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How to Make Bulgogi from Scratch
Bulgogi starts with thinly sliced ribeye or sirloin marinated in a blend of soy sauce, Asian pear, garlic, sesame oil, and brown sugar. The meat needs at least 30 minutes in this marinade, though overnight is better. Cook it fast over high heat in a cast iron pan or grill, letting the edges caramelize while keeping the center tender.
- Total time: 1 hr 30 min
- Hands-on: 30 min
- Serves: 4
- Difficulty: Medium
Ingredients
- 2 pounds ribeye or sirloin beef
- 1 Asian pear
- ½ cup soy sauce
- 4 garlic cloves
- 1 tablespoon sesame oil
- 2 tablespoons brown sugar
- 1 teaspoon fresh grated ginger
- 4 green onions
- 1 tablespoon rice wine or mirin
- 1 teaspoon black pepper
- 1 tablespoon toasted sesame seeds
Step by step
- Slice the beef paper-thin. Use 2 pounds of ribeye or sirloin. Freeze it for 30 minutes first — this makes slicing easier. Cut against the grain into strips no thicker than ⅛ inch. A sharp knife is everything here.
- Make the marinade base. Grate one Asian pear into a bowl. Add ½ cup soy sauce, 4 minced garlic cloves, 1 tablespoon sesame oil, 2 tablespoons brown sugar, and 1 teaspoon fresh grated ginger. The pear breaks down the meat fibers and adds sweetness.
- Add the aromatics. Slice 4 green onions thin and add them to the marinade. Add 1 tablespoon rice wine or mirin, 1 teaspoon black pepper, and 1 tablespoon toasted sesame seeds. Mix everything together.
- Marinate the beef. Toss the sliced beef with the marinade until every piece is coated. Cover and refrigerate for at least 30 minutes. For deeper flavor, marinate overnight. The longer it sits, the more tender it becomes.
- Heat your cooking surface. Get a cast iron pan or grill pan screaming hot over high heat. You want it smoking. If using a grill, make sure the grates are clean and oiled.
- Cook in small batches. Don't crowd the pan. Cook the beef in batches, spreading it in a single layer. Let it sear for 1-2 minutes without moving it, then stir quickly. The edges should caramelize while the center stays tender.
- Finish and serve. Each batch should take 3-4 minutes total. The beef is done when it's browned on the outside but still has some pink inside. Garnish with extra green onions and sesame seeds.
Tips & troubleshooting
- Sharp knife, partially frozen meat. This combination gives you restaurant-thin slices every time.
- Don't skip the Asian pear. Regular pears work in a pinch, but Asian pear has enzymes that tenderize the meat.
- Save some marinade before adding the raw meat. Use it as a sauce for rice or vegetables.
- Cook over the highest heat your stove allows. Bulgogi should sizzle and char, not steam.
- Taste the marinade before adding the meat. It should be balanced — salty, sweet, and aromatic.
Variations
- Spicy Bulgogi. Add 2 tablespoons gochujang or 1 tablespoon Korean chili flakes to the marinade. The heat balances the sweetness perfectly.
- Bulgogi with Mushrooms. Marinate sliced shiitake or button mushrooms alongside the beef. They soak up the marinade and add meaty texture.
- Pork Bulgogi. Use thin-sliced pork shoulder instead of beef. Add an extra tablespoon of gochujang and cook a minute longer since pork needs to be fully cooked.
Questions
- Can I use a different cut of beef?
- Ribeye and sirloin work best because they're tender and have good marbling. Chuck roast works if you slice it very thin and marinate longer. Avoid lean cuts like eye of round — they'll be tough.
- What if I can't find Asian pear?
- Regular pear works, or try grated apple. Some cooks use kiwi, but use less — it's more acidic and can make the meat mushy if you marinate too long.
- How do I know when it's done cooking?
- The beef should be browned and caramelized on the outside with just a hint of pink inside. Since the slices are so thin, they cook fast — usually 3-4 minutes total.
- Can I make this ahead?
- The marinated raw beef keeps in the fridge for 2 days. Cooked bulgogi is best eaten immediately, but leftovers work in fried rice or bibimbap.