Skip the takeout—this authentic Korean bulgogi tastes better than restaurants! Sweet-savory marinated beef with pear, soy, and sesame. Ready in 30 minutes—grill or pan-fry! #KoreanBBQ
Yields: 4-6 servings
Prep time: 30 minutes (plus marinating time)
Cook time: 10-15 minutes
Ingredients:
- For the Beef:
- 2 lbs (900g) thinly sliced beef sirloin or ribeye (ask your butcher to slice it thinly for bulgogi, or partially freeze and slice yourself)
- For the Marinade:
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 2 tablespoons sesame oil
- 2 tablespoons minced garlic
- 1 tablespoon grated fresh ginger
- 1 small onion, finely grated or pureed
- 1/2 Asian pear, finely grated or pureed (optional, but helps tenderize and add sweetness)
- 1 tablespoon gochujang (Korean chili paste, optional for a little heat)
- 1 teaspoon black pepper
- For Cooking (Optional):
- 1 large onion, sliced
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 1 bunch scallions, cut into 2-inch pieces
- Vegetable oil, for cooking
Instructions:
Step 1: Prepare the Beef
- Trim any large pieces of fat from the beef. If the slices are very long, you can cut them in half for easier handling.
Step 2: Make the Marinade
- In a medium bowl, whisk together the soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, grated or pureed onion, grated or pureed Asian pear (if using), gochujang (if using), and black pepper until the sugar is dissolved.
Step 3: Marinate the Beef
- Add the thinly sliced beef to the marinade. Use your hands to gently mix the beef and marinade, ensuring that each piece of beef is well coated.
- Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 4 hours for a more intense flavor.
Step 4: Prepare the Vegetables (Optional)
- If you are adding vegetables, slice the onion, bell peppers, and cut the scallions into 2-inch pieces.
Step 5: Cook the Bulgogi
Option 1: Grilling
- Preheat your grill to medium-high heat. Lightly oil the grates. Remove the beef from the marinade (you can let some of the marinade drip off, but no need to pat it completely dry). Grill the beef in a single layer for 1-2 minutes per side, or until cooked through and slightly caramelized. Be careful not to overcrowd the grill; cook in batches if necessary.
- If using vegetables on the grill, you can grill them separately or alongside the beef during the last few minutes of cooking until tender-crisp.
Option 2: Pan-frying
- Heat a large skillet or wok over medium-high heat with a little vegetable oil. Add the marinated beef in a single layer (again, do not overcrowd; cook in batches). Cook for 1-2 minutes per side, or until cooked through and slightly browned.
- If cooking vegetables in the pan, you can sauté the onions and bell peppers first until slightly softened, then add the marinated beef and scallions towards the end of cooking until the beef is done and the scallions are slightly wilted.
Step 6: Serve
- Serve the bulgogi hot with steamed rice, kimchi, and other Korean side dishes (banchan). You can also serve it in lettuce wraps with ssamjang (Korean dipping sauce) and other fresh vegetables.
💡 Pro Tips
✔ No pear? Kiwi works, but only marinate for 30 mins (enzymes tenderize)
✔ Extra tender: Add 1 tsp baking soda (neutralize after 20 mins)
✔ Vegetarian version: Use king oyster mushrooms
🍽️ Serving Ideas
- Bulgogi bowl: Rice + fried egg + veggies
- Fusion tacos: With kimchi slaw
- Cheese bulgogi: Top with mozzarella and broil
🌡️ Storage
- Fridge: 3-4 days in marinade
- Freeze raw: Up to 3 months (marinade acts as a protector)
📊 Nutrition (Per Serving)
Calories: 320 | Protein: 25g | Sugar: 12g
Enjoy your delicious homemade Korean Bulgogi!
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