of soy sauce, sesame oil, garlic, and Asian pear. Sous vide makes this classic even better by infusing the marinade deep into the meat while keeping it incredibly tender. A quick sear adds the characteristic caramelized edges.
Core Time & Temperature
| Doneness | Temperature | Time | Max Time |
|---|---|---|---|
| Tender | 130°–135°F | 2–4 h | 6 h |
| Well-Done | 140°–145°F | 2–4 h | 6 h |
Cooking time depends on thickness, not weight. Thin-sliced bulgogi cooks quickly.
Food Safety Notes
Beef should reach at least 130°F / 54°C for medium-rare. For traditional Korean bulgogi, many prefer it slightly more done (140°–145°F). The marinating process and sustained heat ensure food safety. Always sear the exterior in a ripping-hot pan or grill to eliminate surface pathogens. Serve immediately.
See our food safety guide.
Texture Profiles
- 130°–135°FTender
- Tender, juicy beef with a slight pink center. The marinade penetrates deeply, creating sweet-savory flavor throughout. Perfect for those who enjoy medium-rare Korean BBQ.
- 140°–145°FWell-Done
- Fully cooked beef with firmer texture but still tender thanks to the marinade and sous vide precision. This temperature is more traditional for Korean BBQ and preferred by many.
Prep & Bagging
- Partially freeze beef for 30 min (Makes slicing easier and more consistent)
- Slice beef against the grain into 1/8-inch thin pieces (Thin slicing is essential for bulgogi)
- Prepare marinade with grated Asian pear, soy sauce, sesame oil, and aromatics (Pear tenderizes naturally)
- Massage marinade into beef slices (Ensure every piece is well coated)
- Refrigerate for 4–24 h (Overnight marination gives best flavor)
- Transfer beef and marinade to vacuum bags or zip-top bags (Can divide into multiple bags)
- Vacuum seal or use water displacement method
- Ensure bags are fully submerged in water bath
Finishing & Searing
- Remove beef from bags and pat dry
- Heat large cast iron skillet or wok over highest heat
- Add 1–2 tbsp vegetable oil
- Working in small batches, sear beef 30–60 sec per side
- Transfer seared beef to serving platter
- Sprinkle with green onions and toasted sesame seeds
- Drizzle with reserved marinade if desired
- Serve immediately with lettuce wraps, rice, and banchan (Korean side dishes)