소불고기 Beef Bulgogi Recipe

Prep the beef

If not pre-sliced, partially freeze 1 lb beef for 30–45 minutes until firm but not frozen solid. Using a sharp knife, slice the beef very thinly (about 1/8 inch). Aim for uniform pieces so they cook evenly.

Make the marinade

In a large bowl, combine 6 tbs soy sauce, 2 tbs brown sugar, 1 tbs honey, 1 tbs sesame oil, 1 tbs mirin, 1/2 cup grated Asian pear, 1/2 cup grated yellow onion, 2 tsp minced garlic, 1 tsp grated ginger, 1 tsp gochujang (optional), 1/2 tsp black pepper, and 1 tbs toasted sesame seeds. Whisk thoroughly until sugar dissolves and mixture is homogeneous.

Marinate the beef

Add the thinly sliced beef to the marinade and toss gently to coat every piece. Cover and refrigerate for at least 30 minutes for a quick marination, or ideally 2–4 hours (up to overnight) to deepen flavor. Stir or turn the beef once or twice during marination so juices circulate.

Prep vegetables

While beef marinates, thinly slice 3 green onions on the diagonal, julienne 1/2 cup carrot (if using), and thinly slice 1/2 cup shiitake mushrooms (if using). Pat vegetables dry if they release excess moisture.

Cook the bulgogi

Heat a large heavy skillet or cast-iron pan over medium-high heat until very hot. Add 1 tsp neutral oil and swirl to coat. Using tongs, add a single layer of marinated beef (do not overcrowd — cook in batches if necessary). Spread beef and let sear undisturbed for 30–45 seconds to get good caramelization, then toss and spread again. Add a portion of the prepared vegetables to the pan (about half the green onions and any mushrooms or carrots) during the last 1–2 minutes of cooking so they soften but stay slightly crisp. Total cook time for each batch: 2–3 minutes until beef is cooked through and caramelized. Transfer cooked beef to a warm plate and repeat with remaining beef, adding a tiny splash of oil between batches if pan gets dry.

Finish and garnish

Return all cooked beef to the pan briefly to combine flavors, add the remaining green onions, adjust seasoning with a splash of soy sauce or a pinch of sugar if needed, and sprinkle with additional toasted sesame seeds. Remove from heat.

Serve the beef bulgogi hot with sesame leaves or lettuce for ssam (wraps), steamed rice, and optional banchan. Offer extra sliced green onion and additional sesame seeds at the table.

Leftovers: cool to room temperature, store in an airtight container in the refrigerator for up to 3 days. Reheat quickly in a hot skillet to preserve texture.