Bulgogi (Korean Marinated Beef)

Ingredients

• •700 g beef ribeye or sirloin, very thinly sliced
• •4 tbsp soy sauce
• •half Asian pear or Bosc pear, grated
• •1 tbsp brown sugar
• •2 tbsp sesame oil
• •5 cloves garlic, minced
• •1 tsp fresh ginger, grated
• •4 green onions, cut into 3 cm pieces
• •1 onion, thinly sliced
• •1 tbsp sesame seeds
• •0.5 tsp black pepper
• •1 tbsp neutral oil
• •1 head butter lettuce leaves, for serving

Directions

1. 1Combine soy sauce, grated pear, brown sugar, sesame oil, garlic, ginger, and black pepper in a large bowl; whisk until sugar dissolves.
2. 2Add sliced beef, sliced onion, and green onions to the marinade; toss well to coat and marinate at room temperature for 15 minutes (or refrigerate up to overnight).
3. 3Heat a large skillet or cast-iron pan over high heat until very hot; add neutral oil.
4. 4Cook beef in a single layer in two or three batches, without crowding, for 2–3 minutes per batch, letting it caramelize before tossing.
5. 5Remove each batch to a plate while cooking the rest so the meat sears rather than steams.
6. 6Combine all cooked beef back in the pan for a final 30-second toss over high heat.
7. 7Sprinkle sesame seeds over the top and serve immediately with steamed rice and butter lettuce leaves for wrapping.

💡 Ask your butcher to slice the beef thinly (about 3 mm) — many Korean or Asian grocery stores sell pre-sliced bulgogi beef. If slicing at home, freeze the beef for 30 minutes first to make it much easier to cut. Bosc or Bartlett pear works perfectly as a substitute for Asian pear.

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