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Prepare the beef: If not already thinly sliced, freeze the beef for 15-20 minutes to make it easier to slice very thinly against the grain. Cut into bite-sized pieces.

Make the marinade: In a large bowl, combine the soy sauce, sesame oil, brown sugar, minced garlic, grated fresh ginger, grated Asian pear (or apple), thinly sliced yellow onion, black pepper, and gochujang (if using). Stir well to combine.

Marinate the beef: Add the sliced beef to the marinade, ensuring all pieces are thoroughly coated. For a quick version, marinate for at least 20 minutes at room temperature. For deeper flavor, cover and refrigerate for up to 2 hours.

Cook the bulgogi: Heat vegetable oil in a large skillet or wok over medium-high heat until shimmering. Add the marinated beef in a single layer, cooking in batches if necessary to avoid overcrowding the pan. Overcrowding will steam the meat instead of searing it.

Sear the beef: Cook each batch for 2-3 minutes per side, stirring occasionally, until the beef is browned and cooked through. Remove cooked beef from the pan and set aside. Repeat with remaining beef.

Serve: Transfer the cooked bulgogi to a serving platter. Garnish generously with toasted sesame seeds and chopped green onions. Serve hot.


Prepare the beef: If not already thinly sliced, freeze the beef for 15-20 minutes to make it easier to slice very thinly against the grain. Cut into bite-sized pieces.

Make the marinade: In a large bowl, combine the soy sauce, sesame oil, brown sugar, minced garlic, grated fresh ginger, grated Asian pear (or apple), thinly sliced yellow onion, black pepper, and gochujang (if using). Stir well to combine.

Marinate the beef: Add the sliced beef to the marinade, ensuring all pieces are thoroughly coated. For a quick version, marinate for at least 20 minutes at room temperature. For deeper flavor, cover and refrigerate for up to 2 hours.

Cook the bulgogi: Heat vegetable oil in a large skillet or wok over medium-high heat until shimmering. Add the marinated beef in a single layer, cooking in batches if necessary to avoid overcrowding the pan. Overcrowding will steam the meat instead of searing it.

Sear the beef: Cook each batch for 2-3 minutes per side, stirring occasionally, until the beef is browned and cooked through. Remove cooked beef from the pan and set aside. Repeat with remaining beef.

Serve: Transfer the cooked bulgogi to a serving platter. Garnish generously with toasted sesame seeds and chopped green onions. Serve hot.
