Korean Beef Bulgogi
Korean Beef Bulgogi
Ingredients
For the Marinade
- 1/2 cup soy sauce
- 1/4 cup granulated sugar
- 2 tablespoons sesame oil
- 1/2 white onion, roughly chopped
- 3 stalks green onion whites, roughly chopped
- 6 cloves garlic
- 1/2 teaspoon black pepper, ground
- 1 Korean pear, peeled and roughly chopped
For the Bulgogi
- 1 1/2 pounds beef, thinly sliced, such as sirloin or ribeye
- 1/2 white onion, thinly sliced
- 1 tablespoon oil, for cooking, such as vegetable or canola
For Garnish
- 2 stalks green onion greens, thinly sliced lengthwise and chopped
- 1 teaspoon sesame seeds
Instructions
- 1
Combine all marinade ingredients: soy sauce, granulated sugar, sesame oil, roughly chopped white onion, green onion whites, garlic, ground black pepper, and peeled and roughly chopped Korean pear into a blender.
⏱️ 5 min
- 2
Blend all ingredients until a smooth, uniform marinade is formed. Ensure there are no large chunks remaining.
⏱️ 2 min
- 3
Place the thinly sliced beef into a large mixing bowl. Pour the prepared marinade over the beef, ensuring all slices are well coated. Use your hands to gently massage the marinade into the beef.
⏱️ 3 min
- 4
Cover the bowl with plastic wrap and refrigerate. Let the beef marinate for a minimum of 30 minutes, or preferably overnight for deeper flavor.
- 5
While the beef is marinating, prepare the garnishes. Thinly slice the green onion greens lengthwise, then chop them into smaller, manageable pieces. Also, thinly slice the remaining half of the white onion.
⏱️ 10 min
- 6
Heat a large pan or skillet over medium-high heat. Add the oil to the hot pan.
⏱️ 2 min
- 7
Add the marinated beef (shaking off any excess marinade) and the thinly sliced white onions to the hot pan. Do not overcrowd the pan; cook in batches if necessary to ensure proper browning.
⏱️ 3 min
- 8
Stir and cook the beef and onions for 5-8 minutes, or until the beef is fully cooked through and the sauce has thickened slightly. The onions should be tender and slightly caramelized.
⏱️ 8 min
- 9
For an authentic presentation, heat a cast iron serving platter using a kitchen torch until it is sizzling hot. Carefully transfer the cooked bulgogi from the pan onto the hot cast iron platter.
⏱️ 2 min
- 10
Garnish the bulgogi generously with the prepared green onion greens and sprinkle sesame seeds over the top. Serve immediately with rice and banchan (Korean side dishes) if desired.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Korean Beef Bulgogi
For the Marinade
- 1/2 cup soy sauce
- 1/4 cup granulated sugar
- 2 tablespoons sesame oil
- 1/2 white onion, roughly chopped
- 3 stalks green onion whites, roughly chopped
- 6 cloves garlic
- 1/2 teaspoon black pepper, ground
- 1 Korean pear, peeled and roughly chopped
For the Bulgogi
- 1 1/2 pounds beef, thinly sliced, such as sirloin or ribeye
- 1/2 white onion, thinly sliced
- 1 tablespoon oil, for cooking, such as vegetable or canola
For Garnish
- 2 stalks green onion greens, thinly sliced lengthwise and chopped
- 1 teaspoon sesame seeds
Instructions
- 1
Combine all marinade ingredients: soy sauce, granulated sugar, sesame oil, roughly chopped white onion, green onion whites, garlic, ground black pepper, and peeled and roughly chopped Korean pear into a blender.
⏱️ 5 min - 2
Blend all ingredients until a smooth, uniform marinade is formed. Ensure there are no large chunks remaining.
⏱️ 2 min - 3
Place the thinly sliced beef into a large mixing bowl. Pour the prepared marinade over the beef, ensuring all slices are well coated. Use your hands to gently massage the marinade into the beef.
⏱️ 3 min - 4
Cover the bowl with plastic wrap and refrigerate. Let the beef marinate for a minimum of 30 minutes, or preferably overnight for deeper flavor.
- 5
While the beef is marinating, prepare the garnishes. Thinly slice the green onion greens lengthwise, then chop them into smaller, manageable pieces. Also, thinly slice the remaining half of the white onion.
⏱️ 10 min - 6
Heat a large pan or skillet over medium-high heat. Add the oil to the hot pan.
⏱️ 2 min - 7
Add the marinated beef (shaking off any excess marinade) and the thinly sliced white onions to the hot pan. Do not overcrowd the pan; cook in batches if necessary to ensure proper browning.
⏱️ 3 min - 8
Stir and cook the beef and onions for 5-8 minutes, or until the beef is fully cooked through and the sauce has thickened slightly. The onions should be tender and slightly caramelized.
⏱️ 8 min - 9
For an authentic presentation, heat a cast iron serving platter using a kitchen torch until it is sizzling hot. Carefully transfer the cooked bulgogi from the pan onto the hot cast iron platter.
⏱️ 2 min - 10
Garnish the bulgogi generously with the prepared green onion greens and sprinkle sesame seeds over the top. Serve immediately with rice and banchan (Korean side dishes) if desired.
⏱️ 2 min