Beef Bulgogi Recipe

Prepare the beef

If not already thinly sliced, place beef in the freezer for 20–30 minutes until slightly firm, then slice across the grain into thin strips about 1/8–1/4 inch thick. This yields roughly 1 lb of thin beef strips.

Make the marinade

In a medium bowl combine 6 tbs soy sauce, 2 tbs brown sugar, 1 tbs mirin, 1 tbs sesame oil, 2 tsp minced garlic, 1 tsp grated ginger, 1/2 cup grated Asian pear or apple (if using), 1 tsp gochujang or 1 tsp gochugaru for heat (optional), and 1/2 tsp ground black pepper. Whisk until sugar begins to dissolve and mixture is uniform.

Add beef to the marinade and use tongs or clean hands to toss so each strip is coated. Cover and refrigerate for at least 30 minutes; for best flavor and tenderness, marinate 2–4 hours or overnight (up to 24 hours).

Prep vegetables

While beef marinates, thinly slice the yellow onion and julienne the carrot. Slice scallions on a bias into 1–2 inch pieces. Toast 1 tsp sesame seeds in a small dry skillet over medium heat until fragrant and lightly browned, about 1–2 minutes; watch carefully to avoid burning.

Heat the pan

Heat a large heavy skillet or cast-iron pan over medium-high heat until hot. Add 1 tbs cooking oil and swirl to coat the pan.

Cook onions and vegetables

Add the sliced onion (and carrot if using) and stir-fry 1–2 minutes just until they begin to soften and get a little color — this adds sweetness and texture. Push vegetables to the side of the pan.

Stir-fry the beef

Increase heat to high. Add the marinated beef in a single layer (work in batches if necessary to avoid crowding). Let the beef sear without moving for about 30–45 seconds to develop color, then stir or toss frequently until cooked through and slightly caramelized, about 2–3 minutes total depending on thickness. If the pan becomes dry, add a splash (1–2 tbs) of reserved marinade or a teaspoon of water to deglaze and create a glaze.

Return the cooked onions to mix with the beef (if you pushed them aside) and toss in the sliced scallions. Stir everything together for 30 seconds so scallions wilt slightly and flavors combine.

Taste and adjust seasoning: add a pinch more sugar or 1 tsp soy sauce if you want more savory-sweet balance, or a few shakes of black pepper for spice.

Transfer bulgogi to a warm serving plate. Sprinkle toasted sesame seeds over the top and an extra drizzle of sesame oil if desired (about 1/2 tsp).

Serve immediately with steamed short-grain rice, lettuce or perilla leaves for wrapping, and kimchi on the side. Leftovers keep covered in the refrigerator for up to 3 days and reheat gently in a skillet.