Kalbi vs. Bulgogi: How the Korean Beef Dishes Compare

Kalbi (sometimes written as “galbi”) is a flavorful Korean beef dish of short ribs. Flank steak and skirt steak are sometimes alternatives to beef short ribs. Cooks marinate kalbi before they cook it, and they serve it close to boneless—they leave one bone on the edge. It’s common to serve kalbi with ssamjang—a soybean and red pepper paste.

Korean bulgogi meat is beef—generally thin-sliced ribeye, sirloin, tenderloin, or brisket. The name bulgogi translates to “fire meat.” Although you can use pork as an alternative, beef bulgogi recipes are more common. People cook bulgogi in a multitude of ways. You can broil the thin slices or heat them in a cast-iron skillet or wok over your stovetop. Still, it’s customary to barbecue this Korean dish in a grill pan or directly over the fire.

At many Korean restaurants, you heat marinated bulgogi meat over medium-high heat at your own table. After grilling it, you can place this thinly sliced beef in tacos or ssam (lettuce wraps). You’ll often encounter these marinated beef strips as a main course alongside different banchan (side dishes), such as lettuce leaves and other veggies.

The type of meat is the primary difference between kalbi and bulgogi in Korean cooking. You make kalbi with short ribs and bulgogi with ribeye, sirloin, tenderloin, and brisket. Both are thinly cut, their marinades are practically identical, and the total time needed to cook either is similar. Grilling is the preferred method for making either type of Korean food.

Marinating kalbi—Korean beef short ribs—is a must, even if it adds a few minutes to your prep time. You can make your own kalbi sauce (a Korean barbecue sauce) or find one to your liking at an Asian grocery store. You can make a marinade with a base of soy sauce or gochujang (chili paste), complemented with black pepper, brown sugar, mirin (rice wine), sesame oil, sesame seeds, and veggies like green onions and scallions.

Bulgogi is another beef Korean barbecue dish that benefits from a marinade. You can make bulgogi marinade with a similar array of condiments as you would use for a kalbi sauce. Bulgogi sauce also pairs well with a caramelized kiwi, apple, and Asian pear mixture, as well as pickled kimchi. Marinate the beef sufficiently to be in line with the most authentic Korean recipes.

Become a better chef with the MasterClass Annual Membership. Gain access to exclusive video lessons taught by the world’s best, including Yotam Ottolenghi, Madhur Jaffrey, Gabriela Cámara, Niki Nakayama, Chef Thomas Keller, Alice Waters, Gordon Ramsay, and more.