Korean Beef Bulgogi
Beef bulgogi is Korea's best-known barbecue: thin slices of steak in a sweet, savory marinade of soy sauce, sesame, garlic and grated pear. It cooks in minutes and caramelizes into dark, sticky edges.
- 23 minTotal time
- 4Servings
- 420kcal / serving
- 31 gProtein
Slice the beef thin, let it soak briefly in the marinade, and cook it in a screaming hot pan. Serve over rice or wrapped in lettuce with a dab of ssamjang.
The science: why this works
- Slicing the beef paper-thin means it cooks in minutes and stays tender, even in a very hot pan.
- Grated pear contains enzymes that gently break down muscle proteins and adds natural sugar and moisture.
- Sugar in the marinade caramelizes on contact with the hot pan, creating the dark, sticky edges bulgogi is known for.
- Cooking in two batches keeps the pan hot enough to brown the beef instead of boiling it in the marinade.
Pear enzymes
Pears, along with kiwi and pineapple, contain protease enzymes that break down proteins. In a short marinade this tenderizes the surface slightly. Left too long, the enzymes turn the beef soft and pasty, which is why this marinade should only sit for a few hours.
Learn: How marinades work →Caramelization on thin slices
The sugar in the marinade browns at high temperature while the thin beef cooks through in under 3 minutes. This pairing makes a sweet, roasted flavor outside and a juicy interior, but only works with a very hot pan and small batches.
Learn: Maillard vs. caramelization →Korean Beef Bulgogi
23 min · 4 servings · Korean · Main course
Ingredients
Makes 4 servings
- 500 gribeye or sirloin, sliced paper-thin
- 60 mlsoy sauce
- 3 tbspsugar
- 1 tbsptoasted sesame oil
- ½Asian pear or apple, grated (about 100 g)
- 4cloves garlic, minced
- 1 tbspfresh ginger, grated
- 3scallions, thinly sliced, divided
- ½ tspblack pepper
- 1 tbspneutral oil
- 1 tbspsesame seeds
- cooked rice and lettuce leaves, to serve
Method
Tips for the best result
- Slice the beef partially frozen; it holds its shape and cuts thin without tearing.
- Shake excess marinade off the meat so it sears instead of simmers.
- Ask the butcher to slice the beef for you, or buy shabu-shabu sliced ribeye.
Mistakes to avoid
- Slicing too thick, which makes bulgogi chewy; aim for 1/8 inch (3 mm).
- Dumping all the beef in at once, which cools the pan and boils the meat; cook in two batches.
- Marinating overnight, which turns the beef mushy from the pear enzymes; stay under 4 hours.
Variations and swaps
- Add sliced onion and mushrooms to the pan for a bulgogi stir-fry.
- Add a tablespoon of gochujang to the marinade for spicy bulgogi.
- Make bulgogi bowls with rice, kimchi, cucumber and a fried egg.
- Swap Asian pear for a grated apple or 3 tablespoons of pineapple juice.
- Swap sugar for brown sugar or honey for a deeper sweetness.
- Swap ribeye for sirloin or flank steak, sliced thin against the grain.
Storing and reheating
Refrigerate cooked bulgogi within 2 hours and eat it within 3 to 4 days. The raw marinated beef can be frozen up to 3 months and thawed in the fridge overnight.
Korean Beef Bulgogi: questions
What cut of beef is best for bulgogi?
Ribeye is the most tender and flavorful, but sirloin and top round work well when sliced very thin. Many Asian grocery stores sell pre-sliced bulgogi beef.
Can I make bulgogi without Asian pear?
Yes. Use a grated apple, or 3 tablespoons of pineapple juice. Both provide similar sweetness and a little tenderizing power.
How long should bulgogi marinate?
Marinate it for 30 minutes to 4 hours. Longer than that and the pear enzymes can make the meat soft and mushy.
What do you serve with bulgogi?
Steamed rice, lettuce leaves for wrapping, kimchi, pickled radish and a spoon of ssamjang are classic. Add a fried egg on top for a quick bowl.
Can I cook bulgogi on a grill?
Yes. Use a grill pan or a perforated grill topper so the thin slices do not fall through. Cook over high heat for 1 to 2 minutes per side.
