Description
Thinly sliced ribeye marinated in Asian pear, soy sauce, sesame oil, and cooked until caramelized and tender.
Ingredients
Scale
- 1½ lbs (680g) ribeye steak, or top sirloin
- 1 medium yellow onion (half blended into the marinade, half thinly sliced)
- 4 scallions, cut into 2-inch pieces
- 4 oz (115g) shiitake mushrooms, optional
- ½ Asian pear, grated or blended with juice
- ¼ cup (60ml) low-sodium soy sauce
- 2 tablespoons brown sugar
- 2 tablespoons mirin
- 1 tablespoon toasted sesame oil
- 5 cloves garlic, finely grated
- 1 teaspoon fresh ginger, finely grated
- ½ teaspoon black pepper
- 1 teaspoon gochugaru, optional
- 1 tablespoon toasted sesame seeds
Instructions
- Slice the beef. Wrap the ribeye in plastic wrap and freeze for 30–45 minutes until slightly firm but not frozen solid. Slice across the grain as thinly as possible, aiming for 2–3mm.
- Make the marinade. Grate the Asian pear and half the onion into a bowl, then add soy sauce, brown sugar, mirin, sesame oil, garlic, ginger, black pepper, gochugaru, and sesame seeds. Stir until the sugar dissolves.
- Marinate the beef. Add the sliced beef to the marinade, massaging it through every slice. Thinly slice the remaining half onion and add it to the bowl. Cover and refrigerate for a minimum of 2 hours or overnight.
- Cook the beef. Remove the beef from the fridge 20 minutes before cooking. Heat a skillet over high heat. Add oil, then the beef and onion in a single layer, working in batches. Cook for 2–3 minutes without stirring until caramelized. Add scallion and mushrooms in the last minute.
- Serve immediately over steamed rice with banchan. Scatter extra sesame seeds and sliced scallion greens on top.
Notes
For the best experience, serve bulgogi in a lettuce wrap with rice, ssamjang, and raw garlic.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 600mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 60mg