📝 About This Recipe
Bulgogi, literally translating to 'fire meat,' is a cornerstone of Korean cuisine that has captured hearts worldwide with its perfect balance of sweet, salty, and smoky flavors. Thinly sliced ribeye is marinated in a complex blend of soy sauce, toasted sesame, and grated Asian pear, which acts as a natural tenderizer to create a melt-in-your-mouth texture. Whether seared over a charcoal grill or in a cast-iron skillet, this dish delivers an addictive caramelized char that makes it the king of Korean BBQ.
🥗 Ingredients
The Meat
- 1.5 pounds Beef Ribeye (very thinly sliced against the grain)
The Signature Marinade
- 6 tablespoons Soy Sauce (use a high-quality naturally brewed soy sauce)
- 1/2 cup Asian Pear (peeled and finely grated; substitute with Bosc pear or Fuji apple if needed)
- 3 tablespoons Brown Sugar (packed)
- 2 tablespoons Toasted Sesame Oil (for deep nutty aroma)
- 4 cloves Garlic (minced)
- 1 teaspoon Ginger (freshly grated)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 2 tablespoons Mirin (Korean rice wine for sweetness and shine)
The Aromatics
- 3 stalks Green Onions (cut into 2-inch lengths)
- 1/2 medium Yellow Onion (thinly sliced)
- 1 tablespoon Toasted Sesame Seeds (for garnish)
- 1-2 tablespoons Vegetable Oil (high smoke point for frying)
👨🍳 Instructions
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1
Place the beef ribeye in the freezer for 30-45 minutes before slicing. This firms up the meat, allowing you to achieve those paper-thin, professional-grade slices.
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2
Slice the beef against the grain into very thin strips, 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, grated Asian pear, brown sugar, sesame oil, minced garlic, grated ginger, mirin, and black pepper until the sugar is dissolved.
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4
Pour the marinade over the beef. Add the sliced yellow onions and the green onion pieces.
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5
Using clean hands or tongs, massage the marinade into the meat thoroughly to ensure every slice is well-coated.
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6
Cover the bowl with plastic wrap and refrigerate. For the best flavor and texture, marinate for at least 1 hour, though 4-8 hours is ideal for the pear enzymes to tenderize the beef.
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7
When ready to cook, remove the beef from the refrigerator and let it sit at room temperature for 15 minutes.
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8
Heat a large cast-iron skillet or wok over high heat until it is wisps of smoke begin to rise. Add 1 tablespoon of vegetable oil.
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9
Add the beef to the hot pan in a single, thin layer. Do not overcrowd the pan; work in batches if necessary to ensure the meat sears rather than steams.
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10
Cook undisturbed for 1-2 minutes until a dark, caramelized crust forms on the bottom.
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11
Toss the beef and continue cooking for another 1-2 minutes until the meat is just cooked through and the sauce has thickened into a glossy glaze.
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12
Transfer the cooked bulgogi to a serving platter and sprinkle generously with toasted sesame seeds and fresh chopped green onion tops.
💡 Chef's Tips
To get the thinnest slices, ask your local butcher to slice the ribeye for Philly cheesesteak or hot pot style. Don't skip the Asian pear; its enzyme (calpain) is what gives bulgogi its signature tender texture. If you don't have a grill, a cast-iron skillet is the best substitute to achieve the 'wok hei' or charred flavor. Avoid overcooking; because the meat is so thin, it only needs a few minutes of high heat to stay juicy. For a spicy kick, add 1 tablespoon of Gochujang (Korean chili paste) to the marinade.
🍽️ Serving Suggestions
Serve with warm, fluffy short-grain white rice to soak up the delicious juices. Provide fresh red leaf lettuce or perilla leaves for 'Ssam' (wraps), adding a dollop of Ssamjang (savory bean paste). Pair with an assortment of Banchan, such as Kimchi, pickled radish, and seasoned bean sprouts. A cold glass of Korean Soju or a crisp Lager balances the sweet and savory notes perfectly. For a modern twist, serve the bulgogi over fries or in tacos with a lime-cilantro slaw.