Air Fryer Bulgogi with Zucchini

If you love the sweet-savory flavor of Korean BBQ but don’t want to fire up the grill or stand over a hot skillet, this Air Fryer Bulgogi with Zucchini is about to become your new weeknight hero. Thin slices of beef soak up a classic soy-garlic-sesame marinade, then cook up caramelized and juicy in the air fryer in under 10 minutes. Toss in some zucchini and you’ve got a complete, better-than-takeout dinner on the table in about 30 minutes.

It’s fast, it’s mostly hands-off, and the air fryer does the heavy lifting of giving that beef those slightly charred, sticky-sweet edges that make bulgogi so addictive.

Why You’ll Love This Air Fryer Bulgogi Recipe

• Ready in 30 minutes (with just a quick marinade) for an easy Korean-inspired weeknight meal.
• No grill, no greasy stovetop splatter — the air fryer keeps cleanup minimal.
• Juicy, caramelized beef with that signature sweet-and-savory bulgogi flavor.
• A built-in veggie thanks to crisp-tender zucchini cooked right alongside.
• Meal-prep friendly — the marinade keeps in the fridge and the cooked beef reheats beautifully.

Bulgogi is a Korean dish that translates to “fire meat,” and this Air Fryer Bulgogi with Zucchini recipe will not disappoint. It’s slightly sweet, spicy, and has just the right amount of tanginess from the zucchini.

What Is Bulgogi?

Bulgogi (불고기) is a beloved Korean dish whose name literally translates to “fire meat.” It’s made from thinly sliced beef marinated in a blend of soy sauce, sugar, sesame oil, garlic, and grated pear, then traditionally grilled over an open flame. The marinade tenderizes the meat and gives it a glossy, caramelized finish. This air fryer version delivers all of that flavor with a fraction of the effort — and pairing it with zucchini turns it into a balanced one-basket meal.

Ingredients You’ll Need

For the Bulgogi Marinade

• Low-sodium soy sauce: provides the savory, umami backbone of every bite.
• Brown sugar: balances the salt and helps the beef caramelize.
• Toasted sesame oil: adds that nutty, signature Korean flavor everyone loves.
• Garlic and fresh ginger: bring aromatic depth and warmth to the marinade.
• Grated Asian pear: tenderizes the beef while adding natural, gentle sweetness.
• Green onions: contribute fresh, mild onion bite and bright color.
• Black pepper: rounds everything out with a little gentle warmth.

For the Beef and Zucchini

• Thinly sliced ribeye or sirloin: ribeye is rich and tender, sirloin leaner and budget-friendly.
• Zucchini: cut into half-moons so it stays crisp-tender when cooked.
• Neutral oil: just enough to lightly coat the zucchini slices evenly.
• Toasted sesame seeds and green onion: add the finishing crunch, color, and fresh garnish flair.

Pro tip: Pop your beef in the freezer for 30–45 minutes before slicing. Partially frozen meat is far easier to slice paper-thin, which is key for authentic bulgogi texture. Or ask your butcher for “shaved” or “bulgogi-cut” beef.

How to Make Air Fryer Bulgogi with Zucchini

Step 1: Make the marinade. Whisk together the soy sauce, brown sugar, sesame oil, garlic, ginger, grated pear, green onions, and black pepper in a bowl.

Step 2: Marinate the beef. Add the thinly sliced beef and toss to coat. Let it marinate at least 30 minutes (or up to overnight in the fridge for deeper flavor).

Step 3: Prep the zucchini. Toss the zucchini half-moons with a little neutral oil and a pinch of salt.

Step 4: Preheat the air fryer. Heat it to 400°F (204°C) for a few minutes.

Step 5: Cook the beef. Lay the marinated beef in a single layer in the basket (work in batches if needed). Air fry at 400°F for 8–10 minutes, shaking or flipping halfway through, until caramelized at the edges.

Step 6: Cook the zucchini. Air fry the zucchini at 400°F for 6–8 minutes, shaking halfway, until tender with golden edges.

