Bulgogi — Korean Marinated Grilled Beef
Korea's sweet-savory grilled beef: thin slices of ribeye marinated in soy, pear, garlic, and sesame, then seared hard and fast until caramelized at the edges. Wrap in lettuce with rice and ssamjang, or pile over a bowl.
Slice ribeye paper-thin (freeze briefly to make it easy). Marinate in a blend of soy, grated Asian pear, garlic, ginger, sesame oil, and a little sugar for at least an hour. Sear hard and fast in a screaming pan or grill, in batches, until the edges caramelize. Serve with rice, lettuce wraps, and ssamjang.
- Grated Asian pear is the secret — it tenderizes the beef and adds a clean sweetness.
- Slice the beef paper-thin (freeze 30 minutes first) so it cooks in seconds and soaks up the marinade.
- Sear hot and in batches — crowding steams the beef grey instead of caramelizing it.
Equipment
- Large skillet, grill pan, or BBQ
- Box grater (for the pear)
- Sharp knife
Składniki
Beef & marinade
- 600 g ribeye or sirloin, sliced paper-thin
- 60 ml soy sauce
- ½ Asian (nashi) pear, grated, or ¼ apple
- 20 g sugar, or honey
- 4 garlic cloves, grated
- 15 g grated ginger
- 15 ml toasted sesame oil
- 2 scallions, sliced
- 5 g toasted sesame seeds
- Black pepper
To serve
- Cooked short-grain rice
- Lettuce leaves (for ssam)
- Ssamjang (or gochujang + doenjang)
- Sliced raw garlic and chili (optional)
Przygotowanie
- KROK01
Freeze the beef 30 minutes until firm, then slice it as thinly as you can across the grain — almost shaved. Thin slices cook in seconds and drink up the marinade.
- KROK02
Mix the soy, grated pear, sugar, garlic, ginger, sesame oil, scallions, sesame seeds, and pepper. The pear both tenderizes and sweetens.
- KROK03
Toss the beef in the marinade and leave at least 1 hour, or up to overnight in the fridge.
- KROK04
Heat a skillet or grill until screaming hot. Sear the beef in a single layer, in batches, 1–2 minutes, letting the edges caramelize before tossing. Don't crowd the pan.
- KROK05
Pile the bulgogi onto a platter. Serve with rice and lettuce leaves: tuck a little beef, rice, and ssamjang into a leaf and eat as a wrap (ssam), or build a rice bowl.
Make ahead
Marinate the beef up to a day ahead (it only gets more flavorful and tender). It also freezes in the marinade, ready to thaw and sear — a great freezer stash for fast dinners.
Storage
3 days refrigerated; reheat quickly in a hot pan. The marinated raw beef freezes well — freeze in the marinade and thaw before searing.
Variations
Dak bulgogi
Use thinly sliced chicken thigh instead of beef — same marinade.
Pork (dwaeji bulgogi)
Use pork and add gochujang and gochugaru for a spicy version.
Bulgogi bowl
Serve over rice with a fried egg, kimchi, and quick-pickled vegetables.
Serve with
Nutrition per serving
Nutrition values are estimates based on the metric measurements. Adjust as needed.
Najczęstsze pytania
Why grated pear in the marinade?
Asian pear contains enzymes that tenderize the beef, and it adds a clean, fruity sweetness without the heaviness of extra sugar. It's the classic Korean tenderizer; a little grated apple or kiwi works similarly (kiwi is stronger, so use less).
How thin should the beef be?
As thin as you can manage — almost shaved. Freezing the beef for 30 minutes firms it up so you can slice it paper-thin. Thin slices cook in seconds, take on the marinade fully, and stay tender.
Pan or grill?
Both work. The key either way is high heat and not crowding — sear in batches so the beef caramelizes rather than steams. Traditional bulgogi is grilled over a domed pan or charcoal, but a hot skillet at home is excellent.
What cut should I use?
Well-marbled ribeye is the classic choice for its tenderness and flavor; sirloin is a leaner option. Many Korean markets sell beef pre-sliced for bulgogi, which saves the freezing-and-slicing step.
What is ssam and ssamjang?
Ssam means 'wrapped' — you tuck the beef, rice, and condiments into a lettuce leaf and eat it in one bite. Ssamjang is the thick, savory dipping paste (a blend of doenjang fermented soybean paste and gochujang) that goes in the wrap.
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