Bulgogi, which means "fire meat," is a beloved Korean dish featuring thin slices of marinated beef that are grilled or stir-fried to perfection. The marinade is savory-sweet and full of umami, thanks to soy sauce, sesame oil, garlic, and pear — all key components of traditional Korean flavor. Tender and caramelized, Bulgogi is often served with rice, lettuce wraps, and banchan (side dishes).
Freeze the beef for 30 minutes if needed — this makes slicing thinly much easier.
Slice beef thinly against the grain (~⅛ inch thick). Place in a large mixing bowl.
In a separate bowl, combine:
Grated pear
Grated onion
Soy sauce, sugar, mirin, sesame oil
Garlic, ginger, scallions, sesame seeds, and pepper
Stir well until sugar dissolves.
Pour marinade over the sliced beef. Mix thoroughly by hand to ensure even coating.
Cover and refrigerate for at least 1 hour, ideally 3–4 hours. Overnight is even better.
Preheat grill or cast iron pan over medium-high heat.
Lightly oil the grill/pan if needed.
Grill beef slices in a single layer, in batches, for 1–2 minutes per side, until caramelized and slightly charred.
Heat a non-stick skillet or wok over high heat.
Add beef (no crowding) and cook 3–5 minutes, stirring occasionally until browned and tender.
Serve hot with:
Steamed white rice
Ssamjang, kimchi, or pickled radish
Lettuce leaves or perilla leaves for wrapping
Toppings: extra scallions, sesame seeds, or a fried egg
Add sliced mushrooms, carrots, or onions to the pan for more bulk
Use chicken thighs or tofu for a variation
Serve over noodles for a bulgogi rice bowl or Korean-style “bulgogi udon”
Drink: Makgeolli (Korean rice wine), light beer, or chilled soju
Non-Alcoholic: Iced barley tea (bori-cha) or cold plum juice
4 servings