Name: Spicy Korean Bulgogi Beef
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 1.5 lbs Ribeye steak, thinly sliced; 3 tbsp Gochujang (Korean chili paste); 2 tbsp Soy sauce; 1 tbsp Toasted sesame oil; 2 tbsp Brown sugar; 1 tbsp Rice wine or Mirin; 1 tbsp Garlic, minced; 1 tsp Ginger, grated; 0.25 cup Asian pear, grated; 1 medium Yellow onion, thinly sliced; 2 stalks Green onions, chopped; 1 tbsp Vegetable oil

"Experience the ultimate balance of heat and sweetness with this authentic Spicy Korean Bulgogi. Thinly sliced ribeye is marinated in a rich blend of fermented chili paste and ginger, then seared to perfection for a melt-in-your-mouth texture that rivals any BBQ house."

Ingredients

Qty	Item
1.5 lbs 680 g	Ribeye steak, thinly sliced
3 tbsp 45 ml	Gochujang (Korean chili paste)
2 tbsp 30 ml	Soy sauce
1 tbsp 15 ml	Toasted sesame oil
2 tbsp 25 g	Brown sugar
1 tbsp 15 ml	Rice wine or Mirin
1 tbsp 15 g	Garlic, minced
1 tsp 5 g	Ginger, grated
0.25 cup 60 g	Asian pear, grated
1 medium 110 g	Yellow onion, thinly sliced
2 stalks 20 g	Green onions, chopped
1 tbsp 15 ml	Vegetable oil

How to Make Spicy Korean Bulgogi Beef

Place the beef in the freezer for 30 minutes to firm up, then slice against the grain into paper-thin strips.

In a large mixing bowl, combine the gochujang, soy sauce, sesame oil, brown sugar, rice wine, garlic, ginger, and grated pear. Whisk until the sugar is dissolved.

Add the beef and sliced onions to the marinade. Toss thoroughly by hand (using gloves) to ensure every slice is coated. Let marinate for at least 1 hour, or up to 24 hours in the refrigerator.

Heat a large heavy-bottomed skillet or cast iron pan over high heat with the vegetable oil until it just begins to smoke.

Working in batches to avoid crowding, spread the beef in a single layer. Let sear undisturbed for 2 minutes to get a nice char, then flip and cook for another 1-2 minutes until cooked through.

Transfer to a platter and garnish with chopped green onions and sesame seeds. Serve immediately.

·
The grated Asian pear contains enzymes that naturally tenderize the beef. If you can't find one, a Fuji apple works as a great substitute.
·
For the best texture, ensure your pan is screaming hot before adding the meat to get that signature smoky BBQ flavor.
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Freeze the meat partially before slicing; it makes getting those paper-thin 'shaved' slices much easier.

Frequently Asked Questions

Can I use a different cut of beef?

Yes, while ribeye is traditional for its marbling, flank steak or top sirloin are excellent lean alternatives.

Is gochujang very spicy?

It has a moderate, fermented heat. If you prefer it milder, reduce the gochujang to 1.5 tablespoons and add a bit more soy sauce.

What should I serve with spicy bulgogi?

It is best served with steamed white rice, lettuce leaves for wrapping (Ssam), and traditional sides like kimchi and pickled radishes.

How long can I store the leftovers?

Cooked bulgogi stays fresh in an airtight container in the refrigerator for up to 3 days.

Video Tutorials

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