Bulgoggi (beef) Recipe

Prepare meat

Freeze the beef for 20–30 minutes until slightly firm to make thin slicing easier. Slice across the grain into very thin strips (1/8"–1/4"). If you can buy pre-sliced bulgogi beef, use that.

Make marinade

In a medium bowl whisk together soy sauce, brown sugar, mirin, sesame oil, grated pear, minced garlic, grated ginger, gochujang (if using), and ground black pepper until the sugar mostly dissolves and mixture is uniform.

Marinate beef

Add the sliced beef to the bowl and mix thoroughly so every piece is coated. Cover and refrigerate for at least 30 minutes, preferably 2–4 hours. For best flavor, marinate up to 8 hours but no longer than overnight.

Finish with sesame

Stir toasted sesame seeds into the marinated beef just before cooking or sprinkle on at the end as garnish.

While the beef is marinating, prepare the vegetables: thinly slice the onion, julienne the carrot if using, and slice the scallions on the bias.

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

Add the sliced onions and carrots to the pan and stir-fry 1–2 minutes until slightly softened but still crisp. Push vegetables to the side of the pan.

Add half of the marinated beef in a single relatively even layer (do not overcrowd). Let it sear 30–60 seconds without moving to develop color, then stir or toss continuously for 1–2 minutes until cooked through but still tender. Remove cooked beef to a plate. Repeat with the remaining beef in a second batch.

Return all cooked beef to the pan with the vegetables, toss together for 30 seconds so sauce thickens slightly and coats everything. Add sliced scallions and toss 10–20 seconds until just wilted.

Transfer bulgogi to a serving platter. Sprinkle additional toasted sesame seeds over the top and add more sliced scallions if desired.

Serve hot with steamed short-grain rice or provide lettuce leaves for ssam (wraps). Offer kimchi on the side.