Beef Bulgogi 소불고기 Recipe

Name: Seoul Gamjatang - Korean Restaurant Toronto | Pork Bone Soups Beef BULGOGI 소불고기 Recipe
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 1 lb thinly sliced beef ribeye or sirloin; 6 tbs low-sodium soy sauce; 2 tbs brown sugar; 1 tbs mirin (or rice wine); 1 tbs sesame oil; 0.5 cup Asian pear (or Bosc pear) grated; 4 cloves garlic cloves, minced; 1 tsp fresh ginger, minced; 0.5 tsp ground black pepper; 1 tsp gochujang (optional, for mild heat); 1 medium yellow onion, thinly sliced; 3 stalks scallions (green onions), sliced on bias; 0.5 cup carrot, julienned (optional); 1 tsp toasted sesame seeds; 0.5 tsp additional sesame oil (optional); 4 cups cooked short-grain rice (for serving); 8 leaves lettuce leaves or perilla leaves (for ssam)

Inspired by Seoul Gamjatang - Korean Restaurant Toronto | Pork Bone Soup

Time1h 15m

Serves4

Tender, marinated beef grilled to perfection, blending sweet and savory flavors in each delicious bite.

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Ingredients

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Beef & Marinade

1 lb thinly sliced beef ribeye or sirloin

6 tbs low-sodium soy sauce

2 tbs Brown sugar

1 tbs mirin (or rice wine)

1 tbs Toasted sesame oil

1/2 cup Asian pear (or Bosc pear) grated

4 cloves Garlic cloves, minced

1 tsp fresh ginger, minced

1/2 tsp ground black pepper

1 tsp gochujang (optional, for mild heat)

Aromatics & Vegetables

1 medium yellow onion, thinly sliced

3 stalks scallions (green onions), sliced on bias

1/2 cup carrot, julienned (optional)

Finishing & Garnish

1 tsp toasted sesame seeds

1/2 tsp additional sesame oil (optional)

4 cups cooked short-grain rice (for serving)

8 leaves lettuce leaves or perilla leaves (for ssam)

Method

Beef & Marinade

Prep the beef

Freeze the beef for 20–30 minutes until slightly firm but not frozen solid; this makes thin slicing easier. Slice across the grain into 1/8–1/4 inch (3–6 mm) slices. If using pre-sliced bulgogi meat, separate any clumps.

Make the marinade

In a large bowl, combine soy sauce, brown sugar, mirin, sesame oil, grated pear, minced garlic, minced ginger, black pepper, and gochujang (if using). Whisk until sugar dissolves and mixture is uniform.

Marinate the beef

Add the sliced beef to the marinade and toss thoroughly to coat. Press the meat down so it's submerged in the liquid. Cover and refrigerate for at least 30 minutes for a quick flavor infusion, or preferably 4 hours to overnight for best tenderness and depth of flavor.

Aromatics & Vegetables

About 15 minutes before cooking, slice the onion thinly and slice the scallions on a bias. Julienne the carrot if using. Stir the sliced onion, scallions, and carrot into the marinated beef so they absorb some marinade and are ready to cook together.

Cooking & Finishing

Cook the bulgogi (stovetop)

Heat a large heavy skillet or cast-iron pan over high heat until very hot. Add a small drizzle (about 1 tsp) of neutral oil if your pan is not well-seasoned. Working in batches to avoid overcrowding, spread some marinated beef and vegetables in a single layer. Sear without moving for 30–45 seconds to develop color, then stir-fry for another 1–2 minutes until beef is cooked through but still tender. Remove each batch to a warm plate and repeat with remaining beef. Total cook time per batch is about 1.5–3 minutes depending on thickness.

Optional grilling method

Preheat grill or grill pan to high. Oil the grates. Cook thin slices directly on the grates or on skewers for 30–60 seconds per side until nicely charred and cooked. Turn quickly to avoid drying.

After all the beef is cooked, return everything to the pan and add toasted sesame seeds and the optional additional 1/2 tsp sesame oil. Toss to combine and heat through for 30 seconds. Taste and adjust with a pinch of salt or more soy if desired.

Transfer to a serving platter. Garnish with extra sliced scallions and a light sprinkle of sesame seeds. Serve immediately with steamed short-grain rice and lettuce or perilla leaves for wrapping (ssam).