DinnerHigh proteinQuick & easy20 min
Korean Beef Bulgogi

Korean Beef Bulgogi

Freeze the beef for 30 minutes before slicing. Half-frozen meat cuts into the paper-thin sheets that cook in under a minute, which is the entire point of bulgogi.

34gProtein
313Calories
14gCarbs
14gFat

Computed per serving from USDA FoodData Central

12 minPrep
8 minCook
20 minTotal
3Serves
KoreanCuisine

Ingredients

  • 1 lbbeef sirloin, sliced paper thin
  • 3 tbspsoy sauce
  • ½pear, grated
  • 4 clovesgarlic, crushed
  • 1 tbspginger, grated
  • 1 tbspsesame oil
  • 1 tbsphoney
  • 3green onion, sliced
  • 1 tsptoasted sesame seed

Method

  1. Freeze the beef for 30 minutes, then slice it as thin as you can against the grain.

  2. Grate the pear into the soy, garlic, ginger, sesame oil and honey. The enzymes in raw pear tenderize the beef — this is not a flavor decision.

  3. Marinate the sliced beef for 20 minutes. Longer than an hour and the pear turns the texture mushy.

  4. Get the griddle properly hot, until a drop of water skates across it.

  5. Lay the beef out in a single layer and leave it alone for 45 seconds before turning. Moving it early steams it in its own marinade.

  6. Cook in batches. A crowded pan drops the temperature and you get gray meat.

  7. Finish with the green onion and sesame seeds.

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What you’ll need

The gear this recipe actually uses. Essentials marked; the rest make it easier.

Le CreusetSquare Cast Iron Grill PanBulgogi and anything that wants bar marks indoors.Amazon WüsthofClassic 8" Chef's KnifeEvery recipe here that says chop, dice, slice or mince.EssentialAmazon John BoosMaple Cutting Board, 20×15Goes with the knife. A big one so nothing rolls off.EssentialAmazon OXOGood Grips Box GraterCheese, zucchini, and grating ginger or pear on the fine side.Amazon OXOGood Grips Measuring SpoonsTeaspoons and tablespoons of spice, oil and honey.EssentialAmazon OXOGood Grips 12" Locking TongsTurning, tossing and plating without stabbing the food.Amazon

Links go to Amazon.