Bulgogi Recipe

Prepare beef

Partially freeze the beef for 20–30 minutes if not already very thinly sliced. Slice across the grain into very thin (1/8 inch) slices if needed. Trim excess fat but leave some for flavor.

Make marinade

In a large bowl combine soy sauce, brown sugar, mirin, sesame oil, minced garlic, grated ginger, grated pear, and black pepper. Whisk until sugar mostly dissolves and mixture is homogenous.

Marinate beef

Add the sliced beef to the marinade and use your hands or tongs to massage the marinade into the meat so every piece is coated. Cover and refrigerate for at least 30 minutes, preferably 2–4 hours. For best flavor, marinate up to overnight (but no more than 24 hours because the pear enzymes can over-tenderize).

Prepare vegetables

While beef marinates (or 15–20 minutes before cooking), thinly slice the onion, julienne the carrot, slice mushrooms if using, and cut scallions into 2-inch pieces. Keep components separate but ready to add to the pan.

Cook vegetables briefly

Heat a large heavy skillet or cast-iron pan over high heat until very hot. Add a thin film (about 1 tsp) of neutral oil and quickly stir-fry the onions for 1–2 minutes until slightly softened and translucent but not fully caramelized. Push onions to the side of the pan.

Sear the beef

Raise heat to high. Add another small drizzle of oil if needed. Spread the marinated beef in a single layer across the hot pan without overcrowding. Let it sear for 30–45 seconds undisturbed to develop color, then stir and flip pieces to cook through. Cook in batches if necessary to maintain high heat. Total cook time for the beef should be 2–4 minutes until browned and cooked through.

Combine and finish

When beef is nearly done, return the onions to mix with the meat (if you cooked them separately). Add carrots, mushrooms, and scallions and stir-fry together 30 seconds to 1 minute until vegetables are just tender-crisp. Taste and adjust seasoning: if it needs brightness, add 1 tsp soy sauce or 1/2 tsp sugar; for more sesame aroma stir in 1/2 tsp sesame oil at the end.

Transfer bulgogi to a serving platter. Sprinkle toasted sesame seeds over the top and drizzle the extra 1/2 tsp sesame oil. Serve immediately with steamed short-grain rice, lettuce or perilla leaves for wrapping, and gochujang on the side if desired.

Leftovers: cool to room temperature, then refrigerate in an airtight container for up to 3 days. Reheat briefly in a hot skillet for best texture.