📝 About This Recipe
Experience the soul of Korean street food with these tender, flame-kissed Bulgogi skewers. Thinly sliced ribeye is bathed in a traditional marinade of grated Asian pear, toasted sesame, and ginger, which tenderizes the meat to buttery perfection while adding a delicate sweetness. These skewers are the ultimate crowd-pleaser, offering a smoky char and a complex umami profile that captures the essence of classic Korean barbecue in a convenient, snackable format.
🥗 Ingredients
The Beef
- 1.5 pounds Ribeye or Top Sirloin (thinly sliced against the grain into 1-inch wide strips)
- 12-15 pieces Wooden Skewers (soaked in water for 30 minutes to prevent burning)
The Signature Marinade
- 1/2 cup Soy Sauce (low sodium preferred)
- 1/2 Asian Pear (peeled and finely grated; can substitute with Bosc pear or Fuji apple)
- 3 tablespoons Light Brown Sugar (packed)
- 2 tablespoons Toasted Sesame Oil (high quality for best aroma)
- 4 cloves Garlic (minced into a paste)
- 1 tablespoon Fresh Ginger (finely grated)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1 teaspoon Gochugaru (Korean red chili flakes; optional for a hint of heat)
For Garnish and Serving
- 1 tablespoon Toasted Sesame Seeds (for crunch)
- 2 stalks Green Onions (thinly sliced on the bias)
- 1 Red Chili (fresh, thinly sliced for garnish)
👨🍳 Instructions
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1
Place the beef in the freezer for 20-30 minutes before slicing; this firms up the meat and allows you to get those professional, paper-thin slices.
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2
In a large mixing bowl, whisk together the soy sauce, grated Asian pear, brown sugar, sesame oil, minced garlic, grated ginger, black pepper, and gochugaru until the sugar has dissolved.
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3
Slice the beef against the grain into strips approximately 1 inch wide and 1/8 inch thick.
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4
Add the beef strips to the marinade, ensuring every piece is thoroughly coated. Massage the marinade into the meat with your hands for about 2 minutes to help the pear enzymes begin tenderizing.
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5
Cover the bowl with plastic wrap and refrigerate for at least 1 hour, though 4 hours is ideal for maximum flavor penetration.
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6
While the meat marinates, soak your wooden skewers in cold water to ensure they don't catch fire on the grill.
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7
Thread the beef onto the skewers in a 'ribbon' or accordion fashion, piercing the strip multiple times so it stays flat and secure.
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8
Preheat your grill or a heavy cast-iron grill pan over medium-high heat. Lightly brush the grates with a neutral oil with a high smoke point.
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9
Once the pan is shimmering hot, place the skewers down, leaving space between them to ensure they sear rather than steam.
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10
Cook for 2-3 minutes per side. You are looking for a deep, caramelized char on the edges while keeping the center juicy.
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11
During the last minute of cooking, brush any remaining marinade (that has been boiled separately for safety) or a splash of sesame oil over the meat for an extra glossy finish.
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12
Remove the skewers from the heat and let them rest on a warm platter for 3 minutes to allow the juices to redistribute.
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13
Generously garnish with toasted sesame seeds, sliced green onions, and fresh red chilies before serving warm.
💡 Chef's Tips
The Asian pear is the secret weapon; it contains calpain, an enzyme that naturally breaks down tough muscle fibers for a melt-in-your-mouth texture. If you don't have a grill, a smoking hot cast-iron skillet works beautifully to achieve that essential caramelization. Do not over-marinate the beef beyond 12 hours, as the pear enzymes can eventually make the meat mushy. Always slice against the grain—look for the direction of the muscle fibers and cut perpendicular to them to ensure the beef is easy to bite off the skewer.
🍽️ Serving Suggestions
Serve with a side of chilled Kimchi to provide a spicy, fermented crunch that cuts through the richness of the beef. Pair with a crisp Korean Lager or a chilled glass of Soju for an authentic pub-style experience. Provide large lettuce leaves (Ssam) and Ssamjang (Korean soybean paste dip) for guests to wrap their beef pieces in. Accompany with a bowl of steamed short-grain white rice to soak up any extra savory juices.