Bulgogi
Thin-sliced beef marinated in a sweet soy sauce with grated Asian pear (a natural tenderizer), then quickly seared until caramelized at the edges.
Meat
⚠ Contains: Soy, Sesame. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 600g ribeye or sirloin, sliced very thin against the grain
- 1/2 Asian pear, grated (or blended)
- 1/2 onion, thinly sliced, plus a few extra slices for the pan
- 4 cloves garlic, minced
- 1 tbsp ginger, grated
- 1/3 cup soy sauce
- 2 tbsp brown sugar
- 1 tbsp sesame oil
- 1 tsp black pepper
- 2 scallions, sliced
- 1 tbsp toasted sesame seeds
- 1 tbsp oil, for cooking
Steps
- Combine the grated pear, onion, garlic, ginger, soy sauce, brown sugar, sesame oil, and black pepper in a bowl.
- Add the sliced beef and toss to coat thoroughly. Marinate for at least 30 minutes, ideally 4-8 hours in the refrigerator.
- Heat oil in a large skillet or grill pan over high heat until very hot.
- Add the beef in a single layer (working in batches if needed to avoid crowding) and sear for 2-3 minutes per side, until caramelized at the edges and cooked through.
- Toss in the scallions during the last minute of cooking.
- Garnish with sesame seeds and serve with steamed rice and lettuce leaves for wrapping.