Korean Bulgogi (Marinated Beef)
Instructions
- 1
Freeze the beef for 30 minutes to make slicing easier. Slice against the grain into very thin strips, about 1/8-inch thick.
- 2
In a large bowl, combine soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, and grated Asian pear. Whisk until the sugar dissolves.
- 3
Add the sliced beef to the marinade and mix well to coat all pieces. Add the sliced yellow onion and mix again.
- 4
Cover and refrigerate for at least 2 hours, or preferably overnight for maximum flavor. The pear enzymes will tenderize the meat.
- 5
When ready to cook, remove the beef from the refrigerator and let it sit at room temperature for 15 minutes.
- 6
Heat a large skillet or grill pan over high heat. Add vegetable oil and swirl to coat.
- 7
Working in batches to avoid overcrowding, cook the beef in a single layer for 2-3 minutes per side until caramelized and cooked through. Don't stir too much - let it develop a nice char.
- 8
Add the green onions during the last minute of cooking.
- 9
Transfer cooked bulgogi to a serving platter and sprinkle with toasted sesame seeds and black pepper.
- 10
Serve immediately with steamed rice, lettuce wraps, kimchi, and banchan (Korean side dishes).
Chef's Note
"This bulgogi recipe brings authentic Korean BBQ flavor right to your stovetop—the grated Asian pear is the secret ingredient that tenderizes the beef and adds subtle sweetness. Serve it over steamed rice with kimchi and lettuce wraps for a restaurant-quality meal that comes together in just 30 minutes."
