Are you familiar with beef bulgogi? If not, you have to try this delicious salty, sweet Korean staple…
Although the flavors in this beef bulgogi are complex, making this dish is definitely not a difficult process. After marinating thinly sliced ribeye in a simple, but delicious marinade, the beef is simply pan seared or grilled and served along side rice, noodles or vegetables. Easy to make, but so incredibly delicious.
Let’s get started…
Begin by thinly slicing about 2 pounds of ribeye. Usually, your butcher will do this for you, but if you prefer to do it yourself, simply chill your ribeye in the freezer for about 30 minutes to firm it up a bit and then use a good, sharp knife to slice it thin.
You will also need to peel and grate a small pear. I do this by cutting the flesh from around the core, sliding a sharp knife between the skin and the flesh of the pear and then carefully running the pear over a large cheese grater. You will need about 1/2 cup of grated pear for the marinade.
Place the thinly sliced ribeye and the grated pear in a large bowl and add 1/3 cup of soy sauce, 1/4 cup of brown sugar, 3 tablespoons of toasted sesame oil, 5 cloves of finely minced garlic, 1 inch of grated ginger, 2 tablespoons of gochujang, 1 tablespoon of rice wine vinegar and 2 chopped green onions. Mix well and then pour everything into a large zip lock bag. Let the beef marinade for a few hours or overnight.
When you are ready to cook your bulgogi, set the marinating beef out for about 30 minutes to allow it to come to room temperature before pan searing or grilling.
Place a large skillet or grill pan over medium to medium high heat and add about 1/2 inch of vegetable oil into the skillet. Once the oil is very warm, use a set of tongs to carefully add strips of the marinaded beef into the skillet. Cook the beef, turning occasionally, until both sides are lightly charred and then transfer the seared beef onto a plate.
Repeat the process until all of the beef is cooked.
Beef bulgogi can be enjoyed piping hot right off of the grill or closer to room temperature. If you prefer to keep it warm while you are cooking the remaining beef, simply transfer the seared beef onto a baking sheet and place it into a 200 degree oven. Only do this while you are cooking the remaining beef though, because leaving it in the warm oven too long will dry it out.
This delicious beef pairs really well with fluffy rice, buttery noodles and stir fried or roasted vegetables. I like to garnish the bulgogi with thinly sliced green onions and white sesame seeds before serving.
The flavors in this beef bulgogi are simply delicious. The marinade creates layers of salty, sweet and tangy flavors that keeps you coming back for more and more.
If you do not have toasted sesame oil, gochujang or rice wine vinegar in your pantry, go get some! These ingredients are all reasonably priced and once you become familiar with them, you will start using them in more and more of your recipes. Check out my General Tso’s Chicken, Sticky Pomegranate Chicken and Bibimbap for more delicious ways to use these wonderful ingredients.
Once you make this fabulous dish, you will know why this is a staple recipe in kitchens around the world. It is simple, delicious and I am quite confident that you will love this beef bulgogi.
Beef Bulgogi
Ingredients
- 2 pounds of ribeye, thinly sliced
- 1 small pear, peeled, grated
- 1/3 cup of soy sauce
- 1/4 cup of brown sugar
- 3 tablespoons of toasted sesame oil
- 5 cloves of garlic, finely minced
- 1 inch of ginger, grated
- 2 tablespoons of gochujang
- 1 tablespoon of rice wine vinegar
- 2 green onions, thinly sliced
- vegetable oil (for frying)
- green onions, thinly sliced (garnish)
- white sesame seeds (garnish)
Instructions
- Combine 2 pounds of thinly sliced beef with 1 small peeled and grated pear, 1/3 cup of soy sauce, 1/4 cup of brown sugar, 3 tablespoons of toasted sesame oil, 5 cloves of finely minced garlic, 1 inch of grated ginger, 2 tablespoons of gochujang, 1 tablespoon of rice wine vinegar and 2 chopped green onions
- Mix well to combine and then transfer into a zip lock bag
- Chill the marinating beef for a few hours or overnight
- Before cooking, allow the marinating beef to come to room temperature for about 30 minutes
- Place a large skillet or grill pan over medium to medium high heat and add 1/4” to 1/2” of vegetable oil into the skillet
- Once the oil is very warm, carefully place strips of beef into the skillet and cook, turning occasionally, until the beed is lightly charred
- Transfer the seared beef onto a plate and repeat the process with the remaining beef
- Garnish with thinly sliced green onions and white sesame seeds
- Serve the beef bulgogi with rice, noodles or vegetables
