Bulgogi (불고기) Recipe

Prepare the beef

If not already thinly sliced, freeze the beef for 20–30 minutes until slightly firm, then slice across the grain into very thin (1/16–1/8 inch) slices. Place the slices in a large bowl.

Make the marinade

In a mixing bowl combine soy sauce, brown sugar, mirin, sesame oil, grated pear, minced garlic, minced ginger, chopped scallions, ground black pepper and toasted sesame seeds. Whisk until sugar begins to dissolve. If you want a slightly thicker cling to the meat, whisk in 1 tsp cornstarch.

Marinate

Pour the marinade over the beef, massaging the liquid into the slices so each piece is coated. Add the thinly sliced onion, carrot and mushrooms to the bowl with the beef and toss to combine. Cover and refrigerate for at least 30 minutes, preferably 2–4 hours or overnight for best flavor.

If preparing the spicy chicken or pork option, stir gochujang and gochugaru into the marinade (add to the same marinade proportions). Taste a small amount: add more gochujang for heat/sweetness or more gochugaru for dry heat. Proceed to marinate protein as above.

Heat the pan

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

Sear the beef

Working in a single layer (cook in two batches if necessary to avoid overcrowding), add the marinated beef and vegetables to the hot pan. Spread pieces so they contact the surface. Let cook undisturbed 1–2 minutes to develop some browning, then stir or toss and cook another 1–2 minutes until beef is cooked through and caramelized at edges. Total cooking time per batch is about 3–4 minutes for thin slices.

Finish

When beef is nearly done, drizzle 1/2 tsp sesame oil over and toss briefly. Taste and adjust: add a pinch of salt or a splash of soy if needed. Sprinkle additional toasted sesame seeds and extra chopped green onion if desired.

Serve

Divide cooked rice among 4 bowls. Top with bulgogi and vegetables. Serve with lettuce or perilla leaves for wraps. Provide kimchi or banchan if desired. Leftover bulgogi keeps in the refrigerator for 2–3 days.