Bulgogi is a Korean dish of thinly sliced beef marinated with soy sauce, garlic, sesame, and a little sweetness, then cooked quickly over high heat. Korean families and regions have their own versions; this approachable stovetop recipe uses grated pear for gentle sweetness and tender beef, and is served with rice and fresh accompaniments.
Ingredients
- 1½ lb (680 g) boneless beef ribeye or sirloin, trimmed and sliced about ¼ inch (6 mm) thick
- ½ cup (100 g) peeled, finely grated Korean or Asian pear
- ¼ cup (60 ml) regular soy sauce
- 2 tablespoons (25 g) packed brown sugar
- 1 tablespoon (15 ml) toasted sesame oil
- 2 tablespoons (30 ml) mirin or Korean cooking rice wine
- 4 garlic cloves (about 12 g), finely minced
- 1 teaspoon (5 g) finely grated fresh ginger
- ¼ teaspoon (0.5 g) ground black pepper
- ½ medium yellow onion (about 75 g), thinly sliced
- 3 scallions (about 30 g), cut into 1-inch (2.5 cm) lengths
- 1 tablespoon (15 ml) neutral cooking oil, such as canola or grapeseed oil, for the pan
- 1 tablespoon (9 g) toasted sesame seeds, for serving
Instructions
- Slice the beef. If the beef is not already thinly sliced, place it in the freezer for 20 to 30 minutes until firm but not frozen solid; this optional firming time is not included in the recipe timing. Slice across the grain into pieces about ¼ inch (6 mm) thick. Cutting across the grain shortens the muscle fibers, making each bite easier to chew. If the meat is already very thin, skip the freezer and separate the slices gently.
- Make the marinade. In a medium bowl, stir together the grated pear, soy sauce, brown sugar, sesame oil, mirin, garlic, ginger, and black pepper until the sugar has mostly dissolved. The pear should be grated finely enough to distribute through the sauce. It adds fruity sweetness and helps tenderize the beef, but it should not replace the soy sauce or sesame oil, which give the marinade its savory character.
- Marinate the beef. Add the sliced beef, onion, and scallions to the bowl. Use clean hands or tongs to turn the ingredients until the slices are coated, separating any clumps so the marinade reaches the surfaces. Cover and refrigerate for 1 hour. Keep the beef chilled during marinating; do not leave it on the counter. A longer rest is possible, but for this recipe use the one-hour timing so the pear does not soften the thin slices excessively.
- Heat the pan. Set a large, heavy skillet or cast-iron pan over medium-high heat and let it become hot for about 3 minutes. Add a little of the neutral oil and swirl to coat the cooking surface. For the best browning, cook the beef in three batches rather than crowding the pan. Leave the remaining marinated beef refrigerated while each batch cooks.
- Cook in batches. Lift a portion of beef from the bowl, letting excess marinade drip back into it, and spread the slices in a single layer. Cook for about 1½ minutes, turn or toss the pieces, then cook for about another 1½ minutes, until browned and cooked through. Transfer the batch to a clean plate and repeat with the remaining beef, adding a little more oil if the pan looks dry. The exact time depends on slice thickness and pan heat, so use temperature as the safety check rather than relying on color alone.
- Check doneness and rest. Use an instant-read food thermometer to check the thickest pieces; if needed, cook them a little longer. USDA FSIS lists 145°F (63°C) with a 3-minute rest as the safe minimum for whole cuts of beef. Thin slices can be difficult to probe individually, so check the thickest pieces carefully and avoid serving any that have not reached the target. Let the cooked beef rest for 3 minutes before serving.
- Finish and serve. Once all the beef has rested, toss the batches together on the platter, spoon over any cooked onions from the pan, and sprinkle with sesame seeds. Serve hot with rice, lettuce leaves, or other accompaniments. Do not pour leftover marinade that touched raw beef over the finished dish unless it has been brought to a boil and cooked thoroughly.
Tips
- Choose a tender cut and slice it thinly. Ribeye is richly marbled and stays juicy over high heat; sirloin is leaner and still works well. Freeze the meat briefly only if it is too soft to slice neatly. Always cut across the grain, and ask a butcher to slice it if that is more convenient.
- Use Asian pear when available. Korean pear is traditional in many bulgogi marinades, but Asian pear or a ripe, mild pear is a practical substitute. If neither is available, use peeled ripe apple; it brings a slightly different fruit flavor. Do not add extra pear to make the sauce sweeter, since too much fruit can make the meat soft and the pan sauce watery.
- Keep the pan uncrowded. Crowding traps steam and makes the beef simmer in its juices instead of browning. A wide skillet and separate batches are more useful than turning the heat to maximum. If the marinade begins to burn between batches, carefully wipe out dark residue before adding fresh oil and the next portion.
