Before you cook
Background Recipe story & origin
Bulgogi ('fire meat') has been Korea's signature beef dish for centuries, with origins in the Goguryeo era (37 BC). The dish evolved from grilled marinated meat called maekjeok. The modern version features thin-sliced beef in a sweet soy marinade with Asian pear, garlic, and sesame. It's typically cooked at the table on a dome-shaped grill and eaten wrapped in lettuce with rice and condiments.
Before you start Equipment you'll need
- grill or skillet — Provides very high heat for cooking bulgogi quickly with proper caramelization and char marks
Safety Safety & allergen notes
- Slice meat very thin; partially freeze for easier cutting.
- High heat; work in batches to avoid steaming.
Non-negotiables Rules for success
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Slice meat paper-thin.
Bulgogi means 'fire meat'; thin slices cook instantly over high heat
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Include Asian pear.
Pear tenderizes and adds subtle sweetness
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Cook over very high heat.
Quick sear with caramelization is the goal
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Don't overcrowd the pan.
Overcrowding steams instead of sears
Prep Get set first
About 15 min of prep
- Freeze sirloin 30 min for easier slicing
- Slice against grain very thin
- Marinate at least 1 hour
- Prep lettuce and accompaniments
This recipe takes about 30 minutes total.
Ingredients
Instructions
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Make the marinade
Blend soy sauce, sugar, mirin, sesame oil, pear, garlic, ginger, and pepper.
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Marinate the meat
Toss sliced beef and onion with marinade. Refrigerate at least 1 hour, up to overnight.
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Sear the beef
Cook in batches over very high heat (400-450°F surface) until caramelized, 1-2 minutes per batch. Don't stir constantly; let it char.
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Final garnish
Garnish with scallions and sesame seeds. Serve with rice, lettuce, and banchan.
Chef's notes
SHOPPING: Sirloin, ribeye, or tenderloin work. Freeze 30 minutes for easier thin slicing. Korean markets sell pre-sliced bulgogi meat.
Serve in lettuce wraps with rice and ssamjang.