Description
This Korean Beef Bulgogi recipe features thinly sliced ribeye or sirloin steak marinated in a flavorful blend of soy sauce, brown sugar, sesame oil, garlic, ginger, and Asian pear, then quickly seared in a hot skillet and glazed with honey butter. Accompanied by sautéed onions, carrots, and mushrooms, this dish offers a perfect balance of savory, sweet, and umami flavors, traditionally served with steamed rice and wrapped in lettuce or perilla leaves for a delicious Korean meal.
Ingredients
Scale
Beef and Marinade
- 1.5 lbs ribeye or sirloin steak, thinly sliced against the grain
- 6 tbsp soy sauce
- 3 tbsp brown sugar
- 2 tbsp sesame oil
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1/2 Asian pear or red apple, grated
- 2 tbsp mirin (optional)
- 1 tbsp gochujang (optional, for spice)
- 1/4 tsp black pepper
- 2 tbsp finely chopped green onions
- 1 tsp toasted sesame seeds
- 1 tbsp neutral oil (for cooking)
Vegetables and Garnish
- 1 small onion, thinly sliced
- 1 carrot, julienned
- 1 cup mushrooms (shiitake or white button), sliced
- 2 tbsp honey butter (1 tbsp melted butter + 1 tbsp honey, mixed)
- Cooked rice, for serving
- Lettuce leaves or perilla leaves, for wrapping
- Extra sesame seeds, for garnish
- Sliced green onions, for garnish
Instructions
- Prepare the Beef: Place the beef in the freezer for 30 minutes to firm up, making it easier to slice. Using a sharp knife, cut the beef into thin strips against the grain to ensure tenderness.
- Make the Marinade: In a large bowl, whisk together soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, grated Asian pear or apple, mirin if using, gochujang for spice if desired, and black pepper. Stir in chopped green onions and toasted sesame seeds to infuse flavor.
- Marinate the Beef: Add the sliced beef to the marinade, making sure each piece is fully coated. Cover and refrigerate for at least one hour, preferably overnight, to develop deep flavor and tenderize the meat.
- Prepare Vegetables: While the beef marinates, prepare the accompanying vegetables by thinly slicing the onion, julienning the carrot, and slicing the mushrooms.
- Cook the Bulgogi: Heat a grill pan or cast iron skillet over medium-high heat and add neutral oil. Cook the marinated beef in batches to avoid overcrowding, searing each side for 2 to 3 minutes until caramelized. Just before finishing, drizzle honey butter over the beef and toss quickly to create a beautiful glaze. Remove cooked beef from the pan and set aside.
- Sauté the Vegetables: In the same pan used for the beef, add the sliced onion, carrot, and mushrooms. Sauté for 3 to 4 minutes until the vegetables are softened and lightly caramelized, absorbing the pan’s flavors.
- Serve: Arrange the cooked beef and sautéed vegetables on a serving plate. Garnish with extra sesame seeds and sliced green onions. Serve hot with steamed rice or wrapped in lettuce or perilla leaves alongside kimchi for a traditional touch.
Notes
- Marinating the beef overnight enhances flavor and tenderness.
- If Asian pear or red apple is unavailable, you can substitute with a small amount of pineapple for a slight sweetness and tenderizing effect.
- Gochujang is optional and can be adjusted to taste depending on desired spiciness.
- Cook the beef in batches to get a nice caramelization without steaming the meat.
- Use a cast iron skillet or grill pan for best searing results.
- Honey butter adds a delicious sweet glaze; alternatively, you can use plain butter or skip it for a less sweet finish.
- Serve with kimchi or other Korean side dishes for an authentic experience.
