Beef Bulgogi (Korean BBQ Beef)
Beef bulgogi is made with tender, thin-sliced beef marinated in a sweet-savory soy, garlic, and pear sauce, then pan-seared or grilled for an authentic Korean BBQ dinner favorite.
Ingredients
- 2 lb (900 g) beef sirloin or rib eye thinly sliced, about 1/8-inch thick
- 1 Asian leek or 3 green onion sliced
Bulgogi sauce
- 1/2 (about 100 g) large Asian pear peeled and diced. See note for substitution
- 1/4-1/2 (about 35 g) kiwi peeled and diced. See note below
- 1/2 (about 100 g) large onion diced
- 4 cloves garlic
- 5 tbsp (75 ml) soy sauce
- 1 tbsp (15 ml) Korean soup soy sauce (gukganjang)
- 2-3 tbsp (25–40 g) light brown sugar
- 2 tbsp (30 ml) sweet rice wine (mirim)
- 2 tbsp (30 ml) Korean plum extract (maeshil cheong) optional
- 1/2 tsp black pepper
- 1 tbsp (15 ml) sesame oil
- 2 tsp (6 g) toasted sesame seeds
Instructions
To marinate beef
- To make bulgogi marinade, put pear, kiwi, onion, and garlic in a blender and process until very smooth.
- Pour the onion/fruit puree into a large shallow pan - a 9x13-inch pyrex baking pan (with lid) is perfect for this. Add soy sauce, Koran soup soy sauce, brown sugar, rice wine, Korean plum extract (if using), pepper and sesame oil; mix well. You can make this marinade sauce ahead of time and keep it in the refrigerator for up to 1 week.
- Dab the beef with a paper towel to wipe out extra liquid on the package if there's any. Separate the beef slices and add them to the marinade sauce. Toss gently by hand to combine everything with a slight massaging motion. Cover and marinate for at least 1 hour or up to overnight.
To cook bulgogi
- Heat a skillet very hot over medium-high heat. Do not add any oil! Add the beef. You can add sliced Asian leek or green onion on top. The beef should sizzle as soon as it touches the hot skillet. Let the meat cook in its own juice. Toss the meat around to cook evenly and thoroughly, about 2-3 minutes. It should cook very quickly.
- Sprinkle with sesame seeds and green onion to garnish. Serve warm with rice and a vegetable side dish.
Video
Notes
Asian Pear: If not available, substitute with sweet apple
Kiwi: This highly acidic fruit tenderizes the beef very fast, so use a small amount. If you intend to marinate the beef longer than 4 hours, use 1/4 kiwi. If marinating less than 4 hours, use 1/2 kiwi. You can also use pineapple instead of kiwi.
Recipe Tips:
- Freeze beef for 20–30 minutes before slicing for easier, thinner cuts.
- Use High Heat. A hot skillet gives bulgogi its signature caramelized edges and flavor.
- Don’t Overcrowd the Pan. Cook in batches to avoid steaming the beef.
- You can add thinly sliced carrot or zucchini if you’d like a heartier version, but this recipe keeps the focus on the beef for a more traditional Korean flavor.
- While pan-searing is the easiest method, bulgogi tastes incredible grilled over open flames or broiled in the oven. For grilling, use a grill pan or outdoor grill over high heat to get caramelized edges and smoky flavor. If using the broiler, spread the marinated beef in a single layer on a foil-lined baking sheet and broil for 4–6 minutes, flipping once, until nicely browned.
- To make ahead, store marinated beef in the fridge for 3–4 days or freeze up to 3 months. Leftovers reheat well in a skillet or microwave.
Nutrition
Calories: 303kcal | Carbohydrates: 11g | Protein: 25g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 69mg | Sodium: 850mg | Potassium: 404mg | Fiber: 1g | Sugar: 7g | Vitamin A: 211IU | Vitamin C: 5mg | Calcium: 33mg | Iron: 3mg