Korean
Korean Beef Bulgogi
Thinly sliced beef marinates in soy, pear, and sesame, then sears in a hot pan.
- Prep
- 20 min
- Cook
- 10 min
- Total
- 30 min
- Servings
- 4
- Difficulty
- Easy
Photo: KFoodaddict (CC BY). Source
Why you’ll love it
- Slice it thin, across the grain.
- Pear or apple tenderizes. A small amount.
- High heat, in batches.
- Scallions at the end.
Ingredients
Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.
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Instructions
- 1
Stir soy sauce, sesame oil, brown sugar, pear, garlic, and ginger. Add the beef and marinate 15 minutes.
- 2
Heat a skillet until very hot. Add the oil and cook the beef in two batches, 2 to 3 minutes, until browned.
- 3
Toss with scallions and sesame seeds.
- 4
Serve with rice.
Pro tips
- Partially freezing the beef makes it easier to slice.
- Do not crowd the pan or it boils in the marinade.
- A splash of the marinade can reduce in the empty pan for 30 seconds if you want extra sauce. Boil it.
Easy substitutions
- Asian pear
- A few tablespoons of grated apple
- Sirloin
- Ribeye, well trimmed
Storage and reheating
Storage
Refrigerate up to 3 days.
Reheating
Sear again in a hot pan. Do not simmer.
Nutrition
Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.
- Calories
- 340
- Protein
- 32 g
- Carbs
- 10 g
- Fat
- 18 g
- Fiber
- 1 g
Moderate · Stovetop · High Protein, Dairy-Free
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From the kitchen
Kitchen tools we love
Practical tools these recipes actually use. This is not a review roundup, and these are not paid placements. If affiliate links are added later, they will be labeled and disclosed.
A heavy 12-inch skillet
Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.
An air fryer with a real basket
The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.
A half-sheet pan
Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.
A sharp chef’s knife
These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.
A large cutting board
Big enough that the onion and the raw chicken are not sharing the same puddle.
Dry cups and a liquid cup
Desserts in particular expect level dry measures and a separate cup for milk.
An instant-read thermometer
Use it for poultry, pork chops, and meatloaf. Color is a weak guide.
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