Thin beef slices sear quickly in a pear, soy and garlic marinade, with browned edges and soft onions catching the sweet-salty juices.
Very thin slicing makes Beef Bulgogi quick to cook and tender to chew. A little grated pear seasons the marinade while its moisture helps the sugar dissolve around the beef.
Use sirloin sliced across the grain, or ask the butcher for thin hot-pot slices. Cook in small batches over strong heat so the meat sears instead of sitting in a pool of released liquid.
Method
Mix pear, soy sauce, brown sugar, sesame oil, garlic and ginger. Toss with sirloin steak and onion; refrigerate for .
Heat half the vegetable oil in a large skillet over medium-high heat. Lift half the beef and onions from the marinade and cook for , turning, until browned and the beef reaches 145°F.
Transfer to a plate and rest for at least . Repeat with the remaining vegetable oil, beef and onions for ; discard uncooked marinade.
Let the second batch rest for , then combine the beef and scatter with scallions and sesame seeds.
Forkue tips
- Chill the steak until very firm before slicing; a firm piece is easier to cut into thin, even strips.
Storing and reheating
Refrigerate for 3 days. Reheat briefly in a hot skillet with a splash of water to loosen the juices without drying the thin beef.
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Nutrition per serving, estimated
Photo: Chloe Lim from Seoul, South Korea, CC BY 2.0, via Wikimedia Commons (cropped and enhanced)
Beef Bulgogi: FAQ
What can replace the pear?
Use grated sweet apple in the same amount. Its flavor is a little different but it provides moisture and gentle sweetness.
Why is my beef gray instead of browned?
The pan is crowded or too cool. Work in smaller batches and let the skillet regain heat before adding more beef.
How do I store and reheat Beef Bulgogi?
Refrigerate for 3 days. Reheat briefly in a hot skillet with a splash of water to loosen the juices without drying the thin beef.
How long does Beef Bulgogi take?
About 1 hr 2 min in total: 50 min prep and 12 min cooking.
What do I need to make Beef Bulgogi?
The key ingredients are sirloin steak, pear, soy sauce, sesame oil, garlic and ginger, plus pantry basics.
Any tips for Beef Bulgogi?
Chill the steak until very firm before slicing; a firm piece is easier to cut into thin, even strips.
