Classic Korean BBQ Beef (Bulgogi)

Bulgogi, which literally means “fire meat,” is a beloved Korean BBQ dish made of thinly sliced, marinated beef. The marinade is a perfect balance of sweet and savory, with soy sauce, sesame oil, garlic, and the traditional secret ingredient—a grated pear, which acts as a natural tenderizer. The beef is cooked quickly over high heat, resulting in a tender, caramelized, and truly addictive dish.

Ingredients:

• 1.5 lbs (700g) sirloin, ribeye, or top round steak, very thinly sliced
• 1 small onion, thinly sliced
• 2 scallions (green onions), chopped, for garnish
• 1 teaspoon toasted sesame seeds, for garnish

For the Bulgogi Marinade:

• ½ cup (120 ml) soy sauce
• ¼ cup (50g) packed brown sugar
• ¼ cup grated Asian pear or a sweet apple (like Fuji)
• 2 tablespoons toasted sesame oil
• 4-5 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 tablespoon rice wine (mirin), optional
• ½ teaspoon black pepper

Instructions:

1. Slice the Beef: For the best results, place the steak in the freezer for about 30-60 minutes before slicing. This firms up the meat, making it much easier to slice very thinly (about ⅛-inch or 3mm thick) against the grain.
2. Make the Marinade: In a large bowl, whisk together all the marinade ingredients: soy sauce, brown sugar, grated pear, sesame oil, minced garlic, grated ginger, optional mirin, and black pepper.
3. Marinate the Beef: Add the thinly sliced beef and the sliced onion to the marinade. Use your hands to gently massage the marinade into the meat, ensuring every piece is coated. Cover the bowl and refrigerate for at least 30 minutes, or for the best flavor, let it marinate for 4-8 hours.
4. Cook the Bulgogi: Heat a large cast-iron skillet or grill pan over medium-high heat. You want the pan to be very hot. You don’t need to add extra oil, as the marinade has oil in it.
5. Cook in Batches: Working in batches to avoid overcrowding the pan, add the marinated beef in a single layer. Cook for just 2-3 minutes per side, until it’s caramelized and cooked through. The high sugar content in the marinade will help it brown quickly.
6. Serve: Transfer the cooked bulgogi to a serving platter. Garnish generously with the chopped scallions and toasted sesame seeds. Serve immediately with steamed rice, and traditionally, with lettuce leaves for wrapping (ssam), and side dishes like kimchi.