📝 About This Recipe
Bulgogi, literally translating to 'fire meat,' is a cornerstone of Korean cuisine that has captured hearts globally with its addictive balance of sweet, salty, and smoky flavors. This recipe utilizes thinly sliced ribeye marinated in a luscious blend of aromatic pear, soy sauce, and toasted sesame oil, ensuring every bite is incredibly tender and caramelized. It’s a celebratory dish that brings the communal spirit of a Korean BBQ house right into your home kitchen.
🥗 Ingredients
The Meat
- 1.5 pounds Beef Ribeye (very thinly sliced against the grain; partially freeze for easier cutting)
The Signature Marinade
- 1/2 cup Soy Sauce (use regular or dark soy sauce for depth)
- 3 tablespoons Brown Sugar (packed)
- 1/2 piece Asian Pear (grated; acts as a natural meat tenderizer)
- 4 cloves Garlic (minced)
- 1 teaspoon Ginger (freshly grated)
- 2 tablespoons Toasted Sesame Oil
- 1/2 teaspoon Black Pepper (freshly cracked)
- 2 tablespoons Mirin or Rice Wine (adds a subtle brightness)
Vegetables for Sautéing
- 1 medium Yellow Onion (thinly sliced)
- 4 stalks Green Onions (cut into 2-inch lengths)
- 1 small Carrot (julienned)
For Garnish
- 1 tablespoon Toasted Sesame Seeds
- 1 stalk Green Onion (finely sliced for topping)
👨🍳 Instructions
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1
Prepare the beef by slicing it into paper-thin pieces. Pro tip: Place the ribeye in the freezer for 45-60 minutes until firm but not frozen solid to achieve those restaurant-quality thin slices.
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2
In a large mixing bowl, combine the grated Asian pear, soy sauce, brown sugar, minced garlic, grated ginger, mirin, sesame oil, and black pepper. Whisk until the sugar is fully dissolved.
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3
Add the thinly sliced beef to the marinade bowl. Use your hands (gloved if preferred) to massage the marinade into every single slice of meat, ensuring they aren't clumped together.
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4
Add the sliced yellow onions and the 2-inch green onion pieces to the bowl with the meat. Toss gently to coat the vegetables in the marinade as well.
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5
Cover the bowl with plastic wrap or transfer to a gallon-sized Ziploc bag. Refrigerate for at least 2 hours, though 4 hours is ideal for maximum tenderness and flavor penetration.
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6
When ready to cook, preheat a large cast-iron skillet, wok, or indoor grill pan over high heat. You want the pan to be screaming hot to achieve a good sear.
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7
Lightly oil the pan with a high-smoke point oil (like vegetable or canola oil). Work in batches to avoid crowding the pan, which would cause the meat to steam rather than sear.
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8
Spread the meat and vegetables in a single layer. Let it sit undisturbed for 1-2 minutes until you see deeply browned, caramelized edges forming.
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9
Toss the meat quickly and cook for another 1-2 minutes. Because the meat is so thin, it cooks incredibly fast. Do not overcook or it will lose its silkiness.
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10
Remove the first batch and repeat with the remaining meat. Ensure the pan returns to high heat between batches.
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11
Transfer the cooked bulgogi to a serving platter. Pour any remaining juices from the pan over the meat.
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12
Garnish generously with toasted sesame seeds and the finely sliced raw green onions for a fresh pop of color and crunch.
💡 Chef's Tips
If you cannot find an Asian pear, use a Bosc pear or a sweet red apple; the enzymes are essential for tenderizing the beef fibers. For the best texture, always slice the meat against the grain to ensure it is easy to chew. Avoid 'stewing' the meat by cooking in small batches; if too much liquid accumulates in the pan, the meat won't get those delicious charred bits. If using a BBQ grill, use a fine-mesh grill grate or a perforated pan so the thin slices don't fall through the cracks.
🍽️ Serving Suggestions
Serve with warm, fluffy short-grain white rice to soak up the savory sauce. Provide chilled lettuce leaves (Red Leaf or Romaine) and perilla leaves for making 'Ssam' (wraps). Accompany with a side of Ssamjang (a thick, spicy soybean paste sauce) and Kimchi for a fermented kick. Pair with a chilled glass of Soju or a light Korean lager to balance the richness of the beef.