Classic Korean Bulgogi
Thin-sliced beef marinated with pear, soy, garlic, ginger, and sesame, then quickly seared until caramelized.
Equipment
- Large bowl
- Sharp knife
- Large skillet or grill pan
- Box grater
- Tongs
Ingredients
Bulgogi
- 1 1/2 lb beef ribeye or sirloin thinly sliced
- 1/2 medium Asian pear grated
- 1/3 cup soy sauce
- 2 tbsp brown sugar
- 2 tbsp toasted sesame oil
- 4 cloves garlic minced
- 1 tbsp grated fresh ginger
- 1/2 medium yellow onion thinly sliced
- 8 oz shiitake mushrooms sliced
Serving
- 4 cups cooked short-grain rice warm
- 2 tbsp toasted sesame seeds
- 2 medium scallions sliced
Instructions
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.
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.
Nutrition
Calories: 590kcalCarbohydrates: 55gProtein: 42gFat: 24gSaturated Fat: 7gCholesterol: 105mgSodium: 1220mgFiber: 3gSugar: 14g