Ingredients
1 lb ribeye steak or sirloin, thinly sliced against the grain
1/4 cup soy sauce
2 tbsp brown sugar
2 tbsp grated Asian pear or grated apple
1 tbsp sesame oil
4 cloves garlic, minced
1 tbsp fresh ginger, grated
2 tbsp mirin or rice wine
1 tbsp gochujang (optional for spicy bulgogi)
1 tsp black pepper
1/2 onion, thinly sliced
2 green onions, sliced
1/2 cup mushrooms, sliced
1/2 carrot, julienned
1 tsp toasted sesame seeds for garnish
extra sliced green onions for garnish
Instructions
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Slightly freeze the beef for about 20 minutes to make slicing easier. Slice the beef thinly against the grain into strips about 1/8 inch thick.
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In a large bowl combine soy sauce, brown sugar, grated Asian pear, sesame oil, minced garlic, grated ginger, mirin, gochujang, and black pepper.
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Whisk the marinade until the sugar dissolves and the mixture becomes aromatic and smooth.
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Add the sliced beef to the marinade and mix well so every piece is fully coated.
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Add sliced onion, carrot, mushrooms, and green onions into the bowl and mix again.
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Cover and marinate for at least 30 minutes. For deeper flavor marinate for 2 hours in the refrigerator.
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Heat a large skillet or cast iron pan over medium high heat until very hot.
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Add the marinated beef mixture to the pan in a single layer. Cook without stirring for about 2 to 3 minutes until the beef begins to caramelize.
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Stir and cook another 2 to 3 minutes until the sauce thickens and coats the beef with a glossy finish.
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Remove from heat and garnish with sesame seeds and extra green onions before serving.
Notes
Slice the beef as thin as possible for authentic Korean BBQ Beef Bulgogi texture.
Using Asian pear in the marinade naturally tenderizes the meat.
Cook the beef on high heat to achieve caramelization instead of steaming.
Avoid overcrowding the pan to keep the beef juicy and slightly crispy.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir Fry
- Cuisine: Korean