Beef Bulgogi
Thinly sliced beef marinated in a sweet and savory sauce, then grilled to perfection. This Korean classic is known for its tender texture and rich flavor profile featuring soy, sesame, garlic, and a hint of sweetness.
Ingredients
- 1 1/2 lbs ribeye steak, thinly sliced against the grain (partially frozen for easier slicing)
- 1/3 cup soy sauce
- 1/4 cup brown sugar
- 1 Asian pear, grated
- 2 tbsp sesame oil
- 4 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 1/2 tsp black pepper, freshly ground
- 4 green onions, sliced, white and green parts separated
- 2 tsp sesame seeds, toasted
- 1 tbsp vegetable oil, for grilling
- 2 cups cooked white rice, for serving
- 8 butter lettuce leaves, washed and dried
Instructions
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1
In a large bowl, combine 1/3 cup soy sauce, 1/4 cup brown sugar, 1 grated Asian pear, 2 tbsp sesame oil, 4 minced garlic cloves, 1 tbsp grated fresh ginger, 1/2 tsp freshly ground black pepper, and the white parts of the 4 sliced, white and green parts separated green onions. Whisk until the sugar is dissolved.
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2
Add the thinly sliced 1 1/2 lbs thinly sliced against the grain (partially frozen for easier slicing) ribeye steak to the marinade and toss to coat evenly. Cover and refrigerate for at least 1 hour, or up to overnight for best flavor.
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3
Preheat a grill or grill pan to high heat. Lightly brush with 1 tbsp for grilling vegetable oil to prevent sticking.
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4
Remove the beef from the marinade, allowing excess to drip off. Discard the used marinade.
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5
Grill the beef slices for 1-2 minutes per side until nicely charred and cooked through. The thin slices will cook very quickly, so watch carefully to prevent overcooking.
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6
Transfer the grilled beef to a serving plate and sprinkle with the green parts of the green onions and 2 tsp toasted sesame seeds.
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7
Serve hot with 2 cups for serving cooked white rice and 8 washed and dried butter lettuce leaves for wrapping. To eat, place a small amount of rice and bulgogi in a lettuce leaf, wrap, and enjoy in one bite.