Description
Sweet and savory Korean BBQ beef (Bulgogi) made with thinly sliced ribeye or sirloin marinated in a flavorful blend of soy sauce, sesame oil, garlic, and ginger. Perfect for grilling or stovetop cooking and served with rice and your favorite Korean side dishes.
Ingredients
Scale
- 1.5 lbs thinly sliced ribeye or sirloin steak (partially frozen for easier slicing)
- ½ cup soy sauce
- ¼ cup brown sugar, packed
- 3 tablespoons sesame oil
- 2 tablespoons rice wine vinegar
- 2 tablespoons Asian pear puree (or apple puree as a substitute)
- 1 tablespoon minced garlic
- 1 tablespoon grated ginger
- 1 teaspoon black pepper
- 1 medium onion, thinly sliced
- 2 green onions, thinly sliced
- 1 tablespoon sesame seeds, toasted
- Vegetable oil, for cooking
- Cooked rice, for serving
- Optional garnishes: kimchi, lettuce leaves, ssamjang (Korean dipping sauce)
Instructions
- Prepare the Bulgogi Marinade: In a medium-sized bowl, whisk together the soy sauce, brown sugar, sesame oil, rice wine vinegar, and Asian pear puree (or apple puree). Make sure the brown sugar is fully dissolved.
- Stir in the minced garlic, grated ginger, and black pepper.
- Taste and adjust the marinade to your preference, adding more brown sugar for sweetness or rice wine vinegar for tang.
- Marinate the Beef: If your steak isn’t already thinly sliced, partially freeze it for about 30-45 minutes. This makes it much easier to slice thinly against the grain. Aim for slices that are about 1/8 inch thick.
- In a large bowl or resealable plastic bag, combine the thinly sliced beef with the prepared marinade. Make sure all the beef is evenly coated. Gently massage the marinade into the beef to ensure it penetrates all the fibers.
- Add the thinly sliced onion to the bowl or bag.
- Seal the bag or cover the bowl tightly with plastic wrap. Refrigerate for at least 2 hours, or preferably overnight (but no more than 24 hours).
- Grilling Instructions: Preheat your grill to medium-high heat. Make sure the grates are clean and lightly oiled to prevent sticking.
- Remove the beef from the marinade, letting any excess drip off. Grill the beef in a single layer, being careful not to overcrowd the grill.
- Cook for about 1-2 minutes per side, or until the beef is cooked through and slightly caramelized.
- Remove the cooked bulgogi from the grill and let it rest for a few minutes before serving.
- Stovetop Instructions: Heat a large skillet or wok over medium-high heat. Add a tablespoon or two of vegetable oil.
- Remove the beef from the marinade, letting any excess drip off. Cook the beef in batches, being careful not to overcrowd the pan.
- Stir-fry the beef for about 2-3 minutes per batch, or until it’s cooked through and slightly caramelized. Keep the beef moving in the pan to ensure even cooking.
- Remove the cooked bulgogi from the skillet or wok and set it aside. Repeat with the remaining beef.
- Final Touches and Serving: Once all the beef is cooked, return it to the skillet or wok (if using the stovetop method). Add the thinly sliced green onions and toasted sesame seeds. Toss everything together to combine.
- Serve the bulgogi immediately over cooked rice.
- Garnish with kimchi, lettuce leaves, and ssamjang (Korean dipping sauce) for a complete and authentic Korean meal. You can also add other vegetables like sautéed mushrooms or carrots.
- A popular way to eat bulgogi is to wrap it in lettuce leaves with rice, kimchi, and ssamjang. This is called “ssam” and it’s a fun and interactive way to enjoy the dish.
Notes
- Marinating the beef for at least 2 hours, or preferably overnight, is crucial for flavor and tenderness.
- Thinly slicing the beef is essential for quick cooking and maximum flavor absorption. Partially freezing the beef makes it easier to slice thinly.
- Don’t overcrowd the grill or skillet when cooking the beef, as this will cause it to steam instead of sear.
- Adjust the marinade to your personal preference by adding more brown sugar for sweetness or rice wine vinegar for tang.
- For a spicy kick, add a pinch of red pepper flakes or a tablespoon of gochujang (Korean chili paste) to the marinade.
- You can freeze the marinated beef for up to 3 months. Thaw it in the refrigerator overnight before cooking.
- Prep Time: 20 minutes
- Cook Time: 10 minutes