Bulgogi: Thin-Sliced Beef
The secret to this dish is the cut and the timing. Using paper-thin beef allows the marinade to penetrate almost instantly, meaning you can have this ready for the table with minimal planning.
Freeze your beef for easier slicing
Raw beef is difficult to slice paper-thin at room temperature. Pop your ribeye in the freezer for about 45 minutes until it is firm but not frozen solid, and the knife will glide through it.
- Sharp chef's knife
- Mixing bowl
- Cast iron skillet or heavy-bottomed pan
- Tongs
What goes in.
- 1.5 lbboneless ribeye or sirloin, sliced thin
- 1/2 cupsoy sauce
- 3 tbspbrown sugar
- 1/4 cupnashi pear or apple, finely grated
- 3 clovesgarlic, minced
- 1 tbsptoasted sesame oil
- 2 stalksscallions, thinly sliced
Don't crowd the pan
If you throw all the meat in at once, it will steam rather than sear. Cook in small batches so each piece makes contact with the hot metal, resulting in those dark, charred edges.
The method.
Prepare the marinade
Whisk together the soy sauce, sugar, grated pear, garlic, and sesame oil in a bowl until the sugar dissolves completely.
Marinate the beef
Add the sliced beef to the bowl and toss thoroughly. Let it sit for at least 30 minutes, though an hour is better.
Heat the pan
Get your cast iron skillet over high heat. Add a splash of neutral oil. Wait until you see the first wisp of smoke.
Sear the meat
Spread a single layer of beef in the pan. Let it sit undisturbed for 60 to 90 seconds until the edges are deeply browned. Flip quickly and finish for another 30 seconds.
Serve
Transfer to a plate and garnish immediately with the sliced scallions.
Other turns to take.
Spicy Bulgogi
Add two tablespoons of gochujang or red pepper flakes to the marinade for a sharp heat.
Mushroom heavy
Toss in sliced shiitake mushrooms to soak up the juices in the pan.
When it doesn't go to plan.
Use a coarse grater for the pear; the pulp adds texture and enzymes that tenderize the meat.
If the pan gets too much charred sugar stuck to it, wipe it out with a paper towel between batches to prevent a bitter taste.
Serve with steamed short-grain white rice to balance the intensity of the sauce.
The ones that keep coming up.
Can I use a different cut of beef?
You need something with a little fat like ribeye or sirloin. Very lean cuts like tenderloin tend to dry out too quickly under the high heat required for this dish.
Why the pear?
The enzymes in Asian pears act as a natural tenderizer for the beef fibers without breaking them down into mush.
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