Beef Bulgogi
June 4, 2026 • 0 comments
This Korean beef bulgogi is all about thin, tender slices of steak tossed in a bold, savory-sweet marinade made with pear, soy sauce, brown sugar, sesame oil, garlic, ginger, and gochujang. After a quick sear in a hot pan, the beef turns caramelized, flavorful, and ready to serve over rice, in lettuce wraps, or alongside kimchi and crisp vegetables. It’s a make-ahead friendly dinner that feels like Korean BBQ at home, with just 15 minutes of cook time once the beef is marinated.
- Prep Time:
- Cook Time:
- Servings: 6
Ingredients
- (1 1/2 pounds) Grass-fed Outside Skirt Steak
- (1/2) Small pear, peeled and coarsely grated
- (1/4 cup) Reduced sodium soy sauce
- (2 tablespoons) Brown sugar
- (2 tablespoons) Toasted sesame oil
- (3 cloves) Garlic, minced
- (1 tablespoon) Freshly grated ginger
- (1 tablespoon) Gochujang, Korean red pepper paste
- (2 tablespoons) Vegetable oil, divided
- (2) Green onions, thinly sliced
- (1 teaspoon) Toasted sesame seeds
Directions
- Cover the steak tightly with plastic wrap and chill it in the freezer for about 30 minutes. Remove the wrap, then cut the steak against the grain into slices about 1/4 inch thick.
- Add the pear, soy sauce, brown sugar, sesame oil, garlic, ginger, and gochujang to a medium bowl and stir until well combined. Place the sliced steak in a large resealable plastic bag, pour in the marinade, and seal. Refrigerate for at least 2 hours or up to overnight, flipping the bag once or twice as it marinates.
- Warm 1 tablespoon of vegetable oil in a cast iron grill pan over medium-high heat. Cook the steak in batches, arranging the slices in a single layer. Sear for 2 to 3 minutes per side, turning once, until the beef is nicely charred and cooked through. Add the remaining tablespoon of oil as needed for the rest of the steak.
- Serve right away. Top with sliced green onions and sesame seeds, if using.
