Description
Bulgogi is a classic Korean dish featuring thinly sliced marinated beef that is quickly seared in a hot skillet. This flavorful recipe uses a tender cut of steak marinated in a sweet and savory mixture of grated pear, soy sauce, garlic, and ginger, resulting in tender, juicy meat with a hint of sweetness and sesame aroma. Perfect for an easy yet impressive weeknight dinner, Bulgogi can be served with rice and garnished with green onions and toasted sesame seeds.
Ingredients
Beef
- 1 1/4 lbs top sirloin steak (or tenderloin or ribeye)
Marinade
- 1/3 cup grated pear (or sweet apple)
- 1/3 cup thinly sliced green onions (light portion only, reserve sliced greens for serving)
- 1 Tbsp minced garlic (about 3 cloves)
- 2 tsp minced fresh ginger
- 3 Tbsp soy sauce
- 1 Tbsp rice wine (or mirin)
- 1 Tbsp toasted sesame oil
- 2 Tbsp granulated sugar
- 1/2 tsp black pepper
Cooking
- 4 tsp vegetable oil
Garnish
- Toasted sesame seeds (optional)
- Sliced green onion greens (reserved from above)
Instructions
- Freeze and Slice the Steak: Freeze the steak for 1 to 2 hours to make slicing easier. Slice the steak into long strips about 1 to 1 1/2 inches wide. Then thinly slice the beef against the grain into approximately 1/8-inch thickness. Cut the slices into 2-inch pieces for bite-sized portions.
- Prepare the Marinade: In a mixing bowl, whisk together grated pear, the light portion of sliced green onions (1/3 cup), minced garlic, minced fresh ginger, soy sauce, rice wine, toasted sesame oil, granulated sugar, and black pepper until fully combined.
- Marinate the Beef: Toss the sliced beef in the marinade mixture until well coated. Cover the bowl and refrigerate for at least 1 hour, or up to 24 hours for more flavor and tenderness.
- Heat the Skillet: Place a cast iron skillet over moderately high heat and allow it to heat until just smoking. Add 2 teaspoons of vegetable oil and carefully tilt the pan to evenly coat the bottom surface.
- Sear the First Half of the Beef: Quickly add half of the marinated steak pieces to the skillet in a single layer, ensuring pieces are not overlapping. Let them sear undisturbed until browned on the bottom, about 30 to 60 seconds. Flip the pieces and sear the other side until browned, about another 30 to 60 seconds.
- Clean the Skillet: Transfer the cooked beef to a plate. Using paper towels lightly dampened with water, wipe the skillet clean to remove browned bits. Return the skillet to moderately high heat and allow it to heat again.
- Sear the Remaining Beef: Add the remaining 2 teaspoons of vegetable oil to the skillet and repeat the cooking process with the remaining beef, searing until both sides are browned.
- Serve: Serve the Bulgogi immediately, garnished with the reserved sliced green onion greens and toasted sesame seeds if desired.
Notes
- Freezing the steak slightly before slicing helps achieve thin, even cuts for tender Bulgogi.
- Grated pear or sweet apple acts as a natural tenderizer and adds subtle sweetness to the marinade.
- Do not overcrowd the pan when searing beef to ensure proper browning and texture.
- Using a cast iron skillet is recommended for even heat distribution and a good sear.
- Marinate the beef anywhere from 1 hour to 24 hours depending on how intense you want the flavor.
- Serve with steamed rice and kimchi for a traditional Korean meal.
- Prep Time: 20 minutes
- Cook Time: 17 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: Korean
