Bulgogi

Thinly sliced beef marinated in a sweet and savory blend of soy sauce, pear, sesame oil, and garlic, then grilled or seared to smoky perfection. This beloved Korean barbecue dish is utterly irresistible.

Ingredients

• 2 lbs beef ribeye or sirloin, very thinly sliced
• ¼ cup soy sauce
• 2 tbsp brown sugar
• 2 tbsp sesame oil
• ¼ Asian pear (or 2 tbsp pear juice), grated
• 4 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 tbsp mirin
• ½ tsp black pepper
• 1 medium onion, thinly sliced
• 3 stalks green onion, cut into 2-inch pieces
• 1 tbsp sesame seeds
• 1 head butter lettuce, leaves separated (for wraps)

Method

1. Partially freeze the beef for 30 minutes to make slicing easier, then cut against the grain into 1/8-inch thin slices. Alternatively, ask your butcher to slice it for you.
2. Combine soy sauce, brown sugar, sesame oil, grated pear, garlic, ginger, mirin, and black pepper in a large bowl. Add the sliced beef and onion, mix well, and marinate for at least 30 minutes (or up to overnight in the refrigerator).
3. Heat a cast iron skillet, grill pan, or actual grill to very high heat. Working in batches to avoid overcrowding, cook the beef and onions for 2-3 minutes per batch, turning once, until caramelized and slightly charred.
4. Add the green onion pieces in the last minute of cooking and toss to wilt.
5. Transfer to a serving plate, sprinkle with sesame seeds, and serve with steamed rice and butter lettuce leaves for wrapping. Pair with kimchi, pickled radish, and ssamjang (dipping paste).

Chef's note: Grated Asian pear is the secret to bulgogi; it tenderizes the meat naturally with its enzymes. Freeze the beef briefly before slicing for paper-thin pieces. This also works great as a filling for kimbap or tacos.

Nutrition per serving

More Korean recipes

• Bibimbap
• Kimchi Jjigae
• Korean Fried Chicken
• Japchae