Korean Beef Bulgogi
Thinly sliced beef marinated in a sweet soy-pear sauce and grilled until caramelized. Served with rice, lettuce wraps, and banchan.
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Ingredients
- 2 lbs ribeye or sirloin, sliced 1/8 inch thin
- 1 Asian pear, peeled and grated (or 2 tablespoons pear juice)
- 1/4 cup soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon sesame oil
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons mirin
- 1/2 teaspoon black pepper
- 1 small onion, thinly sliced
- 4 green onions, cut into 2-inch pieces
- 1 tablespoon vegetable oil for cooking
- Toasted sesame seeds for garnish
- Steamed rice for serving
- Butter lettuce leaves for wraps
Instructions
- 1
If not pre-sliced, freeze the beef for 30-45 minutes until firm but not solid, then slice against the grain as thin as possible — 1/8 inch or thinner.
Tip: Partially freezing makes thin slicing much easier. Ask your butcher to slice it if you have a Korean or Asian market nearby.
- 2
Combine grated Asian pear, soy sauce, brown sugar, sesame oil, garlic, ginger, mirin, and black pepper in a large bowl. Whisk until the sugar dissolves.
- 3
Add the sliced beef, onion, and green onions to the marinade. Toss to coat evenly. Cover and marinate for at least 30 minutes, up to 4 hours in the fridge.
Tip: Don't over-marinate. The pear contains enzymes that tenderize the beef, but after 4 hours it can make the texture mushy.
- 4
Heat a grill, grill pan, or large cast-iron skillet to very high heat. You want it screaming hot — the beef should sizzle aggressively on contact.
- 5
Remove beef from marinade, letting excess drip off. Cook in a single layer in batches — about 1-2 minutes per side until caramelized and slightly charred.
Tip: Don't crowd the pan. The beef should sear, not steam. If you see liquid pooling, your pan isn't hot enough or you have too much beef in it.
- 6
Transfer to a serving platter. Garnish with toasted sesame seeds and remaining green onions.
- 7
Serve with steamed rice, butter lettuce leaves for wrapping, and your favorite banchan (kimchi, pickled radish, seasoned bean sprouts).
Why This Recipe Works
- Asian pear tenderizes the beef naturally with enzymes while adding a subtle sweetness that sugar alone can't replicate.
- Thin slicing maximizes surface area for caramelization — more surface equals more flavor per bite.
- High heat cooking in seconds creates a Maillard crust on the outside while keeping the inside juicy and tender.
- Balanced marinade hits every taste — soy for salt, sugar for sweet, sesame for nutty, ginger and garlic for aromatic, pear for fruity.
- Short marination (30 min to 4 hours) tenderizes without turning the meat mushy — a common mistake with longer soaks.
The Korean BBQ Secret
The reason restaurant bulgogi tastes different from most home versions comes down to one thing: heat. Korean BBQ restaurants use tabletop grills that reach temperatures most home stoves can't match. The beef hits the grate and is done in 60 seconds.
At home, the closest you can get is a cast-iron skillet preheated for 5 minutes over the highest flame. Don't add oil to the pan until it's smoking — then add the beef in small batches. If you hear a gentle sizzle instead of an aggressive roar, your pan isn't hot enough.
Step-by-Step Guide
The prep starts with the beef. If your market doesn't sell pre-sliced bulgogi meat, the partially-frozen technique is your best friend. Thirty minutes in the freezer firms the beef just enough to slice paper-thin with a sharp knife. Cut against the grain always — this shortens the muscle fibers and makes each slice melt-in-your-mouth tender.
The marinade comes together in minutes. Grate the pear directly into the bowl (no need for precision), add the wet and dry ingredients, and whisk. Toss the beef in, making sure every slice is coated. The marinating window is generous — 30 minutes for a weeknight, up to 4 hours for maximum flavor.
Cooking is fast. So fast that you need everything else ready before you start: rice cooked, lettuce washed, banchan plated. The beef goes from raw to perfectly caramelized in under 2 minutes per batch.
Tips & Tricks
- ✓Slice the beef as thin as possible. Bulgogi literally means 'fire meat' — thin slices cook in seconds and develop maximum caramelized surface area.
- ✓Asian pear is the traditional tenderizer and sweetener. If unavailable, use kiwi (half the amount — it's more aggressive) or apple.
- ✓A very hot cooking surface is critical. The beef should be done in 2 minutes total. Longer cooking at lower heat steams the meat instead of searing it.
- ✓For the most authentic flavor, grill over charcoal or hardwood. The smoke adds a dimension you can't get from a stovetop.
- ✓Save the leftover marinade — boil it for 3 minutes to make it safe, then use as a dipping sauce or drizzle.
Variations & Substitutions
| Ingredient | Substitute | Notes |
|---|---|---|
| Ribeye | Flank steak | Leaner, slightly chewier, much cheaper |
| Asian pear | Kiwi (half amount) | More aggressive tenderizer — don't over-marinate |
| Soy sauce | Coconut aminos | Lower sodium, soy-free, slightly sweeter |
| Brown sugar | Honey | Slightly different caramelization, works well |
| Mirin | Rice vinegar + sugar (1:1) | Approximates mirin's sweet acidity |
Storage & Reheating
- Refrigerator: Store cooked bulgogi in an airtight container for 3-4 days. Store uncooked marinated beef for up to 2 days.
- Freezer: Freeze marinated raw beef flat in zip-lock bags for up to 3 months. Thaw in fridge and cook fresh. Can also freeze cooked bulgogi for 2 months.
- Reheating: Reheat in a hot skillet to restore the caramelized exterior. Microwave works for speed but won't have the same seared texture.
Nutrition Information
Per serving (serves 4)
| Calories | 380 |
| Total Fat | 18g |
| Saturated Fat | 6g |
| Cholesterol | 95mg |
| Sodium | 680mg |
| Carbohydrates | 14g |
| Fiber | 1g |
| Sugar | 10g |
| Protein | 40g |