Description
Bulgogi — fire meat — is Korea’s most beloved grilled dish. Paper-thin slices of beef marinated in a sweet-savory sauce of soy, Asian pear, sesame, and garlic, then grilled or pan-fried until caramelized and charred at the edges. The Asian pear tenderizes the meat and adds a subtle sweetness. Wrapped in lettuce with rice and gochujang, it is one of the great eating experiences.
Ingredients
Units
- 2 lbs ribeye or sirloin, sliced paper-thin (partially freeze for easier slicing)
- 1/4 cup soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon sesame oil
- 1/2 Asian pear, grated (or 2 tablespoons pear juice)
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 small yellow onion, grated
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon vegetable oil
- 2 green onions, sliced
- Toasted sesame seeds
- Butter lettuce leaves, steamed rice, and gochujang for serving
Instructions
- Combine soy sauce, brown sugar, sesame oil, grated pear, garlic, ginger, onion, and pepper. Pour over the sliced beef and marinate at least 30 minutes, up to overnight.
- Heat oil in a large skillet or grill pan over high heat until smoking. Spread the beef in a single layer — do not crowd. Cook 2 minutes without moving for a good sear, then flip and cook 1 minute more.
- Garnish with green onions and sesame seeds.
- Serve with lettuce wraps: place rice in a lettuce leaf, top with bulgogi, and add a dab of gochujang.
Notes
- Partially freezing the beef for 30 minutes makes it much easier to slice paper-thin.
- Asian pear is a natural meat tenderizer — it contains enzymes that break down proteins. Grated onion works as a substitute.
- The high-heat sear is critical. If you crowd the pan, the meat steams and you lose the caramelized edges.
- Prep Time: 35 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 440
- Sugar: 12
- Sodium: 820
- Fat: 24
- Carbohydrates: 18
- Fiber: 1
- Protein: 38
- Cholesterol: 95