Korean Beef Bulgogi
Thinly sliced, tender beef marinated in a sweet and savory garlic-soy sauce and quickly pan-fried to caramelized perfection.
Ingredients
- •1.5 pounds ribeye or sirloin steak, thinly sliced (680g)
- •1/4 cup low-sodium soy sauce (60ml)
- •2 tablespoons brown sugar
- •1 tablespoon toasted sesame oil
- •3 cloves garlic, minced
- •1 tablespoon fresh ginger, minced
- •1 Asian pear, peeled and grated (about 1/2 cup)
- •3 green onions, thinly sliced
- •1 tablespoon vegetable oil
- •1 teaspoon toasted sesame seeds for garnish
Instructions
- 1
Place the sliced beef in a large bowl.
- 2
In a separate medium bowl, whisk together the soy sauce, brown sugar, sesame oil, minced garlic, minced ginger, and grated Asian pear.
- 3
Pour the marinade over the beef, add half of the sliced green onions, and mix well to ensure all the meat is coated.
- 4
Cover the bowl and let the beef marinate in the refrigerator for at least 30 minutes, or up to overnight for deeper flavor.
- 5
Heat the vegetable oil in a large skillet or cast-iron pan over medium-high heat until very hot.
- 6
Add the beef in a single layer, working in batches if necessary to avoid overcrowding the pan so the meat browns rather than steams.
- 7
Cook for 3 to 4 minutes without moving the beef too much, allowing the edges to caramelize nicely, then stir and cook for another 1 to 2 minutes until cooked through.
- 8
Remove from heat and garnish with the remaining green onions and toasted sesame seeds before serving.
💡 Chef tips
- Freeze the steak for 30 to 45 minutes before slicing to make it much easier to cut into paper-thin slices.
- You can prep the beef and leave it in the marinade in the freezer for up to a month; thaw overnight in the fridge before cooking.
- Serve hot over steamed white rice with a side of kimchi or steamed vegetables.
✅ How it should turn out
The finished bulgogi should have a glossy, caramelized glaze, a savory-sweet aroma of garlic and sesame, and melt-in-your-mouth tender texture.