Authentic Beef Bulgogi with Asian Pear

Beef bulgogi is a Korean dish of thinly sliced beef marinated with soy sauce, garlic, sesame, and a touch of sweetness, then quickly cooked over high heat. Grated Asian pear adds fruity sweetness and helps tenderize the beef, making this version especially well suited to a hot skillet and a bowl of rice.

Ingredients

1½ lb (680 g) boneless ribeye or sirloin steak, sliced thinly across the grain
1 medium Asian pear, about 6 oz (170 g), peeled and finely grated
⅓ cup (80 ml) regular soy sauce
2 tbsp (25 g) packed light brown sugar
1 tbsp (15 ml) toasted sesame oil
4 garlic cloves (about 12 g), finely grated or minced
1 tbsp (6 g) finely grated fresh ginger
¼ tsp (0.5 g) freshly ground black pepper
1 small yellow onion, about 4 oz (110 g), thinly sliced
3 scallions (about 30 g), thinly sliced, white and green parts separated
1 tbsp (15 ml) neutral oil, such as canola or vegetable oil
1 tbsp (9 g) toasted sesame seeds

Instructions

Slice the beef. Cut the steak across the grain into slices about ⅛ to ¼ inch (3–6 mm) thick. Across-the-grain slicing shortens the muscle fibers, so the cooked beef is easier to chew. If your butcher can slice the steak thinly for bulgogi, that saves time; check that the slices are still substantial enough to turn without tearing.
Make the marinade. In a medium bowl, combine the grated Asian pear, soy sauce, brown sugar, sesame oil, garlic, ginger, and black pepper. Stir until the sugar mostly dissolves. The pear should be finely grated so it blends into the liquid rather than leaving large chunks that can scorch in the pan.
Marinate the beef. Add the beef, onion, and the white parts of the scallions. Use clean hands or tongs to separate the slices and coat them with marinade. Cover and refrigerate for 45 minutes. This gives the seasonings time to flavor the meat; a longer soak is not necessary for this thinly sliced cut.
Prepare the pan and beef. Set a large heavy skillet or cast-iron pan over medium-high to high heat. Lift the beef from the marinade and let excess liquid drip back into the bowl; discard the leftover marinade after handling raw beef. The meat should be coated, not swimming in liquid, so it can brown instead of steam.
Cook in batches. Add about 1 teaspoon of neutral oil to the hot pan and arrange a single layer of beef with some onion. Leave space between pieces. Cook for about 1–2 minutes, turn, and cook another 1–2 minutes, until browned and cooked through. Transfer to a clean platter and repeat with the remaining oil and beef. Depending on the pan, expect about three batches; overcrowding lowers the pan temperature and makes the beef watery.
Check for safe doneness. Check the thickest slice with a food thermometer, inserting a thin-tip thermometer sideways if needed. USDA FSIS lists 145°F (63°C) with a 3-minute rest as the safe minimum for whole cuts of beef; let the cooked beef rest for those 3 minutes before serving. The slices cook quickly, so check early rather than leaving them in the pan until they dry out.
Finish and serve. Return all the beef and onion to the pan briefly if needed to warm together, without adding the discarded marinade. Scatter over the green scallion tops and sesame seeds, then serve hot.

Tips

Choose a tender cut and slice across the grain. Ribeye is rich and forgiving, while sirloin is leaner and still works well when sliced thinly. If the direction of the grain is hard to see, look for the long lines in the meat and cut across them rather than parallel to them.
Use Asian pear if available. It is a familiar bulgogi marinade ingredient, but ripe Bosc pear is a practical substitute. It gives a similar fruity sweetness, though its softer texture may make the marinade a little thicker. A crisp apple can also work, with a slightly brighter, less pear-like flavor.
Keep the pan hot and work in batches. A crowded pan traps moisture and prevents browning. If the marinade begins to collect in the pan, remove the beef, let the pan heat back up, and continue with smaller batches. Wipe out any dark, sugary residue between batches so it does not burn.
Adjust sweetness carefully. The pear and brown sugar both sweeten the marinade. If your pear is very ripe, reduce the brown sugar to 1 tablespoon (12 g); if using a tart apple instead, keep the amount as written. Avoid adding extra sugar to the pan, where it can scorch before the beef cooks.

