Entree: South Korea – Jeolla – 광양불고기 ➤ Gwangyang bulgogi (Charcoal-grilled marinated thinly sliced beef prepared in the Gwangyang regional style)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 3 min

Additional 2 hrs

Total 2 hrs 15 min

Ingredients

- 1.5 lb (680 g) thinly sliced beef ribeye or sirloin, trimmed of excess fat
- 6 tbsp (90 ml) soy sauce
- 1 tbsp (12 g) brown sugar
- 1/2 cup (120 g) grated Korean or Asian pear
- 2 tbsp (30 ml) rice wine (mirin or sake can be substituted)
- 2 tbsp (30 ml) toasted sesame oil
- 4 cloves (12 g) garlic, finely minced
- 1 tsp (5 g) grated fresh ginger
- 4 scallions (about 80 g), white and light-green parts thinly sliced
- 1 small onion, thinly sliced (about 150 g)
- 1 tsp (2 g) freshly ground black pepper
- 1 tbsp (15 g) toasted sesame seeds
- 1–2 tbsp (15–30 ml) neutral oil for grilling
- Charcoal or high-heat grill for cooking (no measurement required)

Instructions

1. Prepare the beef by patting the thin slices dry and placing them in a shallow nonreactive bowl or zip-top bag.
2. In a bowl combine soy sauce, brown sugar, grated pear, rice wine, sesame oil, minced garlic, grated ginger, and black pepper; whisk until sugar begins to dissolve.
3. Add sliced onion and scallions to the marinade, then pour the mixture over the beef, turning to coat evenly. Cover and refrigerate at least 2 hours, preferably overnight for deeper flavor.
4. If using charcoal, light the coals and let them heat until white-hot for a smoky flavor; alternatively preheat a grill or cast-iron griddle to high heat. Brush grates or pan with neutral oil to prevent sticking.
5. Remove beef from refrigerator 20 minutes before cooking to come toward room temperature; shake off excess marinade (reserve marinade to baste if desired).
6. Grill the beef in a single layer, working in batches to avoid crowding. Cook thin slices about 30–60 seconds per side until just browned and slightly charred at the edges.
7. Briefly toss grilled slices with any reserved scallions and sprinkle with toasted sesame seeds. Serve hot with steamed rice, ssam (leaf wraps), and banchan.
8. Leftover cooked bulgogi can be reheated briefly in a hot pan or used in rice bowls; discard any unused raw marinade that touched raw meat.