Description
This Korean Beef Bulgogi recipe features thinly sliced ribeye or sirloin steak marinated in a flavorful blend of soy sauce, brown sugar, sesame oil, garlic, ginger, and Asian pear, then grilled to caramelized perfection. Served with sautéed vegetables and garnished with sesame seeds and green onions, it’s a delicious and authentic Korean dish perfect for a satisfying meal with rice and leafy wraps.
Ingredients
Scale
Beef and Marinade
- 1.5 lbs ribeye or sirloin steak, thinly sliced against the grain
- 6 tbsp soy sauce
- 3 tbsp brown sugar
- 2 tbsp sesame oil
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1/2 Asian pear or red apple, grated
- 2 tbsp mirin (optional)
- 1 tbsp gochujang (optional, for spice)
- 1/4 tsp black pepper
- 2 tbsp finely chopped green onions
- 1 tsp toasted sesame seeds
Cooking
- 1 tbsp neutral oil (for cooking)
- 1 small onion, thinly sliced
- 1 carrot, julienned
- 1 cup mushrooms (shiitake or white button), sliced
- 2 tbsp honey butter (1 tbsp melted butter + 1 tbsp honey, mixed)
To Serve
- Cooked rice
- Lettuce leaves or perilla leaves, for wrapping
- Extra sesame seeds and sliced green onions, for garnish
Instructions
- Prepare the Beef: Place the beef in the freezer for 30 minutes to firm up, making it easier to slice. Using a sharp knife, cut the beef into thin strips against the grain for maximum tenderness.
- Make the Marinade: In a large bowl, whisk together soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, grated Asian pear or apple, mirin (if using), gochujang (if desired for spice), and black pepper. Stir in chopped green onions and toasted sesame seeds to deepen the flavor.
- Marinate the Beef: Add the sliced beef to the marinade, ensuring every piece is fully coated. Cover and refrigerate for at least one hour, preferably overnight, allowing the flavors to meld and the meat to tenderize.
- Prepare Vegetables: While the beef marinates, thinly slice the onion, julienne the carrot, and slice the mushrooms to prepare for sautéing.
- Cook the Bulgogi: Heat a grill pan or cast iron skillet over medium-high heat and add neutral oil. Cook the marinated beef in batches to avoid overcrowding, searing each side for 2 to 3 minutes until caramelized and browned. Just before finishing, drizzle honey butter over the beef and toss quickly to coat and create a delicious glaze. Remove cooked beef from the pan and set aside.
- Sauté the Vegetables: In the same pan, add the sliced onion, carrot, and mushrooms. Sauté for 3 to 4 minutes until the vegetables soften and become lightly caramelized, absorbing the rich flavors left behind from the beef.
- Serve: Arrange the cooked beef and sautéed vegetables on a serving plate. Garnish with extra sesame seeds and sliced green onions. Serve hot with steamed rice or wrapped in lettuce or perilla leaves, accompanied by kimchi for an authentic Korean dining experience.
Notes
- For best results, marinate the beef overnight for maximum flavor and tenderness.
- Using ribeye gives a richer taste, but sirloin is a leaner, budget-friendly alternative.
- Honey butter adds a lovely glaze—do not skip this step for authentic taste.
- Gochujang is optional and adds spice; adjust according to your heat preference.
- Use Asian pear or red apple for natural sweetness and tenderizing enzymes.
- Serve with traditional Korean side dishes like kimchi for a complete meal.
- Slice beef thinly against the grain to ensure tenderness.