Step 7: Serve. Combine the beef and zucchini, garnish with toasted sesame seeds and sliced green onion, and serve hot.

Tips for the Best Air Fryer Bulgogi

• Don’t crowd the basket. Beef cooked in a single layer caramelizes; piled-up beef steams and turns gray. Batch it for the best results.
• Slice the beef thin. Thin slices cook fast and absorb the marinade quickly.
• Cook beef and zucchini separately for ideal texture, then combine at the end. Zucchini releases water and can make the beef soggy if cooked together the whole time.
• Line the basket with a piece of perforated parchment if your air fryer tends to let marinade drip and smoke — but leave room for airflow.
• Save the marinade flavor by spooning a little extra (uncontaminated) marinade over the cooked beef as a quick glaze.

Variations and Substitutions

• Make it spicy: Stir 1–2 teaspoons of gochujang (Korean chili paste) or a pinch of gochugaru into the marinade.
• Swap the protein: Thinly sliced chicken thigh, pork, or even firm tofu all work beautifully with this marinade.
• Add more veggies: Bell peppers, onions, mushrooms, or carrots are great additions to the air fryer basket.
• Gluten-free: Use tamari or a certified gluten-free soy sauce.
• Lower sugar: Reduce the brown sugar by half or use a sugar substitute; the grated pear still adds natural sweetness.

What to Serve with Air Fryer Bulgogi

This dish shines over a bowl of fluffy steamed white rice, but it’s also fantastic with:

• Cauliflower rice for a low-carb option
• Lettuce cups (ssam-style) for a fun, hands-on dinner
• Kimchi and an air fryer fried egg for a Korean rice-bowl vibe
• A drizzle of spicy mayo or a sprinkle of extra sesame seeds

How to Store and Reheat

• Refrigerate: Store leftovers in an airtight container for up to 4 days.
• Freeze: Cooked bulgogi freezes well for up to 2 months. Thaw overnight in the fridge.
• Reheat: Pop it back in the air fryer at 350°F for 3–4 minutes, or warm in a skillet over medium heat. The zucchini is best fresh but reheats fine for meal prep.

Frequently Asked Questions

Can I make bulgogi without an Asian pear? Yes. Unsweetened applesauce, grated regular pear, or even a little kiwi (a natural tenderizer) will work. The pear adds sweetness and helps tenderize the meat, but the recipe is still delicious without it.

What’s the best cut of beef for bulgogi? Ribeye is the classic choice for its marbling and tenderness, but sirloin, flank, or pre-sliced “bulgogi beef” from a Korean grocery all work well. Just be sure it’s sliced thin.

Can I cook the beef and zucchini at the same time? You can, but for the best texture cook them separately and combine at the end. Zucchini releases moisture that can keep the beef from caramelizing.

How long should I marinate the beef? A minimum of 30 minutes will give you good flavor, but marinating for 2–24 hours in the fridge yields the most tender, flavorful results.

Is this recipe gluten-free? It can be — just swap the soy sauce for tamari or a certified gluten-free soy sauce.

More Air Fryer Recipes You’ll Love

Loved this Air Fryer Bulgogi with Zucchini? Here are more easy air fryer favorites to try next:

• Air Fryer Trader Joe’s Bool Kogi – a shortcut Korean bulgogi using pre-marinated beef
• Benihana Garlic Chicken Cauliflower Fried Rice – the perfect low-carb base for your bulgogi bowl
• Air Fryer Garlic Zucchini – crispy, garlicky, and ready in minutes
• Air Fryer Zucchini Noodles (Zoodles) – a light, low-carb noodle swap
• Air Fryer Zaatar Zucchini – a Mediterranean-spiced veggie side
• Air Fryer Zucchini Fritters – crispy, cheesy, and crowd-pleasing
• Air Fryer Zucchini Pizza Bites – a fun low-carb snack or appetizer
• Easy Air Fryer Zucchini Recipes – the full roundup for using up your zucchini