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–+ servings

Korean Bulgogi with Sesame and Pear

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Thinly sliced beef marinated with pear, soy, garlic, sesame, and scallions, then quickly caramelized.
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Prep Time 20 minutes
Cook Time 15 minutes
Marinating 30 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Korean
Calories: 520
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

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

Equipment

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

Method
 

Marinate:
  1. Whisk the soy sauce, brown sugar, sesame oil, rice wine, pear, garlic, and ginger in a bowl.
  2. Add the sliced beef and toss to coat. Cover and refrigerate for at least 30 minutes.
Cook:
  1. Heat a skillet over high heat. Cook the beef in batches until browned and caramelized, about 2 minutes per side.
  2. Add the mushrooms and onion to the pan and cook until tender. Return the beef and toss with the vegetables.
Serve:
  1. Scatter the bulgogi with scallions and sesame seeds. Serve hot with steamed rice and banchan.

Nutrition

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

Notes

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