30-Minute Beef Bulgogi

Ingredients

• 8 oz beef (thinly sliced (ribeye recommended) or protein of choice)
• 0.5 large onion (divided: 1/4 for marinade, 1/4 thinly sliced)
• 0.25 Asian pear (can substitute with apple, pear, or kiwi)
• 4 cloves garlic
• 2 tbsp soy sauce
• 1 tbsp mirin (can substitute with rice vinegar + 1 tsp sugar)
• 1 tbsp gochujang (Korean chili paste)
• 1 tbsp brown sugar
• 1 tsp sesame seeds (plus more for garnish)
• 1 tsp sesame oil
• 1 green onion (chopped)
• salt and pepper (to taste)
• 1 tbsp cooking oil (for the wok)

Steps

1. 1

   Prepare the marinade by adding 1/4 of the onion, 1/4 Asian pear, 4 cloves of garlic, 2 tbsp soy sauce, 1 tbsp mirin, 1 tbsp gochujang, 1 tbsp brown sugar, 1 tsp sesame seeds, and 1 tsp sesame oil to a blender. Blend until smooth.

2. 2

   Place the thinly sliced beef in a bowl and pour the blended marinade over it.

3. 3

   Thinly slice the remaining 1/4 onion and chop the green onion. Add them to the beef along with salt and pepper to taste. Mix well to combine.

4. 4

   Heat a wok or large skillet over high heat with a tablespoon of oil until smoking hot.

5. 5

   Add the meat to the wok and use a spatula to flatten it out into a single layer. Do not sauté or stir yet.

6. 6

   Allow the meat to cook undisturbed until the juices have evaporated and the bottom has become crispy and caramelized. The sugar will cause some dark spots, which provides the signature BBQ flavor.

7. 7

   Once the liquid is no longer visible, stir the meat aggressively and then flatten it back out to cook for another minute or until it reaches your desired color.

8. 8

   Serve immediately over rice or with lettuce for wraps. Garnish with extra sesame seeds and green onions if desired.

Notes

Ideally, let the beef marinate overnight for better flavor and tenderness, though it is delicious even if cooked immediately. Suggested sides (banchan): kimchi, pickled daikon, and marinated bean sprouts.

Nutrition per serving

• main
• beef
• bulgogi
• korean
• quick-dinner
• high-protein
• stir-fry