Beef Bulgogi
A classic Korean dish featuring thinly sliced beef marinated in a sweet and savory sauce, grilled or pan-seared until tender and caramelized.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 1 lb ribeye or sirloin steak, thinly sliced against the grain
- 0.5 cup soy sauce (use low-sodium if preferred)
- 0.25 cup brown sugar
- 0.25 cup water
- 0.25 cup pear juice or apple juice (or substitute with pineapple juice)
- 3 tablespoon toasted sesame oil
- 4 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 large onion, thinly sliced
- 1 large bell pepper, thinly sliced (optional)
- 8 green onions, cut into 2-inch pieces
- 1 tablespoon vegetable oil for cooking
- 1 teaspoon black sesame seeds (optional, for garnish)
Instructions
Preparation Steps
- In a medium bowl, combine soy sauce, brown sugar, water, pear juice, sesame oil, garlic, and ginger. Whisk until the sugar dissolves.
- Add the thinly sliced beef to the marinade and toss to coat evenly. Cover and refrigerate for at least 1 hour, preferably up to 4 hours for deeper flavor.
- Heat vegetable oil in a large skillet or grill pan over medium-high heat. Add the marinated beef in a single layer, discarding excess marinade. Cook for 2–3 minutes per side until browned and cooked through.
- Push the beef to one side of the pan and add onions and bell pepper (if using). Stir-fry for 2–3 minutes until slightly softened.
- Add green onions to the pan and stir everything together. Cook for another minute until heated through.
- Transfer to a serving plate, garnish with black sesame seeds if desired, and serve immediately with steamed rice.
Notes
For best results, slice the beef as thinly as possible and do not skip the marinating step.