Description
This Korean Beef Bulgogi recipe features thinly sliced flank steak marinated in a flavorful blend of pear, soy sauce, sesame oil, and spices, then quickly cooked in a skillet to tender perfection. It’s a classic Korean dish that’s sweet, savory, and perfect for a delicious home-cooked meal.
Ingredients
Beef and Marinade
- 1.5 pounds flank steak, thinly sliced (alternatively ribeye or sirloin)
- ½ cup low sodium soy sauce
- 1 fresh pear, finely grated
- 2 tablespoons brown sugar
- 1 tablespoon Mirin (sweet rice wine)
- 1 tablespoon sesame seed oil
- 1 tablespoon chili powder
- 3 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- 2 tablespoons olive oil
- Salt and pepper, to taste
Garnish
- Green onions, sliced
- Toasted sesame seeds
Instructions
- Prepare the steak: Place the flank steak in the freezer for 30 minutes to firm it up, making it easier to slice thinly. Using a sharp knife, slice the steak very thinly against the grain.
- Make the marinade: In a medium bowl, whisk together the grated pear, soy sauce, brown sugar, sesame oil, mirin, chili powder, minced garlic, and grated ginger until well combined.
- Marinate the beef: Transfer the marinade to a zip-top plastic bag, add the sliced steak, seal tightly, and massage to coat all slices evenly. Refrigerate and marinate for at least 2 hours, ideally overnight, turning the bag occasionally to redistribute the marinade.
- Heat the pan: Warm the olive oil in a nonstick skillet or grill pan over medium-high heat until shimmering.
- Cook the beef: In batches, spread the marinated steak slices in a single layer on the hot pan. Cook for 2 to 3 minutes on each side until nicely browned and cooked through. Avoid overcrowding to ensure even searing.
- Serve and garnish: Transfer the cooked beef to a serving platter and garnish generously with sliced green onions and toasted sesame seeds.
- Enjoy immediately: Serve hot alongside rice or your favorite Korean side dishes for a complete meal.
Notes
- Freezing the steak slightly makes it easier to get thin, even slices which absorb marinade better and cook quickly.
- Using fresh pear in the marinade adds natural sweetness and helps tenderize the meat.
- Marinate for at least 2 hours but overnight marination maximizes flavor.
- Cook in batches without crowding the pan for the best caramelization and texture.
- Adjust chili powder amount based on your preferred spice level.
- Serve with steamed rice, kimchi, or lettuce wraps for an authentic Korean experience.
- Prep Time: 45 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Korean
