Sweet and savory marinated bulgogi beef served over steamed rice with kimchi and vegetables.
Bulgogi, meaning fire meat, is one of Korea's most iconic dishes: thin slices of beef marinated in a soy-sesame-pear mixture that tenderizes the meat while building deep, sweet-savory flavor, then quickly grilled or pan-seared. Served over rice with kimchi, it makes a complete, satisfying bowl. Grated Asian pear in the marinade isn't just for sweetness — its enzymes actively tenderize the beef, which is why traditional bulgogi has such a notably tender bite even from cuts that would otherwise be tougher.
Serves 4
Combine grated pear, soy sauce, brown sugar, sesame oil, garlic, and ginger in a bowl.
Add sliced beef and onion to the marinade, tossing to coat. Marinate at least 30 minutes, ideally 2-4 hours.
Don't marinate longer than a few hours — the pear's enzymes can start to break down the meat too much.
Heat a large skillet or grill pan over high heat until very hot.
Add the beef and onion in batches, cooking 2-3 minutes per side until caramelized and cooked through.
Scatter with scallions and sesame seeds. Serve hot over rice with kimchi on the side.
Slice the beef as thinly as possible — partially freezing it for 30 minutes beforehand makes this much easier.
Use grated Asian pear specifically; its enzymes tenderize the meat in a way regular pear or apple doesn't replicate as well.
Cook the beef in batches over high heat rather than crowding the pan, which causes steaming instead of caramelization.
Grill the marinated beef over charcoal for a smokier, more traditional flavor.
Use pork instead of beef for a version called dweji bulgogi.
Add sliced mushrooms and carrots to cook alongside the beef for more vegetables.
Refrigerate cooked bulgogi for up to 3 days; reheat in a hot skillet rather than the microwave to maintain some caramelization.
Bulgogi has roots tracing back centuries in Korean cooking, evolving over time from grilled skewered meat to the modern marinated, thinly sliced version popularized in the 20th century and now one of Korea's best-known culinary exports.
Ribeye or sirloin sliced thin against the grain are traditional choices, giving the right balance of tenderness and flavor.
Kiwi or regular pear can work in a pinch, though Asian pear's specific enzyme activity is what's traditionally used for tenderizing.
Yes, marinate the beef up to a day ahead and cook it fresh when ready, though avoid marinating much longer since the meat can become mushy.
Per serving (380g / 13.4 oz) · 4 servings total
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