Beef Bulgogi

Air Fryer Beef Bulgogi is a Korean marinated beef dish made with thin-sliced sirloin (or chuck), soy sauce, brown sugar, sesame oil, garlic, sesame seeds, green onions, and shredded carrots. It’s quick and weeknight-friendly and works well for an easy dinner or meal prep (with a low-carb option if you swap the sugar for a keto sweetener and serve it over cauliflower rice). Unlike traditional bulgogi recipes cooked on a grill or stovetop, this version uses the air fryer to create caramelized edges fast with minimal mess and effort.

What Makes This Beef Bulgogi So Delicious

• Fast. Made in under 30 minutes , not including the time it takes to marinate the beef.
• Easy. A simple marinade, pour and cook recipe .
• High Protein . Packs an impressive 27 grams of protein per serving.
• Low Carb . Only 8 carbs per serving.
• Delicious. Loaded with authentic Korean flavors .

If you know anything about me, you probably know that I’m a huge fan of simple recipes. This Beef Bulgogi is the simplest of recipes with just the essential ingredients—but with a lot of flavor.

And who says a dish has to be complicated in order to be delicious? Not me, that’s for sure.

This Beef Bulgogi comes out perfectly tender every time. Do you want to know my secret? One reason is that I take the time to let it marinate. The other is that I cook this in my air fryer .

I’m a huge fan of air fryer recipes , and this Bulgogi seemed like the perfect candidate for being cooked in the air fryer. The air fryer does a great job of cooking the beef to perfection while not having to heat up the whole kitchen. It also cooks it quickly, and the faster it’s done the sooner you get to enjoy it.

This Beef Bulgogi is a great main course to serve the whole family for dinner, and because it’s high in protein you know your little ones won’t be begging for a snack after.

How Do You Pronounce Beef Bulgogi?

The correct pronunciation for this traditional Korean dish is:

Pool-Goh-Gee .

What Is Bulgogi?

Bulgogi is loosely translated as “fire meat”. It is thinly sliced meat that is cooked over high heat and is commonly served in many Korean households.

What Does It Taste Like?

This Beef Bulgogi is the perfect balance of savory, salty and lightly sweet wrapped up in one delicious and simple dish. It’s a staple of Korean cuisine and if you’ve never had it before your in for quite the treat!

What Cut Of Beef Is It Made Out Of?

Beef Bulgogi is usually made with thin slices of tender beef. Ribeye is a very popular option, as well as sirloin. I chose to use sirloin for this Beef Bulgogi recipe, but you can also use chuck steak if you’d like.

What Is Bulgogi Beef Made Of?

If you’re a fan of any Asian dishes, you’ll likely have all of the ingredients to make this Bulgogi Beef in your kitchen already.

Here’s what you’ll need to make it:

• 1.5 pounds sirloin steak or chuck steak - The main protein and centerpiece of the dish. Thinly sliced beef ensures tenderness and allows the marinade to absorb deeply, creating the signature sweet-savory flavor of bulgogi. Cutting against the grain keeps the meat soft and easy to chew.
• 3 chopped green scallions - Add mild onion flavor and freshness to balance the richness of the beef. They also caramelize slightly in the air fryer, adding extra aroma and depth.
• 1 cup shredded carrots - Provide a touch of sweetness, color, and texture. The carrots complement the savory flavors and add a bit of crunch to the finished dish.
• 3 tablespoons soy sauce – The salty, umami base of the marinade. It seasons the beef and helps tenderize it while enhancing the meaty flavor.
• 2 tablespoons brown sugar - Adds sweetness to balance the soy sauce’s saltiness and helps create the slightly caramelized glaze that makes bulgogi so delicious. The sugar also aids in browning the meat.
• 2 tablespoons sesame oil - Brings nutty aroma and richness to the marinade. It helps coat the beef evenly and adds the distinctive Korean flavor that makes bulgogi so fragrant.
• 2 tablespoons sesame seeds - Add texture, nuttiness, and visual appeal. They’re often sprinkled on top just before serving to enhance flavor and presentation.
• 2 teaspoons minced garlic - Contributes bold, savory depth and enhances the overall umami profile of the marinade. Garlic is essential to traditional Korean bulgogi flavor.
• 1/2 teaspoon ground black pepper - Adds gentle spice and warmth, balancing the sweetness and highlighting the savory notes of the soy and sesame.

