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Korean Beef Bulgogi
Asian

Korean Beef Bulgogi

Thin beef marinated in soy, pear and sesame, then seared hard so the sugars catch and char.

Total
30 min
Prep
15 min
Cook
15 min
Serves
4
  • quick
  • comfort

Ingredients

For 4 servings

  • beef strips20 oz
  • jasmine rice2 cup
  • pear1 piece
  • carrot2 piece
  • white cabbage8 oz
  • scallion2 piece
  • soy sauce6 tbsp
  • brown sugar6 tsp
  • toasted sesame oil4 tsp
  • garlic8 clove
  • fresh ginger4 tsp
  • sesame seeds4 tsp
  • sriracha4 tsp
  • olive oil4 tbsp
  • salt1 tsp

You'll need

pot · skillet · bowl

Method

  1. Grate the pear and mix it with soy, sugar, sesame oil, garlic and ginger.

    6 min · prep

  2. Toss the beef through the marinade and leave it to sit.

    15 min · rest

  3. Cook the jasmine rice according to package directions.

    15 min · boil

  4. Shred the cabbage and carrot, then toss with a pinch of salt.

    5 min · prep

  5. Sear the beef in a screaming-hot pan in one layer.

    4 min · fry

  6. Leave it untouched until the marinade sugars catch and char.

    3 min · fry

  7. Stir the sriracha through the slaw.

    2 min · prep

  8. Serve over rice with sesame seeds and sliced scallion.

    2 min · rest

Serving suggestion

Cook it in two batches if the pan looks full — crowded beef steams instead of charring.

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