Korean · Free
Beef Bulgogi
Thin slices of beef soaked in a sweet and savory soy-pear marinade, then seared until caramelized and juicy. This is one of the most approachable Korean dishes and delivers huge flavor with very little technique.
****+
Prep 20 min · Cook 12 min
Method
If your beef is not pre-sliced, freeze it for 30 to 45 minutes until firm, then slice it against the grain as thinly as you can, ideally about 1/8 inch thick.
In a large bowl, whisk together the grated pear, soy sauce, brown sugar, sesame oil, garlic, ginger, mirin, and black pepper until the sugar dissolves.
Add the sliced beef and half of the green onions, then use your hands to toss until every piece is coated in the marinade.
Cover and marinate in the refrigerator for at least 30 minutes, or up to 8 hours for deeper flavor; do not go longer or the pear enzymes will make the meat mushy.
Heat 1 tablespoon of cooking oil in a large skillet or cast-iron pan over high heat until it is shimmering and almost smoking.
Working in batches to avoid crowding, lift the beef from the marinade, letting excess drip off, and lay it in a single layer in the hot pan.
Sear the beef undisturbed for 1 to 2 minutes until the edges caramelize and turn deep brown, then stir and cook 1 minute more until just done.
Transfer each batch to a plate and repeat with the remaining oil and beef, keeping the heat high so the meat sears rather than steams.
Once all the beef is cooked, return it to the pan, add any remaining raw green onions, and toss for 30 seconds to warm through.
Sprinkle with sesame seeds and serve immediately with steamed rice and lettuce leaves for wrapping.
Chef's tips
- A very hot pan and small batches are the secret to caramelization; a crowded pan will steam the beef and leave it gray.
- No Asian pear on hand? Substitute half a grated kiwi or a quarter cup of grated apple to tenderize the meat.
- Save any leftover cooked bulgogi for fried rice or bibimbap the next day.
Cooking times vary by equipment -- cook to temperature and to taste.
