Mild Korean beef bulgogi is made with thin strips of beef marinated in soy sauce, pear, garlic, and sesame, then quickly seared with onion. It is a Korean dish with many household variations, and this version leaves out chili so the savory-sweet marinade, rather than heat, carries the flavor.
Ingredients
- 1½ lb (680 g) boneless beef sirloin, cut across the grain into strips about ¼ inch (6 mm) thick
- ¼ cup (60 ml) low-sodium soy sauce
- ½ cup (80 g) finely grated ripe Asian pear, peeled and cored; see the substitution note below
- 1 tablespoon (12 g) packed light brown sugar
- 1 tablespoon (15 ml) toasted sesame oil
- 3 medium garlic cloves, finely grated or minced, about 1 tablespoon (9 g)
- 1 teaspoon (5 g) finely grated fresh ginger
- ¼ teaspoon (0.5 g) freshly ground black pepper
- 1 medium yellow onion (about 150 g), halved and thinly sliced
- 1 tablespoon (15 ml) neutral cooking oil, such as canola or avocado oil
- 2 scallions (about 30 g), thinly sliced
- 1 teaspoon (3 g) toasted sesame seeds, for serving
Instructions
- Slice the beef. If the beef feels soft and difficult to cut, put it in the freezer for 15 to 20 minutes first; it should firm up but not freeze solid. Slice across the grain into even strips about ¼ inch (6 mm) thick. Cutting across the visible muscle fibers helps keep the cooked beef easier to chew. Pat the strips dry with paper towels so excess moisture does not dilute the marinade.
- Mix the marinade. In a medium bowl, stir together the soy sauce, grated pear, brown sugar, sesame oil, garlic, ginger, and black pepper until the sugar begins to dissolve. Add the beef and turn the strips until they are coated. Cover and refrigerate for 30 minutes. This short marinating time gives the meat flavor without making the pear’s texture overly soft. While it marinates, slice the onion and scallions and set them aside.
- Prepare the pan. Set a large, heavy skillet or wide frying pan over medium-high heat. Once hot, add half the neutral oil and swirl to coat the surface. Lift about half the beef from the marinade, letting excess liquid drip back into the bowl. Keep the remaining beef refrigerated until its turn. Avoid pouring all the marinade into the pan at once: too much liquid makes the beef steam rather than brown.
- Sear the first batch. Arrange the beef in a single layer, leaving a little room between pieces. Cook for about 2 to 3 minutes, turn the strips, and cook another 2 to 3 minutes, adjusting the heat if the sugars darken too quickly. The exact time depends on the pan and the thickness of the strips. Transfer the first batch to a clean plate. Add the remaining oil and cook the second batch in the same way.
- Cook the onion and finish. When the second batch is nearly done, add the sliced onion and stir-fry for about 2 minutes until it softens slightly but still has some bite. Return the first batch of beef to the pan and toss everything together for about 1 minute, until hot and evenly coated. For food safety, check the thickest pieces with a food thermometer; whole cuts of beef must reach the USDA FSIS safe minimum of 145°F (63°C), followed by a 3-minute rest. A thermometer can be inserted sideways into a thicker strip for a more reliable reading.
- Rest and garnish. Take the pan off the heat and let the beef rest for 3 minutes. Scatter over the sliced scallions and sesame seeds. Taste a piece before serving; add a small splash of soy sauce only if it needs more salt, since the marinade reduces as it cooks. Serve hot with rice or another accompaniment.
Tips
- Use a ripe pear, but do not let it dominate. Asian pear is traditional in many bulgogi marinades and adds mild sweetness and juiciness. If it is unavailable, use ½ cup (80 g) grated firm apple. The flavor will be a little more fruity and less delicate. Avoid adding extra fruit or leaving the beef in the marinade for hours; too much fruit or a long soak can soften the surface.
- Do not crowd the pan. A single layer gives the beef direct contact with the hot surface. If your skillet is small, cook three batches instead of squeezing everything in. Give the pan a moment to heat between batches, and pour off any excess liquid that collects before adding more beef.
- Keep the flavor mild, not bland. This recipe contains no gochujang, gochugaru, or other chili. Soy sauce provides savory depth, garlic and ginger add fragrance, and pear and brown sugar round out the saltiness. If you are sensitive to salt, choose low-sodium soy sauce and do not reduce it with extra salty condiments.
- Choose a good cut and slice it evenly. Sirloin is convenient, but flank steak or rib-eye also works. Partially chilling the meat makes thin, even slicing easier. Always cut across the grain; uneven or thick pieces take longer to cook and can make the finished dish less tender.
