Easy Korean Bulgogi
A quick and flavorful Korean dish featuring thinly sliced marinated beef, perfect for a festive or comforting meal.
Ingredients
Main Ingredients
- 1 pound thinly sliced beef ribeye or sirloin Ask your butcher to slice it thin or freeze slightly and slice against the grain.
- 1/4 cup soy sauce Provides the savory backbone.
- 2 tablespoons brown sugar For caramelized sweetness; honey works as a substitution.
- 2 tablespoons mirin or rice wine Adds subtle acidity and shine; dry sherry can be used.
- 1 tablespoon sesame oil Toasted for aroma and depth.
- 3 cloves garlic, minced The fragrant kicker.
- 1 teaspoon grated ginger Bright and warming.
- 1/2 teaspoon black pepper
- 1 small onion, thinly sliced Softens and sweetens as it cooks.
- 2 scallions cut on the bias For fresh crunch.
- 1 tablespoon toasted sesame seeds For finishing.
- 1/2 pear or apple grated (optional) Traditional tenderizer and natural sweetener.
Garnishes (Optional)
- to taste kimchi For garnish.
- to taste pickled radish For garnish.
- to taste thinly sliced cucumber For garnish.
Instructions
Preparation
- Make the marinade: In a bowl, whisk together soy sauce, brown sugar, mirin, sesame oil, minced garlic, grated ginger, and black pepper. If using grated pear or apple, stir that in now.
- Marinate the beef: Add the thinly sliced beef and toss until it is fully coated. Marinate at room temperature for 20 minutes if you can, or refrigerate for up to 2 hours.
Cooking
- Heat a large skillet or cast-iron over medium-high heat until it is very hot. Add a teaspoon of oil and let it shimmer.
- Sear half the beef in a single layer; don’t overcrowd the pan. Let it sear undisturbed for about 2 minutes so the edges caramelize.
- Stir and cook another 1 to 2 minutes until cooked through.
- Add sliced onions in the last minute of cooking so they soften but still have a bite. Add scallions off the heat to keep them bright.
- Finish and serve: Sprinkle toasted sesame seeds and a drizzle of sesame oil. Taste and adjust with sugar or soy to balance. Serve immediately.
Notes
Make-ahead: Marinate the beef up to 2 hours in advance for deeper flavor. Store cooled bulgogi in an airtight container for up to 3 days. Cooked bulgogi freezes well for up to 2 months.