Fruit Infused Bulgogi Recipe

Grate fruit and aromatics

Peel (if necessary) and finely grate the Asian pear (or apple) into a bowl until you have about 1/2 cup of grated fruit. Crush or blend 1/4 cup pineapple to extract the juice (a few tablespoons of pulp are fine). Mince the garlic and ginger; thinly slice 3 green onion stalks (white + light green portions included).

Combine marinade

In a large mixing bowl, combine the grated pear/apple, pineapple juice, soy sauce, brown sugar, mirin, toasted sesame oil, minced garlic, minced ginger, sliced green onions, gochugaru, and black pepper. Whisk thoroughly until sugar dissolves and mixture is uniform.

Marinate beef

Add the thinly sliced beef to the marinade and toss to coat every piece. Press plastic wrap over the bowl (or transfer to a zip-top bag), remove excess air, and refrigerate. Marinate at least 30 minutes for quick flavor infusion; ideally 2–4 hours for deeper flavor and tenderization due to the enzymes in the fruit. Do not exceed 8 hours to avoid over-tenderizing the beef.

While the beef marinates, thinly slice the yellow onion, julienne the carrot, and slice the mushrooms. Set aside. If serving rice, start cooking rice now so it’s ready when the beef is done.

Heat pan

Heat a large heavy skillet or cast-iron pan over medium-high heat until very hot. Add 1 tablespoon vegetable oil and swirl to coat.

Sear beef in batches

Remove the beef from the marinade, letting excess drip back into the bowl (reserve marinade). Add a single layer of beef to the hot pan—do not overcrowd—to achieve good browning. Cook 1–2 minutes per side until nicely caramelized and just cooked through. Transfer cooked beef to a plate and repeat with remaining beef. Cooking in batches prevents steaming and ensures caramelization from the sugars in the fruit and brown sugar.

Cook vegetables

After most beef is cooked and removed, add the sliced onion, carrots, and mushrooms to the pan. Sauté 2–3 minutes until softened and lightly browned. If the pan is dry, add a teaspoon of oil or a splash of the reserved marinade (bring to a boil first).

Combine and glaze

Return all beef to the pan with the vegetables. Pour 1–2 tablespoons of the reserved marinade into the pan and toss everything together for 1–2 minutes so the sauce reduces slightly and glazes the beef. Taste and adjust with a pinch more black pepper or a little soy sauce if needed. Remove from heat.

Transfer bulgogi to a serving dish. Sprinkle toasted sesame seeds and the extra sliced green onion over the top. Serve immediately with steamed rice, lettuce leaves, and kimchi for wrapping or as desired.

Leftovers: Store cooled bulgogi in an airtight container in the refrigerator up to 3 days. Reheat gently in a pan over medium heat to avoid drying out.