Bulgogi (불고기)

Prep time: 20 minutes (plus 1 hour marinating)

Cook time: 10 minutes

Total time: 1 hour 30 minutes

Servings: 4 servings

Country of Origin

Korea

Thinly sliced beef marinated in a sweet and savory sauce of soy sauce, grated Asian pear, garlic, and sesame oil, then rapidly stir-fried or grilled over high heat until caramelized.

Presentation & How It's Eaten

Served sizzling on a hot plate or platter with steamed rice, lettuce leaves, and ssamjang paste. Diners build lettuce wraps (ssam) with beef, rice, and garlic.

Ingredients

• 600g (1.3 lbs) beef ribeye or top sirloin, thinly sliced

• 1/2 yellow onion, sliced

• 2 scallions, cut into 2-inch pieces

• 1 small carrot, julienned

• Toasted sesame seeds for garnish

Bulgogi Marinade:

• 5 tbsp soy sauce

• 2.5 tbsp brown sugar

• 2 tbsp grated Asian pear (or apple)

• 1 tbsp mirin (rice wine)

• 1 tbsp minced garlic

• 1 tbsp sesame oil

• 1/4 tsp ground black pepper

Step-by-Step Directions

1. Marinate Beef: Whisk marinade ingredients together in a large bowl. Add thinly sliced beef, onions, and carrots. Toss well and marinate in refrigerator for at least 1 hour.

2. Heat Pan: Heat a heavy skillet or cast-iron pan over high heat until smoking hot.

3. Sear Beef: Add marinated beef in a single layer (do not overcrowd). Stir-fry quickly for 3–5 minutes until meat cooks through and edges brown and caramelize nicely.

4. Garnish & Serve: Toss in scallions right at the end, transfer to a platter, and garnish generously with sesame seeds.

Cooking Tips

• Asian Pear Enzymes: Grated Asian pear contains natural tenderizing enzymes that break down beef fibers, making the meat exceptionally tender.

Nutrition Facts

(Estimated per serving)

• Calories: ~380 kcal

• Total Fat: 18g

• Saturated Fat: 6g

• Cholesterol: 85mg

• Sodium: ~820mg

• Total Carbohydrates: 18g

• Dietary Fiber: 1.5g

• Sugars: 13g

• Protein: 34g