Bulgogi (Korean Grilled Marinated Beef)

🧂 Ingredients

• 500 g Beef sirloin or ribeye(Very thinly sliced (about 1-2mm thick). If slicing yourself, partially freeze the beef for about 30-60 minutes to make slicing easier. Alternatively, ask your butcher to slice it for bulgogi.)
• 1/2 medium Asian pear(Peeled, cored, and finely grated. This acts as a natural tenderizer and sweetener.)
• 4 tbsp Soy sauce(Low-sodium soy sauce is recommended to control saltiness.)
• 2 tbsp Brown sugar(Or granulated sugar.)
• 2 tbsp Sesame oil(Toasted sesame oil for best flavor.)
• 4 cloves Garlic(Minced.)
• 1/4 medium Yellow onion(Finely grated. Adds sweetness and depth to the marinade.)
• 1 tsp Ginger(Freshly grated (optional, but recommended for extra flavor).)
• 1/2 tsp Black pepper(Freshly ground.)
• 4 stalks Scallions(Trimmed and thinly sliced on the bias, for garnish.)
• 1 tsp Toasted sesame seeds(For garnish.)

👨‍🍳 Instructions

1. 1

   Prepare the marinade: In a medium bowl, combine the grated Asian pear, soy sauce, brown sugar, toasted sesame oil, minced garlic, grated onion, grated ginger (if using), and black pepper. Whisk until the sugar is dissolved and the ingredients are well incorporated. The mixture should be fragrant and slightly thick.

   ⏱️ 10 minutes
2. 2

   Marinate the beef: Add the thinly sliced beef to the marinade. Using your hands or tongs, gently toss the beef to ensure every slice is evenly coated. Cover the bowl tightly with plastic wrap or transfer to a resealable bag. Refrigerate for at least 3 hours, or preferably overnight (up to 12 hours), to allow the flavors to meld and the pear to tenderize the meat.

   ⏱️ 3-12 hours
3. 3

   Cook the bulgogi: Preheat your grill, grill pan, or cast-iron skillet over medium-high heat (around 200-230°C / 400-450°F). If using a grill pan or skillet, you may want to add a teaspoon of neutral oil. Working in batches to avoid overcrowding the pan (which would steam the meat instead of searing it), add the marinated beef in a single layer. Cook for 2-4 minutes per side, until the beef is nicely caramelized and cooked through. The thin slices cook very quickly, so watch carefully to prevent burning.

   ⏱️ 10-15 minutes (total cooking time for all batches)
4. 4

   Serve: Transfer the cooked bulgogi to a serving platter. Garnish generously with the sliced scallions and toasted sesame seeds. Serve immediately with steamed rice and your favorite Korean side dishes (banchan).

   ⏱️ 5 minutes

💡 Pro Tips

• ✓The Asian pear is crucial for both tenderizing the beef and adding a natural sweetness. If unavailable, a small amount of grated apple or kiwi can be substituted, but the flavor profile will differ slightly.
• ✓Partially freezing the beef makes it significantly easier to achieve paper-thin slices, which are key to bulgogi's texture.
• ✓For the most authentic smoky flavor, grilling over charcoal is highly recommended. A cast-iron skillet or a cast-iron grill pan will provide excellent searing capabilities on the stovetop.
• ✓Avoid overcrowding the pan when cooking. Cook in batches to ensure the beef sears properly and develops a delicious caramelization.

🔄 Variations

• Daeji Bulgogi: Substitute thinly sliced pork shoulder or belly for beef.
• Chicken Bulgogi: Use thinly sliced chicken thigh.
• Vegetarian Bulgogi: Use firm tofu or king oyster mushrooms, sliced thinly.
• Serving Suggestion: Serve bulgogi in lettuce wraps (ssam) with rice, kimchi, and ssamjang (a spicy Korean dipping paste).

🥗 Nutrition

Per serving