Beef Bulgogi
Beef Bulgogi is Korea's beloved grilled beef, sliced paper-thin and marinated in a sweet-savory blend of soy sauce, garlic, and sesame. Each piece sears to caramelized perfection in minutes, tender enough to melt in your mouth. Serve it sizzling with rice and crisp lettuce wraps for the full Korean barbecue experience.
- Prep time
- 20 mins
- Cook time
- 15 mins
- Total time
- 35 mins
- Servings
- 4 servings
- Calories
- 430
Ingredients
- 700 g beef sirloin or ribeye, sliced 2-3 mm thin
- 1 small Asian pear (or 1/2 regular pear), grated
- 60 ml soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon honey
- 1 tablespoon sesame oil
- 4 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- 1/2 teaspoon black pepper
- 1 medium onion, thinly sliced
- 4 spring onions, cut into 5 cm pieces
- 1 tablespoon toasted sesame seeds
- Lettuce leaves and cooked rice, for serving
Instructions
- Freeze the beef for 30-45 minutes before slicing so you can cut it cleanly 2-3 mm thin across the grain; a sharp knife makes this much easier.
- Whisk together the grated pear, soy sauce, brown sugar, honey, sesame oil, garlic, ginger, and black pepper in a large bowl until the sugar dissolves.
- Add the sliced beef, onion, and spring onions to the marinade, massaging gently so every slice is coated. Cover and refrigerate for at least 1 hour, or up to 24 hours for deeper flavor.
- Heat a large heavy skillet or griddle over high heat until it is very hot — the pan must be screaming hot for a good sear.
- Working in batches, lay the beef slices in a single layer without crowding and sear for 60-90 seconds per side, until caramelized and lightly charred at the edges.
- Remove each batch to a warm plate as it finishes so the meat stays tender rather than steaming. Sprinkle with sesame seeds and serve immediately with lettuce leaves and rice.
Pro tips
- Ask your butcher to slice the beef thin for you — most will do it happily and it saves the trickiest step.
- The grated pear is the secret to tender beef; it contains a natural enzyme that softens the meat. An apple works in a pinch.
- Do not crowd the pan — overcrowded beef steams instead of searing, and you lose the caramelized edges.
- Marinate overnight for the most authentic restaurant-style flavor; the beef keeps well in the marinade up to 24 hours.
Frequently asked questions
What is the best cut of beef for bulgogi?
Ribeye gives the most tender, juicy result thanks to its marbling, but sirloin and tenderloin work well too. The key is slicing it very thin across the grain so it cooks in seconds.
Can I make bulgogi without an Asian pear?
Yes — a regular pear, a grated apple, or even 2 tablespoons of pineapple juice tenderize the meat the same way. Avoid bottled pineapple juice with preservatives, which can make the meat mushy.
How do you serve bulgogi traditionally?
Serve it with steamed rice and large lettuce or perilla leaves so guests can wrap the beef with a spoonful of rice, a dab of ssamjang, and sliced garlic or chili.
Can I cook bulgogi on a grill?
Absolutely. Use a grill basket or grill pan so the thin slices don't fall through the grates, and cook over high heat for 1-2 minutes per side.