Go Back

Korean Beef Bulgogi

Traditional Korean BBQ dish featuring tender, marinated beef with perfect balance of sweet pear and honey, salty soy sauce, and aromatic garlic and ginger that transforms ordinary beef into an extraordinary culinary experience.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 8 minutes
Servings: 4
Calories: 280
Ingredients Method Notes

Ingredients
  

For the Bulgogi Marinade
  • 1 pound thinly sliced ribeye or sirloin (¼ inch thick)
  • ⅓ cup soy sauce
  • 2 tablespoons brown sugar
  • 1 tablespoon honey
  • 1 Asian pear, grated
  • 4 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons sesame oil
  • 1 tablespoon rice wine or mirin
  • 1 medium onion, thinly sliced
  • 2 green onions, chopped
  • 1 tablespoon toasted sesame seeds
For Cooking
  • 1 tablespoon vegetable oil

Method
 

  1. In a large mixing bowl, whisk together soy sauce, brown sugar, and honey until the sugar completely dissolves. The mixture should look glossy and smooth. Add the grated Asian pear, which acts as a natural meat tenderizer. The marinade should become slightly frothy.
  2. Stir in minced garlic, grated ginger, sesame oil, and rice wine. Add the sliced onions and half the green onions, reserving the rest for garnish. This creates the flavor foundation that will infuse every piece of beef.
  3. Add the thinly sliced beef to the marinade, making sure every piece is completely coated. Use your hands to gently massage the marinade into the meat. Cover and refrigerate for at least 30 minutes, though 2-4 hours yields even better results.
  4. Heat vegetable oil in a large skillet or grill pan over medium-high heat until it shimmers. Remove beef from marinade, letting excess drip off. Cook the beef in a single layer without overcrowding for 2-3 minutes until edges start caramelizing and turning golden brown.
  5. Flip the beef and cook for another 2-3 minutes until just cooked through. The meat should be tender and slightly caramelized with a mahogany color. Don't overcook. Sprinkle with remaining green onions and sesame seeds for garnish.

Notes

Marinate the beef overnight for deeper flavor penetration. Store leftover bulgogi in refrigerator for up to 3 days. Reheat gently in a skillet over medium heat rather than microwaving. Cut meat to ¼ inch thickness - partially freezing beef for 30 minutes makes slicing easier. Don't over-marinate beyond 24 hours as it can make meat mushy.