Ingredients:

  • ½ cup (120 ml) soy sauce (Korean 간장 preferred, but low-sodium works)
  • ¼ cup (60 ml) brown sugar, packed
  • 2 tablespoons (30 ml) sesame oil
  • 2 tablespoons (30 ml) rice wine (mirin or sake)
  • 2 tablespoons (30 ml) Asian pear puree (or grated apple)
  • 1 tablespoon (15 ml) minced garlic (about 3-4 cloves)
  • 1 tablespoon (15 ml) grated fresh ginger
  • 1 teaspoon (5 ml) black pepper, freshly ground
  • ¼ teaspoon (1 ml) red pepper flakes (gochugaru, optional, for a little kick)
  • 2 pounds (900g) thinly sliced beef (ribeye, sirloin, or brisket are excellent choices; shaved beef from the butcher works great)
  • 1 medium onion, thinly sliced
  • 2 green onions, thinly sliced (for garnish)
  • 1 tablespoon (15 ml) sesame seeds, toasted (for garnish)

Instructions:

  1. In a large bowl, whisk together the soy sauce, brown sugar, sesame oil, rice wine, pear puree (or apple), garlic, ginger, black pepper, and red pepper flakes (if using).
  2. Add the thinly sliced beef and sliced onion to the marinade. Toss to coat thoroughly, ensuring all the beef is submerged.
  3. Cover the bowl with plastic wrap or transfer to a resealable bag and refrigerate for at least 2 hours, or up to 24 hours for maximum flavor.
  4. Heat a grill pan or large skillet/wok over medium-high heat.
  5. Add the marinated beef in a single layer (work in batches to avoid overcrowding). Cook for 2-3 minutes per side, or until cooked through and slightly caramelized. Watch it carefully – the sugar can burn!
  6. Transfer the cooked bulgogi to a serving platter. Garnish with sliced green onions and toasted sesame seeds.