Korean Beef Bulgogi
Sweet, savory, and smoky — thinly sliced marinated beef that caramelizes beautifully on a hot grill or skillet.
Prep: 15 min + marinating
Cook: 10 min
Total: 25 min + marinating
Serves: 4
Cuisine: Korean
Bulgogi, which translates to "fire meat," is one of Korea's most iconic dishes. Thin slices of beef are marinated in a blend of soy sauce, Asian pear, sesame oil, and garlic, then cooked over high heat until the edges caramelize and turn slightly smoky. The result is deeply savory with a touch of sweetness — the kind of dish that disappears from the plate in minutes.
The secret is in the pear. It acts as a natural tenderizer, breaking down the proteins in the beef while adding subtle sweetness. If you cannot find an Asian pear, applesauce works as a reliable substitute.
Ingredients
For the Marinade and Beef
- 1.5 lbs ribeye or sirloin, thinly sliced (freeze for 30 min for easier slicing)
- 1 Asian pear, grated (or 3 tablespoons applesauce)
- 1/4 cup soy sauce
- 2 tablespoons sesame oil
- 2 tablespoons brown sugar
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon rice wine (mirin)
- 1/2 teaspoon black pepper
For Cooking and Serving
- 1 onion, thinly sliced
- 3 green onions, cut into 2-inch pieces
- 1 tablespoon vegetable oil
- Sesame seeds for garnish
- Steamed rice, lettuce wraps, and kimchi for serving
Instructions
- Make the marinade. Grate the Asian pear into a large bowl. Add soy sauce, sesame oil, brown sugar, garlic, ginger, rice wine, and black pepper. Stir to combine.
- Marinate the beef. Add the thinly sliced beef, sliced onion, and green onions to the marinade. Toss until well coated. Cover and refrigerate for at least 1 hour — overnight is best.
- Get your pan screaming hot. Heat a large cast iron skillet, grill pan, or outdoor grill to high heat. Brush with a thin layer of vegetable oil.
- Cook in batches. Spread the beef in a single layer without overcrowding. Cook for 2-3 minutes per side until beautifully caramelized and slightly charred. Work in batches for the best sear.
- Serve immediately. Transfer to a plate, sprinkle with sesame seeds, and serve over steamed rice. Wrap in lettuce leaves with rice and kimchi for a traditional ssam experience.
Pro Tips
Freeze the beef for easier slicing. Pop the steak in the freezer for 30-45 minutes before slicing. It firms up just enough for paper-thin cuts.
Do not crowd the pan. Overcrowding causes the meat to steam instead of sear. Cook in batches and keep the heat high.
Ask your butcher. Many Korean grocery stores sell pre-sliced bulgogi meat, saving you the prep work entirely.
Variations
- Chicken Bulgogi: Substitute thinly sliced chicken thighs. Add 1 tablespoon gochujang (Korean red pepper paste) for a spicy version.
- Pork Bulgogi (Dwaeji Bulgogi): Use thinly sliced pork shoulder with extra gochujang for a spicier, bolder version.
- Bulgogi Bowls: Serve over rice with pickled carrots, cucumber, a fried egg, and a drizzle of sriracha mayo.
- Bulgogi Tacos: Pile the meat into corn tortillas with quick-pickled radish and cilantro.
Nutrition (per serving)
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