Beef Bulgogi Recipe

Prepare the beef

Partially freeze the beef for 20–30 minutes so it's easier to slice thinly. Using a sharp knife, slice across the grain into 1/16–1/8-inch (2–3 mm) thin slices. If you bought pre-sliced bulgogi meat, separate any stuck pieces.

Make the marinade

In a large bowl combine soy sauce, brown sugar, mirin, sesame oil, minced garlic, grated ginger, and grated Asian pear (or grated apple). Whisk until sugar begins to dissolve. Add gochujang if using for mild heat, then stir in freshly ground black pepper and toasted sesame seeds.

Add aromatics

Stir the thinly sliced green onions into the marinade (reserve a small amount of sliced green onion for garnish).

Marinate the beef

Add the sliced beef to the marinade, using your hands or tongs to massage the marinade into the meat so every slice is coated. Cover and refrigerate for at least 30 minutes; preferably 2–4 hours. For best flavor, marinate up to overnight. If marinating more than 2 hours, drain off any excess pear juice that accumulates so the meat doesn't become too wet.

Prepare vegetables

While the beef marinates, thinly slice the onion, julienne the carrot if using, and slice mushrooms. Keep vegetables ready near the cooking station; they cook quickly.

Heat pan

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

Cook aromatics and vegetables

Add the sliced onions (and carrots and mushrooms if using) and stir-fry for 1–2 minutes until they start to soften and edges become translucent. Push vegetables to the side of the pan.

Sear the beef

Increase heat to high. Add a single layer of marinated beef to the pan without crowding—work in batches if necessary. Let the slices sear undisturbed for 30–45 seconds to develop a caramelized edge, then stir or toss to cook through another 30–60 seconds. Total cook time per thin slice is about 1–2 minutes; avoid overcooking. Repeat with remaining beef.

Combine and finish

Return any rested cooked beef to the pan with the vegetables or add vegetables to the last batch so everything is hot. Toss together for 30 seconds to combine and glaze with the pan juices. Taste and adjust: add a pinch more sugar or a splash of soy if needed. Sprinkle reserved sliced green onion and extra sesame seeds over the top before removing from heat.

Transfer bulgogi to a serving platter. Serve immediately with steamed rice and lettuce or perilla leaves for wraps. Offer additional sliced green onion and sesame seeds at the table. Bulgogi can be enjoyed as a rice bowl, in lettuce wraps with a little ssamjang, or with banchan (Korean side dishes).