Name: Ken Ken Sushi Asian Cuisines Ken Ken Bulgogi Recipe
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 1 lb thinly sliced beef ribeye or sirloin; 6 tbs soy sauce (regular or low-sodium); 2 tbs brown sugar; 1 tbs mirin or rice wine; 1 tbs sesame oil; 2 tsp minced garlic; 1 tsp grated fresh ginger; 1 tsp ground black pepper; 0.5 cup grated Korean pear or Asian pear (optional, for tenderizing and sweetness); 1 cup yellow onion, thinly sliced; 3 each scallions, cut into 1-inch pieces; 0.5 cup carrot, julienned (optional); 1 tsp sesame seeds, toasted; 0.25 cup fresh cilantro or perilla leaves (optional) for serving; 1 tbs neutral oil (vegetable or canola); 4 cups short-grain steamed rice or cooked udon/ramen (for serving); 1 cup kimchi (optional, on side)

Method

Marinade & Beef

Prepare beef

If not pre-sliced, thinly slice 1 lb beef across the grain into 1/8–1/4-inch slices. Partially freeze the meat for 20–30 minutes to make slicing easier.

In a large bowl combine 6 tbs soy sauce, 2 tbs brown sugar, 1 tbs mirin, 1 tbs sesame oil, 2 tsp minced garlic, 1 tsp grated ginger, 1 tsp ground black pepper and 1/2 cup grated Korean or Asian pear (if using). Stir until sugar begins to dissolve.

Add the sliced beef to the marinade and mix thoroughly so every piece is coated. Cover and refrigerate at least 30 minutes, preferably 2–4 hours. For best flavor and tenderness, marinate up to overnight (12 hours max).

Vegetables & Garnish

While the beef marinates, prepare vegetables: thinly slice 1 cup yellow onion, julienne 1/2 cup carrot if using, and cut 3 scallions into 1-inch lengths. Toast 1 tsp sesame seeds in a dry skillet over low heat until fragrant, about 2 minutes, stirring constantly. Reserve.

If serving with cilantro or perilla leaves, rinse and dry them and set aside.

Cooking & Assembly

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

Add the marinated beef in a single layer (you may need to cook in two batches to avoid overcrowding). Sear undisturbed for 1–2 minutes to develop color, then stir-fry and spread into the pan so slices cook quickly. Cook 3–5 minutes total until beef is just cooked through and edges are slightly caramelized.

During the last 1–2 minutes of cooking, add the sliced onions, julienned carrot and scallions to the pan. Toss with the beef so the vegetables soften but retain a little bite. If the pan becomes too dry, add a splash (1–2 tbs) of water or reserved marinade that has been boiled for 1 minute to ensure safety.

Taste and adjust seasoning: if you want more sweetness add a little sugar, more savory add a splash of soy. Remove from heat when beef is fully cooked and vegetables are tender-crisp.

Divide 4 cups cooked short-grain rice (or cooked udon/ramen) among serving bowls or plates. Top with the hot bulgogi mixture.

Garnish with toasted sesame seeds and optional cilantro or perilla leaves. Serve immediately with kimchi on the side if desired.