Korean Beef Bulgogi
Korean Beef Bulgogi is a beloved classic featuring thinly sliced ribeye beef marinated in a savory-sweet sauce made with soy sauce, sesame oil, Asian pear, and garlic. Cooked over high heat for caramelized edges and melt-in-your-mouth tenderness, this dish comes together in under 40 minutes. Serve over steamed rice or with traditional Korean side dishes for an unforgettable meal.
Equipment
- Large mixing bowl
- Cast-iron skillet or heavy-bottomed pan
- Sharp chef's knife
- Cutting board
- Box grater or microplane
Ingredients
- 1.5 lbs ribeye or sirloin beef thinly sliced, about 1/8 inch thick
- 4 tbsp soy sauce low-sodium preferred
- 2 tbsp sesame oil toasted
- 2 tbsp brown sugar packed
- 0.5 cup Asian pear grated or blended, about half a pear
- 5 cloves garlic freshly minced
- 1 tsp fresh ginger finely grated
- 0.5 tsp black pepper freshly cracked
- 3 green onions thinly sliced, divided for marinade and garnish
- 1 tbsp toasted sesame seeds for garnish
- 1 tbsp neutral cooking oil such as vegetable or avocado oil, for the pan
Instructions
- In a large mixing bowl, combine soy sauce, sesame oil, brown sugar, minced garlic, grated ginger, grated Asian pear, black pepper, and about two-thirds of the sliced green onions. Whisk together until the sugar is fully dissolved and the marinade is uniform.
- If slicing the beef yourself, place it in the freezer for 20 to 30 minutes until slightly firm. Using a sharp knife, cut the beef against the grain into slices about 1/8 inch thick. Thin, uniform slices are key to even cooking and the best texture.
- Add the sliced beef to the marinade and toss thoroughly to coat every piece. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. For deeper flavor, marinate up to 4 hours. Do not exceed 8 hours as the fruit enzymes will over-tenderize the meat.
- Heat a large cast-iron skillet or heavy-bottomed pan over high heat until very hot. Add the neutral cooking oil and swirl to coat. The pan must be properly preheated before adding the beef to achieve caramelization rather than steaming.
- Remove the beef from the marinade and lightly pat off excess liquid with a paper towel. Working in batches to avoid crowding, add the beef in a single layer to the hot pan. Cook for 2 to 3 minutes, tossing once, until the edges are nicely charred and the sauce has caramelized. Repeat with remaining beef.
- Transfer the cooked bulgogi to a serving platter. Garnish generously with toasted sesame seeds and the reserved fresh green onion slices. Serve immediately over steamed rice or with your favorite Korean side dishes.
Notes
For the most authentic texture, ask your butcher to slice the beef paper-thin on the deli slicer. High heat is critical. Cooking over medium or low heat will steam the beef and prevent caramelization. Always cook in batches. Leftovers keep well in an airtight container in the refrigerator for up to 3 days. The raw marinated beef can be frozen for up to 2 months. Thaw overnight in the refrigerator before cooking.