Description
Savory and tender Korean Beef Bulgogi marinated in a flavorful mix of soy sauce, sesame oil, garlic, ginger, and pear. This quick and delicious dish is perfect served over rice or in lettuce wraps.
Ingredients
1 lb (450g) thinly sliced ribeye or sirloin beef
1/4 cup soy sauce
2 tablespoons brown sugar
1 tablespoon honey
1 tablespoon sesame oil
1/2 Korean pear (or Bosc pear), grated
3 cloves garlic, minced
1 tablespoon ginger, grated
1/2 small onion, grated
2 scallions, chopped
1/2 teaspoon black pepper
1 tablespoon toasted sesame seeds
1 tablespoon vegetable oil (for cooking)
Instructions
- In a large bowl, whisk together soy sauce, brown sugar, honey, sesame oil, grated pear, garlic, ginger, onion, black pepper, and half the scallions.
- Add the thinly sliced beef and toss well to coat. Cover and refrigerate for at least 30 minutes, or up to overnight.
- Heat vegetable oil in a large skillet or grill pan over medium-high heat.
- Cook the beef in batches, searing for 2–3 minutes per side until caramelized and cooked through.
- Transfer cooked beef to a serving plate. Sprinkle with remaining scallions and toasted sesame seeds.
- Serve hot with steamed rice, kimchi, or in lettuce wraps.
Notes
Freeze beef for 30 minutes before slicing for easier thin cuts.
Swap beef with chicken or tofu for variation.
Add gochujang or red pepper flakes for a spicy kick.
Add mushrooms or carrots to the marinade for more texture.
Store leftovers in the fridge for up to 3 days or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 8g
- Sodium: 720mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 24g
- Cholesterol: 70mg
