Beef Bulgogi

Ingredients

• 680 g (1½ lb)ribeye steak, very thinly sliced
• 80 ml (⅓ cup)low-sodium soy sauce
• 31 g (2½ tablespoons)brown sugar
• 4 clovesgarlic, minced
• 30 ml (2 tablespoons)sesame oil
• ⅓ teaspoonfreshly ground black pepper
• 35 g (⅓ cup), reserving 2 tablespoons for sprinkling on topgreen onion, chopped
• 1Asian or red pear, peeled and grated
• 15 ml (1 tablespoon) for the first batch, plus more as neededcanola oil

Instructions

1. 1

   Marinate the beef

   Put the steak in a large resealable bag. Add the soy sauce, brown sugar, garlic, sesame oil, pepper, green onion and grated pear. Marinate for at least 1 hour and up to overnight.

2. 2

   Heat the skillet

   Add 1 tablespoon (15 ml) of canola oil to a cast-iron skillet and heat over medium-high heat. Use tongs to lift the beef from the marinade, shaking off the excess, then arrange it in a single layer in the skillet.

3. 3

   Brown the beef

   Cook for 1–2 minutes per side, until browned with slightly crisp edges. Add more oil when needed and cook in batches, transferring each finished batch to a plate. Serve immediately over rice or with pickled vegetables.

What is beef bulgogi?

Bulgogi is a Korean dish of thinly sliced beef seasoned in a savoury-sweet marinade and cooked quickly. Its name is commonly translated as “fire meat”, a nod to cooking the beef over heat.

This version pairs soy sauce, brown sugar, garlic and sesame oil with grated pear. The fruit adds sweetness to the marinade, while thin slices help the beef cook fast and develop browned edges.

Nutrition and macros by portion

The nutrition label shows one serving as written: 265 calories, 27g protein, 10g carbs, 13g fat.

The beef provides most of the protein and contributes much of the fat, with ribeye and sesame oil adding richness. Brown sugar and pear supply most of the carbohydrates, while soy sauce contributes sodium. Serve it with vegetables and a moderate portion of rice to balance the plate.

Choosing the beef

Ribeye: its marbling helps keep the quick-cooked slices tender and gives the dish much of its richness. Ask your butcher to slice it very thinly, or chill the steak until firm before slicing across the grain.

Why the pear matters

Grated pear: Asian pear is a traditional choice, while red pear works as the recipe allows. Grating it spreads its sweetness through the marinade and helps coat the thin beef evenly.

Marinating for flavour

Give the beef at least 1 hour in the marinade, or leave it overnight for a more convenient make-ahead option. Because the stated total time is 20 minutes, remember that this does not include the required marinating time.

Getting browned edges

A hot skillet: let the pan heat over medium-high before adding the beef. Shake excess marinade from each piece so the meat can brown rather than sitting in a pool of liquid.

Small batches: arrange the slices in a single layer and leave room between them. Crowding lowers the pan’s heat and can make the beef steam instead of developing crisp edges.

Checking doneness

Thin slices cook quickly, so check them after 1 minute on each side. Look for browned surfaces and slightly crisp edges, then move each batch to a plate as it is ready.

Serving the bulgogi

Rice: serve the beef immediately over rice to catch its savoury juices. Add the reserved green onion on top for freshness.

Pickled vegetables: serve them alongside for a tangy contrast to the sweet-savoury beef. You can offer both rice and vegetables for a more complete plate.

Recipe notes & tips

• Slice the ribeye very thinly so it cooks quickly and evenly.
• Reserve the specified 2 tablespoons of chopped green onion before adding the rest to the marinade.
• Shake off excess marinade with tongs before placing the beef in the skillet.
• Cook in a single layer and use batches to help the meat brown.
• Serve the beef as soon as it is cooked for the best texture.

Variations

• Use Asian pear: choose it instead of red pear for the fruit option named in the recipe.
• Add a spicy note: serve with a spicy Korean condiment at the table.
• Make it a rice bowl: serve the beef over rice with pickled vegetables.
• Finish with green onion: sprinkle the reserved chopped onion over the cooked beef.
• Try another cut: use another thinly sliced steak in place of ribeye, noting that the result may be less rich.

Common mistakes to avoid

• Slicing too thickly: the beef may not cook as quickly; slice it very thinly.
• Skipping the marinade: the flavour will be less developed; allow at least 1 hour.
• Leaving excess marinade on the meat: it can hinder browning; shake it off before cooking.
• Filling the skillet: crowded slices can steam; cook the beef in batches.
• Overcooking the slices: they can lose their tenderness; begin checking after 1 minute per side.

How to store

Refrigerate leftover cooked beef in a covered container and use within 3–4 days. Reheat gently in a skillet until hot, taking care not to cook the thin slices for longer than needed.

Frequently asked questions