Korean Beef Bulgogi
Savor the irresistible sweet and savory flavors of thinly sliced marinated beef grilled to tender perfection.
Ingredients
- •1.5 pounds ribeye or sirloin steak, thinly sliced (680g)
- •1/4 cup soy sauce (60ml)
- •2 tablespoons brown sugar (24g)
- •1 tablespoon Asian sesame oil (15ml)
- •3 cloves garlic, minced
- •1 tablespoon fresh ginger, grated
- •1 small Asian pear, peeled and grated (about 1/2 cup)
- •3 green onions, thinly sliced
- •1 tablespoon toasted sesame seeds
- •2 tablespoons vegetable oil for cooking
Instructions
- 1
In a medium bowl, whisk together the soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, and grated Asian pear until the sugar is dissolved.
- 2
Add the thinly sliced beef to the marinade, mixing well to ensure every piece is thoroughly coated.
- 3
Cover the bowl and refrigerate for at least 30 minutes, or up to overnight for deeper flavor.
- 4
Heat the vegetable oil in a large skillet or cast-iron pan over high heat until very hot.
- 5
Add the beef in a single layer, working in batches if necessary to avoid overcrowding the pan so the meat browns rather than steams.
- 6
Cook the beef for 3 to 4 minutes, stirring occasionally, until the edges are caramelized and the meat is cooked through.
- 7
Garnish with sliced green onions and toasted sesame seeds before serving hot with steamed white rice.
💡 Chef tips
- Freeze the steak for about 30 to 45 minutes before slicing to make it much easier to cut into paper-thin strips.
- The Asian pear contains natural enzymes that tenderize the meat, but if unavailable, you can substitute it with a grated Kiwi.
- Store leftover bulgogi in an airtight container in the refrigerator for up to 3 days and reheat gently in a skillet.
✅ How it should turn out
The finished bulgogi should be savory, sweet, and caramelized with a tender texture and a fragrant sesame and garlic aroma.