I keep a secret in my Korean Beef Bulgogi marinade, a grated Asian pear paired with soy and sesame oil, that makes the meat smoky, juicy, and perfectly tender with a touch of sweetness.

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I make Korean Beef Bulgogi because nothing hits the spot like smoky, juicy, perfectly tender beef. My marinade secret is grated Asian pear and a splash of toasted sesame oil that give the meat a sweet, nutty lift.

Every time I cook it I get that restaurant quality excitement at home, but it’s easier than it looks, even if you rush. People call it my Bulgogi Recipe and they often want more, seriously.

I mess up sometimes, sear a bit too long, but somehow it still comes out great. You gotta try it once, I promise.

Ingredients

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Thin sliced beef gives rich protein, iron and umami, makes dish savory and hearty
Low sodium soy sauce adds salty, savory depth and some sodium, little calories
Grated Asian pear brings sweet juiciness, natural sugar and enzymes to tenderize meat
Light brown sugar adds caramel sweetness, simple carbs, use sparingly if watching sugar
Garlic gives pungent aroma, immune boosting compounds and savory depth, lots of flavor
Toasted sesame oil brings nutty aroma and healthy fats, strong so little goes far
Gochugaru adds smoky heat, tiny bit of vitamins, balances sweet and savory flavors

Ingredient Quantities

1 lb (450 g) thinly sliced beef ribeye or sirloin

1/4 cup (60 ml) low sodium soy sauce

3 tbsp (45 ml) mirin or rice wine

2 tbsps (30 ml) toasted sesame oil

2 tbsp (25 g) packed light brown sugar

1/2 medium Asian pear, grated (about 150 g)

4 cloves garlic, minced (about 1 tbsp)

1 tsp freshly ground black pepper

1 small yellow onion, thinly sliced

3 green onions, thinly sliced

1 tbsp toasted sesame seeds

1 tbsp neutral oil for cooking (vegetable or canola)

1 tsp grated fresh ginger (optional)

1/4 tsp gochugaru or Korean chili flakes (optional)

How to Make this

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1. If your beef isn’t paper thin, pop it in the freezer for 30 to 45 minutes so it’s easier to slice against the grain very thin, then put the slices in a large bowl.

2. Make the marinade by whisking together the soy sauce, mirin, toasted sesame oil, packed brown sugar, grated Asian pear, minced garlic, black pepper, and the optional grated ginger and gochugaru; the pear tenderizes the meat so don’t skip it.

3. Add the thinly sliced yellow onion to the marinade, toss the beef in the mixture until well coated, cover and refrigerate at least 30 minutes, ideally 2 hours to overnight for best flavor.

4. When ready to cook, heat a heavy skillet or cast iron over high heat and add the neutral oil so it just smokes; hot pan = good caramelization.

5. Remove the beef from the fridge, drain off excess marinade and pat the slices lightly dry with paper towels so they sear instead of steam; if you want extra sauce, reserve a few tablespoons of the marinade and simmer it until thickened.

6. Cook the beef in a single layer in batches so you dont overcrowd the pan, searing until browned and cooked through, about 2 to 4 minutes per batch; toss the marinated onions in the last minute so they soften and get a little char.

7. Return all the beef to the pan, add the thinly sliced green onions, give everything one quick toss for 30 seconds to a minute so flavors meld and the green onions just wilt.

8. Turn off the heat, sprinkle with the toasted sesame seeds, taste and adjust salt or heat if needed, then serve immediately with rice or in lettuce wraps.

Equipment Needed

1. Rimmed baking sheet or tray for popping the beef in the freezer briefly
2. Sharp chef’s knife to slice the meat very thin against the grain
3. Cutting board
4. Large mixing bowl to marinate and toss the beef
5. Measuring cups and spoons
6. Box grater or fine grater for the Asian pear and ginger
7. Whisk for the marinade
8. Heavy skillet or cast iron pan for high heat searing
9. Tongs or a metal spatula to flip batches and toss onions
10. Paper towels and a small saucepan to pat the meat dry and reduce any reserved marinade if you want extra sauce

FAQ

Q: Can I use a different cut of beef than ribeye or sirloin? A: Yes, you can. Flank or skirt steak works fine if you slice it thin across the grain. If the meat is too soft to slice, pop it in the freezer for 20 to 30 minutes first, then slice thin. Tougher cuts need a bit longer cooking time but will still be tasty.

Q: How long should I marinate the beef? A: At least 30 minutes to grab some flavor, but 4 to 12 hours is ideal. The grated Asian pear helps tenderize, so don't go crazy and leave it more than 24 hours or the texture can get mushy.

Q: No Asian pear what can I use instead? A: Grated apple is the best swap. Pineapple or kiwi will tenderize fast so only use them for a short marinate 15 to 30 minutes or the meat turns soft. If you have none, add a little extra mirin and brown sugar for sweetness.

Q: What's the easiest way to cook it so it stays juicy? A: Cook over very high heat in a hot pan or on a hot grill, in small batches so it sears instead of steams. Use a tablespoon of neutral oil, cook thin slices 2 to 3 minutes until browned, toss in sliced onion and green onions near the end.

Q: How can I make it spicy? A: Stir in gochugaru or a spoonful of gochujang to the marinade, or add sliced fresh chilies when cooking. Start small cause both are pretty potent and you can always add more.

