Recipes › Asian Pear › Korean Beef Bulgogi with Asian Pear
Korean Beef Bulgogi with Asian Pear
The secret ingredient in authentic bulgogi is Asian pear — its natural enzymes tenderize the beef and add a gentle fruity sweetness that balances the soy and sesame marinade. Thin slices of beef grilled or cooked in a cast iron pan until caramelized and lacquered. A weeknight dinner that tastes like a restaurant.
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Ingredients
- 1 Asian pear, peeled, cored, and grated
- 21 oz beef ribeye or sirloin, thinly sliced (freeze for 30 min for easier slicing)
- 4 tbsp soy sauce
- 2 tsp sesame oil
- 4 cloves garlic, minced
- ½ oz fresh ginger, grated
- 2 tbsp brown sugar
- 1 tbsp sesame seeds, toasted
- 4 scallions, sliced diagonally
- ½ tsp black pepper
Contains: cereals gluten, sesame, soya.
Method
- Combine grated pear, soy sauce, sesame oil, garlic, ginger, brown sugar, and pepper in a bowl. Add the beef slices and toss to coat. Marinate for at least 30 minutes.About 30 min
- Heat a cast iron skillet or grill pan over high heat until very hot. Cook the beef in batches — don't crowd the pan — for 1-2 minutes per side until caramelized.About 8 min
- Scatter with scallions and sesame seeds. Serve over steamed rice with kimchi and pickled vegetables.About 2 min
Tips
- The pear enzymes work best with at least 30 minutes of marinating — don't skip this.
- Cook in batches on very high heat — a crowded pan steams the beef instead of searing it.
Ring the changes
- Use the same marinade for pork or chicken.
- Serve in lettuce cups with rice and gochujang paste for a ssam-style meal.
Keeping it
Keeps in the fridge for 3 days. Marinated raw beef keeps for 24 hours.
In the app this recipe finds you
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More from the same crop
Whole Asian pears simmered in spiced red wine until ruby-red and fragrant, then served with the reduced syrup and a dollop of mascarpone. Asian pears poach beautifully — they hold their shape better than European pears and absorb the wine's deep color and spice.
50 min · easy · Asian Pear
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