Korean Bulgogi with Sesame and Pear

Bulgogi means fire meat, a Korean favorite of thin beef marinated with soy, pear, garlic, and sesame before quick cooking.

A short marinade tenderizes the beef and helps it caramelize quickly, while mushrooms and scallions add savory balance.

Cook in batches over high heat so the beef sears instead of steaming in its marinade.

Serving Suggestions

Serve with steamed rice, lettuce leaves, kimchi, and small banchan for a flexible Korean-style table meal.

Recipe Notes

Marinate for at least 30 minutes and up to eight hours. Store leftovers for up to three days and reheat in a hot skillet.

Korean Bulgogi with Sesame and Pear

Thinly sliced beef marinated with pear, soy, garlic, sesame, and scallions, then quickly caramelized.

Servings 4 servings

Prep Time 20 minutes mins

Cook Time 15 minutes mins

Marinating 30 minutes mins

Total Time 35 minutes mins

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Equipment

• Large skillet or grill pan
• Mixing bowl
• Microplane grater
• Tongs

Ingredients

 

US CustomaryMetric

 

1x2x3x

Marinade

• 1/3 cup soy sauce low-sodium if preferred
• 2 tbsp brown sugar packed
• 1 tbsp sesame oil
• 2 tbsp rice wine or mirin
• 1/2 medium Asian pear grated
• 4 cloves garlic minced
• 1 tbsp fresh ginger grated

Bulgogi

• 1 1/2 lb ribeye or sirloin thinly sliced
• 8 oz shiitake or cremini mushrooms sliced
• 1/2 medium yellow onion thinly sliced
• 4 pieces scallions sliced
• 1 tbsp sesame seeds toasted
• 2 cups steamed rice for serving

Instructions

 

Marinate:

• Whisk the soy sauce, brown sugar, sesame oil, rice wine, pear, garlic, and ginger in a bowl.
• Add the sliced beef and toss to coat. Cover and refrigerate for at least 30 minutes.

Cook:

• Heat a skillet over high heat. Cook the beef in batches until browned and caramelized, about 2 minutes per side.
• Add the mushrooms and onion to the pan and cook until tender. Return the beef and toss with the vegetables.

Serve:

• Scatter the bulgogi with scallions and sesame seeds. Serve hot with steamed rice and banchan.

Notes

• Partially freeze the beef for 20 minutes to make thin slicing easier.
• Avoid crowding the skillet so the marinade can caramelize.

Nutrition

Calories: 520kcalCarbohydrates: 31gProtein: 42gFat: 25gSaturated Fat: 7gCholesterol: 105mgSodium: 980mgFiber: 3gSugar: 13g

Calories: 520kcal

Course: Main Course

Cuisine: Korean

Keyword: Bulgogi, Korean Barbecue, Korean Beef