Bulgogi
불고기
Thin slices of beef marinated in a sweet soy and pear marinade, then quickly cooked. Serve with rice or wrapped in lettuce.
Serves 4
Prep 15 min
Cook 10 min
Ingredients
- 1 1/2 lb thinly sliced beef, such as ribeye or sirloin
- 1/3 cup soy sauce
- 3 tablespoons sugar
- 1/2 Asian pear, grated
- 4 cloves garlic, minced
- 2 tablespoons sesame oil
- 1/4 teaspoon black pepper
- 3 green onions, chopped
- 1/2 onion, thinly sliced
- 1 tablespoon vegetable oil, for cooking
- 1 tablespoon toasted sesame seeds
Steps
Step 1. Stir the soy sauce, sugar, grated pear, garlic, sesame oil, and pepper together in a large bowl until the sugar dissolves.
Step 2. Add the beef, onion, and green onions and mix well. Cover and refrigerate for at least 30 minutes, or up to overnight.
Step 3. Heat the vegetable oil in a large skillet or grill pan over high heat. Cook the beef in batches, without crowding the pan, for 2 to 3 minutes per batch, until browned and cooked through.
Step 4. Sprinkle with sesame seeds and serve with rice and lettuce leaves for wrapping.
Where this recipe comes from
Yoribang Korean recipes by Yoribang. License: Free to use. View the original (opens in a new tab)
Original Yoribang write-ups of traditional Korean dishes. Gochugaru is Korean red pepper flakes, gochujang is fermented red chili paste, doenjang is fermented soybean paste, and ganjang is Korean soy sauce. Most are sold at Korean and many Asian grocery stores. Spice levels are adjustable: use less gochugaru or gochujang for a milder dish.