Perfect Korean Beef Bulgogi (Glossy & Tender)
Experience tender, thinly sliced Korean Beef Bulgogi coated in a glossy, dark soy-based sauce. Garnished with vibrant scallions and toasted sesame seeds, this quick and flavorful recipe delivers restaurant-quality results at home.
Ingredients
Instructions
How to Make Korean Beef Bulgogi
Place your ribeye in the freezer for about 30 to 45 minutes to firm up. Using a sharp knife, slice the beef against the grain as thinly as possible (about 1/8-inch thick).
In a large mixing bowl, combine the soy sauce, brown sugar, grated Asian pear, sesame oil, minced garlic, and grated ginger. Whisk the mixture vigorously until the brown sugar is completely dissolved.
Add the thinly sliced beef into the bowl and toss until every piece is coated. Cover and let sit at room temperature for 15 to 20 minutes to tenderize.
Heat a cast-iron skillet over medium-high to high heat with neutral cooking oil. Once shimmering, add the marinated beef in a single layer, working in batches.
Let the beef sear undisturbed for 1-2 minutes until caramelized. Toss quickly, allowing the marinade to reduce into a sticky, glossy coating.
Transfer to a serving bowl. Generously garnish with vibrant green chopped scallions and toasted white sesame seeds. Serve immediately.
Nutrition
- Calories
- 410 kcal
- Fat Content
- 24 g
- Fiber Content
- 1 g
- Protein Content
- 34 g
- Serving Size
- 1 serving
