Pin it
A classic Korean BBQ dish featuring thinly sliced beef marinated in a sweet-savory sauce and quickly seared to perfection.
Essential Ingredients:
- Thinly sliced beef: Ribeye or sirloin
- Asian pear: Natural tenderizer
- Soy sauce: Use reduced sodium
- Sesame oil: Adds nuttiness
- Fresh garlic and ginger:
- Brown sugar: Creates caramelization
Pin it
Detailed Instructions:
- Prepare Beef
- Freeze meat 30 minutes
- Slice paper thin
- Pat dry before marinating
- Keep slices uniform
- Make Marinade
- Grate pear finely
- Mix with soy sauce
- Add aromatics
- Combine thoroughly
- Marinate Meat
- Coat beef evenly
- Cover and chill
- Let rest 2-4 hours
- Drain excess marinade
- Cook Quickly
- Use hot cast iron
- Work in batches
- Sear until caramelized
- Don't overcrowd pan
Storage Tips:
Keeps 2-3 days refrigerated. Freezes well raw or cooked.
Perfect Pairings:
Serve with rice, kimchi, and perilla leaves.
Chef's Tips:
- Keep meat cold until cooking
- Maintain high heat
- Let pan reheat between batches
- Rest before serving
Pin it
Years of making bulgogi taught me that proper meat slicing and quick cooking creates the perfect Korean BBQ experience at home.
Frequently Asked Questions
- → Why partially freeze meat?
- Makes it easier to slice thinly and evenly.
- → Purpose of pear?
- Natural tenderizer and adds subtle sweetness.
- → Gochujang substitute?
- Red pepper flakes mixed with miso paste.
- → Best cut of beef?
- Ribeye ideal. Sirloin works too.
- → What to serve with it?
- Rice, lettuce wraps, kimchi, vegetables.