Q: How do I store leftovers and reheat them? A: Store cooked bulgogi in an airtight container in the fridge for up to 3 to 4 days. Reheat quickly in a hot pan so it doesn't dry out, or use the microwave for short bursts and a splash of water. You can freeze cooked bulgogi for up to 2 months but texture will change a bit.

Korean Beef Bulgogi Recipe Substitutions and Variations

Soy sauce (low sodium): swap with tamari (gluten free, 1:1), coconut aminos (lower sodium, sweeter so taste and adjust), or regular soy sauce if thats all you got just cut back on any extra salt.
Mirin or rice wine: use 1 tbsp sake plus 1 tsp sugar for the closest match, or dry sherry/dry white wine plus a pinch of sugar, or rice vinegar plus 1 tsp sugar (use a bit less vinegar since it’s more acidic).
Asian pear: grate a Fuji or Gala apple, or a Bartlett pear, or use 1 tbsp pineapple juice or mashed kiwi for tenderizing but shorten marinating time to 15 30 minutes so the meat doesnt get mushy.
Light brown sugar: sub dark brown sugar, or white granulated sugar plus 1 tbsp molasses per 1/4 cup, or honey/maple syrup (if you use liquid sweeteners reduce other liquids by 1 to 2 tbsp).

Pro Tips

1. Freeze the beef for about 30 to 45 minutes so it slices super thin, slice against the grain with a very sharp knife or use a meat mallet between plastic wrap if you cant get it thin enough.

2. Always reserve a little marinade and boil it hard for a few minutes before using as a sauce, or thicken it with a tiny cornstarch slurry; never pour raw marinade on cooked meat unless it was boiled first.

3. Pat the slices really dry before they hit the pan, cook in small batches so the pan stays screaming hot, and dont move them too soon or you’ll lose that nice brown crust.

4. If you swap the Asian pear for kiwi or pineapple be careful, those enzymes work fast and can turn the meat mushy in 15 to 30 minutes, Asian pear is much gentler; an alternative quick tenderize is a light baking soda rub for 15 to 20 minutes then rinse.

5. Brighten and finish at the end not in the marinade: a tiny splash of rice vinegar or a squeeze of lime, a knob of butter, and fresh green onions just before serving make the dish pop.

Korean Beef Bulgogi Recipe

Recipe by Nicky Smith

0.0 from 0 votes

I keep a secret in my Korean Beef Bulgogi marinade, a grated Asian pear paired with soy and sesame oil, that makes the meat smoky, juicy, and perfectly tender with a touch of sweetness.

Servings

servings

Calories

427

kcal

Equipment: 1. Rimmed baking sheet or tray for popping the beef in the freezer briefly
2. Sharp chef’s knife to slice the meat very thin against the grain
3. Cutting board
4. Large mixing bowl to marinate and toss the beef
5. Measuring cups and spoons
6. Box grater or fine grater for the Asian pear and ginger
7. Whisk for the marinade
8. Heavy skillet or cast iron pan for high heat searing
9. Tongs or a metal spatula to flip batches and toss onions
10. Paper towels and a small saucepan to pat the meat dry and reduce any reserved marinade if you want extra sauce

Ingredients

1 lb (450 g) thinly sliced beef ribeye or sirloin
1/4 cup (60 ml) low sodium soy sauce
3 tbsp (45 ml) mirin or rice wine
2 tbsps (30 ml) toasted sesame oil
2 tbsp (25 g) packed light brown sugar
1/2 medium Asian pear, grated (about 150 g)
4 cloves garlic, minced (about 1 tbsp)
1 tsp freshly ground black pepper
1 small yellow onion, thinly sliced
3 green onions, thinly sliced
1 tbsp toasted sesame seeds
1 tbsp neutral oil for cooking (vegetable or canola)
1 tsp grated fresh ginger (optional)
1/4 tsp gochugaru or Korean chili flakes (optional)

Directions

If your beef isn't paper thin, pop it in the freezer for 30 to 45 minutes so it's easier to slice against the grain very thin, then put the slices in a large bowl.
Make the marinade by whisking together the soy sauce, mirin, toasted sesame oil, packed brown sugar, grated Asian pear, minced garlic, black pepper, and the optional grated ginger and gochugaru; the pear tenderizes the meat so don't skip it.
Add the thinly sliced yellow onion to the marinade, toss the beef in the mixture until well coated, cover and refrigerate at least 30 minutes, ideally 2 hours to overnight for best flavor.
When ready to cook, heat a heavy skillet or cast iron over high heat and add the neutral oil so it just smokes; hot pan = good caramelization.
Remove the beef from the fridge, drain off excess marinade and pat the slices lightly dry with paper towels so they sear instead of steam; if you want extra sauce, reserve a few tablespoons of the marinade and simmer it until thickened.
Cook the beef in a single layer in batches so you dont overcrowd the pan, searing until browned and cooked through, about 2 to 4 minutes per batch; toss the marinated onions in the last minute so they soften and get a little char.
Return all the beef to the pan, add the thinly sliced green onions, give everything one quick toss for 30 seconds to a minute so flavors meld and the green onions just wilt.
Turn off the heat, sprinkle with the toasted sesame seeds, taste and adjust salt or heat if needed, then serve immediately with rice or in lettuce wraps.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.