Go Back
–+ servings
Glossy Korean bulgogi beef with onions, mushrooms, sesame seeds, scallions, and rice.

Classic Korean Bulgogi

No ratings yet
Thin-sliced beef marinated with pear, soy, garlic, ginger, and sesame, then quickly seared until caramelized.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Korean
Calories: 590
Ingredients Equipment Method Nutrition Notes

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

Equipment

  • Large bowl
  • Sharp knife
  • Large skillet or grill pan
  • Box grater
  • Tongs

Method
 

Marinate the Beef:
  1. Whisk the pear, soy sauce, brown sugar, sesame oil, garlic, and ginger in a large bowl.
  2. Add the beef, onion, and mushrooms. Toss to coat and marinate for 30 minutes or up to 24 hours.
Sear:
  1. 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.
  2. Sear each batch for 2 to 3 minutes, tossing once, until caramelized and cooked through.
Serve:
  1. Pile the bulgogi over rice and finish with sesame seeds and scallions.

Nutrition

Calories: 590kcalCarbohydrates: 55gProtein: 42gFat: 24gSaturated Fat: 7gCholesterol: 105mgSodium: 1220mgFiber: 3gSugar: 14g

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.