Korean , Beef , soy sauce , sesame
Best for: The classic Korean barbecue plate, ready in minutes.
Beef bulgogi is Korea’s best-known barbecue dish: paper-thin slices of ribeye marinated with pear, soy, garlic, and sesame, then seared fast and hot. On a griddle or in cast iron the marinade reduces to a glossy coat and the edges pick up real char.
Griddle: Flat-top griddle or large cast-iron skillet over direct high heat; about 475°F surface. Equipment: Griddle or cast-iron skillet, bowl, two spatulas, thermometer.
Ingredients
Marinate: 1 hour. Rest: 5 minutes. Total: 1 hour 35 minutes.
Beef and marinade
- 1 1/2 lb ribeye or sirloin, sliced 1/8 inch thick
- 1/2 Asian pear, grated (about 1/2 cup with juices)
- 1/4 cup soy sauce
- 2 tablespoons packed brown sugar
- 2 tablespoons toasted sesame oil
- 4 garlic cloves, minced
- 1 tablespoon grated fresh ginger
- 1/2 teaspoon black pepper
Vegetables and serving
- 1 tablespoon neutral oil
- 1 medium onion, thinly sliced
- 4 scallions, cut into 2-inch pieces
- 1 teaspoon toasted sesame seeds
- 2 cups cooked short-grain rice, for serving
- 12 lettuce leaves, for wraps (optional)
Directions
Whisk the pear, soy sauce, brown sugar, sesame oil, garlic, ginger, and black pepper. Toss the beef through the marinade, cover, and refrigerate for 1 hour (or up to overnight).
Heat the griddle to about 475°F and film it with the neutral oil. Lift the beef from the marinade, letting the excess drip off so the meat sears instead of steaming.
Sear the beef in two or three uncrowded batches, spread in a single layer, for about 2 minutes without moving it so the edges caramelize.
Stir-fry each batch 1–2 minutes more, until just cooked through with dark, glossy edges. Move the cooked beef to a warm platter and rest for 5 minutes total while the rest cooks.
In the beef drippings, stir-fry the onion and scallions for 2 minutes, until softened with charred tips.
Pile the vegetables over the beef, shower with sesame seeds, and serve over rice or in lettuce wraps.
Grilling tip: Work in small batches and drain off liquid as it appears — dry heat is what gives bulgogi its grilled flavor instead of a boiled one.
