Korean
Beef Bulgogi
Thinly sliced marinated beef grilled to perfection, featuring a balance of sweet and savory flavors.
Watch it madeTasty · 1:02
Ingredients
- Beef ribeye500g
- Onion1 medium
- Carrot1/2
- Soy sauce5 tbsp
- Brown sugar2 tbsp
- Sesame oil1 tbsp
- Garlic1 tbsp minced
- Asian pear1/4 grated
Method
- Thinly slice the beef ribeye against the grain.
- Mix soy sauce, sugar, sesame oil, minced garlic, and grated pear to create the marinade.
- Marinate the beef with the sliced onions and carrots for at least 30 minutes.
- Heat a skillet or grill pan over high heat and cook the beef until browned and caramelized.
- Garnish with sesame seeds and chopped green onions before serving.
Common questions
Can I substitute the Asian pear in beef bulgogi marinade?
Yes. Use grated apple, Bosc pear, or even kiwi in a smaller amount. They help tenderize and add sweetness, but kiwi works fast, so don’t marinate too long or the beef can get mushy.
How long should I marinate beef bulgogi for the best flavor?
At least 30 minutes works, but 2 to 8 hours is better for deeper flavor. For very thinly sliced beef, avoid marinating overnight if the marinade is very salty or if using kiwi.
What are the most common mistakes when cooking bulgogi?
The biggest mistakes are slicing the beef with the grain, overcrowding the pan, and cooking over low heat. Use very high heat and cook in batches so the meat browns instead of steaming.
How should I store leftover beef bulgogi?
Cool it quickly, then refrigerate in an airtight container for up to 3 to 4 days. For longer storage, freeze for up to 2 months. Reheat gently in a skillet to avoid drying it out.
What should I serve with beef bulgogi?
Serve it with steamed rice, lettuce wraps, kimchi, and quick-pickled vegetables. It also works well in rice bowls, with noodles, or tucked into tacos for an easy fusion meal.