Tableside Bulgogi Feast
Paper-thin slices of ribeye marinated in a sweet soy-pear sauce, then seared on a scorching hot pan until the edges caramelize while the center stays juicy and tender. Wrapped in lettuce with rice and ssamjang, this is the iconic Korean BBQ dinner that turns any weeknight into a celebration.
Ingredients
- 2 lbs ribeye or sirloin, sliced paper-thin (partially freeze for 1 hour for easier slicing)
- 1/2 large Asian pear, grated
- 1/4 cup soy sauce
- 2 tablespoons brown sugar
+ 12 more ingredients
Instructions
If your beef is not pre-sliced, partially freeze it for 1 hour, then slice as thinly as possible against the grain.
In a large bowl, combine the grated Asian pear, soy sauce, brown sugar, honey, sesame oil, rice wine, garlic, ginger, and black pepper. Whisk until smooth.
Add the sliced beef, onion, carrot, and green onions to the marinade. Toss everything together with your hands, making sure every slice of beef is coated. Cover and refrigerate for at least 2 hours, or up to overnight.
Heat a large cast-iron skillet, griddle, or grill pan over the highest heat until smoking. Work in batches to avoid crowding the pan.
Spread the marinated beef in a single layer in the hot pan. Cook without disturbing for 1-2 minutes until the bottom develops a deep brown sear. Flip and cook for another 1-2 minutes.
Transfer each batch to a warm platter immediately. The beef should be slightly caramelized on the edges but still tender and juicy inside.
Garnish with toasted sesame seeds. Serve family-style with lettuce leaves, steamed rice, ssamjang, and your favorite banchan.
Nutrition Estimate
Per serving • Estimated by Blinner AI