Easy Homemade Bulgogi
Easy homemade bulgogi with tender beef, ginger-garlic marinade, and caramelized edges. Ready in 30 minutes. Perfect for bowls and wraps.
Ingredients
- 2.5 pounds ribeye or sirloin beef, thinly sliced against the grain
- 0.75 cup low-sodium soy sauce
- 4 tablespoons brown sugar
- 3 tablespoons toasted sesame oil
- 5 cloves garlic, minced
- 1.5 tablespoons fresh ginger, grated
- 1 teaspoon freshly cracked black pepper
- 0.5 medium Asian pear, grated or pureed
- 3 tablespoons mirin or rice wine
- 1 medium yellow onion, sliced into thin rings
- 3 stalks scallions, chopped into 1-inch pieces
- 2 tablespoons sesame seeds, divided for garnish
- 1 tablespoon neutral oil for cooking, if needed
Instructions
- 1
Partially freeze the beef in your freezer for 1 to 2 hours until it's firm but not completely frozen, which makes slicing against the grain much cleaner and easier.
- 2
Combine soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, black pepper, grated pear, and mirin in a large bowl, whisking until the sugar dissolves completely.
- 3
Reserve 3 tablespoons of the marinade in a small container and set aside for finishing sauce.
- 4
Add the thinly sliced beef to the remaining marinade, ensuring every piece is coated evenly, then cover and refrigerate for at least 4 hours or preferably overnight for deeper flavor development.
- 5
Remove the marinated beef from the refrigerator 15 minutes before cooking to bring it closer to room temperature.
- 6
Pat the beef slices dry with paper towels to remove excess marinade, which helps achieve better browning and caramelization.
- 7
Heat a large cast-iron skillet or heavy-bottomed pan over high heat until it's smoking lightly, about 2 to 3 minutes.
- 8
Working in 3 to 4 batches to avoid overcrowding the pan, add beef slices in a single layer and cook without stirring for 2 to 3 minutes until the edges are caramelized and slightly charred.
- 9
Flip the beef carefully and cook for another 1 to 2 minutes on the second side until it's cooked through but still slightly pink in the center for maximum tenderness.
- 10
Transfer the cooked beef to a clean serving platter and repeat with remaining batches.
- 11
Add the sliced onion to the same hot skillet and stir-fry for 1 to 2 minutes until slightly softened and lightly charred.
- 12
Return all cooked beef to the skillet with the onions, pour the reserved marinade over top, and toss gently for 30 seconds to coat and warm through.
- 13
Remove from heat and garnish immediately with chopped scallions and sesame seeds, then serve right away while the meat is hot and the flavors are vibrant.
Variations & Substitutions
| Ingredient | Substitute | Notes |
|---|---|---|
| Brown sugar | Honey or maple syrup | Lower glycemic impact and adds subtle floral notes |
| Asian pear | Grated Fuji apple or fresh pineapple juice | Same enzymatic tenderizing effect with more accessible ingredients |
| Regular soy sauce | Tamari or coconut aminos | Reduces sodium content and gluten; tamari offers deeper umami |
| Sesame oil | Walnut oil or avocado oil with extra sesame seeds | Reduces oxidized fat intake while maintaining nutty flavor through seeds |
| Mirin | Rice vinegar plus a touch of honey | Adds acidity for brightness; reduces refined sugar dependency |
Recommended Equipment
Tools that make this recipe easier
Nutrition Information
Per serving (serves 4)
| Calories | 495 |
| Total Fat | 24g |
| Saturated Fat | 8g |
| Cholesterol | 142mg |
| Sodium | 820mg |
| Carbohydrates | 15g |
| Fiber | 2g |
| Sugar | 9g |
| Protein | 53g |
This recipe was extracted from the original video source using AI. Nutritional information is estimated and may vary. Not a substitute for professional dietary advice. As an Amazon Associate, AlmostChefs earns from qualifying purchases. Product links are affiliate links — they cost you nothing extra but help support the site. Read full disclaimer
