Bulgogi
This bulgogi recipe features thin-sliced beef marinated in a soy–pear–garlic blend and seared to caramelized perfection.
Contents (2 sections)▾
Ingredients
- 500 g thin-sliced beef (sirloin or ribeye)
- 60 ml soy sauce
- 1 medium Asian pear, grated
- 3 cloves garlic, minced
- 30 ml sesame oil
- 1 tbsp sugar
- 2 scallions, chopped
Steps
In a bowl, combine soy sauce, grated pear, minced garlic, sesame oil, and sugar. Mix well to create the marinade.
Add the thin-sliced beef to the marinade, ensuring each piece is well-coated. Let it marinate for at least 20 minutes.
Heat a cast-iron skillet over high heat until it’s screaming hot. This is crucial for achieving caramelization.
Add a small portion of the marinated beef to the pan, making sure not to crowd it. Sear for about 1-2 minutes on each side until caramelized and no longer pink.
Remove the cooked beef and repeat with the remaining batches, adjusting heat as necessary to maintain a high temperature.
Once all the beef is cooked, return it to the pan with the scallions and stir-fry briefly to combine.
Tools you'll want
- · Cast-iron skillet (Lodge, 6.5–10in)
Why this works
The key to perfect bulgogi lies in the marinade and the searing technique. The combination of soy sauce, grated Asian pear, garlic, and sesame oil not only infuses the beef with deep flavor but also leverages the natural enzymes in the pear to tenderize the meat. When you sear the beef in a screaming-hot cast-iron skillet, the high temperature causes the sugars in the marinade to caramelize, creating that desirable golden-brown crust. If the beef seems to steam instead of sear, it’s likely because the pan is overcrowded. Always cook in small batches to ensure each piece has enough space to brown properly. This not only enhances the flavor but also improves the texture, preventing it from turning grey and chewy. Remember, thin slices cook quickly, so keep a close eye on them to avoid overcooking, which can lead to dryness.
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