Bulgogi means fire meat, and this Korean favorite delivers sweet-savory beef with caramelized edges and a fragrant sesame finish. Thin slices make it quick enough for a weeknight.
A pear-based marinade tenderizes the beef while soy, garlic, ginger, and sesame build depth. Cook in small batches so the beef sears instead of steaming.
Partially freeze the beef for 30 minutes before slicing; it will be much easier to cut thinly across the grain.
Serving Suggestions
Serve with steamed rice, lettuce leaves, kimchi, cucumber, and toasted sesame seeds. Wrap the beef in lettuce with rice for a classic bite.
Recipe Notes
Marinated beef can be refrigerated for up to 24 hours. Cooked bulgogi keeps for 3 days and reheats quickly in a hot skillet.
Classic Korean Bulgogi
Thin-sliced beef marinated with pear, soy, garlic, ginger, and sesame, then quickly seared until caramelized.
Ingredients
Equipment
Method
Marinate the Beef:
- Whisk the pear, soy sauce, brown sugar, sesame oil, garlic, and ginger in a large bowl.
- Add the beef, onion, and mushrooms. Toss to coat and marinate for 30 minutes or up to 24 hours.
Sear:
- Heat a large skillet or grill pan over high heat. Cook the beef in two or three batches so the slices have room to brown.
- Sear each batch for 2 to 3 minutes, tossing once, until caramelized and cooked through.
Serve:
- Pile the bulgogi over rice and finish with sesame seeds and scallions.
Nutrition
Notes
- Partially freeze the beef for cleaner thin slices.
- Cook in batches for browned edges.
- Do not marinate longer than 24 hours because the pear can soften the beef too much.