How To Make Beef Bulgogi

1. Create marinade. Place sliced beef, carrots, and green onions into a plastic zip-top bag . Add, soy sauce, brown sugar, sesame oil, sesame seeds, garlic, and ground pepper. Squish the bag well to get the meat and sauce to incorporate well.
2. Marinate. Allow the beef to marinate for 30 minutes or up to 24 hours in the refrigerator.
3. Cook. Place the meat and veggies into the air fryer basket, leaving behind as much of the marinade as you can. Set air fryer to 400°F for 12 minutes, shaking halfway through.
4. Serve. Serve with steamed rice, riced cauliflower, or over a mixed salad.

Tips And Tricks

Making Air Fryer Beef Bulgogi is a quick and flavorful way to enjoy this Korean classic without firing up the grill. The air fryer helps achieve beautifully caramelized edges while keeping th.beef tender and juicy. Here are some helpful tips and tricks to make your bulgogi turn out perfectly every time:

• Slice the Beef Thinly . Thin slices (about 1/8 inch) allow the marinade to penetrate deeply and help the meat cook quickly and evenly.
• Marinate for Maximum Flavor . Let the beef marinate for at least 30 minutes, or up to 4 hours if you have time. The longer it sits, the more flavorful and tender it becomes.
• Don’t Overcrowd the Basket . Cook in batches if necessary. Giving the beef space allows air to circulate, ensuring caramelized, crisp edges instead of steaming.
• Preheat the Air Fryer . Starting with a hot basket helps sear the beef immediately, locking in moisture and flavor.

Variations

From spicy to light and low-carb, here are some delicious ideas to try:

• Spicy Gochujang- Add 1–2 tablespoons of gochujang (Korean chili paste) to the marinade for a rich, spicy kick. You can also sprinkle in extra gochugaru (Korean chili flakes) if you like more heat.
• Low-Carb Lettuce Wrap- Skip the rice and serve the cooked bulgogi in romaine or butter lettuce leaves. Add toppings like sliced cucumbers, shredded carrots, or kimchi for crunch and freshness.
• Veggie-Loaded- Mix in vegetables such as bell peppers, onions, mushrooms, or zucchini before air frying. The veggies soak up the flavorful marinade and make the dish even more colorful and nutrient-packed.

What Do You Serve With This Korean Bulgogi Recipe?

Beef Bulgogi is often served over a bed of rice. If you own an Instant Pot I highly recommend using my Perfect Pressure Cooker Rice recipe to make the best rice easily.

If you’re wanting to keep the carb count down you could also serve this over a bed of cauliflower rice or serve it with a side of lettuce and use the lettuce to wrap a slice of the beef.

How Long Does It Last?

Air fryer beef bulgogi can be stored in an airtight container in the refrigerator for up to 4 days. Make sure it cools completely before sealing it to prevent excess moisture buildup, which can affect texture and flavor.

To reheat, simply warm it in the air fryer at 350°F for a few minutes or heat it in a skillet over medium heat until hot.

Can You Freeze It?

If you want to store it longer, you can freeze the cooked bulgogi for up to 2 months. When ready to enjoy, thaw it overnight in the fridge and reheat as usual to maintain its juicy, caramelized texture.

For air fryer beef bulgogi, a good marinating sweet spot is 30 minutes to 4 hours. Long enough for the bulgogi marinade (soy sauce, garlic, sesame oil, and a little sweetener) to soak in, but not so long that the beef gets overly soft. If you’re using slightly thicker slices, you can go up to overnight for deeper flavor, but keep super-thin beef on the shorter end. For best caramelized edges in the air fryer (and less sticking/burning), drain off excess marinade before cooking and cook in batches so the beef browns instead of steaming.

