Marinated Beef Bulgogi Recipe

Prepare the beef

If not pre-sliced, partially freeze the beef for 30–45 minutes until slightly firm, then slice across the grain into very thin strips (about 1/8 inch). Aim for uniform thickness for even marinade penetration and cooking.

Make the marinade

In a large bowl combine 1/2 cup soy sauce, 2 tbs granulated sugar, 1 tbs brown sugar, 2 tbs mirin, 1.5 tbs sesame oil, 6 tsp minced garlic, 1 tbs grated ginger, 1/2 cup grated Asian pear (or 2 tbs pineapple juice), 1 tsp gochujang (optional), and 1/2 tsp freshly ground black pepper. Whisk until sugars dissolve and the mixture is homogeneous.

Add aromatics

Stir in the thinly sliced green onions (reserve a small pinch for garnish) and 1 tsp toasted sesame seeds into the marinade.

Marinate the beef

Add the sliced beef to the marinade and toss thoroughly so every piece is coated. Press the beef down so it is submerged. Cover and refrigerate for at least 1 hour; for best texture and deeper flavor, marinate 4–8 hours or up to overnight (12 hours).

Remove excess marinade before cooking

About 10 minutes before cooking, remove the beef from the refrigerator to come closer to room temperature. Use a slotted spoon or tongs to lift beef from the marinade, allowing excess liquid to drip off; reserve marinade for basting or discard if you prefer less sauce.

Prepare vegetables

If using, thinly slice 1 medium yellow onion, julienne 1 carrot, and slice 4 oz shiitake mushrooms. Toss vegetables lightly with a pinch of salt.

Cook vegetables (optional)

Heat a large skillet or cast-iron pan over medium-high heat with 1 tsp sesame oil. Add the onions and carrots and stir-fry 2–3 minutes until starting to soften, then add mushrooms and cook another 1–2 minutes. Push vegetables to the side of the pan.

Cook the bulgogi

Increase heat to high. Add the marinated beef in a single layer (work in batches to avoid crowding). Cook 1–2 minutes per side, stirring or flipping frequently, until edges are nicely browned and beef is cooked through but still tender. If reserved marinade is used for basting, spoon a little over the beef in the final minute and let it reduce briefly (do not add raw marinade too early if it will contact undercooked meat).

Combine and finish

When all batches are cooked, return any cooked vegetables to the pan and toss with beef to combine, cooking together 30–60 seconds so flavors meld. Adjust seasoning with a splash of soy sauce or 1/2 tsp sugar if needed. Sprinkle the reserved sliced green onions and extra toasted sesame seeds on top.

Serve the bulgogi hot over cooked short-grain rice (about 1 cup rice per 1/2 lb beef) with lettuce or perilla leaves for wrapping. Provide extra sliced green onions, kimchi, and ssamjang if desired.

Leftovers: cool quickly and refrigerate within 2 hours in an airtight container for up to 3 days. Reheat gently in a skillet over medium heat or microwave.