Beef Bulgogi (Marinated Ribeye)
Paper-thin slices of ribeye marinated in soy sauce, brown sugar, grated pear, garlic, ginger and sesame oil, then seared fast in a very hot skillet with onion and green onions. Serves 4.
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Bulgogi means "fire meat," and it is the dish most people picture when they think of Korean barbecue: thin slices of tender beef in a sweet, savory marinade that caramelizes the moment it hits the heat. Ribeye is the classic cut because its marbling keeps the slices juicy.
Grated Asian pear does double duty in the marinade, adding a gentle sweetness and tenderizing the beef. An hour of marinating is enough, but you can leave it for up to 8 hours. Serve with rice and lettuce leaves for wrapping.
Ingredients
Marinade
- 1/4 cup soy sauce
- 2 tablespoons packed brown sugar
- 1 tablespoon honey
- 1/3 cup grated Asian pear (about 1/2 small pear) or grated sweet apple
- 4 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 1 tablespoon toasted sesame oil
- 1/4 teaspoon black pepper
Beef
- 1 1/2 pounds boneless ribeye steak
- 1/2 small yellow onion, thinly sliced
- 3 green onions, cut into 2-inch lengths
- 1 tablespoon vegetable oil
- 1 teaspoon toasted sesame seeds
Instructions
- Slice the beef. Freeze the steak for 30 to 45 minutes, until firm but not frozen through. With a sharp knife, slice it across the grain as thinly as you can, about 1/8 inch.
- Make the marinade. In a large bowl, whisk together the soy sauce, brown sugar, honey, grated pear, garlic, ginger, sesame oil and pepper.
- Marinate. Add the beef, onion and green onions and toss with your hands until every slice is coated. Cover and refrigerate for at least 1 hour and up to 8 hours.
- Sear in batches. Heat a large cast-iron or heavy skillet over high heat until very hot, then add a thin film of the oil. Lay in a single layer of beef and onions, letting the excess marinade drip back into the bowl. Cook for 1 to 2 minutes per side, until browned at the edges and cooked through. Repeat with the rest, adding oil as needed.
- Serve. Pile the bulgogi on a platter and sprinkle with sesame seeds. Serve with rice and lettuce leaves.
Tips
- Crowding the pan steams the beef instead of searing it, so cook in two or three batches.
- Many Asian markets sell ribeye already sliced for bulgogi, which saves the freezing and slicing.
- Bulgogi is also excellent on a grill over a fine-mesh grill basket.
Questions about this recipe
- What cut of beef is best for bulgogi?
- Ribeye is the favorite for its tenderness and marbling. Top sirloin is a leaner, less expensive choice; slice it just as thin.
- Can I marinate bulgogi overnight?
- Up to 8 hours is ideal. Past that, the pear starts to make the thin slices mushy.
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