Your air fryer beef bulgogi is probably burning because the bulgogi marinade contains sweetener and soy sauce, which caramelize fast at high heat. Excess marinade can drip, smoke, and scorch on the basket or heating element. It’s more likely if the beef is very thin-sliced/shaved, you overcrowded the basket (steam + uneven hot spots), or you cooked it too hot for too long. To prevent burning, shake off extra marinade, cook in a single layer in batches, lower the temp slightly and shorten the time, or line the basket with perforated parchment. You’ll still get caramelized edges without charred bits.

To stop air fryer beef bulgogi from sticking, the goal is less sticky glaze on the metal and better airflow. Lightly oil the basket (or use perforated parchment), and shake off excess bulgogi marinade before cooking so it doesn’t puddle and glue the beef down. Cook the beef in a single layer (batches matter), then flip or shake halfway through once the surface has started to caramelize. Trying to move it too early can tear it.

Looking For More Great Korean Recipes? Check These Out!

• Korean Cucumber Salad - A wonderful vegan, keto Korean cucumber side dish
• Yukgaejang - This is a keto version of the popular Korean beef stew
• Air Fryer Korean Dae Ji Bulgogi - A wonderful way to get a savory, umami, spicy Korean grilled pork dish for an easy weeknight dinner
• Beef Bulgogi Burgers - If you love this Beef Bulgogi recipe you’ll love these burgers
• Korean Chicken Wings - Mix things up with these delicious wings with Gochujang sauce
• Kimchi Beef Stew - An easy Korean-style dump and cook keto recipe that’s full of spicy, umami flavor
• Instant Pot Dae Ji Bulgogi - This spicy Korean pork recipe cooks up flavorful and tender from your Instant Pot
• Bo-Ssäm Pork & Noodles - Make a dish in under 30 minutes that the whole family will enjoy
• Korean Dak Galbi - A non-traditional take on Dak Galbi you can easily make at home.
• Gochujang Chicken - A deliciously simple slow carb recipe.

Beef Bulgogi | Air Fryer Beef Bulgogi Recipe

Equipment

• PHILLIPS AIR FRYER

Ingredients

• ▢ 1.5 pounds Sirloin Steak , or chuck steak, sliced thinly against the grain
• ▢ 3 Chopped Green Scallions , cut into 2-3 pieces each
• ▢ 1 cup shredded carrots
• ▢ 3 tablespoons Soy Sauce
• ▢ 2 tablespoons Brown Sugar , or 2 teaspoons Splenda for low carb
• ▢ 2 tablespoons Sesame Oil
• ▢ 2 tablespoons Sesame Seeds
• ▢ 2 teaspoons Minced Garlic
• ▢ 1/2 teaspoon Ground Black Pepper

Instructions

• Place sliced beef, carrots, and green onions into a plastic zip-top bag . Add, soy sauce, brown sugar, sesame oil, sesame seeds, garlic, and ground pepper. Squish the bag well to get the meat and sauce to incorporate well.
• Allow the beef to marinate for 30 minutes or up to 24 hours in the refrigerator.
• Place the meat and veggies into the air fryer basket, leaving behind as much of the marinade as you can. Set air fryer to 400°F for 12 minutes, shaking halfway through.
• Serve with steamed rice, riced cauliflower, or over a mixed salad.

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Beef Bulgogi | Air Fryer Beef Bulgogi Recipe

Ingredients

• 1.5 pounds Sirloin Steak or chuck steak, sliced thinly against the grain
• 3 Chopped Green Scallions cut into 2-3 pieces each
• 1 cup shredded carrots
• 3 tablespoons Soy Sauce
• 2 tablespoons Brown Sugar or 2 teaspoons Splenda for low carb
• 2 tablespoons Sesame Oil
• 2 tablespoons Sesame Seeds
• 2 teaspoons Minced Garlic
• 1/2 teaspoon Ground Black Pepper

Instructions

• Place sliced beef, carrots, and green onions into a plastic zip-top bag . Add, soy sauce, brown sugar, sesame oil, sesame seeds, garlic, and ground pepper. Squish the bag well to get the meat and sauce to incorporate well.
• Allow the beef to marinate for 30 minutes or up to 24 hours in the refrigerator.
• Place the meat and veggies into the air fryer basket, leaving behind as much of the marinade as you can. Set air fryer to 400°F for 12 minutes, shaking halfway through.
• Serve with steamed rice, riced cauliflower, or over a mixed salad.

