Korean Beef Bulgogi
Thinly sliced beef marinated in a sweet-savory soy, pear, and sesame sauce, then seared hot for caramelized, smoky-sweet bites.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
- 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.
Plan it in Listahan
Add Korean Beef Bulgogi to your week, check it against your household's allergens, and build the shopping list automatically.