Name: Bulgogi
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 1.5 lbs Beef Ribeye, thinly sliced; 1/4 cup Soy Sauce; 2 tbsp Granulated Sugar; 2 tbsp Toasted Sesame Oil; 1/2 cup Asian Pear, grated; 3 cloves Garlic, minced; 1 tsp Fresh Ginger, grated; 3 stalks Green Onions, chopped; 1 tbsp Toasted Sesame Seeds; 1/2 tsp Black Pepper

Main Dishes

Bulgogi

Experience the perfect balance of sweet, savory, and smoky flavors with this authentic Korean Bulgogi. Thinly sliced ribeye is marinated in a lush blend of soy sauce, toasted sesame oil, and grated Asian pear to ensure every bite is melt-in-your-mouth tender.

Prep

20m

Cook

10m

Serves

Calories

385kcal

Qty	Ingredient
1.5 lbs 680 g	Beef Ribeye, thinly sliced
1/4 cup 60 ml	Soy Sauce
2 tbsp 25 g	Granulated Sugar
2 tbsp 30 ml	Toasted Sesame Oil
1/2 cup 120 ml	Asian Pear, grated
3 cloves 15 g	Garlic, minced
1 tsp 5 g	Fresh Ginger, grated
3 stalks 45 g	Green Onions, chopped
1 tbsp 9 g	Toasted Sesame Seeds
1/2 tsp 1 g	Black Pepper

2 Method

Step 1. If slicing the beef yourself, freeze the ribeye for 30-60 minutes to make it easier to cut into paper-thin slices across the grain.

Step 2. In a large mixing bowl, whisk together the soy sauce, sugar, sesame oil, grated Asian pear, minced garlic, ginger, black pepper, and half of the green onions.

Step 3. Add the sliced beef to the marinade, ensuring every piece is well-coated. Cover and refrigerate for at least 1 hour, or ideally overnight for maximum tenderness.

Step 4. Heat a large cast-iron skillet or griddle over high heat until smoking slightly. Add a small amount of oil if necessary.

Step 5. Working in batches to avoid crowding the pan, spread the beef in a single layer. Cook for 2-3 minutes until the edges are charred and caramelized, then flip and cook for another minute.

Step 6. Remove from heat and garnish with the remaining green onions and toasted sesame seeds.

Step 7. Serve immediately with steamed white rice, lettuce wraps (sangchu), and kimchi.

·
If you cannot find Asian pear, a sweet red apple or Bosc pear works as a great substitute for tenderizing the meat.
·
Don't crowd the pan; cooking in small batches ensures the meat sears and browns rather than steaming in its own juices.
·
Use a very high heat to get those signature charred 'burnt ends' that define great Korean BBQ.