📝 About This Recipe
Experience the quintessential taste of Seoul with this authentic Bulgogi, featuring paper-thin slices of ribeye bathed in a luxurious sweet and savory marinade. The secret lies in the grated Korean pear, which acts as a natural tenderizer while providing a subtle, floral sweetness that balances the salty depth of the soy sauce. Whether seared on a cast-iron skillet or charred over an open flame, this dish delivers a melt-in-your-mouth texture and a caramelized finish that is truly addictive.
🥗 Ingredients
The Beef
- 1.5 pounds Beef Ribeye or Top Sirloin (very thinly sliced against the grain; partially freeze for easier slicing)
The Signature Marinade
- 6 tablespoons Soy Sauce (use a high-quality Korean brand if possible)
- 1/2 cup Korean Pear (peeled and finely grated; can substitute with Bosc pear or Fuji apple)
- 3 tablespoons Brown Sugar (light or dark)
- 2 tablespoons Toasted Sesame Oil (pure toasted oil for maximum aroma)
- 4 cloves Garlic (minced into a paste)
- 1 teaspoon Fresh Ginger (finely grated)
- 1/4 teaspoon Black Pepper (freshly cracked)
- 2 tablespoons Mirin or Rice Wine (adds a beautiful glaze)
Vegetables and Aromatics
- 1/2 medium White Onion (thinly sliced)
- 4 stalks Green Onions (cut into 2-inch lengths)
- 1 small Carrot (julienned into thin matchsticks)
Garnish
- 1 tablespoon Toasted Sesame Seeds
- 1 stalk Green Onions (finely chopped for finishing)
👨🍳 Instructions
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1
Place the beef in the freezer for 30-45 minutes until firm but not frozen solid. This makes it significantly easier to slice the meat into the paper-thin ribbons required for authentic Bulgogi.
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2
Using a sharp knife, slice the beef across the grain into slices about 1/8 inch thick. Place the sliced beef in a large mixing bowl.
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3
In a separate medium bowl, whisk together the grated pear, soy sauce, brown sugar, toasted 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 sliced beef. Use your hands (wearing gloves 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 white onions, the 2-inch green onion pieces, and the julienned carrots to the bowl. Toss gently to combine with the meat.
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6
Cover the bowl tightly with plastic wrap and refrigerate for at least 2 hours. For the best flavor and texture, marinate for 4 hours or overnight.
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7
When ready to cook, remove the meat from the refrigerator and let it sit at room temperature for about 15 minutes.
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8
Heat a large cast-iron skillet, wok, or grill pan over high heat until it is screaming hot and just starting to smoke.
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9
Lightly oil the pan with a high-smoke-point oil (like vegetable or grapeseed oil). Work in batches to avoid crowding the pan, which would cause the meat to steam rather than sear.
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10
Spread the meat out in a single layer. Let it sear undisturbed for 1-2 minutes until you see charred, caramelized edges.
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11
Flip the meat and stir-fry for another 1-2 minutes until the beef is just cooked through and the vegetables have softened slightly but still retain a bit of crunch.
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12
Transfer the cooked Bulgogi to a serving platter. Repeat with the remaining batches of meat.
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13
Garnish generously with toasted sesame seeds and finely chopped fresh green onions.
💡 Chef's Tips
For the most authentic texture, ask your butcher to slice the ribeye for Philly cheesesteaks or Bulgogi. If you cannot find Korean pears, use a sweet Fuji apple; the enzymes are similar and will still tenderize the meat beautifully. Do not overcook! Because the meat is so thin, it only needs a few minutes total to stay juicy and tender. Always sear on high heat to get those 'burnt ends'—that caramelization is where the deep flavor lives. If using a grill, use a mesh grill mat or a fine-grate basket to prevent the thin slices from falling through.
🍽️ Serving Suggestions
Serve with steamed short-grain white rice to soak up the delicious juices. Provide large red leaf lettuce or perilla leaves for 'Ssam' (wraps), along with a dollop of Ssamjang (Korean soybean paste sauce). Pair with an array of Banchan (side dishes) like Kimchi, pickled radishes, and seasoned bean sprouts. Serve with a chilled glass of Soju or a light Korean lager to cut through the richness of the beef. Add a side of thinly sliced raw garlic and green chilies for those who enjoy an extra spicy kick.