Bulgogi: Thin-Sliced Marinated Beef
This is about the contrast between the deeply caramelized sugars and the clean, mineral bite of the beef. Do not rush the marinade; it needs at least four hours to break down the fibers and push flavor deep into the muscle.
The freeze is not optional.
Keep the beef in the freezer for about an hour before slicing; if the meat is soft, you will never get it thin enough to sear properly.
- Mandoline or sharp chef's knife
- Cast-iron skillet or heavy-bottomed grill pan
- Mixing bowl
- Tongs
What goes in.
- 1.5 lbRibeye or sirloin, sliced paper-thin
- 1/2 cupSoy sauce
- 3 tbspBrown sugar
- 1Asian pear, grated
- 3 clovesGarlic, minced
- 1 tbspToasted sesame oil
- 2Scallions, chopped
- 1 tbspToasted sesame seeds
Don't Crowd the Pan
Cook the beef in small batches. If you pile the meat in, the moisture will release all at once and boil the beef instead of browning it.
The method.
Prepare the marinade
Whisk the soy sauce, brown sugar, grated pear, garlic, and sesame oil in a bowl until the sugar dissolves completely.
Marinate the beef
Add the sliced beef to the marinade. Massage it with your hands to ensure every fold of meat is coated. Cover and refrigerate for 4 to 8 hours.
Heat the skillet
Place your cast-iron pan over medium-high heat. Let it get smoking hot before adding the first batch of meat.
Sear the meat
Spread a single layer of beef in the pan. Let it sit undisturbed for 60 seconds until the bottom turns dark brown, then flip and cook for another minute.
Serve
Transfer to a platter and top with fresh scallions and sesame seeds while hot.
Other turns to take.
Spicy Bulgogi
Add two tablespoons of gochujang to the marinade for a fermented heat that deepens the char.
When it doesn't go to plan.
Use the grated pear; the enzymes act as a tenderizer that wine or vinegar cannot replicate.
Discard any large fatty chunks before marinating, as they can become chewy under quick-sear heat.
Keep the heat high; if liquid starts pooling in the pan, drain it before starting the next batch.
The ones that keep coming up.
Can I use a different cut of meat?
Stick to cuts with some fat marbling like ribeye. Lean cuts like tenderloin will dry out instantly under the high heat required for this dish.
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