Korean Beef Bulgogi
This Korean beef bulgogi comes together in 25 minutes with a sweet-savory soy-pear marinade that caramelizes beautifully in a hot skillet. Thinly sliced ribeye is cooked in two quick batches for that perfect char, making it taste like restaurant-style Korean BBQ at home—even on busy weeknights.
Equipment
- Large Mixing Bowl
- Box Grater or Microplane
- 12-inch Skillet
- Tongs
- Small bowl
Ingredients
- 1.5 lb ribeye or sirloin, thinly sliced
- 1/3 cup soy sauce
- 2 tablespoon brown sugar
- 1 tablespoon toasted sesame oil
- 2 clove garlic, minced
- 1 tablespoon grated peeled Asian pear (or regular pear)
- 2 whole green onions, sliced (white/light green parts for marinade, dark green for garnish)
- 1 tablespoon toasted sesame seeds
- 1 tablespoon vegetable oil, for the pan
Instructions
- If not pre-sliced, freeze the steak for 30 minutes until firm, then slice across the grain into 1/8-inch-thick strips. This ensures even cooking.
- In a large bowl, whisk together soy sauce, brown sugar, sesame oil, garlic, grated pear, and the white and light green parts of the green onions. Add the beef and toss to coat. Let sit at room temperature for 10 minutes—no longer, or the pear enzymes can make the beef mushy.
- Heat a 12-inch skillet (cast iron preferred) over medium-high heat with the vegetable oil until shimmering hot.
- Add half the beef in a single layer; do not move for 2 minutes until dark, caramelized edges form. Flip and cook 1-2 minutes more until just cooked through. Transfer to a plate. Repeat with the remaining beef.
- Return all the beef to the pan along with any accumulated juices, toss for 30 seconds to rewarm, then transfer to a platter. Garnish with the reserved dark green onion tops and toasted sesame seeds. Serve immediately with rice, lettuce wraps, or kimchi.
Notes
Don't marinate longer than 10 minutes—the pear enzymes can make the beef mealy. Slice beef against the grain for tenderness. Work in two batches; overcrowding steams the meat instead of searing. A cast iron skillet gives the best caramelization. For a gluten-free version, substitute soy sauce with tamari. Store cooked bulgogi in the fridge up to 4 days; reheat in a hot skillet for best texture. Freezing the raw marinated beef (drained) works well up to 3 months.