Beef Bulgogi (Korean BBQ Beef)
- PREP 4hrs 40min
- COOK 20min
- TOTAL 5hrs
Our Korean-inspired bulgogi recipe is absolutely doable for you to make at home. The secret to that mouthwatering, tender beef is to thinly slice it across the grain to break up the connective tissue, then marinate it in our savory-sweet soy-based marinade for at least 4 hours (overnight is even better).
This is lovely over steamed rice, added to salads, turned into tacos, or made into lettuce wraps. We highly recommend serving a side of kimchi and ssamjang. You can buy kimchi or make it using our kimchi recipe. Ssamjang is a spicy dipping sauce sold near gochujang in Korean markets or more internationally friendly grocery stores. You can also find it online.
You Will Need
2 pounds top sirloin or ribeye (907g)
½ cup low-sodium soy sauce or tamari (118ml)
2 tablespoons brown sugar
2 tablespoons rice wine vinegar
1 tablespoon sesame oil
3 tablespoons honey
1 teaspoon ground black pepper
¾ teaspoon gochugaru (Korean chili powder)
4 cloves garlic, smashed
1 ½ inch piece fresh ginger, peeled and roughly chopped into ¼ inch pieces
1 Asian pear, peeled, cored, and cut into 1-inch pieces
1 bunch green onions, trimmed and thinly sliced
1 tablespoon sesame seeds
3 tablespoons high-heat cooking oil, like avocado oil
Lettuce leaves, steamed rice, kimchi, and ssamjang (Korean dipping sauce), optional for serving
Directions
1Partially freeze the beef: Place the beef in the freezer for 20 to 30 minutes to firm up. This makes thinly slicing it much easier. Do not leave it much longer, or it will become too hard to slice safely.
2Make the marinade: While the beef chills, prepare the marinade. Add the soy sauce, brown sugar, rice wine vinegar, sesame oil, honey, black pepper, gochugaru, smashed garlic cloves, roughly chopped ginger, and chopped pear to the bowl of a food processor. Pulse until you no longer see large bits of garlic, ginger, or pear.
3Slice the beef: Remove the beef from the freezer and thinly slice across the grain, no more than ¼ inch thick. If some are thinner or more scraggly, it is fine.
4Marinate: Add the sliced beef to a nonreactive bowl (glass or stainless steel) and pour the marinade over it. Toss well, then press a sheet of plastic wrap or parchment paper directly onto the meat to prevent oxidation. Cover the bowl with foil or more plastic wrap and refrigerate for at least 4 hours and up to overnight.
5Cook: Heat a wide, heavy-bottomed skillet over medium-high heat with a tablespoon of oil. Working in batches, lift the beef from the marinade, shaking off any excess liquid, and place it in the pan in a single layer. Sear without moving for 1 to 2 minutes, then flip and cook until caramelized and charred around the edges. Transfer to a plate and repeat with the remaining beef.
6To finish: Once all the beef is cooked, return it all to the pan. Add the green onions and sesame seeds, tossing for about 30 seconds until the onions just begin to wilt. Serve immediately.
Adam and Joanne's Tips
- Storing: Keep leftovers in an airtight container in the fridge for up to 4 days. Reheat in a skillet over medium heat.
- No food processor: A food processor makes the marinade come together in seconds. If you don’t have one, just use a microplane for the garlic and ginger and a box grater for the pear.
- Pear substitutes: If you cannot find an Asian pear (sometimes called Korean pear or Nashi pear), substitute a ripe Bosc pear or Anjou pear.
- Leftover marinade: Since the marinade has touched raw meat, you either need to discard it or cook it thoroughly. Pour the remaining marinade into a small saucepan. Bring it to a rolling boil. You must keep it at a boil for 2 to 5 minutes (this kills any bacteria from the raw meat and reduces the liquid into a syrupy bulgogi sauce). You are looking for the sauce to reach 165°F (74°C).
- The nutrition facts provided are estimates.