Bulgogi is Korea’s greatest beef dish. Thinly sliced. Sweet. Savory. A little smoky. This version comes together in 15 minutes flat. Serve over rice with kimchi. You’ll never order takeout again.
Make Marinade
Whisk soy sauce, brown sugar, mirin, sesame oil, grated pear, garlic, ginger, pepper, and gochujang (if using) in a bowl.
Marinate Beef
Add thinly sliced beef to the marinade. Toss to coat. Marinate 10 minutes (or up to 4 hours in the fridge).
Cook
Heat vegetable oil in a large skillet or wok over high heat.
Add beef in a single layer (work in batches if needed). Cook 2-3 minutes without stirring, then flip and cook 1-2 more minutes until caramelized and cooked through.
Serve
Garnish with green onions and sesame seeds. Serve immediately over steamed rice with kimchi on the side.
Summary
Prep Time: 10 min + marinate | Cook Time: 5 min | Total: 15 min + marinate
Yield: 4 servings | Difficulty: Easy
Storage Notes
Fridge (uncooked, marinated): 1 day. Cooked bulgogi: 4 days. Reheat in a hot skillet (best) or microwave. Freeze cooked bulgogi for 3 months. Great over rice, in lettuce wraps, or stuffed in sandwiches.