Serving Suggestions

Serve bulgogi with steamed short-grain rice, which catches the savory juices, and a simple vegetable side such as sautéed spinach, cucumber salad, or lightly dressed shredded cabbage. A Korean-style meal can also include kimchi and other small banchan sides; these are optional and vary from table to table. For a hands-on meal, put the beef, rice, and lettuce leaves on the table and let everyone assemble wraps.

For lettuce wraps, use sturdy leaves such as red-leaf lettuce or butter lettuce. Add a little rice and beef, then finish with scallion or a dab of ssamjang if you have it. Ssamjang is a savory, often mildly spicy Korean fermented soybean-and-chile paste; if it is unavailable, serve the wraps without it or offer a small amount of gochujang mixed with a little sesame oil. Gochujang is hotter and sweeter, so use less at first.

Variations

Make it spicier: Add 1–2 teaspoons (5–10 g) gochujang to the marinade, tasting the brand you have before adding more because heat and sweetness vary. This shifts the flavor from a classic sweet-savory profile toward a chile-forward one. A pinch of Korean gochugaru, or Korean red pepper flakes, is another option; ordinary crushed red pepper is sharper and less fruity, so use a smaller pinch.

Use a grill: Thread the marinated beef loosely onto skewers or use a grill basket so the small slices do not fall through the grates. Drain the meat well, cook over high direct heat, and turn frequently. Keep an eye on it because the pear and sugar can brown quickly; use the same thermometer guidance for safe doneness.

Try a different cut: Flank steak can be used if sliced very thinly across the grain, though it is leaner and can become firm if overcooked. For a meat-free meal, use the marinade with thick slices of firm tofu or mushrooms, but cook those separately and do not treat beef cooking times as applicable. The texture and flavor will differ, while the pear, garlic, soy, and sesame still make a savory-sweet coating.

Storage and Reheating

Refrigerate cooked bulgogi within 2 hours of cooking, in a shallow airtight container. It keeps for 3–4 days in the refrigerator. Store rice separately if possible, since it reheats more evenly on its own. For longer storage, freeze the cooked beef in a freezer-safe container for up to 2–3 months for best quality; thaw it in the refrigerator rather than on the counter.

Reheat only the portion you plan to eat, in a skillet over medium heat with a spoonful of water, stirring until steaming hot. You can also microwave it in a covered, microwave-safe dish, stirring once during reheating. USDA FSIS recommends reheating leftovers to 165°F (74°C); check the center with a food thermometer. Reheating for too long can make thin beef chewy, so use short intervals and stop once it reaches temperature.

Frequently Asked Questions

Can I marinate the beef overnight?

It is better to keep this thinly sliced beef to about 45 minutes, or at most a few hours in the refrigerator. Asian pear contains enzymes that can soften meat, and a very long marinade may leave thin slices too soft. If you need to prepare ahead, mix the marinade and slice the beef separately, then combine them shortly before cooking.

What if I cannot find Asian pear?

Use a ripe Bosc pear or a crisp apple, finely grated. Bosc pear is the closer substitute in sweetness and texture; apple makes the marinade taste a little brighter. Avoid canned pear in syrup because the added liquid and sweetness can make the marinade overly sweet and dilute its savory balance.

Can I make bulgogi without a cast-iron skillet?

Yes. A heavy stainless-steel skillet or another wide pan that holds heat works well. Use the largest pan you have, preheat it thoroughly, and cook the meat in batches. A nonstick pan can work too, but it may not brown the beef quite as deeply; do not turn up the heat beyond what the pan manufacturer recommends.

How thin should the beef be?

Aim for slices about ⅛ to ¼ inch (3–6 mm) thick. Very thin slices cook quickly and are traditional for many bulgogi preparations, while slightly thicker slices are easier to turn in a home skillet and easier to check with a thermometer. In either case, slice across the grain and separate the pieces before they go into the pan.

Can I cook the beef in the leftover marinade?

Do not pour marinade that has touched raw beef over the finished dish or use it as a ready-made sauce. This recipe has enough marinade to coat the meat, and draining the excess helps it brown. Discard what remains after the raw beef has been removed. If you want a sauce, set aside a clean portion before adding the beef and simmer it separately until thoroughly heated.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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