Beef Bulgogi is one of the most iconic and beloved dishes in Korean cuisine.
It features thinly sliced beef marinated in a deeply flavorful mixture of soy sauce, sesame oil, garlic, and natural sweetness from pear or apple.
The meat turns out exceptionally tender, juicy, and rich in flavor. You can easily make this restaurant-quality dish at home in just a few simple steps!
Main Ingredients You Need
- Ribeye or Top Sirloin (Thinly Sliced): 500g (1 lb)
- Onion: 0.5 (Sliced)
- Carrot: 0.5 (Thinly matchstick sliced)
- Green Onion: 2 stalks (Chopped)
- Cooking Oil: 1 tbsp
The Ultimate Bulgogi Marinade
Mix these ingredients together in a bowl:
- Soy Sauce: 4 tbsp
- Sugar or Brown Sugar: 2 tbsp
- Sesame Oil: 2 tbsp
- Minced Garlic: 1 tbsp
- Grated Asian Pear or Red Apple: 3 tbsp (Natural meat tenderizer)
- Black Pepper: 0.25 tsp
- Sesame Seeds: 1 tbsp
Step-by-Step Cooking Instructions
- Marinate the Beef: In a large bowl, combine the thinly sliced beef with the pre-mixed marinade. Massage the sauce into the meat so every piece is coated. Let it marinate for at least 15 to 30 minutes in the fridge.
- Prep Vegetables: Slice the onion, carrot, and green onions while the beef marinates.
- Stir-Fry on High Heat: Heat 1 tbsp of cooking oil in a large skillet over high heat. High heat is key to getting a nice sear without boiling the meat!
- Cook Beef & Veggies: Add the marinated beef and sliced vegetables to the hot pan. Stir-fry constantly for about 5 to 7 minutes until the beef is fully cooked and veggies are tender.
- Garnish & Serve: Turn off the heat, sprinkle toasted sesame seeds on top, and give it a final gentle toss.
Pro Tips for the Best Texture
- Thin Slices are Key: Look for “shabu-shabu” or “bulgogi” cut beef at the market. Thinner slices absorb the marinade quickly and stay tender.
- Don’t Crowd the Pan: If making a double batch, cook in small portions over high heat so the meat sears rather than steams.
Serve hot with a fresh bowl of steamed white rice and lettuce wraps!