Bulgogi Recipe

Prepare beef

Partially freeze the beef for 30–45 minutes until firm but not frozen solid; this makes it easier to slice very thinly. Slice across the grain into very thin (1/16–1/8 inch) strips. If using pre-sliced bulgogi beef, skip the freezing step.

Make marinade

In a large bowl combine soy sauce, brown sugar, mirin, sesame oil, minced garlic, grated Asian pear, grated onion, black pepper, toasted sesame seeds and gochugaru (if using). Whisk until sugar begins to dissolve and mixture is uniform.

Marinate beef

Add the sliced beef to the marinade and massage gently with your hands or a spoon so the meat is evenly coated. Cover and refrigerate for at least 30 minutes up to 4 hours. For best flavor and tenderness, marinate 2–4 hours. If short on time, 30 minutes still imparts good flavor.

Prepare vegetables

While the beef marinates, thinly slice the onion, julienne the carrot if using, and slice the scallions on a bias into 1–2 inch pieces. Measure out the oil.

Heat pan

Heat a large heavy skillet or cast-iron pan over medium-high heat until very hot. Add the vegetable oil and swirl to coat.

Cook onions and carrots

Add the sliced onion and carrot to the hot pan and stir-fry 1–2 minutes just until they begin to soften and become fragrant. Push them to the side of the pan.

Stir-fry beef

Add the marinated beef in a single layer (work in batches if necessary to avoid overcrowding). Cook without moving for 30–45 seconds to get some caramelization, then stir and spread the meat to cook through, about 2–3 minutes total depending on thickness. Spoon any remaining marinade into the pan and allow it to reduce slightly to glaze the meat.

Finish with scallions

When the beef is almost cooked, add the scallions and toss for 30–60 seconds until scallions are wilted but still bright. Remove from heat. Taste and adjust with a pinch of salt or a splash of soy if desired.

Transfer the bulgogi to a serving platter. Sprinkle with additional toasted sesame seeds. Serve immediately with steamed rice, lettuce or perilla leaves for wrapping, and kimchi on the side. To eat, place rice and meat in a leaf, add kimchi or ssamjang if desired, wrap and enjoy.

Leftovers: cool to room temperature, then store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat.