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 grated Asian pear, then cooked quickly in a skillet with vegetables and finished with a unique honey butter glaze. Served with rice and lettuce wraps, it’s a perfect balance of savory, sweet, and umami with a tender, caramelized finish.
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
Instructions
- Prepare the Beef: Place the beef in the freezer for 30 minutes to firm up, making it easier to slice thinly against the grain with a sharp knife, which helps the meat stay tender.
- Make the Marinade: In a large bowl, whisk together soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, grated pear or apple, mirin if using, gochujang for spice, and black pepper. Stir in finely chopped green onions and toasted sesame seeds for added texture and flavor.
- Marinate the Beef: Add the thinly sliced beef to the marinade, making sure all pieces are well coated. Cover and refrigerate for at least 1 hour, or overnight for a richer taste and improved tenderness.
- Prepare Vegetables: While the beef marinates, thinly slice the onion, julienne the carrot, and slice the mushrooms to prepare for sautéing later.
- Cook the Bulgogi: Heat a grill pan or cast iron skillet over medium-high heat and add 1 tablespoon of neutral cooking oil. Add the marinated beef in batches, avoiding overcrowding, and cook for 2 to 3 minutes per side until it becomes caramelized. Just before removing the beef from the pan, drizzle with the honey butter mixture to create a glossy glaze and enhance the sweetness. Toss quickly to coat, then remove the beef and set aside.
- Sauté the Vegetables: In the same pan, add the sliced onion, carrot, and mushrooms. Cook for 3 to 4 minutes, stirring occasionally, until the vegetables are softened and slightly caramelized.
- Serve: Arrange the cooked beef and sautéed vegetables on a serving plate. Garnish with extra toasted sesame seeds and sliced green onions. Serve alongside steamed rice, or provide lettuce or perilla leaves for wrapping, complemented with kimchi if desired.
Notes
- Honey butter adds a unique depth of caramelization and balances the soy sauce’s saltiness, giving the beef a beautiful glossy finish.
- Ribeye offers the most tender texture, but sirloin is a leaner and equally tasty option.
- For best results and maximum tenderness, marinate the beef overnight.
- Gochujang adds a spicy kick; include it according to your taste preference.
- If you prefer a smoky flavor, cook the beef on a preheated grill over high heat instead of a skillet.
Nutrition
- Serving Size: 1 serving (about 1/4 of recipe)
- Calories: 430
- Sugar: 14g
- Sodium: 930mg
- Fat: 25g
- Saturated Fat: 8g
- Unsaturated Fat: 15g
- Trans Fat: 0.2g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 75mg
