Korean Beef Bulgogi Recipe

Prepare beef and marinade

If your beef is not thinly sliced, freeze for 20–30 minutes until just firm and slice across the grain as thin as possible (about 1/16–1/8 inch). Place the sliced beef in a wide bowl or shallow container.

Make the marinade

In a bowl, combine soy sauce, brown sugar, grated pear (or applesauce), sesame oil, minced garlic, grated ginger, gochujang (if using), gochugaru (if using), and black pepper. Whisk until sugar partly dissolves and mixture is homogenous.

Marinate

Pour the marinade over the beef and add the thinly sliced green onion. Toss with clean hands or tongs to coat each piece thoroughly. Cover and refrigerate for at least 30 minutes, preferably 2–4 hours. For best flavor, marinate up to overnight but no more than 12 hours to avoid texture breakdown from the pear.

Cook the bulgogi

Heat a large skillet or cast-iron pan over medium-high heat until very hot. Add 1 tablespoon vegetable oil and swirl to coat. Working in one or two quick batches so the pan stays hot, add the marinated beef in a single layer (including some marinade). Let sear undisturbed for 30–45 seconds to develop browning, then stir and spread to finish cooking. Total cook time per batch is 2–4 minutes until beef is cooked through and caramelized. Avoid overcrowding to keep the beef tender.

Finish

Return any reserved cooked batches to the pan to warm briefly. Remove from heat, sprinkle toasted sesame seeds and additional sliced green onion. Taste and adjust seasoning (a dash more soy or sesame oil if needed).

Halve the avocado, remove the pit, and scoop flesh into a small bowl or blender. Add lime juice and salt. Mash with a fork for a slightly chunky puree or blend for a silky texture. If mixture is too thick, add up to 1 teaspoon water and/or 1/2 teaspoon neutral oil and blend again. Taste and adjust lime and salt. Keep chilled until serving.

Warm steamed rice or prepare lettuce leaves for ssam (wraps). Plate bulgogi next to a dollop of avocado puree and a serving of kimchi. Garnish with extra sliced green onion and sesame seeds. To eat as a wrap: place rice (optional), a spoonful of bulgogi, a smear of avocado puree and a piece of kimchi on a lettuce leaf, fold and enjoy.