The Chef

Restaurants

Meals

Drinks

Restaurants›Sakeba Asian Pub & Grill›Bulgogi (lunch) Recipe

Bulgogi (lunch) Recipe

Name: Sakeba Asian Pub & Grills Bulgogi (Lunch) Recipe
Cook time: 1 h
Total time: 1 h
Yield: 3 servings
Cuisine: Korean
Ingredients: 1 lb thinly sliced beef ribeye or sirloin; 1 cups soy sauce (reduced-sodium preferred); 2 tbs brown sugar; 2 tbs mirin or rice wine; 1 tbs sesame oil; 3 tsp minced garlic; 1 tsp fresh grated ginger; 0.5 cups pear purée (Korean pear or Bosc/Anjou); 0.5 tsp ground black pepper; 3 stalks green onion (thinly sliced, white and green parts separated); 1 tbs toasted sesame seeds; 1 medium yellow onion (thinly sliced); 1 small carrot (julienned); 4 oz shiitake or white mushroom (sliced); 1 tbs cooking oil (neutral, e.g., canola or vegetable); 3 cups steamed short-grain rice (for serving); 0.5 cups kimchi (optional, for serving); 8 leaves lettuce leaves or perilla (for ssam/wrapping) (optional)

Inspired by Sakeba Asian Pub & Grill

Time1h

Serves3

Make Bulgogi (lunch) Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Marinade & Beef

1 lb thinly sliced beef ribeye or sirloin

1 cups soy sauce (reduced-sodium preferred)

2 tbs Brown sugar

2 tbs mirin or rice wine

1 tbs Toasted sesame oil

3 tsp minced garlic

1 tsp fresh grated ginger

1/2 cups pear purée (Korean pear or Bosc/Anjou)

1/2 tsp ground black pepper

3 stalks green onion (thinly sliced, white and green parts separated)

1 tbs toasted sesame seeds

Vegetables & Finish

1 medium yellow onion (thinly sliced)

1 small carrot (julienned)

4 oz shiitake or white mushroom (sliced)

1 tbs cooking oil (neutral, e.g., canola or vegetable)

3 cups steamed short-grain rice (for serving)

1/2 cups kimchi (optional, for serving)

8 leaves lettuce leaves or perilla (for ssam/wrapping) (optional)

Method

Marinade & Beef

Prepare beef

If not pre-sliced, partially freeze beef 30–45 minutes until firm then slice very thinly (1/8 inch). Place slices in a large bowl.

Make marinade

In a separate bowl whisk together soy sauce, brown sugar, mirin, sesame oil, minced garlic, grated ginger, pear purée and ground black pepper until sugar dissolves and mixture is well combined.

Combine and marinate

Add the thinly sliced beef and the white parts of the sliced green onions to the marinade. Toss to coat thoroughly, press a piece of plastic wrap directly onto the beef surface, and refrigerate for at least 30 minutes — preferably 2 hours or up to overnight for best flavor. If short on time, 30 minutes still imparts good flavor.

Toast sesame seeds

In a small dry skillet over medium heat, toast the sesame seeds 1–2 minutes until fragrant and lightly golden. Remove from heat and set aside.

Vegetables & Finish

Prepare vegetables

While the beef marinates, slice the onion, julienne the carrot, and slice mushrooms. Thinly slice the green parts of the green onions for garnish.

Heat pan

Heat a large heavy skillet or cast-iron pan over high heat until very hot (1–2 minutes). Add the neutral cooking oil and swirl to coat the surface.

Cook vegetables

Add the sliced onion and carrot to the hot pan and stir-fry 1–2 minutes until slightly softened but still crisp. Add mushrooms and cook another 1 minute. Push vegetables to one side of the pan.

Sear beef

Add the marinated beef in a single layer across the hot pan (work in batches if necessary to avoid overcrowding). Let the beef sear undisturbed 30–45 seconds to develop color, then stir-fry 1–2 minutes until no longer pink and sauce has slightly reduced and caramelized on the meat.

Combine and finish

Stir the vegetables and beef together in the pan so the sauce coats everything. Taste and adjust seasoning — add a pinch of salt or a splash more soy sauce if needed. Scatter the sliced green onion tops and toasted sesame seeds over the bulgogi and toss briefly to combine.

Serve

Divide steamed short-grain rice among plates. Spoon bulgogi over or alongside the rice. Serve immediately with optional kimchi and lettuce/perilla leaves for wrapping.