Eonyang-style Charcoal Bulgogi
Quick answer
- Total time
- 35 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 9
About this dish
Eonyang bulgogi briefly marinates thin cross-grain sirloin with pear juice and soy seasoning, spreads it in one broad layer on a grate, and grills until the edges brown and no red remains.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Prep
Slice the ribeye 2 to 3 mm thick against the grain, then cut only the long pieces two or three times with a knife.
- 2Prep
Add the pear juice to the sliced beef, toss gently, and let it stand for 10 minutes.
- 3Season
In a bowl, combine soy sauce, sugar, minced garlic, minced scallion, sesame oil, and black pepper to make bulgogi marinade.
- 4Prep
Add the marinade to the beef and toss gently without crushing the sliced pieces.
- 5Heat
Preheat the wire grill, brush it lightly with oil, and overlap the beef pieces slightly to form one thin, broad layer.
- 6Control
Grill over medium heat, turning the layer over, until the edges brown and no raw red center remains.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Thin ribeye with sliced texture
- Finish cue
- Grill over medium heat, turning the layer over, until the edges brown and no raw red center remains.
- Substitution
- Keep the sliced grain visible instead of turning the beef into mince to retain the wire-grilled texture of Eonyang bulgogi.
Cooking decision evidence
Calculated Charim data and applicable official food safety guidance.
This recipe
35min, 9 ingredients
Category median
30min, 8 ingredients
Based on 194 recipes
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