Description
Bulgogi is a classic Korean BBQ dish made with thinly sliced beef marinated in a sweet and savory sauce, then grilled or pan-fried to perfection. It’s flavorful, tender, and perfect served with rice or wrapped in lettuce.
Ingredients
- 1 lb ribeye or sirloin beef, thinly sliced
- 1/2 Asian pear, grated
- 1/2 onion, grated
- 1/4 cup soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon honey
- 1 tablespoon sesame oil
- 2 tablespoons mirin
- 4 garlic cloves, minced
- 1/2 teaspoon ground black pepper
- 1 teaspoon sesame seeds
- 2 green onions, chopped
- 1 tablespoon neutral oil (for cooking)
Instructions
- In a bowl, mix grated Asian pear, grated onion, soy sauce, brown sugar, honey, sesame oil, mirin, minced garlic, black pepper, sesame seeds, and green onions to make the marinade.
- Add the thinly sliced beef to the marinade, ensuring all pieces are well coated. Cover and refrigerate for at least 30 minutes or overnight for best results.
- Heat a tablespoon of oil in a pan over medium-high heat.
- Add the marinated beef to the pan in a single layer. Cook in batches if necessary to avoid overcrowding.
- Sear the beef for 2–3 minutes per side until browned and cooked through.
- Serve hot with steamed rice, lettuce leaves, or as part of a Korean BBQ spread.
Notes
- For best results, freeze the beef for 30 minutes before slicing to get very thin slices.
- Asian pear helps tenderize the beef and adds subtle sweetness.
- You can also grill the meat for a smoky flavor.
- Leftovers can be used in bibimbap or Korean tacos.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Korean
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 320
- Sugar: 9g
- Sodium: 720mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 70mg
