Authentic Korean Beef Bulgogi
Equipment
- Large skillet or wok
- Large mixing bowls
- Sharp knife
Ingredients
- 2 lbs ribeye or sirloin steak thinly sliced against the grain
- 1/2 cup soy sauce low sodium preferred
- 1 medium Asian pear peeled and grated
- 1/4 cup brown sugar packed
- 2 tablespoons sesame oil
- 6 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 2 tablespoons rice wine or mirin
- 1 tablespoon vegetable oil for cooking
- 3 green onions sliced for garnish
- 1 tablespoon sesame seeds toasted, for garnish
Instructions
- Place the thinly sliced beef in a large bowl. In a separate bowl, whisk together soy sauce, grated Asian pear, brown sugar, sesame oil, minced garlic, grated ginger, and rice wine until well combined.
- Pour the marinade over the beef and toss to coat evenly. Cover and refrigerate for at least 2 hours, or preferably overnight for best flavor and tenderness.
- Heat vegetable oil in a large skillet or wok over high heat until smoking. Remove beef from marinade, reserving the liquid.
- Cook beef in batches to avoid overcrowding, stirring frequently, for 2-3 minutes until caramelized and cooked through. Transfer to a serving plate.
- Pour reserved marinade into the same skillet and cook for 1-2 minutes until slightly thickened. Pour sauce over the cooked beef.
- Garnish with sliced green onions and toasted sesame seeds. Serve immediately with steamed rice and lettuce leaves for wrapping.
Notes
Storage tip: Marinated raw beef can be frozen for up to 3 months. Cooked bulgogi keeps in the refrigerator for 4 days. For best results, slice beef while partially frozen for easier, thinner cuts.
Nutrition
Calories: 385kcalCarbohydrates: 18gProtein: 35gFat: 18gSodium: 890mgFiber: 1gSugar: 16g