Bulgogi
User Reviews
5
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Prep Time
15 mins
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Cook Time
2 mins
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Additional Time
1 hr
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Total Time
1 hr 17 mins
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Servings
4
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Course
Main Course
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Cuisine
Korean
Bulgogi
Description
Bulgogi uses strips of well-marbled top sirloin or a tender cut, thinly sliced against the grain for tenderness. The beef is marinated with grated pear and a blend of green onion, garlic, ginger, soy sauce, rice wine, toasted sesame oil, sugar, and black pepper, which tenderizes the meat while providing a sweet, savory, and aromatic flavor profile. The marinating time ranges from one hour to a full day, allowing the flavors to develop.
The beef is cooked quickly in a hot cast iron skillet with vegetable oil, searing the slices evenly without crowding the pan to achieve a slightly caramelized surface while keeping the interior tender. Sesame seeds may be added as a garnish.
Bulgogi is typically served with steamed rice, fresh greens, or wrapped in lettuce leaves. Adding red pepper flakes to the marinade can increase heat for those preferring spice.
Choosing top sirloin with good fat marbling, such as prime grade, enhances tenderness and flavor. The marinade’s pear helps break down proteins, contributing to a soft and juicy texture in the cooked beef.
Ingredients
- 1 1/4 lbs top sirloin steak or tenderloin or ribeye
- 1/3 cup pear or sweet apple, grated
- 1/3 cup thinly sliced green onions light portion only, reserve sliced greens for serving
- 1 Tbsp minced garlic (3 cloves)
- 2 tsp minced ginger fresh
- 3 Tbsp soy sauce
- 1 Tbsp rice wine or mirin
- 1 Tbsp sesame oil toasted
- 2 Tbsp granulated sugar
- 1/2 tsp black pepper
- 4 tsp vegetable oil
- sesame seed for garnish (optional, toasted
Instructions
- Freeze steak for 1 to 2 hours for easier slicing. Slice the steak into long strips (if steak isn't already narrow) about 1 to 1 1/2-inches wide. Then thinly slice beef against the grain about 1/8-inch thick, cut slices into 2-inch pieces.
- In a mixing bowl whisk together pear, green onion light portion (1/3 cup), garlic, ginger, soy sauce, rice wine, sesame oil, sugar, and black pepper.
- Toss beef with marinade mixture. Cover bowl then transfer to fridge and let steak marinade for at least 1 hour and up to 24 hours.
- Heat a cast iron skillet over moderately high heat. Once skillet is just smoking add 2 tsp vegetable oil then carefully tilt pan (using hot pads) to coat bottom surface with oil.
- Quickly add half of the steak and spread out even (be sure pieces aren't overlapping or they won't cook). Let sear until browned on bottom about 30 to 60 seconds. Quickly flip pieces and sear on opposite side until browned about 30 to 60 seconds longer.
- Transfer beef to a plate. Using a few paper towels that have been balled up and lightly dampened with water wipe skillet clean. Return to moderately high heat and let heat again.
- Add remaining 2 tsp vegetable oil and remaining half of beef and repeat cooking process.
- Serve steak right away garnished with a few tablespoons of sliced green onion greens and toasted sesame seeds to taste.
Notes
- Select top sirloin steak with good marbling for the most tender bulgogi.
- Adding 1 teaspoon red pepper flakes to the marinade will increase the spice level.
User Reviews
Overall Rating
5
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