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Thinly sliced ribeye steak marinating in a dark soy-based sauce with Asian pear for Korean Beef Bulgogi.

Perfect Korean Beef Bulgogi (Glossy & Tender)

Experience tender, thinly sliced Korean Beef Bulgogi coated in a glossy, dark soy-based sauce. Garnished with vibrant scallions and toasted sesame seeds, this quick and flavorful recipe delivers restaurant-quality results at home.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: Korean
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

Korean Beef Bulgogi Ingredients
  • 1.5 lbs Ribeye steak Thinly sliced against the grain
  • 1/2 cup Soy sauce Creates the dark, glossy base
  • 3 tbsp Brown sugar Packed
  • 1/2 medium Asian pear Grated
  • 1 tbsp Toasted sesame oil
  • 4 cloves Garlic Minced
  • 1 tsp Fresh ginger Grated
  • 2 tbsp Neutral cooking oil Canola or grapeseed
  • 2 stalks Scallions Chopped
  • 1 tbsp White sesame seeds Toasted

Equipment

  • 1 Cast Iron Skillet Essential for high-heat searing.
  • 1 Chef's Knife For slicing the beef paper-thin.

Method
 

How to Make Korean Beef Bulgogi
  1. Place your ribeye in the freezer for about 30 to 45 minutes to firm up. Using a sharp knife, slice the beef against the grain as thinly as possible (about 1/8-inch thick).
  2. In a large mixing bowl, combine the soy sauce, brown sugar, grated Asian pear, sesame oil, minced garlic, and grated ginger. Whisk the mixture vigorously until the brown sugar is completely dissolved.
  3. Add the thinly sliced beef into the bowl and toss until every piece is coated. Cover and let sit at room temperature for 15 to 20 minutes to tenderize.
  4. Heat a cast-iron skillet over medium-high to high heat with neutral cooking oil. Once shimmering, add the marinated beef in a single layer, working in batches.
  5. Let the beef sear undisturbed for 1-2 minutes until caramelized. Toss quickly, allowing the marinade to reduce into a sticky, glossy coating.
  6. Transfer to a serving bowl. Generously garnish with vibrant green chopped scallions and toasted white sesame seeds. Serve immediately.

Notes

Tip 1: Do not overcrowd the pan; sear the beef in batches to get a caramelized crust rather than steaming it.
Tip 2: If you cannot find Asian pear, substitute with a small amount of blended kiwi to achieve the same tenderizing effect.