Bulgoggi (beef) / 불고기 Recipe

Prepare beef

If beef is not pre-sliced very thin, partially freeze a 1-lb piece for 30–45 minutes until firm but not rock-hard. Using a sharp knife, slice across the grain into very thin slices (about 1/8 inch). Place the slices in a medium mixing bowl.

Make marinade

In a separate bowl, combine 1 tbsp soy sauce, 1 tbsp mirin, 1 tbsp brown sugar, 1/2 cup grated Asian pear, 2 tsp minced garlic, 1/2 tsp grated ginger, 1 tsp sesame oil, 1 tsp toasted sesame seeds, 1/4 tsp ground black pepper, and 1/2 tsp gochujang (if using). Whisk until sugar mostly dissolves and ingredients are well blended.

Marinate beef

Pour the marinade over the sliced beef, use clean hands or tongs to ensure each slice is coated. Cover and refrigerate at least 30 minutes for a quick flavor infusion, or up to 4 hours for deeper flavor. Do not marinate longer than 8 hours to avoid over-tenderizing.

Prepare vegetables

While the beef marinates, thinly slice 1/2 cup yellow onion, julienne 1/4 cup carrot (if using), slice 1/2 cup mushrooms, and trim and cut 2 scallions into 2-inch pieces.

Combine with beef

About 10–15 minutes before cooking, add the sliced onion, carrot, mushrooms, and scallions to the marinated beef and toss gently to combine so vegetables absorb some marinade.

Heat pan

Heat a large skillet or cast-iron pan over medium-high heat. Add 1 tsp neutral cooking oil and swirl to coat. The pan should be hot but not smoking.

Sear beef

Remove beef and vegetables from the marinade with tongs, letting excess marinade drip back into bowl (reserve leftover marinade). Spread beef in an even layer in the hot pan without overcrowding. Cook undisturbed for 1–2 minutes to develop a sear, then stir or flip pieces and continue cooking 1–2 more minutes until beef is cooked through and edges caramelize. If your pan is small, cook in two batches to avoid steaming.

Finish

Return any cooked batches to the pan, drizzle 1/2 tsp extra sesame oil, and toss with 1/2 tsp toasted sesame seeds. Taste and adjust seasoning with a tiny splash more soy sauce if needed. If you reserved marinade and want a little sauce, bring the reserved marinade to a boil in a small saucepan for 1–2 minutes to cook it, then stir into the beef (optional).

Serve

Serve bulgogi immediately over steamed short-grain rice (about 4 cups cooked rice for 4 servings). Garnish with additional toasted sesame seeds and scallion slices if desired. Offer lettuce or perilla leaves for wrapping.