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Bulgogi Beef (Korean-Style Barbecue)

In the best examples I've had of beef bulgogi in Korean restaurants, the meat, while tender, still had a little bit of chewiness to it. You can control texture by the thickness or thinness of the slices and how long you marinate them. But this Korean-style BBQ recipe has a fairly fast-acting marinade, so I go with an hour or two.
Print Recipe
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 1 hour 20 minutes
Course lunch/dinner
Cuisine French, korean
Servings 2 people
Calories 2169.4 kcal

Equipment

  • 1 Mixing Bowl For preparing and marinating the beef.
  • 1 Grater Fine grater for onion, ginger, and Asian pear.
  • 1 Cast-iron skillet Heavy-bottomed pan for high-heat cooking and caramelization.
  • 1 Tongs For easy flipping and handling of the beef slices while cooking.
  • 1 Cutting Board and Knife For preparing green onion garnish and if slicing beef.

Ingredients
  

Main

  • 1 ¼ pounds boneless beef short ribs sliced across the grain in 1/8-inch thick slices
  • 4 cloves garlic finely crushed
  • ¼ cup grated yellow onion
  • 1 tablespoon freshly grated gingerroot
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon light brown sugar or to taste
  • ⅓ cup freshly grated Asian pear
  • ¼ cup soy sauce
  • 1 tablespoon Korean red pepper flakes gochugaru
  • ½ teaspoon kosher salt
  • 1 tablespoon vegetable oil plus more for brushing skillet
  • 2 cups hot steamed rice or as needed
  • 2 sliced green onion tops for garnish

Instructions
 

  • Mix garlic, grated onion, grated ginger, toasted sesame oil, and brown sugar together in a mixing bowl. Stir in grated pear, soy sauce, and red pepper flakes.
  • Transfer meat to marinade and toss to coat on all sides. Cover and refrigerate, 1 to 2 hours.
  • Season meat with salt and a drizzle of vegetable oil. Toss.
  • Brush a cast iron skillet with a little vegetable oil and place over high heat. When the skillet is very hot, add beef in a single layer and cook until meat begins to caramelize around the edges and moisture begins to evaporate, 2 to 3 minutes per side. Serve over hot rice and top with green onion slices. Chef John

Notes

1. Meat Texture: The key to authentic bulgogi texture is thinly sliced beef. If starting with a whole cut, partially freeze the beef for easier, paper-thin slicing against the grain. The Asian pear and onion act as natural tenderizers, so avoid over-marinating to prevent a mushy texture; 1-2 hours is ideal. 2. Cooking Technique: Cook the beef in a single layer in a very hot skillet to achieve proper caramelization and prevent steaming. Overcrowding the pan will drop the temperature, resulting in grey, stewed meat rather than beautifully browned bulgogi. Cook in batches if necessary. 3. Flavor Enhancement: A touch of sugar in the marinade aids in caramelization. Adjust gochugaru to your spice preference. Serving over freshly steamed rice helps absorb the delicious juices and balances the rich flavors. Consider a sprinkle of toasted sesame seeds for added aroma and texture.