Korean Bulgogi Beef
Tender marinated beef strips grilled to caramelized perfection with a sweet-savory Korean glaze. Serve with rice and lettuce wraps for an interactive, restaurant-quality meal at home.
- Total time
- 480 min
- Servings
- 4
- Calories
- 385
- Protein
- 42g
Ingredients
- 2 lb beef ribeye or sirloin, thinly sliced
- ½ cup soy sauce
- ¼ cup brown sugar
- 3 tbsp sesame oil
- 2 tbsp rice vinegar
- 6 cloves garlic, minced
- 1 tbsp ginger, minced
- ½ medium pear, grated (Korean pear or Bosc)
- 1 medium onion, thinly sliced
- 3 stalks scallions, chopped
- 2 tbsp sesame seeds
- ¼ tsp black pepper
Instructions
- 1
Slice the beef ribeye or sirloin against the grain into thin strips, about 0.25 inch thick. If the beef is difficult to slice, freeze it for 30-45 minutes first until it's firm but not solid, making slicing much easier.
- 2
Combine soy sauce, brown sugar, sesame oil, rice vinegar, minced garlic, minced ginger, and grated pear in a large bowl. Whisk together until the sugar dissolves completely and the marinade is smooth, about 1-2 minutes.
- 3
Add the beef slices and sliced onion to the marinade, stirring gently to coat all the meat evenly. Cover and refrigerate for at least 4 hours, preferably 8 hours or overnight, allowing the enzymes in the pear to tenderize the beef.
- 4
Remove the beef from the refrigerator 15-20 minutes before cooking to bring it closer to room temperature. This ensures even cooking and better browning on the grill or pan.
- 5
Heat a large cast-iron skillet or grill to medium-high heat until it just begins to smoke, about 2-3 minutes. Working in batches to avoid overcrowding, add the beef strips in a single layer and sear for 1-2 minutes per side until caramelized and charred at the edges.
- 6
Transfer the cooked beef to a serving platter and repeat with remaining batches. Reserve 0.25 cup of the remaining marinade and quickly reduce it in the hot skillet for 30-45 seconds over medium-high heat until slightly thickened and fragrant.
- 7
Pour the reduced glaze over the cooked beef and toss gently to coat. Sprinkle with sesame seeds and chopped scallions, and season with black pepper to taste.
- 8
Serve immediately over steamed white rice with lettuce leaves, thinly sliced garlic, ssamjang sauce, and extra sesame seeds on the side for wrapping and dipping.
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