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Korean · Dinner

Korean barbecue beef (bulgogi)

Thin slices of beef marinated with soy, pear, garlic, sesame, and scallion, then seared in small batches until caramelized at the edges.

About 1 hr 40 minTotal
About 40 minActive
$$$Cost
EasyDifficulty
Makes 4 servings
Korean bulgogi with thin caramelized beef, scallions, sesame seeds, rice, lettuce leaves, and ssamjang for wraps.

Equipment

  • Preheat a 9-inch metal cake pan; the crust will be lighter but still valid.

Ingredients

1× recipe · Makes 4 servings

  • 1 1/2 pounds boneless ribeye or top sirloin, partially frozen for slicing
  • 1/2 Asian pear or 1 small crisp apple, peeled and finely grated
  • 1/4 small yellow onion, finely grated
  • 1/4 cup Korean brewed soy sauce or regular low-sodium soy sauce
  • 2 tablespoons mirin
  • 1 1/2 tablespoons brown sugar
  • 5 garlic cloves, finely grated
  • 1 tablespoon toasted sesame oil
  • 1/2 teaspoon black pepper
  • 4 scallions, divided
  • 1 tablespoon neutral oil, divided
  • 2 teaspoons toasted sesame seeds
  • Cooked short-grain rice, lettuce leaves, and ssamjang, for serving

Instructions

  1. Slice partially frozen beef 1/8 inch thick across the grain. Mix pear, onion, soy sauce, mirin, brown sugar, garlic, sesame oil, pepper, and three thinly sliced scallions until sugar dissolves.

  2. Add beef and separate every slice through the marinade with clean hands or tongs. Cover and refrigerate 30 minutes to 2 hours; tender ribeye does not benefit from an overnight bath in fruit enzymes.

  3. Heat a over high heat until very hot. Lift half the beef from the marinade, letting excess drip away, and spread it in one layer with half the neutral oil.

  4. Cook without moving 60 to 90 seconds, then toss 1 to 2 minutes until browned, no longer pink, and at least 145°F. Transfer to a warm platter and repeat with remaining beef and oil rather than crowding the pan.

  5. Finish with sesame seeds and the remaining sliced scallion. Serve with rice, lettuce, and ssamjang so diners can make small wraps or eat the caramelized beef directly over rice.

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Korean · Dinner

Korean beef and vegetable rice bowls (bibimbap)

Warm rice topped with separately seasoned beef, spinach, bean sprouts, carrot, zucchini, mushrooms, egg, and a gochujang-sesame sauce for mixing at the table.

About 1 hr 5 min4 servings