Meat & Pork

Korean Beef Bulgogi

Name: Korean Beef Bulgogi
Total time: 60 min
Yield: 4 servings
Cuisine: Meat & Pork
Ingredients: 1.5 lb ribeye or sirloin, very thinly sliced; 0.5 Asian pear, grated; 0.33 cup soy sauce; 2 tablespoons brown sugar; 1 tablespoon toasted sesame oil; 4 cloves garlic, minced; 1 tablespoon grated fresh ginger; 3 green onions, sliced; 1 tablespoon toasted sesame seeds; 1 tablespoon neutral oil; 0.25 teaspoon black pepper

Thinly sliced beef marinated in a sweet-savory soy, pear, and sesame sauce, then seared hot for caramelized, smoky-sweet bites.

60 minutes

Serves 4

Dinner

Contains common allergens

Sesame Soy

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Instructions

6 steps

1
If slicing the beef yourself, freeze it for 30 minutes first so you can cut it paper-thin against the grain.

2
In a bowl, whisk together the grated pear, soy sauce, brown sugar, sesame oil, garlic, ginger, half the green onions, and black pepper to make the marinade.
3
Add the sliced beef and toss to coat thoroughly, then marinate for at least 30 minutes, or up to overnight in the refrigerator for deeper flavor.
4
Heat the neutral oil in a large skillet or wok over high heat until nearly smoking. Working in batches to avoid crowding, spread the beef in a single layer and sear undisturbed for 1 to 2 minutes until caramelized, then stir and cook 1 minute more.
5
Crowding the pan causes the meat to steam rather than char, so cook in two or three batches and keep the heat high.
6
Transfer to a platter, garnish with the remaining green onions and sesame seeds, and serve over steamed rice with lettuce wraps.

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