Authentic Korean Beef Bulgogi with Sweet Pear Marinade
Beef Bulgogi
Tender ribeye in a sweet and savory pear-soy sauce. A classic Korean BBQ dish perfect for home cooking.
Nutrition (per serving)
Beef Bulgogi is the crown jewel of Korean barbecue, a dish that manages to be incredibly sophisticated yet wonderfully simple to prepare at home. The magic lies in the marinade, where the natural enzymes of an Asian pear work to tenderize thinly sliced ribeye, while a blend of soy sauce, toasted sesame oil, and ginger creates that iconic sweet and savory glaze that we all crave.
When you hit that hot skillet, the sugars in the marinade caramelize against the beef, creating beautiful charred edges that contrast perfectly with the tender meat. Whether you’re serving it over a steaming bowl of white rice or wrapping it in crisp lettuce leaves with a dollop of gochujang, this Bulgogi is guaranteed to become a staple in your weeknight rotation.
Ingredients
- Ribeye steak:1.5 lb
- Soy sauce:1/2 cup
- Brown sugar:1/4 cup
- Asian pear, grated:1/2 piece
- Garlic cloves, minced:3 pieces
- Fresh ginger, grated:1 tbsp
- Toasted sesame oil:2 tbsp
- Green onions, sliced:3 pieces
- Toasted sesame seeds:1 tbsp
- Black pepper:1/2 tsp
- Vegetable oil:1 tbsp
Instructions
-
Place the beef in the freezer for about 30 minutes until firm but not frozen; this makes it much easier to slice into paper-thin strips.
-
Slice the beef against the grain into very thin pieces and place them in a large mixing bowl or a heavy-duty zip-top bag.
-
In a medium bowl, whisk together the grated pear, soy sauce, brown sugar, sesame oil, minced garlic, and grated ginger until the sugar is dissolved.
-
Pour the marinade over the beef and add the white parts of the sliced green onions, tossing well to ensure every piece of meat is coated.
-
Cover and refrigerate for at least 1 hour, or up to 24 hours for the most intense flavor and tender texture.
-
Heat a large skillet, wok, or grill pan over high heat with a tablespoon of vegetable oil until it is shimmering and slightly smoking.
-
Working in batches to avoid crowding the pan, spread the beef in a single layer and cook for 2 to 3 minutes until deeply browned and slightly charred.
-
Transfer to a platter and garnish with toasted sesame seeds and the remaining green onion tops before serving.
Tips & Notes
- If you can't find an Asian pear, a sweet Bosc pear or even a grated Fuji apple works as a great substitute for tenderizing the meat.
- For the most authentic experience, serve the bulgogi with red leaf lettuce, perilla leaves, and a side of spicy gochujang.
- Don't skip the freezing step for the beef; it is the secret to getting those restaurant-style thin ribbons of meat.
