Bulgogi Dinner Recipe

Prepare beef

If not pre-sliced, freeze rib eye for 30–45 minutes until firm and slice as thinly as possible (about 1/16–1/8 inch). Place slices in a shallow bowl or zip-top bag.

Make marinade

In a medium bowl combine soy sauce, brown sugar, grated Asian pear, minced garlic, grated ginger, sesame oil, rice wine (mirin), and black pepper. Stir until sugar is mostly dissolved and ingredients are homogeneous.

Marinate beef

Add the sliced beef to the marinade, mixing thoroughly so each piece is coated. Add sliced yellow onion, julienned carrot, and sliced shiitake mushrooms into the marinade and toss to combine. Cover and refrigerate for at least 30 minutes, preferably 2–4 hours. For best flavor, marinate up to 8 hours.

Toast sesame seeds

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

Cook bulgogi

Heat a large skillet or cast-iron pan over high heat until very hot. Add vegetable oil and swirl to coat. Working in a single layer (cook in batches if necessary), add marinated beef and vegetables to the pan, spreading them out so they contact the hot surface. Sear undisturbed for 30–45 seconds, then stir and spread again. Continue cooking 2–4 minutes total per batch until beef is browned and cooked through but still tender. Avoid overcrowding to maintain good sear.

Combine batches

If you cooked in batches, return all cooked beef and vegetables to the pan briefly to heat through and toss with any accumulated pan juices for 30–60 seconds.

Finish

Remove from heat. Stir in sliced green onions and toasted sesame seeds. Adjust seasoning with a pinch more black pepper or a splash of soy sauce if needed.

Divide steamed short-grain rice among plates (about 3/4 cup per serving). Spoon bulgogi over or alongside the rice. Serve with lettuce leaves for wrapping and extra green onions or sesame seeds as garnish. Offer kimchi or banchan if desired.