Bulgogi Recipe

Prepare beef

If not already very thin, partially freeze the beef (20–30 minutes) until slightly firm, then slice across the grain into 1/16–1/8-inch (1.5–3 mm) thin strips. Place slices in a large bowl or shallow dish.

Make marinade

In a bowl, combine soy sauce, brown sugar, mirin, sesame oil, minced garlic, grated ginger, and grated Asian pear (include any juice). Whisk until sugar dissolves and mixture is uniform.

Add aromatics and season

Add the whites and pale green parts of the sliced green onions, toasted sesame seeds, and ground black pepper to the marinade. Mix to combine.

Marinate beef

Pour the marinade over the sliced beef, stirring to coat every piece. Add the thinly sliced onion and julienned carrot (if using) into the bowl and toss to combine so vegetables can pick up flavor. Cover and refrigerate for at least 30 minutes; for best flavor marinate 2–4 hours or overnight (up to 24 hours). If marinating longer than 2 hours, stir occasionally so sugar distributes evenly.

Heat pan

When ready to cook, heat a large heavy skillet or cast-iron pan over medium-high to high heat. Add the neutral oil and heat until shimmering but not smoking.

Cook beef in batches

Remove beef from refrigerator and let sit 5–10 minutes to take off chill. Working in a single layer, add a portion of the beef and vegetables to the hot pan—do not overcrowd. Cook 1–2 minutes without stirring to allow browning, then stir or toss and cook an additional 1–2 minutes until beef is cooked through and edges are caramelized. Repeat with remaining beef. Total cook time per batch is 2–4 minutes depending on thickness.

Finish

If pan has excess liquid, increase heat to high and cook briefly until sauce reduces and clings to meat (30–60 seconds). Taste and adjust seasoning with a pinch of salt or a splash of soy sauce if needed.

Transfer bulgogi to a serving plate. Sprinkle with thinly sliced scallions (green tops), additional toasted sesame seeds, and red pepper flakes or gochugaru if desired. Serve hot with steamed rice, lettuce leaves for ssam, kimchi, and banchan.