Beef Bulgogi | Air Fryer Beef Bulgogi Recipe https://twosleevers.com/air-fryer-beef-bulgogi/

Jamaican chicken curry is a spicy Caribbean curry dish made with chicken, Jamaican curry powder, allspice, thyme, aromatics (garlic/ginger/onion), and Scotch bonnet pepper. It’s quick and weeknight-friendly and works well for a fast family dinner (especially when you want bold, authentic flavor without a long simmer). Unlike traditional stovetop curry chicken that cooks low-and-slow, this version uses the Instant Pot to deliver that same rich Jamaican curry flavor in about 20 minutes.

Why You’ll Love This Curry

• Flavorful and Spicy . Jamaican Chicken Curry is renowned for its rich, bold flavors, derived from a unique blend of spices including curry powder, allspice, thyme, and Scotch bonnet peppers. These ingredients create a deeply savory, slightly sweet, and notably spicy profile that is both invigorating and satisfying.
• Versatility . Jamaican Chicken Curry can be served with a variety of sides, including rice and peas, white rice, roti, or even bread. This versatility makes it a dish that can be enjoyed in many different ways.
• Comfort Food . Like many curry dishes, Jamaican Chicken Curry is often considered comfort food. It’s hearty, filling, and warms you up from the inside, making it perfect for family dinners or when you need a bit of culinary cheer.

Overall, Jamaican Chicken Curry is a celebration of flavor, culture, and comfort, making it a beloved dish for many.

What is Jamaican Curry Chicken?

Jamaican Chicken Curry is a favorite standby in Jamaican cuisine. It’s a chicken dish that’s cooked low and slow to get all the amazing flavors infused in the chicken and vegetables. Using your Instant Pot you can achieve the same flavor profile and all the rich flavor in less than 30 minutes. This Jamaican curried chicken makes an ideal dinner if you are craving some Caribbean flare.

Do Jamaicans Say Curry Chicken or Chicken Curry?

While it may roll off of the tongue easier to say Chicken Curry because of how you you are used to ordering it in your favorite restaurant, traditionally in Jamaica you would refer to this tasty dish as Curry Chicken.

What Kind Of Peppers Do You Use

If you aren’t familiar with Scotch Bonnet peppers, they are originally from Jamaica! Therefore, they are prevalent in Caribbean cuisine. They are fruitier and spicy! Scotch Bonnet peppers are cousins to the Habanero and hotter. Habanero peppers may be more commonly found in the grocery store, but I have found Scotch Bonnets at my regular grocery store in Texas.

Ingredients Needed

• 2 tablespoons Oil - Provides the base for sautéing the aromatics and toasting the curry powder, which helps release deeper, richer flavors.
• 1 tablespoon Minced Ginger - Adds a warm, slightly spicy and citrusy note that balances the savory curry flavors.
• 1 tablespoon Minced Garlic - Brings bold, aromatic depth to the curry and enhances the overall flavor of the sauce.
• 1 cup Onions - Forms the flavorful base of the curry, adding sweetness as they soften and meld into the sauce.
• 1.5 tablespoons Jamaican Curry Powder - The star seasoning that defines the dish, adding a vibrant yellow color and layers of spice, earthiness, and warmth.
• 1 Scotch Bonnet Pepper - Contributes authentic heat and fruity flavor. You can leave it whole for a milder spice or slice it for more intensity.
• 3 sprigs Fresh Thyme - Brings herbal, earthy notes that balance the richness of the curry and pair perfectly with the spices.
• 1 teaspoon Salt - Enhances all the flavors in the curry and ensures the chicken and potatoes are well seasoned.
• 1/2 teaspoon Ground Allspice - Adds the signature warm, slightly sweet, and peppery note that is essential in Jamaican cooking.
• 1 pound Boneless Skinless Chicken Thighs - The main protein of the dish. Thighs stay tender, juicy, and flavorful during pressure cooking.
• 1 large Potato - Adds heartiness and natural starch to thicken the curry as it cooks.
• 1 cup Water - Provides the liquid needed for the Instant Pot to come to pressure and creates a rich, flavorful sauce when combined with the spices and vegetables.

