Korean · Free recipe
Korean Beef Bulgogi
Paper-thin slices of ribeye marinate in soy, sesame oil, garlic, and grated Asian pear, whose enzymes soften the meat while adding gentle fruitiness. Cooked in small batches over high heat, the edges caramelize almost instantly, ready to wrap in lettuce leaves with rice and a dab of ssamjang.
- Prep
- 50 min
- Cook
- 10 min
- Total
- 1 hr
- Serves
- 4
- Level
- Easy
Method
-
Freeze the ribeye for 30 to 40 minutes, until firm at the edges, then slice it as thinly as possible against the grain.
-
Whisk the grated pear, soy sauce, brown sugar, sesame oil, garlic, ginger, and pepper in a bowl.
-
Add the beef, onion, and scallions, massage the marinade into the meat, and let it rest for at least 30 minutes, or up to 4 hours in the fridge.
-
Heat a large skillet or grill pan over high heat until very hot, add a little oil, and spread a single layer of beef.
-
Cook for 1 to 2 minutes without stirring, until the underside caramelizes, then toss for 30 seconds more and move to a platter; repeat with the remaining meat.
-
Sprinkle with sesame seeds and serve with rice and lettuce leaves for wrapping.
Zest note from the test kitchen
Crowding the pan steams the meat gray; cook in batches no bigger than one layer so each slice gets those dark, sticky edges.
