Hello World KitchenBeta

Classic Beef Bulgogi

A sweet, savory, and tender Korean marinated beef dish. Thinly sliced ribeye is marinated in a blend of soy sauce, sesame oil, garlic, and Asian pear, then seared to caramelized perfection.

Prep 15 min Cook 10 min Total 55 min Level Easy

Serves 4

Ingredients

Beef

1.5 lbs Ribeye or sirloin steak — Very thinly sliced against the grain

Marinade

0.33 cup Soy sauce — Low-sodium preferred
3 tablespoons Brown sugar — Packed
2 tablespoons Toasted sesame oil
0.5 cup Asian pear or Fuji apple — Peeled and finely grated
4 cloves Garlic — Minced
1 teaspoon Fresh ginger — Grated
0.5 teaspoon Black pepper — Freshly ground
3 whole Scallions (green onions) — Thinly sliced, white and light green parts (reserve dark greens for garnish)

Garnish

1 tablespoon Toasted sesame seeds

Instructions

Place the steak in the freezer for about 30 minutes to firm it up. This makes it much easier to slice thinly. Slice the beef across the grain into 1/8-inch thick strips.
~5 min
Slicing against the grain is crucial for tender beef.
In a large bowl, whisk together the soy sauce, brown sugar, sesame oil, grated pear/apple, minced garlic, grated ginger, black pepper, and sliced scallions.
~5 min
The grated pear contains enzymes that help tenderize the meat while adding natural sweetness.
Add the sliced beef to the marinade. Toss well to ensure every piece is coated. Cover and refrigerate for at least 30 minutes, or up to overnight.
~30 min
For maximum flavor and tenderness, marinate overnight.
Heat a large cast-iron skillet or grill pan over medium-high to high heat. Add a tiny splash of neutral oil if your pan isn't well seasoned.
~3 min
You want the pan screaming hot to get a good sear rather than steaming the meat.
Working in batches so you don't overcrowd the pan, add the beef in a single layer. Cook for 1-2 minutes per side until beautifully browned and caramelized. Transfer cooked beef to a serving plate.
~7 min
Leave the excess marinade behind in the bowl when transferring meat to the pan.
Garnish the cooked bulgogi with toasted sesame seeds and the reserved dark green parts of the scallions. Serve immediately with steamed rice and lettuce leaves.
~2 min
Serve with ssamjang (Korean dipping sauce) and kimchi for a complete meal.

Nutrition

420

Calories

Protein (g)

Carbs (g)

Fat (g)

Sat. Fat (g)

Fiber (g)

Sugar (g)

850

Sodium (mg)

105

Cholesterol (mg)

Equipment

Large mixing bowl
Cutting board
Sharp knife
Box grater or food processor
Large cast-iron skillet or grill pan
Tongs

Tips & Storage

Use a high-quality, well-marbled cut of beef like ribeye for the most authentic and tender result.
If you cannot find an Asian pear, a sweet apple like Fuji or Bosc pear works perfectly.
Do not overcrowd the pan while cooking; boiling the meat will prevent it from getting those crispy, caramelized edges.
Storage: Store leftover cooked bulgogi in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in a skillet over medium heat or in the microwave. The raw marinated beef can be frozen for up to 3 months; thaw overnight in the fridge before cooking.