Description
Bulgogi means “fire meat” in Korean. It’s thinly sliced beef marinated in a savory-sweet sauce, then grilled or pan-cooked. The flavors are a perfect balance of salty, sweet, and umami.
Ingredients
For the Marinade:
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1/4 cup soy sauce
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2 tablespoons brown sugar (or honey)
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1 tablespoon sesame oil
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1 tablespoon mirin or rice wine (optional)
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1 tablespoon grated pear (Asian pear is best, apple works too)
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2 garlic cloves, minced
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1 teaspoon grated fresh ginger
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1/4 teaspoon black pepper
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1 tablespoon gochujang (optional for spicy kick)
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1 tablespoon finely chopped green onions
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1 tablespoon toasted sesame seeds
For the Beef:
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1 pound beef ribeye or sirloin, thinly sliced across the grain
(Freeze for 30 minutes before slicing for best results)
Optional for Serving:
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Cooked white rice
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Lettuce or perilla leaves (for wraps)
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Kimchi
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Ssamjang (Korean dipping sauce)
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Sliced raw garlic, jalapeños
Instructions
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Make the Marinade
In a medium bowl, whisk together all the marinade ingredients until the sugar is dissolved. -
Marinate the Beef
Place the thinly sliced beef in a resealable bag or bowl. Pour the marinade over the beef and mix well. Cover and refrigerate for at least 1 hour (overnight for best flavor). -
Cook the Bulgogi
Heat a grill pan, skillet, or tabletop grill over medium-high heat. Add a drizzle of oil if using a pan.
Cook the beef in batches, laying it flat without overcrowding. Sear for about 1–2 minutes per side until caramelized and cooked through. -
Serve It Up!
Serve bulgogi hot over rice or in lettuce wraps with your favorite side dishes.
Notes
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Vegetarian Version: Use sliced mushrooms or tofu instead of beef and marinate the same way.
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Grill It Outdoors: Skewer the beef slices and grill over open flame for extra smoky flavor.
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Make It a Meal: Pair with kimchi fried rice, pickled daikon, and a cold beer or soju.
- Prep Time: 15
- Cook Time: 10