Bulgogi marinates in Asian pear enzymes that break down beef proteins in 2 hours—no pear means tough meat.
Beef Bulgogi
Savor the mouthwatering flavors of Korean beef bulgogi in just 20 minutes! This delightful dish features tender strips of marinated beef, beautifully infused with soy sauce, sesame oil, and a hint of garlic for that irresistible umami kick. Get ready to impress your taste buds and whip up this quick and scrumptious meal that’s perfect for any night of the week!
Prep
15
min
Cook
20
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(3)
- 2 garlic cloves
- 2 tsp ginger (10 ml)
- 1/2 pear
🥩Meat & Seafood(1)
- 1.5 lbs ribeye steak (sliced thin) (680 g)
🫙Pantry Staples(2)
- 1 tbsp brown sugar (15 ml)
- 2 tsp sesame oil (10 ml)
🍯Sauces & Condiments(2)
- 1 tbsp gochujang (15 ml)
- 2 tbsp soy sauce (low sodium) (30 ml)
👨🍳 Instructions
- 1
Start with your beef, soy sauce, brown sugar, sesame oil, gochujang, and then grate your garlic, ginger, and half a prickly pear.
- 2
Mix that all together. Pour everything into a plastic bag and let that marinate overnight.
- 3
Once you're ready to cook, start with vegetable oil and add in your beef, making sure not to overcrowd.
- 4
Give it a flip after about two minutes or so.
💡 Pro Tips
- ✓Freeze your beef for 30-45 minutes before slicing to firm the muscle fibers, allowing you to cut paper-thin 1/8-inch slices against the grain for maximum tenderness.technique30-45 minutes, 1/8-inch thickness
- ✓Marinate for exactly 12-24 hours because the enzymes in grated pear break down proteins optimally in this window—longer than 24 hours will make the meat mushy.timing12-24 hours
- ✓Cook bulgogi in small batches covering no more than 50% of your pan surface so moisture evaporates quickly and creates caramelization instead of steaming.technique50% pan coverage
- ✓Heat your pan to 400-450°F before adding oil so the beef sears immediately upon contact, preventing the marinade sugars from burning before the meat cooks.equipment400-450°F
- ✓Use Asian pear or Bosc pear instead of other varieties because they contain higher levels of calpain enzymes that tenderize meat without over-breaking down proteins.ingredient
Share this recipe
Prep
15
min
Cook
20
min
Serves
4
people
Level
beginner
Share this recipe
Bulgogi marinates in Asian pear enzymes that break down beef proteins in 2 hours—no pear means tough meat.
Beef Bulgogi
Savor the mouthwatering flavors of Korean beef bulgogi in just 20 minutes! This delightful dish features tender strips of marinated beef, beautifully infused with soy sauce, sesame oil, and a hint of garlic for that irresistible umami kick. Get ready to impress your taste buds and whip up this quick and scrumptious meal that’s perfect for any night of the week!
📝 Ingredients
Serves 4🥬Fresh Produce(3)
- 2 garlic cloves
- 2 tsp ginger (10 ml)
- 1/2 pear
🥩Meat & Seafood(1)
- 1.5 lbs ribeye steak (sliced thin) (680 g)
🫙Pantry Staples(2)
- 1 tbsp brown sugar (15 ml)
- 2 tsp sesame oil (10 ml)
🍯Sauces & Condiments(2)
- 1 tbsp gochujang (15 ml)
- 2 tbsp soy sauce (low sodium) (30 ml)
👨🍳 Instructions
- 1
Start with your beef, soy sauce, brown sugar, sesame oil, gochujang, and then grate your garlic, ginger, and half a prickly pear.
- 2
Mix that all together. Pour everything into a plastic bag and let that marinate overnight.
- 3
Once you're ready to cook, start with vegetable oil and add in your beef, making sure not to overcrowd.
- 4
Give it a flip after about two minutes or so.
💡 Pro Tips
- ✓Freeze your beef for 30-45 minutes before slicing to firm the muscle fibers, allowing you to cut paper-thin 1/8-inch slices against the grain for maximum tenderness.technique30-45 minutes, 1/8-inch thickness
- ✓Marinate for exactly 12-24 hours because the enzymes in grated pear break down proteins optimally in this window—longer than 24 hours will make the meat mushy.timing12-24 hours
- ✓Cook bulgogi in small batches covering no more than 50% of your pan surface so moisture evaporates quickly and creates caramelization instead of steaming.technique50% pan coverage
- ✓Heat your pan to 400-450°F before adding oil so the beef sears immediately upon contact, preventing the marinade sugars from burning before the meat cooks.equipment400-450°F
- ✓Use Asian pear or Bosc pear instead of other varieties because they contain higher levels of calpain enzymes that tenderize meat without over-breaking down proteins.ingredient