Description
This Korean Beef Bulgogi recipe features thinly sliced ribeye or sirloin steak marinated in a savory and slightly sweet blend of soy sauce, brown sugar, sesame oil, garlic, ginger, and grated Asian pear or apple. The beef is quickly seared to caramelized perfection, then finished with a honey butter glaze. Served alongside sautéed vegetables and steamed rice, it’s an authentic, flavorful Korean dish perfect for any meal.
Ingredients
Scale
Beef and Marinade
- 1.5 lbs ribeye or sirloin steak, thinly sliced against the grain
- 6 tbsp soy sauce
- 3 tbsp brown sugar
- 2 tbsp sesame oil
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1/2 Asian pear or red apple, grated
- 2 tbsp mirin (optional)
- 1 tbsp gochujang (optional, for spice)
- 1/4 tsp black pepper
- 2 tbsp finely chopped green onions
- 1 tsp toasted sesame seeds
- 1 tbsp neutral oil (for cooking)
- 2 tbsp honey butter (1 tbsp melted butter + 1 tbsp honey, mixed)
Vegetables
- 1 small onion, thinly sliced
- 1 carrot, julienned
- 1 cup mushrooms (shiitake or white button), sliced
To Serve
- Cooked rice
- Lettuce leaves or perilla leaves, for wrapping
- Extra sesame seeds and sliced green onions, for garnish
Instructions
- Prepare the Beef: Place the beef in the freezer for 30 minutes to firm up, which makes it easier to slice. Using a sharp knife, slice the beef thinly against the grain to ensure maximum tenderness.
- Make the Marinade: In a large bowl, whisk together soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, grated Asian pear or apple, mirin if using, gochujang for spice if desired, and black pepper. Stir in chopped green onions and toasted sesame seeds to meld the flavors.
- Marinate the Beef: Add the sliced beef to the marinade, ensuring every piece is well coated. Cover and refrigerate for at least one hour, preferably overnight, to develop deep flavors and tenderize the meat.
- Prepare Vegetables: While the beef marinates, thinly slice the onion, julienne the carrot, and slice the mushrooms to prepare the vegetable accompaniments.
- Cook the Bulgogi: Heat a grill pan or cast iron skillet over medium-high heat and add neutral oil. Cook the marinated beef in batches to prevent overcrowding, searing each side for 2 to 3 minutes until caramelized and browned. Just before removing from heat, drizzle honey butter over the beef and toss quickly to create a glossy, flavorful glaze. Remove cooked beef and set aside.
- Sauté the Vegetables: In the same pan, add the sliced onion, carrot, and mushrooms. Sauté for 3 to 4 minutes until the vegetables soften and develop a light caramelization, soaking up any remaining pan flavors.
- Serve: Arrange the cooked beef and sautéed vegetables on a plate. Garnish with extra sesame seeds and sliced green onions. Serve hot with steamed rice or wrapped in lettuce or perilla leaves. Add kimchi on the side for a traditional Korean dining experience.
Notes
- Freezing the beef slightly before slicing helps achieve very thin, tender pieces.
- Grating Asian pear or apple adds natural sweetness and helps tenderize the meat.
- Gochujang is optional but adds a nice spicy depth if you prefer heat.
- Cooking the beef in batches avoids steaming and ensures caramelization.
- Honey butter glaze adds a rich, shiny finish and a balance of sweet and savory flavors.
- This dish is best served immediately for the freshest texture and flavor.
