Bulgogi: A meal meant to be shared

Bulgogi recipe

For the beef:

* 1½ lb (700 g) thinly sliced ribeye, sirloin, or brisket
* 1 small onion, thinly sliced
* 2 green onions, chopped
* 1 small carrot, julienned (optional)
* 1 tablespoon sesame seeds (for garnish)

Marinade:

* ¼ cup soy sauce
* 2 tablespoons brown sugar (or honey)
* 2 tablespoons sesame oil
* 3 cloves garlic, minced
* 1 tablespoon grated fresh ginger
* 1 small Asian pear, grated (or ½ apple if unavailable)
* 1 teaspoon freshly ground black pepper

Instructions

1. Prepare the marinade: In a large bowl, combine the soy sauce, brown sugar, sesame oil, garlic, ginger, grated pear, and black pepper.
2. Marinate the beef: Add the sliced beef, onion, green onions, and carrot. Mix well to coat. Cover and refrigerate for at least 30 minutes, or up to overnight for the best flavor.
3. Cook: Heat a large skillet or grill pan over high heat. Cook the beef in batches for 2–4 minutes, stirring frequently, until browned and just cooked through. Avoid overcrowding the pan.
4. Serve: Sprinkle with sesame seeds and serve hot with steamed rice, lettuce leaves for wrapping, and side dishes like kimchi.

Tips

* Freeze the beef for 30–45 minutes before slicing to make it easier to cut thinly.
* A very hot pan helps caramelize the marinade instead of steaming the meat.
* Add sliced mushrooms or bell peppers if you’d like extra vegetables.

Bulgogi also pairs well with steamed rice, kimchi, pickled vegetables, or wrapped in crisp lettuce with a little ssamjang (Korean dipping paste).