Korean BBQ Beef
Bulgogi is Korea's signature marinated beef dish, made by soaking thinly sliced sirloin or chuck in a mixture of soy sauce, grated pear, sugar, minced garlic, and sesame oil, then searing it quickly over high heat. The pear serves as a natural tenderizer-its enzymes break down the meat's proteins so each slice pulls apart easily-while its fructose merges with the soy sauce into a balanced sweet-salty glaze. Cooking in small batches is essential: overcrowding the pan drops the temperature and steams the meat instead of searing it, producing a gray, chewy result rather than caramelized brown edges. A final drizzle of sesame oil and a scatter of sesame seeds before plating adds a roasted, nutty finish.
Adjust Servings
Instructions
- 1
Pat dry 600g thinly sliced beef (chuck or sirloin for bulgogi) with paper towels.
- 2
Mix marinade: 6 tbsp soy sauce, 1.5 tbsp sugar, 4 tbsp pear juice (or grated pear), 1 tbsp minced garlic, 1 tbsp sesame oil, and black pepper.
- 3
Coat the beef with marinade, add 1 sliced onion and 1 sliced green onion, and marinate for 20–30 minutes.
- 4
Heat a pan on high, add a little oil, and cook beef in thin layers for 2–3 minutes per batch.
- 5
If too much liquid releases, keep medium-high heat and reduce until glossy.
- 6
Right before turning off heat, add 1 tsp sesame oil and sesame seeds.
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Nutrition (per serving)
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