Korean Beef Bulgogi

Beef Bulgogi is one of the most popular Asian recipes, known for its sweet, slightly spicy, and smoky flavor. Thinly sliced beef is marinated with soy sauce, Korean spicy paste, garlic, and pears, then seared to create this flavorful Korean BBQ beef.

Course Dinner, Lunch

Cuisine Asian

Keyword Flank Steak, Gochujang, Soy Sauce

Prep Time 10

Cook Time 15

Marinating 1

Total Time 1 25

Servings People

Calories 260kcal

Author Darcey Olson

Cost $15

Ingredients

BEEF BULGOGI

1 lbs beef, cut into ⅛" slices *Note 1
1 large asian pear *Note 2
½ small white onion
4 cloves garlic, minced
2 tbsp soy sauce *Note 3
1-2 tbsp gochujang, plus more to taste *Note 4
2 tbsp brown sugar
1 tbsp sesame oil
salt, to taste

OPTIONAL GARNISHES

2 stalks green onion, thinly sliced
toasted sesame seeds, to taste

OPTIONAL DIPPING SAUCE

2 tbsp soy sauce
2 tbsp gochujang
1 tbsp sesame oil
1 tsp rice vinegar (mirin)
1 tsp honey or brown sugar

Instructions

PREPARE THE BEEF

OPTIONAL: Freeze the steak for 20 minutes to make it easier to cut into thin strips.
Cut the beef into 1/8" slices. Set aside.

MAKE THE BEEF BULGOGI MARINADE

Core the pear and add to a blender to puree. Measure out a 1/2 cup and add to a small mixing bowl. Save the rest for another recipe or discard.
Slice the onion and add to a blender to puree. Measure out a 1/4 cup and add to the mixing bowl with the pear puree. Save the rest for another recipe or discard.
Add the garlic, soy sauce, Gochujang, brown sugar, and sesame oil, to the pear/onion puree and whisk to combine.
Add the sliced beef to the marinade and marinate for at least 1 hour, up to 24 hours. (*Note 5)

OPTIONAL DIPPING SAUCE

Add all the ingredients to a small mixing bowl and whisk to combine. Set aside until ready to serve.

COOK THE BULGOGI

Add 1 tablespoon of vegetable oil to a cast iron grill or pan and heat over medium-high heat.
Working in batches, add the steak in a single layer to the pan. Cook and flip once until cooked throughout (approx. 2-3 minutes per side). Set the cooked beef aside and repeat with the remaining steak.
Divvy up into individual serving bowls and garnish with green onions and sesame seeds, if desired. Serve immediately.

Notes

Note 1 - Recommended cuts of beef: flank steak, ribeye, sirloin or beef tenderloin.

Note 2 - Asian pears are traditionally used in Beef Bulgogi recipes, however they can be difficult to find in smaller regions or off season. Feel free to use a Bosc pear instead, which are readily available year round.

Note 3 - If using low sodium soy sauce, add a pinch of salt to the marinade.

Note 4 - Start with 1 tbsp, taste, and add more to get your desired level of spice.

Note 5 - The longer the beef marinates the better, particularly with tough cuts of beef.

Storage and Reheating

Refrigerator - Store leftover Beef Bulgogi in an airtight container in the refrigerator for up to 3 days.

Freezer - For longer storage, freeze the cooked beef in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Re-heating - throw in a microwave safe dish and microwave for 60 seconds. Stir and continue to re-heat, in 30 second increments, until heated through out. Or, throw it back on a skillet over medium heat until warm throughout.

Nutrition