Name: Bulgogi
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 2
Cuisine: Coreana
Ingredients: 400 g ribeye or sirloin (thinly sliced); 1 pc onion (sliced into half moons); 2 stalks green onions (cut into 2-inch pieces); 1 tbsp sesame seeds (toasted for garnish); 3 tbsp soy sauce (the base for our sauce); 1 tbsp sesame oil (adds that nutty aroma); 1 tbsp brown sugar (to caramelize the meat); 1 clove garlic (minced)

Bulgogi

Bulgogi, Korea's "fire meat." Discover why paper-thin slices and Asian pear in the marinade make the beef silky and caramelized.

30 min Easy Coreana 2 servings

The name leaves no doubt: in Korean, bulgogi literally means "fire meat" (bul, fire; gogi, meat). It's one of Korea's most iconic dishes, with roots some trace back to the ancient kingdom of Goguryeo and a grilled marinated beef called maekjeok. The beef is sliced paper-thin, almost translucent, for one clear reason: the thinner the cut, the faster it cooks and the deeper the marinade soaks into every fiber. That marinade is the heart of the dish, typically blending soy sauce, sugar, garlic, sesame oil and, very often, grated Asian pear. The pear isn't just for sweetness: it carries natural enzymes that tenderize the meat and leave it silky, a classic trick of Korean cooking. The sugar also encourages caramelization over high heat, giving those golden, slightly sweet edges. It cooks fast, over an open flame or on a griddle, and is eaten wrapped in lettuce leaves with rice and ssamjang. The sweet smoke that rises the moment it hits the heat is its unmistakable signature.

Ingredients

400 g ribeye or sirloin (thinly sliced)

1 pc onion (sliced into half moons)

2 stalks green onions (cut into 2-inch pieces)

1 tbsp sesame seeds (toasted for garnish)

3 tbsp soy sauce (the base for our sauce)

1 tbsp sesame oil (adds that nutty aroma)

1 tbsp brown sugar (to caramelize the meat)

1 clove garlic (minced)

Instructions

Whisk together the soy sauce, sugar, garlic, and sesame oil in a large bowl.

Toss the beef slices in the marinade, making sure every piece is coated, and let it chill for a bit.

Get your pan screaming hot over high heat with a tiny bit of oil.

Sauté the meat and veggies together quickly; you want them tender but with a nice sear.

Finish it off with a sprinkle of sesame seeds and enjoy it while it's steaming hot!

Bulgogi

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