Ingredients
Scale
- 1 1/2 pounds beef sirloin or ribeye, thinly sliced
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 2 tablespoons sesame oil
- 2 tablespoons minced garlic
- 1 tablespoon grated fresh ginger
- 1/2 Asian pear, grated (optional, for tenderizing)
- 1/4 cup water or beef broth
- 1/4 cup chopped green onions (for garnish)
- 1 tablespoon sesame seeds (for garnish)
Instructions
- Slice the beef very thinly against the grain. For easier slicing, partially freeze the beef for 30 minutes.
- In a large bowl, combine the soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, grated Asian pear (if using), and water or beef broth. Mix well until the sugar dissolves.
- Add the sliced beef to the marinade. Toss to ensure all the beef is coated.
- Cover the bowl and refrigerate for at least 30 minutes, or preferably 2-4 hours, to allow the flavors to meld.
- Heat a large skillet or grill pan over medium-high heat. Add a small amount of oil if needed.
- Cook the beef in batches to avoid overcrowding the pan. Cook for 2-3 minutes per side, until browned and cooked through.
- Transfer the cooked bulgogi to a serving platter.
- Garnish with chopped green onions and sesame seeds.
- Serve immediately with rice and banchan (Korean side dishes).
Notes
- For extra tenderness, marinate the beef overnight.
- Adjust the sweetness to your preference by adding more or less brown sugar.
- If you do not have an Asian pear, you can omit it. It helps tenderize the meat but is not essential for flavor.
- Bulgogi is excellent served with lettuce wraps.
- Prep Time: 20 minutes
- Cook Time: 10-15 minutes
- Category: Main Course
- Method: Grilling, Pan-frying
- Cuisine: Korean
- Diet: Low Fat
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 350 kcal
- Sugar: 15g
- Sodium: 1200mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 70mg