- Use the right substitute for mirin. Mirin gives a mild sweetness and rounded aroma. If you do not have it, replace it with 2 tablespoons (30 ml) water and an extra 1 teaspoon (4 g) brown sugar; the result will be less fragrant but still savory. Avoid adding salt before tasting because soy sauce already seasons the beef.
Serving Suggestions
For a familiar Korean-style meal, serve bulgogi with steamed short-grain rice, kimchi, and a few small vegetable sides such as seasoned spinach, cucumber salad, or sautéed mushrooms. Those sides add contrast to the beef’s sweet-salty marinade, but the recipe is satisfying with rice alone. Spoon a little of the pan’s cooked onion and sauce over the rice rather than adding extra soy sauce automatically.
You can also serve the beef as ssam, or lettuce wraps: set out washed, dry lettuce leaves, rice, and small bowls of sliced scallions, kimchi, or gochujang. Diners can add a small amount of each filling and fold the leaf around it. Gochujang is a fermented Korean chile paste; it is optional and brings heat, salt, and a deeper fermented flavor, so offer it on the side instead of stirring it into the whole batch.
Variations
Make it spicier: Stir 1 to 2 teaspoons (5 to 10 g) gochujang into the marinade, adjusting to taste. It makes the sauce hotter and more robust, and its saltiness may make the finished beef taste more seasoned. A pinch of Korean chile flakes, or gochugaru, adds chile flavor without the thicker, fermented quality of gochujang.
Use another cut or protein: Thinly sliced flank steak can replace sirloin, though it benefits especially from slicing across the grain. For a meat-free variation, use thickly sliced mushrooms or firm tofu and shorten the marinating time to about 20 minutes; mushrooms release more liquid, so cook them in batches until their moisture has mostly evaporated. These are adaptations rather than identical substitutes for beef bulgogi.
Adjust the sweetness: For a less sweet marinade, reduce the brown sugar to 1 tablespoon (12 g). Some versions use grated apple or omit fruit, and household recipes vary in sweetness. If you leave out the pear, the marinade will have less fruity flavor and tenderizing effect, but the beef can still be flavorful when sliced thinly and cooked promptly.
Storage and Reheating
Refrigerate cooked bulgogi within 2 hours of cooking, in a shallow airtight container. It keeps for 3 to 4 days in the refrigerator. For longer storage, freeze it in a sealed, freezer-safe container for up to 2 to 3 months for best quality; thaw overnight in the refrigerator before reheating. Store rice and any fresh lettuce separately so they keep their texture.
Reheat only the portion you plan to eat, either in a covered skillet over medium heat with a tablespoon of water or in the microwave in short intervals, stirring between intervals. Heat leftovers to 165°F (74°C), checking with a food thermometer. The beef can become firmer if reheated for too long, so stop as soon as it reaches the safe temperature. Discard food left at room temperature for more than 2 hours, or more than 1 hour in temperatures above 90°F (32°C).
If preparing ahead, you can combine the raw beef with the marinade and refrigerate it for up to 24 hours, but the one-hour marinating time gives the recipe’s intended balance. Keep raw beef and its marinade in a covered container on a low refrigerator shelf, away from ready-to-eat foods. Do not reuse marinade that has contacted raw meat unless it is boiled thoroughly first.
Frequently Asked Questions
What does bulgogi mean, and is this recipe traditional?
Bulgogi is the name commonly used for Korean marinated grilled or pan-cooked beef. Recipes differ by household and region: some use pear, apple, or another sweetener, and the seasoning balance varies. This version follows familiar Korean flavor elements—soy, garlic, sesame, and a sweet marinade—without claiming to be the sole or definitive version.
Can I marinate bulgogi overnight?
You can marinate the beef for several hours or up to overnight in the refrigerator, but very long marinating is not necessary for thin slices. Pear contains enzymes that can soften meat, and an extended soak may make the texture mushy. If making it ahead, an hour is a reliable starting point; keep it covered and cold until cooking.
Why did my bulgogi turn out watery instead of browned?
The pan may have been crowded, insufficiently hot, or holding too much marinade. Cook smaller batches, give the pan time to heat, and let excess liquid drip off the slices before they go in. Some liquid is normal, especially from onions and pear, but a single layer of beef gives moisture room to evaporate and allows better browning.
Can I cook bulgogi on an outdoor grill?
Yes. A grill basket or fine-mesh grill pan helps keep thin pieces from slipping through the grates. Heat the grill well, lightly oil the basket, and cook in batches, turning frequently because the sugar in the marinade can char quickly. Check the thickest beef pieces with a thermometer and follow the same safe-temperature guidance in the instructions.
Can I use pre-sliced beef from a grocery store?
Yes, if it is intended for quick cooking and is cut thinly. Check that the package is fresh and keep it refrigerated; separate slices before marinating so they do not stay stuck together. Some pre-sliced beef is very lean, so watch it closely in the hot pan and remove each batch as soon as it is cooked and safely reaches temperature.
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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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