Ingredients
Scale
- 1 pound thin sliced or shaved rib eye, sirloin, or tenderloin
- 1 scallion minced
- 1 Tablespoon toasted sesame oil
- ⅛ teaspoon ground black pepper
Marinade:
- 1 small pear*
- ¼ large onion, roughly chopped
- 4 large garlic cloves roughly chopped
- 1 teaspoon peeled minced ginger
- 3 Tablespoons soy sauce
- 2 Tablespoons brown sugar
- ¼ teaspoon salt
Instructions
- Quarter and core the pear. Add it to a blender cup. Add the garlic, ginger, onion, soy sauce, salt, and brown sugar. Blend until smooth.
- Place the beef in a bowl and pour the marinade over it. Add the sesame oil, scallion, and black pepper. Using clean hands, mix to combine and evenly coat the beef with the marinade.
- Set aside for 30 minutes.
- Heat a pan over medium high heat for several minutes. Add the beef and leave for 1 minute and then stir. Cook, stirring occasionally for 1-3 mins until the meat is cooked to your liking. (If cooking at the table, you can do this in batches rather than cooking it all at once.)
- Eat it either directly from the pan if cooking at the table or transfer the meat to a plate and serve.
Notes
*you can use regular bartlett or bosc pear in addition to an asian pear. I’ve also used fresh pineapple and kiwi with good results.
*you can make bulgogi either in a grill pan, in a regular saute pan, or on a korean bbq grill. If you plan on cooking it outside on a grill, use a perforated pan to keep the meat from falling through the grate.
Keywords: bulgogi, beef bulgogi, korean, korean bbq, banchan