Equipment
Ingredients
Meat
- 600 g beef ribeye, very thinly sliced across the grain
Marinade
- 60 ml soy sauce
- 30 g brown sugar, packed
- 15 ml toasted sesame oil
- 100 g asian pear, peeled and grated
- 100 g yellow onion, grated or very thinly sliced
- 15 g garlic, minced
- 2 g black pepper, freshly ground
Garnish
- 20 g scallions, thinly sliced
- 5 g toasted sesame seeds
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 329 kcal
- Protein
- 34 g
- Carbohydrates
- 15 g
- Fat
- 14 g
- Fiber
- 2 g
- Sugar
- 10 g
- Sodium
- 906 mg
- Saturated Fat
- 5 g
- Monounsaturated Fat
- 6 g
- Polyunsaturated Fat
- 2 g
- Cholesterol
- 90 mg
- Potassium
- 629 mg
- Calcium
- 58 mg
- Iron
- 3.6 mg
- Magnesium
- 53 mg
- Phosphorus
- 287 mg
- Zinc
- 8.3 mg
- Vitamin A
- 3 mcg
- Vitamin C
- 5 mg
- Vitamin E
- 0.1 mg
- Vitamin K
- 13 mcg
- Vitamin B6
- 0.6 mg
- Vitamin B12
- 3.8 mcg
- Thiamin
- 0.16 mg
- Riboflavin
- 0.30 mg
- Niacin
- 6.0 mg
- Folate
- 23 mcg
- Water
- 169 g
Sources: USDA FoodData Central
Method
In a large mixing bowl, combine the soy sauce, brown sugar, toasted sesame oil, grated Asian pear, grated onion, minced garlic, and black pepper. Stir until the sugar is fully dissolved.
Add the thinly sliced beef to the marinade. Use your hands or tongs to toss the meat, ensuring every piece is evenly coated. Cover and let marinate at room temperature for 30 minutes, or refrigerate for up to 24 hours.
Heat a cast iron skillet over medium-high heat until it begins to smoke lightly, reaching roughly 230°C/450°F. Do not add oil as the meat and marinade provide enough moisture and fat.
Working in batches to avoid overcrowding, add the beef to the skillet in a single layer. Cook without moving it for 1 minute to develop a deep brown crust, then toss and cook for an additional 1-2 minutes until just cooked through and the edges are caramelized. The internal temperature of the beef should reach at least 63°C/145°F.
Transfer the cooked beef to a serving platter. Garnish generously with thinly sliced scallions and toasted sesame seeds. Serve immediately with steamed rice and lettuce wraps.
Chef's Notes
- To achieve paper-thin slices of beef easily at home, place the steak in the freezer for 30 to 45 minutes until firm but not frozen solid before slicing.
- The Asian pear contains calpain, an enzyme that naturally tenderizes the meat. If you cannot find Asian pear, Kiwi or pineapple can be used, but they are much stronger tenderizers; limit marinating time to 30 minutes to prevent the meat from turning mushy.
- Always slice beef against the grain (perpendicular to the muscle fibers) to shorten the fibers and ensure maximum tenderness.
- For the best restaurant-quality char, use a well-seasoned cast iron skillet and do not disturb the meat for the first minute of cooking.
Storage
Refrigerator: 3 days — Store in an airtight container. Leftovers make excellent fried rice or sandwich filling.
Freezer: 2 months — Can be frozen raw in the marinade or fully cooked.
Reheating: Reheat quickly in a hot skillet for 1-2 minutes or in the microwave until just warm to prevent overcooking.
Troubleshooting
Meat is boiling/steaming instead of searing
Cause: Overcrowding the pan or adding too much liquid from the marinade
Fix: Remove the meat, pour out the excess liquid, let the pan get hot again, and return the meat to sear
Prevention: Cook in smaller batches and let excess marinade drip off before placing in the skillet
Meat is tough and chewy
Cause: Meat was sliced too thick or cut parallel to the grain
Fix: Cannot be fixed
Prevention: Slice meat paper-thin across the grain
Marinade burns in the pan quickly
Cause: Pan is too hot or sugar content is too high for the pan type
Fix: Turn down the heat slightly and add a splash of water to deglaze and stop the burning
Prevention: Use a heavy bottomed pan like cast iron to distribute heat evenly and monitor heat levels
Cultural Context
Bulgogi translates literally to fire meat in Korean, referring to its traditional preparation method of grilling over an open flame or charcoal. Originating from a royal court dish called Neobiani during the Joseon Dynasty, it has evolved over centuries into one of Korea's most iconic and beloved culinary exports.
