koreanEasynon vegetariandairy freenut freelow carb

Bulgogi Beef

Name: Bulgogi Beef
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: korean
Ingredients: 500 g ribeye steak (thinly sliced against the grain, about ⅛ inch thick); 5 tbsp soy sauce; 2 tbsp sesame oil; 2 tbsp brown sugar (packed); 0.25 pcs asian pear (small, grated with juices); 6 pcs garlic (cloves, minced); 1 inch ginger (peeled and grated); 0.5 pcs onion (medium, finely grated or pureed); 2 tbsp rice wine (mirin or sake); 1 pinch black pepper; 1 pinch salt; 1 tbsp vegetable oil (for grilling or pan-searing); 3 pcs green onion (thinly sliced, for garnish); 1 tbsp sesame seeds (toasted, for garnish)

RATING

0.0/5

TASTE SCORE

9/10

Thinly sliced beef marinated in a sweet-savory blend of soy sauce, sesame oil, garlic, and Asian pear, then seared over high heat until caramelized and tender. This iconic Korean barbecue dish comes together in under 30 minutes and tastes just like your favorite Korean restaurant.

PREP

15m

COOK

10m

SERVES

100 G

542 cal

SERVINGS

METHOD · 5 STEPS

prep
Slice the beef.
Place the ribeye steak in the freezer for 20-30 minutes until firm. Using a sharp knife, slice against the grain into thin strips, about ⅛ inch thick. This ensures tenderness.
TIPPartially freezing the beef makes it much easier to slice paper-thin.
mix · ~5 min
Make the bulgogi marinade.
1.In a large mixing bowl, combine soy sauce, sesame oil, brown sugar, grated Asian pear, minced garlic, grated ginger, grated onion, and rice wine.
2.Add black pepper and salt. Whisk until the sugar dissolves completely.
3.Taste the marinade — it should be balanced sweet, salty, and savory.
TIPThe Asian pear contains natural enzymes that tenderize the beef while adding sweetness.
mix · ~20 min
Marinate the beef.
1.Add the sliced beef to the marinade.
2.Using clean hands or tongs, massage the marinade into every slice, separating any clumped pieces.
3.Cover the bowl and let marinate at room temperature for 20 minutes, or refrigerate up to 4 hours for deeper flavor.
TIPDon't marinate beef for more than 8 hours — the meat can become mushy from the enzymes.
grill · ~8 min
Sear the bulgogi over high heat.
1.Heat a grill pan or cast iron skillet over high heat until smoking hot.
2.Add the vegetable oil and swirl to coat the surface.
3.Working in batches to avoid overcrowding, lay beef slices in a single layer.
4.Sear for 1-2 minutes per side until caramelized edges form and the beef is cooked through.
5.Transfer cooked beef to a serving platter and repeat with remaining meat.
TIPHigh heat is essential — you want the sugars in the marinade to caramelize quickly without steaming the meat.
garnish
Garnish and serve immediately.
Scatter sliced green onions and toasted sesame seeds over the sizzling beef. Serve hot with steamed rice, lettuce wraps, and kimchi on the side.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Partially freeze the ribeye for 20-30 minutes to achieve paper-thin slices against the grain.
2
Grate the Asian pear and onion on a microplane or box grater to release their juices into the marinade.
3
Do not marinate longer than 8 hours, as the pear enzymes can over-tenderize and turn the meat mushy.
4
Sear in a single layer in a smoking-hot pan to get caramelized edges, not steamed meat.
5
Work in batches; overcrowding the pan lowers the temperature and prevents proper browning.
6
Use a cast iron skillet or grill pan for the best high-heat sear and caramelization.

RECIPE VARIATIONS