Korean Bulgogi

This Korean-inspired Bulgogi features thinly sliced, well-marbled entrecôte (rib eye) marinated in a savory, slightly sweet blend of soy sauce, sesame oil, garlic, ginger, and green onions. The beef is quickly seared over high heat to create beautifully caramelized edges while keeping the meat tender and juicy.

For a more traditional Korean-style marinade, grated pear can be added. The pear contributes a subtle fruity sweetness and contains natural enzymes that gently tenderize the beef. It is optional, especially when using already-tender entrecôte, but adds another layer of flavor to the dish.

For extra umami, you can also add a little oyster sauce to the marinade.

Equipment

• Cutting board
• Medium-sized enameled cast iron Dutch oven
• Cast iron skillet

Ingredients

Beef

• 500 g entrecôte

Marinade

• 6 tbsp Japanese soy sauce

• 2 tbsp sesame oil

• 1 tbsp honey

• 1 tbsp brown sugar

• 4 garlic cloves, finely grated or minced

• 2 tbsp fresh ginger, finely grated

• 1 tbsp rice vinegar

• 2 green onions (scallions), thinly sliced

• 1 tsp freshly ground black pepper

• ½ - 1 pear (about 100–120 g), finely grated, optional. If not using pear, add 1 tbsp honey.

• 1 tbsp oyster sauce, optional, for extra umami

To Serve

• 1 tbsp toasted sesame seeds

• Steamed jasmine rice

• Pickled cucumber

• Kimchi, optional

• Gochujang, optional

• Extra green onions, optional

Instructions

1. Prepare the beef: Place the entrecôte in the freezer for about 20–30 minutes to firm it up slightly. This makes it easier to slice thinly. Cut the beef across the grain into slices approximately 2–3 mm thick and about 3–4 cm wide. If the slices are particularly large, cut them into smaller pieces of approximately 5–7 cm in length.

2. Prepare the pear, if using: Finely grate ½ Asian or Korean pear. There is no need to use a whole pear for 500 g of entrecôte. If using a regular firm pear, choose a ripe but relatively firm variety.

3. Make the marinade: Combine the soy sauce, sesame oil, honey, brown sugar, garlic, ginger, rice vinegar, black pepper, and optional oyster sauce. Stir in the grated pear and sliced green onions.

4. Marinate the beef: Add the beef and toss thoroughly to coat. Marinate for 30 minutes to 2–4 hours in the refrigerator. Since entrecôte is already a tender cut, the marinade is primarily for flavor. If using pear, there is even less reason to marinate for a very long time.

5. Prepare the pan: Heat a large cast iron skillet or wok over high heat until very hot. A high cooking temperature is important for getting good caramelization rather than allowing the beef to simmer in its own juices.

6. Cook the beef: Remove the beef from the marinade, allowing excess marinade to drip off. Cook in small batches so the pan remains very hot. Sear for approximately 1–2 minutes, turning as needed, until the beef is nicely browned and caramelized around the edges.

7. Finish: Return all the cooked beef to the pan briefly and toss together. Remove from the heat and sprinkle with toasted sesame seeds and, if desired, a little extra sliced green onion.

8. Serve: Serve immediately with steamed jasmine rice and pickled cucumber. Kimchi and gochujang can be served on the side.

Tip

Cooking the beef in small batches makes a significant difference. If too much beef is added to the pan at once, it will release moisture and begin to steam instead of searing. For the best Bulgogi, the beef should have deeply browned edges while remaining tender and juicy.

If using grated pear, you can also briefly strain or shake off excess marinade before frying. This helps the beef brown rather than steam and prevents the fruit pulp from burning in the very hot pan.