Bulgogi Beef Recipe

Prepare beef

If beef is not already very thin, partially freeze for 30–45 minutes to firm it, then slice against the grain into 1/16–1/8 inch slices. Place the sliced beef in a large shallow bowl or zip-top bag.

Make marinade

In a bowl, whisk together soy sauce, brown sugar, mirin, sesame oil, minced garlic, grated pear (or apple), grated ginger, gochujang (or red pepper flakes), rice vinegar, black pepper, and cornstarch until sugar and cornstarch are dissolved and the mixture is homogeneous.

Marinate

Pour the marinade over the beef, add the thinly sliced onion and 2 of the sliced green onion stalks, toss thoroughly to coat. Press out excess air if using a bag and refrigerate for at least 30 minutes and up to 4 hours (overnight can be used for deeper flavor but reduce time to 6–8 hours for very thin slices).

Bring to room temperature

Remove the marinated beef from the refrigerator 15–20 minutes before cooking to take the chill off so it sears evenly.

Preheat grill or skillet

Heat a grill or heavy skillet (cast iron) over high heat until very hot. Brush a thin layer of neutral oil on the grill grates or add 1 tablespoon oil to the skillet and swirl to coat.

Cook the beef

Working in a single layer (cook in batches if necessary to avoid crowding), spread the marinated beef and onions across the hot surface. Cook undisturbed for 1–2 minutes until the edges start to char, then stir or flip and cook another 30–90 seconds until just cooked through. Thin slices cook very quickly — total cook time per batch ~1.5–3 minutes.

Finish & garnish

Transfer cooked beef to a warm plate. Sprinkle with toasted sesame seeds and the remaining sliced green onions. If desired, drizzle a small amount of reserved marinade reduced over low heat for 1–2 minutes to serve as a sauce (ensure it reaches a simmer and boil to eliminate raw marinade).