Korean Beef Bulgogi
불고기
Serves 4 · Prep: 20 minutes · Cook: 10 minutes · Rest: 30 minutes · Total: about 1 hour
I make bulgogi when I can find the packs of paper-thin beef at H Mart because they turn dinner into about ten minutes of actual cooking. The pear marinade is sweet, garlicky, and salty, and 30 minutes is plenty for meat sliced this thin.
Use the widest pan you have! The beef should hit the pan in one layer. If it is piled up, it releases a lot of liquid and starts boiling, which is not quite what we are after.
Ingredients
Bulgogi
- 1 pound thinly sliced ribeye, sirloin, or beef labeled for bulgogi
- ½ medium yellow onion, thinly sliced
- 1 small carrot, cut into thin matchsticks
- 2 scallions, thinly sliced, whites and greens separated
- 1 tablespoon neutral oil, as needed for the pan
- 2 teaspoons toasted sesame seeds
Pear-soy marinade
- ⅓ cup finely grated Asian pear, including its juice
- 3 tablespoons Korean or Japanese soy sauce
- 1½ tablespoons light brown sugar
- 1 tablespoon mirin
- 1 tablespoon toasted sesame oil
- 3 garlic cloves, finely grated or minced
- 1 teaspoon finely grated fresh ginger
- ½ teaspoon freshly ground black pepper
To serve
- Hot short-grain rice
- Kimchi or other banchan, optional
- Green-leaf or butter lettuce, optional
Instructions
- 1
Slice the beef if needed
If the beef is not already sliced, freeze it for 25 to 35 minutes, until firm but not solid. Slice it across the grain about ⅛ inch thick. The slices should bend easily and be thin enough that you can almost see the knife through them.
- 2
Make the marinade
Mix the grated pear and its juice with the soy sauce, brown sugar, mirin, sesame oil, garlic, ginger, black pepper, and scallion whites in a large bowl. Stir until the sugar mostly dissolves.
- 3
Marinate the beef
Add the beef and use your hands or chopsticks to pull apart any folded slices. Turn the pieces until marinade reaches both sides, then add the onion and carrot and mix again. Cover and refrigerate for 30 minutes or up to 4 hours.
- 4
Heat the pan
Set a wide cast-iron skillet or heavy frying pan over high heat for 2 minutes. It is ready when a drop of marinade sizzles and evaporates immediately. Add a thin film of neutral oil only if the beef is very lean or the pan is not well seasoned.
- 5
Cook the first batch
Lift half of the beef and vegetables from the marinade, letting the excess drip back into the bowl. Spread them in one layer across the hot pan. Leave the beef alone for 45 seconds, then toss for another 60 to 90 seconds. Stop when there is no raw red meat left, the onion still has some bite, and a few beef edges are browned.
- 6
Cook the second batch
Transfer the first batch to a plate and let the pan become hot again. Cook the remaining beef and vegetables the same way. Do not pour the leftover raw marinade into the finished beef.
- 7
Finish
Return the first batch to the pan and toss for 20 seconds. Turn off the heat and add the scallion greens and sesame seeds. Taste before adding any salt; the soy sauce usually provides enough.
- 8
Serve
Spoon the bulgogi over hot rice and serve with kimchi or other banchan. For lettuce wraps, put a small spoonful of rice and beef in each leaf and eat it in one bite.
Shortcuts and substitutions
Pre-sliced beef
Beef sold for bulgogi, sukiyaki, or shabu-shabu saves the most work. If the slices are paper-thin, marinate for only 30 minutes so they do not become too soft.
No Asian pear
Use a firm Bosc pear or a sweet crisp apple. Grate it finely enough that the fruit disappears into the marinade.
No mirin
Replace it with 1 tablespoon water and add another teaspoon brown sugar. The finished beef will be slightly less glossy but still well seasoned.
Recipe notes
Choose tender, marbled beef
Ribeye gives the richest bulgogi, but sirloin works well when sliced thinly across the grain. Avoid stew meat and thick slices of brisket for this quick-cooking version.
Do not crowd the skillet
The marinade releases liquid as it heats. Two quick batches give that moisture room to evaporate so the beef can brown instead of boil.
Freeze the marinated beef
Bulgogi freezes well before cooking. Pack the beef, vegetables, and marinade into a freezer bag for up to two months. Thaw overnight in the refrigerator and cook in batches as directed.
Frequently Asked Questions
What cut of beef is best for bulgogi?
Thinly sliced ribeye is the classic rich choice. Sirloin, tenderloin, and chuck eye also work. Whatever cut you buy, slice it across the grain so the short cooking time leaves it tender.
How long should beef bulgogi marinate?
Very thin beef needs about 30 minutes. You can marinate it for up to 4 hours, but an overnight soak can make paper-thin slices too soft, especially when the marinade contains pear.
Do I need Korean pear for bulgogi?
No, but it adds sweetness and helps tenderize the beef. A firm Bosc pear or crisp apple is the closest easy substitute. You can also omit the fruit and add 1 tablespoon water to the marinade.
Can I cook bulgogi without a grill?
Yes. A wide cast-iron skillet or heavy frying pan works well. Heat it thoroughly and cook the beef in batches so the marinade evaporates quickly and the edges can brown.
What do you serve with beef bulgogi?
Serve it with hot short-grain rice and kimchi, or add other banchan such as seasoned spinach, cucumber salad, or pickled radish. Lettuce leaves and ssamjang turn it into wraps.
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