📝 About This Recipe
Bulgogi, literally translating to 'fire meat,' is one of Korea’s most beloved culinary exports, known for its addictive balance of salty, sweet, and nutty flavors. This recipe utilizes paper-thin slices of marbled ribeye marinated in a symphony of soy sauce, toasted sesame oil, and grated Asian pear, which acts as a natural tenderizer. When seared over high heat, the sugars caramelize into a smoky glaze that makes every bite melt-in-your-mouth tender and deeply aromatic.
🥗 Ingredients
The Meat
- 1.5 pounds Beef Ribeye or Top Sirloin (very thinly sliced against the grain)
The Signature Marinade
- 6 tablespoons Soy Sauce (use high-quality naturally brewed soy sauce)
- 3 tablespoons Brown Sugar (packed)
- 1/2 piece Asian Pear (peeled and finely grated; substitute with Bosc pear or Red Apple if unavailable)
- 2 tablespoons Toasted Sesame Oil (for that essential nutty aroma)
- 5 cloves Garlic (minced)
- 1 teaspoon Ginger (freshly grated)
- 1 teaspoon Gochugaru (Korean Red Chili Flakes) (optional, for a subtle hint of warmth)
- 1/2 teaspoon Black Pepper (freshly ground)
- 2 tablespoons Mirin or Rice Wine (helps remove any gaminess)
Vegetables for the Pan
- 1/2 large Yellow Onion (thinly sliced)
- 3 stalks Green Onions (cut into 2-inch lengths)
- 1 small Carrot (julienned into matchsticks)
For Garnish
- 1 tablespoon Toasted Sesame Seeds
- 1 stalk Green Onion (finely chopped)
👨🍳 Instructions
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1
If you are slicing the beef yourself, place the meat in the freezer for 30-45 minutes until firm but not frozen solid. This allows you to achieve the paper-thin slices necessary for authentic Bulgogi.
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2
Slice the beef against the grain into slices roughly 1/8 inch thick. Place the sliced beef into a large mixing bowl.
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3
In a separate medium bowl, whisk together the soy sauce, brown sugar, grated Asian pear, toasted sesame oil, minced garlic, grated ginger, mirin, and black pepper until the sugar is mostly dissolved.
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4
Pour the marinade over the beef. Use your hands (gloved if preferred) to massage the marinade into every slice of meat, ensuring no pieces are stuck together.
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5
Add the sliced yellow onions, the 2-inch green onion pieces, and julienned carrots to the bowl. Toss gently to combine with the meat.
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6
Cover the bowl with plastic wrap or transfer to a zip-top bag. Refrigerate for at least 2 hours, though 4 hours is ideal for the enzymes in the pear to fully tenderize the fibers.
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7
When ready to cook, heat a large cast-iron skillet or a heavy-bottomed grill pan over high heat. Add a teaspoon of neutral oil (like canola or grapeseed) to the pan.
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8
Working in batches to avoid crowding the pan, spread the beef and vegetables in a single layer. Let it sear undisturbed for 1-2 minutes to develop a deep brown crust.
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9
Flip and stir the meat quickly. Because it is so thin, it will only need another 1-2 minutes to cook through. The sauce should thicken and coat the meat beautifully.
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10
Remove the cooked beef from the pan and repeat with the remaining batches. Ensure the pan returns to high heat between batches.
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11
Transfer the Bulgogi to a serving platter. Garnish immediately with toasted sesame seeds and the finely chopped green onions for a fresh pop of color and flavor.
💡 Chef's Tips
For the most authentic experience, use an Asian pear; its enzymes contain calpain which tenderizes meat without making it mushy like pineapple can. Avoid overcrowding the pan; if you put too much meat in at once, it will steam in its own juices rather than searing and caramelizing. If you don't have a cast-iron skillet, a backyard charcoal grill with a fine-mesh grill grate provides an incredible smoky 'fire-meat' flavor. If the beef is too lean, add an extra tablespoon of sesame oil to the marinade to ensure the meat remains succulent during the high-heat sear. Leftover Bulgogi makes an incredible topping for 'Bibimbap' or can be used as a filling for fusion-style tacos.
🍽️ Serving Suggestions
Serve with warm, short-grain white rice to soak up the delicious juices. Provide a plate of washed red leaf lettuce or perilla leaves to make 'Ssam' (wraps). Accompany with 'Ssamjang' (a thick, spicy soybean paste dip) and sliced raw garlic for the wraps. Pair with a side of spicy Napa cabbage Kimchi to cut through the richness of the beef. Enjoy with a chilled glass of Soju or a crisp Korean lager to balance the sweet and savory notes.