Bulgogi
Ingredients
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- 6 tbsp soy sauce
- 2 tbsp light brown sugar
- 1/2 cup Korean pear – grated
- 1 1/2 tbsp garlic – minced
- 1/4 cup scallions – thinly sliced (~1.5 n/a green onions)
- 2 tbsp sesame oil
- 1/2 tsp black pepper – freshly ground
- 1 1/2 pounds ribeye steak – thinly sliced across the grain
- 1 each onion – thinly sliced
- 1 tbsp neutral oil
- sesame seeds – toasted (for serving)
Instructions
1. If your meat is not pre-sliced, freeze it for 30 minutes to firm up, then slice across the grain about 1/8 inch thick.
2. In a large bowl, whisk the soy sauce and light brown sugar until the sugar dissolves. Grate the Korean pear directly into the bowl, then add the garlic, scallions, sesame oil, and black pepper; stir to combine.
3. Add the ribeye steak and the thinly sliced onion to the bowl, tossing well to coat and separating the slices. Cover and refrigerate for 30 minutes to 2 hours.
4. Heat a large heavy skillet or grill pan over high heat until very hot; add the neutral oil.
5. Working in 2–3 batches to avoid crowding, add a single layer of the marinated beef-and-onion mixture. Cook undisturbed until well browned at the edges, 2–3 minutes, then flip and stir until just cooked through and glossy, 1–2 minutes more. Transfer to a platter and repeat with remaining mixture.
6. Sprinkle with toasted sesame seeds and serve immediately.
Bulgogi is a beloved Korean dish of thinly sliced beef marinated in a savory-sweet mixture and cooked quickly over high heat. The flavor balances soy sauce depth, pear sweetness, garlic fragrance, and nutty sesame, while the texture remains tender with caramelized edges. It cooks fast, making it ideal for a sizzling, crowd-pleasing platter that pairs beautifully with rice and banchan.
Historically, bulgogi traces back to Korean royal cuisine and earlier charcoal-grilled preparations, evolving from skewered meats to the griddled and pan-cooked versions common today. The use of fruit like Korean pear to tenderize and sweeten the meat is a long-standing characteristic in Korean marinades. Over time, regional and household variations have emerged, but the core identity—thin beef, a soy-based marinade, and high-heat cooking—remains central to its cultural significance.