In the best examples I've had of beef bulgogi in Korean restaurants, the meat, while tender, still had a little bit of chewiness to it. You can control texture by the thickness or thinness of the slices and how long you marinate them. But this is a fairly fast-acting marinade, so I go with an hour or two.

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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Mix garlic, grated onion, grated ginger, toasted sesame oil, brown sugar together in a mixing bowl. Stir in grated pear, soy sauce, and chile flakes.

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  • Transfer meat to marinade and toss to coat on all sides. Cover and refrigerate 1 to 2 hours.

  • Season meat with salt and a drizzle of vegetable oil. Toss.

  • Brush a cast iron skillet with a little vegetable oil and place over high heat. When skillet is very hot, add beef in a single layer and cook until meat begins to caramelize around the edges and moisture begins to evaporate, 2 to 3 minutes per side. Serve over hot rice and top with green onion slices.

Chef's Note:

You can marinate the beef for up to 12 hours, but I have good results with a 1- to 2-hour marination time.

Nutrition Facts

997.5 calories; protein 34.5g 69% DV; carbohydrates 63.4g 20% DV; fat 66.9g 103% DV; cholesterol 116.6mg 39% DV; sodium 2394mg 96% DV. Full Nutrition

Reviews (28)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/10/2017
This was very good! Some things I will do next time: marinate for 3 hrs, it just needed a little more time. Make sure you use the fan on the stove and open the windows; a very hot cast iron pan will work perfectly for caramelizing but prepare for the smoke alarm! This beef dish is simple and quick to cook; you will love the amazing flavors, remember to keep it rare for best results. Read More
(10)

Most helpful critical review

Rating: 2 stars
06/12/2019
Hello chef, I just would like to let you know that the dish you prepared is actually called "Kalbi/Galbi" and not Bulgogi. Bulgogi is made with thinly sliced ribeyes and kalbi is made with boneless or bonein short ribs. Read More
43 Ratings
  • 5 star values: 35
  • 4 star values: 6
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
10/12/2016
This is a very good recipe. I have never found Korean red pepper, so I use 1/2 tsp. crushed red peppers, instead. I, also, use an apple instead of a pear with the same basic effect and is readily available. I use only a tsp of fresh ginger. You can add a few veggies like carrots. I sometimes make it with chicken. Read More
(11)
Rating: 5 stars
01/09/2017
This was very good! Some things I will do next time: marinate for 3 hrs, it just needed a little more time. Make sure you use the fan on the stove and open the windows; a very hot cast iron pan will work perfectly for caramelizing but prepare for the smoke alarm! This beef dish is simple and quick to cook; you will love the amazing flavors, remember to keep it rare for best results. Read More
(10)
Rating: 5 stars
10/23/2016
Now that was a tasty dish. Well worth a trip to the Asian market for the spice. I had my skillet hot but it took about 10 -12 minutes at high heat on my commercial range. Easy to make don't skip on the green onion garnish it completes the taste of the dish with perfection. Read More
(9)
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Rating: 5 stars
01/25/2017
I used a flank steak that was about a pound and a half, so only marinated for one hour. Initially, I wasn't sure whether to give this four or five stars. However, we had some left over and I used it for sandwiches the next day with good rolls, pickled veggies, and spicy mayo. They were outstanding. My regular grocery does carry gochugaro, but it was about three times as expensive as the Asian market. If you have an Asian market in your area, try them out. Big variety and big savings. Read More
(5)
Rating: 5 stars
01/18/2018
Made this tonight just as the recipe stated. We were able to find the Korean red pepper at a Kroger store called frys. The pear was called an apple pear at our store. The meat we used was boneless country style ribs and it turned out so tender and amazing. I let it marinade for about 4 hours and it was very delicious. I highly recommend this recipe and we will be making again. Read More
(4)
Rating: 5 stars
03/06/2017
So delicious! Read More
(3)
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Rating: 5 stars
06/12/2018
Love this recipe!!! Came out perfect even with my budget-friendly restrictions. I used 2 pounds of beef 5 1/4 tsp minced garlic 4 green onions 2 tbsp brown sugar 3/8 cup soy sauce and 3/8 cup teriyaki sauce. I cut the beef into 1/4 inch thick strips with scissors and marinated them for 5 hours. Definitely going to make this again!!! Read More
(1)
Rating: 4 stars
08/09/2017
This was very very good albeit a bit salty. I think I will use a low-sodium soy sauce next time to see what happens. Other than that it was delicious and tender. Extremely flavorful too! I loved the carmelization on the meat. I served this on Korean black (purple) rice and we loved it! This is a great weeknight dinner just be sure to allow time for marinating! Read More
(1)
Rating: 5 stars
08/07/2018
I used low sodium soy and did not use any additional salt. Otherwise I followed the rest of the recipe as stated. I put the meat in the freezer to firm it up then slice it a quart of an inch thick. Used a cast iron pan the meat came out terrific. Read More
(1)
Rating: 2 stars
06/12/2019
Hello chef, I just would like to let you know that the dish you prepared is actually called "Kalbi/Galbi" and not Bulgogi. Bulgogi is made with thinly sliced ribeyes and kalbi is made with boneless or bonein short ribs. Read More