Beef Bulgogi

★ 4.6 · Medium

Paper-thin ribeye marinated in a sweet soy-pear marinade and seared until caramelized at the edges. This Korean barbecue classic is traditionally grilled but comes together beautifully in a hot skillet.

20 minPrep Time

10 minCook Time

30 minTotal Time

4 servingsYield

Why You'll Love This

Sweet, savory, and deeply caramelized in every bite
Naturally tenderized with pear and pantry aromatics
Great for lettuce wraps or rice bowls

Ingredients

1.5 lbribeye steak, very thinly sliced (partially frozen for easier slicing)
1/2Asian pear, peeled and grated
1/4 cupsoy sauce
2 tbspbrown sugar
2 tbspsesame oil
4garlic cloves, minced
1 tbspfresh ginger, minced
2 tbspmirin
1/2small yellow onion, thinly sliced
1 tspblack pepper
1 tbspvegetable oil
4scallions, cut into 2-inch pieces
1 tbsptoasted sesame seeds, for garnish
to tastesteamed rice and lettuce leaves, for serving

Nutrition (estimated per serving)

430Calories

32gProtein

26gFat

14gCarbs

1gFiber

760mgSodium

Nutrition information is an estimate calculated from the ingredients listed and will vary based on the specific products used. It is not a substitute for advice from a nutrition professional.

Method

In a large bowl, combine the grated Asian pear, soy sauce, brown sugar, sesame oil, garlic, ginger, mirin, onion, and black pepper to make the marinade.
Add the thinly sliced beef to the marinade and toss thoroughly with your hands to coat every piece evenly.
Cover and marinate in the refrigerator for at least 30 minutes, or up to 4 hours; do not marinate overnight, as the fruit enzymes will turn the beef mushy.
Remove the beef from the refrigerator 10 minutes before cooking to take the chill off.
Heat a 12-inch skillet or wok over high heat until very hot. Add the vegetable oil and swirl to coat.
Working in 2 to 3 batches to avoid crowding, add the beef in a single layer, letting excess marinade drip off first.
Sear undisturbed for 1 minute until the edges start to caramelize and brown, then stir-fry for 1 to 2 minutes more until just cooked through.
Transfer the cooked batch to a plate and repeat with the remaining beef, wiping out any burnt bits between batches if needed.
Once all the beef is cooked, return everything to the pan along with the scallions and toss for 1 minute over high heat until the scallions are just wilted.
Remove from heat, sprinkle with toasted sesame seeds, and serve with steamed rice and lettuce leaves for wrapping.

Tips

Partially freeze the steak for 30 minutes before slicing to get the thin, even cuts that make bulgogi tender and quick-cooking.
Cook in small batches with plenty of space between pieces; crowding the pan traps steam and the beef will boil in its marinade instead of caramelizing.