Why Is Curry Popular In Jamaica?

Jamaican Curry Chicken is quite popular because of the traditional spices used and how affordable of a dish it is to make.

Not only is it tasty, and affordable, it is filling, easy to make, and the ultimate comfort food.

What’s the difference between Jamaican Curry and Indian Curry?

One of the most notable differences between Indian Curry and Jamaican Curry is that Jamaican Curry uses Scotch Bonnet pepper and prepared curry powder. As you know, I never use curry powder in Indian Cooking, but I use it in this Jamaican Chicken Curry. I also use it in Vietnamese Bo Kho and in Japanese Curry Paste in this Japanese Curry without thinking twice!

But I don’t use it in Indian cooking. I’m weird like that.

Jamaican curry powder recipes differ but they use some combinations of coriander seeds, cumin seeds, mustard seeds, anise seeds, fenugreek seeds, and allspice berries etc. I buy it readymade and I’ve found Blue Everest Jamaican Curry Powder to be the best mix out there for this Jamaican curried chicken. Maybe one day I will make my own.

How To Make Jamaican Curry Chicken

1. Select sauté and once it is hot, add the oil. Once the oil is hot, add ginger and garlic then stir briefly to toast the spices.
2. Add chopped onion and cook until translucent.
3. Add the Jamaican curry powder Scotch bonnet pepper, thyme, salt, and allspice.
4. Use 1/4-1/3 cup of water to deglaze and then allow the water to evaporate.
5. Add chicken, potato, and water. Cook under high pressure.
6. Let the pot naturally release for 10 minutes and use a quick release for all remaining pressure.

Tips And Tricks

Making Jamaican chicken curry at home is simple, but a few smart techniques can help you achieve the bold, aromatic flavor and tender chicken that makes this dish so comforting. Here are some helpful tips and tricks:

• Make it low carb. You can make this low carb by leaving the potatoes out of the recipe. Omitting the potatoes reduces carbs by 6 gms per serving.
• Cut the heat. You can serve this with rice to help cut down on the spice. All the heat in this recipe comes from the Scotch bonnet pepper, so reduce this if you need it less spicy.

Variations

Jamaican chicken curry is bold, flavorful, and comforting, but it’s also highly adaptable to suit different tastes and ingredients you may have on hand. Here are some delicious variations to try:

• Heat Level - Add more Scotch bonnet peppers for extra heat, or substitute with jalapeños or red pepper flakes for a milder spice.
• Protein Swap - Replace chicken with goat, beef, shrimp, or even tofu or chickpeas for a vegetarian-friendly version.
• Creamy Twist - Stir in a splash of coconut milk near the end of cooking for a richer, creamier sauce.
• Veggie Boost - Add vegetables like carrots, potatoes, bell peppers, or spinach to make the curry heartier and more colorful.

What To Serve With It

• Well now. How about some Jamaican Peas and Rice ? I think those two together make just the perfect meal.
• A rice dish will be a great way to cut the heat of the peppers, you could also try this Perfect Brown Rice recipe.
• Tangy, sweet, spicy Roasted Pearl Onions are a snap to make in your air fryer for an easy, vegan side dish.

How Long Does It Last?

For the best results, use the timeline that your poultry has on the label. If it has a short date, or you froze your chicken on the day of expiration, try to consume this Chicken curry the same day you make it.

If your chicken has a few days before expiring, use that as a guideline for how long to keep leftovers.

This dish will not deteriorate in quality while sitting in the curry. If anything, it will continue to gain flavor.

To keep authentic Jamaican chicken curry from tasting burnt or bitter, focus on how you “bloom” the Jamaican curry powder. Toast it briefly over medium-low heat with a little oil just until fragrant (not dark), then immediately add onions/garlic/ginger or a splash of liquid to stop it from scorching. Bitter curry chicken also happens when the pot runs too dry while browning or simmering. So, make sure you deglaze the pan. If it’s already tasting bitter, you can often rescue Jamaican curry chicken with potatoes by thinning and reducing again, adding a small squeeze of lime/vinegar for brightness, and a touch of sweetness to rebalance the sauce without masking the Caribbean flavor.

