Ingredients
Beef Bulgogi
- 2 pounds ribeye or tender steak, thinly sliced against the grain into ⅛-inch strips
- 1–2 tablespoons vegetable oil
- 3 cups cooked white rice
- 8 ounces fresh mung bean sprouts
- 2 green onions, thinly sliced
- Leafy lettuce or finely shredded Napa cabbage, for serving
- Kimchi or pickled vegetables, for serving (e.g., Mom’s Quick Cucumber Kimchi)
- Gochujang aioli, for serving (optional)
- Toasted sesame seeds, for garnish (optional)
Grandma Marian’s Bulgogi Marinade
- ½ cup shoyu (soy sauce, or low-sodium soy sauce/tamari)
- ⅓ cup lightly packed dark brown sugar (or light brown sugar)
- 2 tablespoons mirin or rice wine
- 2 tablespoons toasted sesame oil
- 1 tablespoon gochujang
- 4 cloves garlic
- 1 small Asian pear, peeled, cored, and roughly chopped (or Pink Lady apple or Bosc pear)
- 1 small yellow onion, peeled and roughly chopped
- 1-inch piece fresh ginger, peeled and roughly chopped
- Kosher salt and ground black pepper, to taste
Instructions
- Prepare the bulgogi marinade: Combine all marinade ingredients — shoyu, dark brown sugar, mirin, toasted sesame oil, gochujang, garlic, Asian pear, yellow onion, fresh ginger, kosher salt, and pepper — in a blender or food processor. Blend or pulse until fully combined into a smooth marinade mixture.
- Marinate the steak: Place the thinly sliced steak into a large bowl or resealable plastic bag. Pour the bulgogi marinade over the steak and toss thoroughly using your hands to ensure every piece is well coated. Cover and refrigerate for at least 12 hours or up to 3 days for best flavor and tenderness.
- Dinner prep: About 1 hour or 30 minutes before cooking, remove the marinated steak from the fridge to warm slightly. Meanwhile, cook the white rice and prepare any desired bowl toppings such as kimchi, fresh greens, or shredded Napa cabbage. Line a large baking sheet with aluminum foil and position an oven rack directly under the broiler. Preheat the broiler on high.
- Sear the bulgogi beef: Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat until shimmering. Working in batches, add a small handful of marinated beef (allow excess marinade to drip off) and spread in an even layer in the skillet. Sear for 1 minute, then flip and cook for another 30 seconds. Transfer the cooked beef to the foil-lined baking sheet. Repeat until all beef is seared, adding more oil as needed. Discard any remaining marinade.
- Finish under the broiler: Place the baking sheet with seared bulgogi directly under the broiler. Broil for 2-3 minutes, rotating the pan halfway through, until the beef is browned and slightly crisp on the edges. Remove from the oven and set aside.
- Cook the mung bean sprouts: While the beef broils, return the skillet used for searing to medium-high heat. Add the mung bean sprouts and sliced green onions. Season with salt and pepper to taste. Cook briefly until warmed through and slightly wilted, stirring to scrape up flavorful browned bits. Do not overcook; maintain a slight crunch.
- Assemble and serve: Divide the cooked rice into shallow bowls. Top with the caramelized bulgogi beef, sautéed mung bean sprouts, and your choice of banchan such as kimchi, shredded Napa cabbage, or pickled vegetables. Garnish with toasted sesame seeds and drizzle with gochujang aioli if desired. Serve immediately and enjoy the rich, balanced flavors and textures.
Notes
- For best results, marinate the beef for a full 12 hours or overnight to maximize tenderness and flavor.
- Use ribeye or another tender steak cut thinly sliced to get authentic bulgogi texture and quick cooking.
- If you don’t have an oven broiler, you can lightly char the beef on the stovetop or grill for the finishing step.
- The Asian pear in the marinade acts as a natural tenderizer and adds subtle sweetness, but you may substitute a Pink Lady apple or Bosc pear.
- Adjust the amount of gochujang in the marinade to suit your preferred spice level.
- Serve with traditional Korean side dishes (banchan) like kimchi, pickled vegetables, or fresh greens for a complete meal.
- This recipe can be doubled or tripled for larger groups, adjusting marinating and cooking times accordingly.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Korean
