Seoul Fire Bulgogi
Whisper-thin slices of beef marinated in a sweet and savory blend of soy sauce, Asian pear, and toasted sesame, then seared over blazing heat until the edges caramelize into smoky perfection. Wrapped in crisp lettuce leaves with garlic, rice, and a dab of ssamjang, this is Korean grilling at its most irresistible.
Ingredients
- 1.5 lbs beef ribeye or sirloin, very thinly sliced
- 1/4 cup soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon sesame oil
+ 12 more ingredients
Instructions
Combine soy sauce, brown sugar, sesame oil, grated Asian pear, garlic, ginger, grated onion, rice wine, and black pepper in a large bowl. Whisk until the sugar dissolves completely.
Add the thinly sliced beef to the marinade and toss to coat every piece. Cover and refrigerate for at least 2 hours, or overnight for the deepest flavor.
Remove the beef from the refrigerator 20 minutes before cooking to take the chill off.
Heat a large cast-iron skillet or grill pan over high heat until it just begins to smoke. Add vegetable oil.
Working in batches to avoid crowding the pan, spread the beef slices in a single layer and cook without stirring for 2 minutes to develop a dark sear.
Flip and cook for another 1-2 minutes until the edges are caramelized and slightly charred but the centers remain tender.
Transfer each batch to a warm platter and repeat with the remaining beef.
Garnish the finished bulgogi with sliced green onions and toasted sesame seeds.
Serve immediately alongside butter lettuce leaves, steamed rice, and ssamjang for wrapping.
Nutrition Estimate
Per serving • Estimated by Blinner AI