Korean
Beef Bulgogi
Thin-sliced Korean beef marinated with pear, soy, sesame, garlic, ginger, and scallions.
4 servings · 30 minutes prep · 12 minutes cook
Ingredients
Beef and Marinade
- 1 1/2 lb, very thinly sliced, partially frozen for easier cutting
- 1/2 cup, grated, or grated ripe pear
- 1/3 cup, Korean-style or naturally brewed
- 2 tbsp, packed
- 2 tbsp, toasted
- 4 cloves, grated
- 1 tsp, grated
- 4, thinly sliced, whites and greens
- 1/2 tsp, freshly ground
- 1 tbsp, toasted
Cooking
- 1 tbsp, for high-heat cooking
- 1/2 medium, thinly sliced, optional
Directions
Marinate the Beef
- Mix asian pear, soy sauce, brown sugar, sesame oil, garlic, ginger, scallions, black pepper, and sesame seeds in a bowl.
- Add beef ribeye and onion if using. Toss gently until coated, then marinate in the refrigerator for 1 to 2 hours. Do not marinate overnight or the fruit can make the beef mushy.
- Let the beef sit at room temperature for 15 minutes before cooking. The goal is to ease the surface chill, not to leave the food warm.
Cook and Serve
- Heat a cast-iron skillet over high heat until very hot. Add a thin film of avocado oil.
- Cook the beef in small batches for 90 seconds to 2 minutes per batch, spreading it out so it sizzles immediately and browns at the edges.
- Transfer to a platter and serve hot, spooning any glossy pan juices over the top.
