Korean BBQ Beef (Bulgogi & Galbi)

Ingredients

• 1 lb beef ribeye or short rib (galbi)
• ⅓ cup soy sauce
• 3 tbsp brown sugar
• 2 tbsp sesame oil
• 1 tbsp rice vinegar
• 4 cloves garlic, minced
• 1 tbsp ginger, grated
• ½ medium Korean pear or apple, grated
• 1 tbsp sesame seeds
• 2 stalks green onion, sliced

Instructions

1. 1

   Slice the beef ribeye thinly against the grain (about 1/4-inch thick for faster cooking) or use short ribs cut between the bones. Pat the meat dry with paper towels so it grills instead of steaming.

2. 2

   Combine soy sauce, brown sugar, sesame oil, rice vinegar, minced garlic, grated ginger, and grated pear in a bowl, stirring until the sugar dissolves completely, about 1-2 minutes. This creates the characteristic sweet-savory marinade.

3. 3

   Add the beef to the marinade and toss gently to coat all pieces evenly. Let sit for 15-20 minutes at room temperature; don't marinate longer or the meat will become mushy from the fruit enzymes.

4. 4

   Heat a tabletop Korean BBQ grill or cast-iron skillet over medium-high heat until a drop of water sizzles immediately on contact, about 2-3 minutes. Lightly oil the surface to prevent sticking.

5. 5

   Working in batches, arrange marinated beef slices on the hot grill in a single layer without crowding. Sear for 2-3 minutes per side over medium-high heat until the edges are caramelized and the meat reaches medium-rare (internal temp 130-135°F for thin slices).

6. 6

   Transfer cooked beef to a serving plate and drizzle any remaining marinade over the top. Garnish with sesame seeds and sliced green onion, and serve immediately with rice, lettuce wraps, and banchan (Korean side dishes).

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