Entrée: South Korea – 불고기 ▶ Bulgogi (Marinated Grilled Beef)

Serving Size: 4

Approximate Time

Prep 35 min

Cook 10 min

Additional 1 hr

Total 1 hr 40 min

Ingredients

1 lb / 450 g thinly sliced beef (ribeye, sirloin, or chuck), partially frozen for easier slicing
3 tbsp (45 ml) soy sauce (shoyu)
2 tbsp (30 ml) mirin
1 tbsp (15 ml) sake (optional)
1 1 / 2 tbsp granulated sugar or honey
1 tbsp (15 ml) toasted sesame oil
1 small Asian pear or apple, peeled and grated (about 1 / 2 cup / 120 ml) — or 2 tbsp (30 ml) pear/apple juice if unavailable
1 small onion, grated or very finely chopped (or 1 / 2 cup / 120 ml thinly sliced)
3 cloves garlic, minced
1 tsp fresh ginger, grated
2 green onions (scallions), thinly sliced (separate white and green parts)
1 / 4 tsp freshly ground black pepper
1 tbsp (15 ml) vegetable oil (for frying)
4 oz / 115 g mushrooms (optional, e.g., shiitake or cremini), sliced
1 small carrot, julienned (optional)
Sesame seeds, toasted, for garnish
Lettuce leaves or steamed rice, for serving

Instructions

Prepare the beef: If not pre-sliced, place beef in the freezer 20–30 minutes until slightly firm and slice very thinly across the grain (about 1/8-inch / 3 mm). Lightly season with a little black pepper.
Make the marinade: In a bowl combine soy sauce, mirin, sake (if using), sugar or honey, toasted sesame oil, grated pear or apple, grated onion, minced garlic, grated ginger, and the white parts of the green onions. Stir until sugar dissolves.
Marinate the beef: Put the sliced beef in a shallow dish or zip-top bag. Pour the marinade over the beef and mix so every slice is coated. Cover and refrigerate for at least 30 minutes; ideally 1–2 hours. For best tenderness and flavor marinate up to overnight.
Prepare vegetables: While the beef marinates, slice mushrooms, julienne carrot if using, and thinly slice the green parts of the scallions for garnish.
Cook safely with reserved marinade: If you plan to add marinade during cooking, reserve 2–3 tablespoons of it in a separate small bowl before adding to raw beef. (Any marinade that touched raw meat should be discarded or boiled before using.)
Heat the pan: Warm a large skillet or cast-iron pan over medium-high heat. Add 1 tablespoon vegetable oil and swirl to coat.
Sear the vegetables (optional): If using mushrooms and carrot, add them first and stir-fry 1–2 minutes until they start to soften and brown. Push them to the side.
Cook the beef: Add half the marinated beef in a single layer (do not overcrowd). Let it sear 1–2 minutes, then stir and cook until just cooked through, about 2–3 minutes depending on thickness. Remove to a plate and repeat with remaining beef in a second batch.
Finish with reserved marinade (optional): If you reserved some marinade, pour it into the hot pan and bring to a rapid boil for 1 minute to kill any bacteria; then add the cooked beef back in and toss briefly to glaze.
Adjust seasoning: Taste and adjust with a splash more soy or a pinch of sugar if needed. Stir in the green parts of the sliced scallions and turn off the heat.
Serve: Transfer bulgogi to a serving plate. Sprinkle with toasted sesame seeds and extra scallions. Serve immediately with steamed rice and/or lettuce leaves for wrapping, and optional pickles or kimchi on the side.
Timing and yield: Total active time ~20–30 minutes (plus marinating). Makes about 3–4 servings as part of a meal. Leftovers keep in the fridge 2–3 days; reheat gently in a skillet.