Description

This Korean Beef Bulgogi recipe features thinly sliced ribeye or sirloin marinated in a savory, slightly sweet mixture of soy sauce, brown sugar, garlic, ginger, and grated Asian pear. The beef is quickly cooked in a hot skillet with a unique honey butter glaze that enhances caramelization. Served alongside sautéed vegetables and steamed rice, this dish offers a perfect balance of rich, tender meat and fresh accompaniments, wrapped in lettuce or perilla leaves for an authentic Korean experience.

Ingredients

Scale

For the Beef:

1.5 lbs ribeye or sirloin steak, thinly sliced against the grain

For the Marinade:

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

For Cooking & Serving:

1 tbsp neutral oil (for cooking)
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 and sliced green onions, for garnish

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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

The honey butter adds a unique depth of caramelization and balances the saltiness of the soy sauce, giving the meat a beautiful glossy finish.
Ribeye steak offers the most tenderness, while sirloin is a leaner, equally delicious alternative.
Marinating overnight intensifies flavor and ensures a tender texture in the beef.
Gochujang is optional and can be adjusted to control the spice level of the dish.
For a smokier flavor, grilling the beef directly on high heat grill grates is an excellent alternative to stovetop cooking.

Nutrition

Serving Size: 1 serving (approx. 1/4 of recipe)
Calories: 450 kcal
Sugar: 10 g
Sodium: 950 mg
Fat: 25 g
Saturated Fat: 8 g
Unsaturated Fat: 15 g
Trans Fat: 0 g
Carbohydrates: 25 g
Fiber: 3 g
Protein: 35 g
Cholesterol: 90 mg