Serving Suggestions
Serve the bulgogi over steamed short- or medium-grain rice, which catches the savory juices. For a Korean-inspired table, offer small bowls of rice with mild banchan such as cucumber salad, seasoned spinach, or simply dressed bean sprouts. These side dishes may be seasoned differently from household to household, so choose ones that suit your preference and keep chili condiments separate if you want the whole meal mild.
You can also serve the beef in lettuce leaves with rice and sliced cucumber for a fresh, hand-held meal. Set out kimchi only if your diners enjoy its tang and possible chili heat; it is not required for this recipe. For a simple weeknight plate, add steamed broccoli, sautéed green beans, or roasted carrots. A little extra sesame seed or sliced scallion makes a useful garnish, but the dish is flavorful without elaborate toppings.
Variations
Make it gluten-free: Replace the soy sauce with the same amount of gluten-free tamari, checking the label to confirm it is suitable for your needs. Tamari often tastes a little fuller and saltier, so taste the cooked beef before adding any additional seasoning. Do not use regular soy sauce if you need to avoid gluten.
Use chicken: Substitute 1½ lb (680 g) boneless, skinless chicken thighs, cut into bite-size strips. Cook in batches until a thermometer in the thickest pieces reads 165°F (74°C), the USDA FSIS safe minimum for poultry. Chicken can release more liquid than beef, so keep the pan uncrowded and allow extra time if needed.
Add vegetables: Thinly sliced mushrooms, bell pepper, or carrot can go into the pan with the onion. Cook them until just tender, and use a second skillet or extra batches if the pan becomes crowded. Vegetables release moisture, so expect less browning if you add a large quantity.
Offer heat at the table: Keep the main pan mild, then let adults add a little gochujang or gochugaru to their own portions. Gochujang is a fermented chili paste that contributes both heat and a savory, slightly sweet flavor; it is not interchangeable with plain chili flakes. Check labels, since some pastes contain ingredients that may not suit every diner.
Storage and Reheating
Refrigerate leftover bulgogi within 2 hours of cooking in a shallow, covered container. It keeps for 3 to 4 days in the refrigerator. Store rice separately when possible, since it reheats more evenly apart from the beef. If the meat has been left at room temperature longer than 2 hours, discard it rather than saving it for later.
For best texture, reheat only the portion you plan to eat. Warm the beef in a skillet over medium heat with 1 to 2 tablespoons (15 to 30 ml) water, stirring until steaming hot. You can also microwave it in a covered, microwave-safe dish, stirring halfway through. Reheated leftovers should reach 165°F (74°C); check the center with a food thermometer. The beef may be a little firmer after reheating, especially if it was cooked well beyond the recommended safe temperature the first time.
To freeze, cool the cooked beef promptly, pack it in an airtight freezer-safe container, and freeze for up to 2 to 3 months for best quality. Thaw it in the refrigerator, then reheat to 165°F (74°C). Freezing is optional; the refrigerator storage window is usually enough for planned leftovers.
Frequently Asked Questions
Is bulgogi spicy?
Not necessarily. Bulgogi means marinated grilled meat, and beef bulgogi is often seasoned with soy sauce, garlic, sesame, and a sweet element such as pear. Some versions include chili, and spicy condiments may be served alongside, but this recipe contains no chili. Check restaurant or packaged-food descriptions if you need to avoid heat completely.
What can I use instead of Asian pear?
Use an equal amount of grated firm apple. It gives the marinade sweetness and moisture, though its fruit flavor is a little more noticeable. If you have neither fruit, omit it and use 1 tablespoon (15 ml) water plus an extra 1 teaspoon (4 g) brown sugar. The result will be less fruity and slightly less rounded, but still tasty.
Can I marinate the beef overnight?
A 30-minute marinade is enough for this thinly sliced beef. Overnight marinating is not necessary, and the pear can soften the meat’s surface if it sits for a long time. If you want to prepare ahead, mix the marinade and refrigerate it separately, then combine it with the beef for 30 minutes shortly before cooking.
How do I keep the beef from turning watery?
Use a wide, hot pan, pat the beef dry before marinating, and cook in batches with space between the strips. Lift each portion out of the marinade instead of pouring the entire bowl into the skillet. If liquid does build up, cook until it evaporates before expecting the beef to brown; lowering the heat too early can leave it pale and wet.
Can I make this recipe with ground beef?
Yes, though it will have a different texture from sliced bulgogi. Brown 1½ lb (680 g) ground beef in batches, drain excess fat if needed, then add the marinade and onion and simmer until thickened. Ground beef must reach 160°F (71°C), the USDA FSIS safe minimum. Do not use the whole-cut beef temperature for ground meat.
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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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