Jamaican curry chicken can be spicy, but the heat level depends on the Jamaican curry powder you use and whether you add Scotch bonnet pepper (the classic source of real Caribbean heat). Many “authentic Jamaican chicken curry” recipes are more warm and aromatic than fiery because the curry blend brings flavor from spices like allspice and thyme, while the Scotch bonnet controls the kick. So, if you want mild Jamaican curry chicken, use a mild curry powder and add the pepper whole (or swap in a small piece of habanero) and remove it before serving. For a hotter version, chop the Scotch bonnet (seeds included) and let it simmer, then serve with rice and peas or plain rice to balance the spice.

The best substitute for Scotch bonnet peppers in authentic Jamaican chicken curry is usually a habanero pepper. It’s the closest match in heat and fruity aroma, so it works well in Jamaican curry chicken without changing the flavor too much. If you want mild Jamaican curry chicken, use a small piece of habanero (or leave it whole and remove it after simmering), or swap to a Fresno or serrano for less heat (though they’re less tropical/fruity). In a pinch, a mix of jalapeño plus a tiny bit of hot sauce can add warmth, but it won’t replicate the Scotch bonnet’s signature Caribbean sweetness.

More DeliciousCurry Recipes

• Chicken Vindaloo
• Instant Pot Butter Chicken
• Japanese Chicken Curry
• Slow Cooker Chicken Saag
• Chicken Curry Soup
• Katsu Curry

Jamaican Chicken Curry

Equipment

• INSTANT POT DUO 6 QUART
• Measuring Cups
• OVAL MEASURING SPOONS
• SILICONE SPATULA TURNER

Ingredients

• ▢ 2 tablespoons ( 2 tablespoons ) Oil
• ▢ 1 tablespoon ( 1 tablespoon ) Minced Ginger
• ▢ 1 tablespoon ( 1 tablespoon ) Minced Garlic
• ▢ 1 cup ( 160 g ) onions, chopped
• ▢ 1.5 tablespoons ( 1.5 tablespoons ) Jamaican Curry Powder
• ▢ 1 ( 1 ) Scotch Bonnet Pepper , sliced
• ▢ 3 sprigs ( 3 ) Fresh Thyme , or 1/2 teaspoon Dried Thyme
• ▢ 1 teaspoon ( 1 teaspoon ) Kosher Salt
• ▢ 1/2 teaspoon ( 0.5 teaspoon ) Ground Allspice
• ▢ 1 pound ( 0.45 kg ) Boneless Skinless Chicken Thighs , cut into 3 pieces each
• ▢ 1 ( 1 ) Potatoes , large, cut into 1-inch chunks (omit for keto/low carb)
• ▢ 1 cup ( 250 ml ) Water

Instructions

• Heat the Instant Pot on Sauté and once it is hot, add the oil. When the oil is hot, add ginger and garlic, and stir for 20 seconds.
• Add chopped onion and mix well (about 1-2 minutes).
• Add the Jamaican curry powder, the sliced scotch bonnet pepper, thyme, salt and allspice and mix well.
• At this point, if you have any browning or sticking that has occurred, use 1/4-1/3 cup of water to deglaze, scraping well, and allowing the water to evaporate.
• Add chicken, potato, and 1 cup of water and set your Instant Pot to cook on high pressure for 6 minutes. If you are NOT using potatoes, reduce water to 1/2 cup.
• Allow the pot to sit undisturbed for 10 minutes and then release all remaining pressure. Stir and serve.

Tips And Tricks For Making This Jamaican Curried Chicken

• You can make this low carb by leaving the potatoes out of the recipe. Omitting the potatoes reduces carbs by 6 gms per serving.
• You can serve this with rice to help cut down on the spice.
• All the heat in this recipe comes from the Scotch bonnet pepper, so reduce this if you need it less spicy.

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Don’t forget to check out my otherBest-selling Instant Pot Cookbooks!

Indian Instant Pot , Keto Instant Pot, Instant Pot Fast and Easy , Healthy Instant Pot & Vegetarian Instant Pot .