Korean Beef Bulgogi

By Culiora

Korean bulgogi featuring thinly sliced beef marinated in soy sauce, pear, garlic, and sesame oil. Searing the meat quickly over high heat yields a caramelized, tender, and juicy result. Traditionally served with freshly cooked rice and crisp lettuce wraps.

• Servings: 4
• Prep time: 20 min
• Cook time: 10 min
• Total time: 30 min

Ingredients

• 600 g minute steak or ribeye, very thinly sliced
• 1 pcs yellow onion, sliced into thin wedges
• 3 pcs scallions, cut into 4 cm pieces
• 1 pcs carrot, cut into matchsticks
• 2 tbsp cooking oil for frying
• 1/2 pcs Asian pear (nashi) or ripe regular pear, finely grated
• 4 clove garlic cloves, finely grated
• 1 tsp fresh ginger, finely grated
• 4 tbsp Japanese or Korean soy sauce
• 2 tbsp granulated sugar or brown sugar
• 1 tbsp mirin (or white rice wine)
• 1.5 tbsp toasted sesame oil
• 1/4 tsp black pepper, freshly ground
• 1 tbsp toasted sesame seeds

Instructions

1. Combine the grated pear, finely grated garlic, grated ginger, soy sauce, sugar, mirin, toasted sesame oil, and black pepper in a large bowl. Stir until the sugar has completely dissolved.
2. Slice the meat against the grain into paper-thin strips (placing the beef in the freezer for 20–30 minutes beforehand makes it much easier to slice thinly).
3. Add the sliced beef, onion wedges, and carrot matchsticks to the marinade. Thoroughly massage the marinade in with your hands so every slice is evenly coated. Let marinate at room temperature for at least 20–30 minutes (or up to 24 hours in the refrigerator).
4. Heat a large skillet or wok (at least 28 cm) over very high heat until lightly smoking. Add half of the cooking oil.
5. Sear the meat and vegetables in two batches to keep the pan hot. Spread the meat in an even layer and leave it undisturbed for 1–2 minutes to achieve a rich caramelization. Flip and stir-fry for another 1–2 minutes until cooked through and nicely glazed. Transfer to a plate and repeat with the remaining oil and meat.
6. Toss in the scallions during the final 30 seconds of cooking so they retain their crispness and vibrant green color.
7. Transfer to a serving platter and garnish with toasted sesame seeds. Serve immediately with steaming jasmine or sushi rice, crisp lettuce leaves, and kimchi.