Savory Sweet Korean Beef Bulgogi Recipe Easy Authentic Dinner Idea
A quick and easy Korean beef bulgogi recipe featuring tender ribeye or sirloin marinated in a savory sweet blend of soy sauce, pear, garlic, and sesame oil. Perfect for weeknight dinners with authentic flavors and a comforting touch.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: Korean
Ingredients
Scale
- 1 pound (450g) beef ribeye or sirloin, thinly sliced
- ½ cup (120ml) Asian pear, grated
- ⅓ cup (80ml) low sodium soy sauce
- 2 tablespoons brown sugar
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon sesame oil
- 2 stalks green onions, thinly sliced
- ½ teaspoon freshly ground black pepper
- 1 tablespoon toasted sesame seeds (optional)
- 1 tablespoon vegetable oil or neutral oil for cooking
Instructions
- Slice about 1 pound (450g) of ribeye or sirloin against the grain into thin strips, roughly ⅛ inch (3 mm) thick. If the beef is too soft to slice, freeze it for 20-30 minutes first.
- Grate ½ cup (120ml) of Asian pear and 1 tablespoon of fresh ginger using a fine grater or food processor.
- In a large bowl, combine ⅓ cup (80ml) low sodium soy sauce, 2 tablespoons brown sugar, 3 minced garlic cloves, grated pear, grated ginger, 1 tablespoon sesame oil, ½ teaspoon freshly ground black pepper, and sliced green onions. Stir until sugar dissolves.
- Add the sliced beef to the marinade, toss to coat evenly. Cover and refrigerate for at least 30 minutes, ideally 1-2 hours.
- Heat 1 tablespoon vegetable oil in a large skillet or cast-iron pan over medium-high heat until shimmering.
- Add the marinated beef in a single layer, cooking in batches if needed. Cook 2-3 minutes per side, stirring occasionally, until browned and cooked through but still tender.
- Remove from heat and sprinkle with toasted sesame seeds if using. Serve immediately over steamed rice or wrapped in lettuce leaves.
Notes
Freeze beef slightly before slicing for easier thin cuts. Use Asian pear for tenderizing and subtle sweetness. Cook beef in batches to avoid steaming and get caramelized edges. For gluten-free, substitute soy sauce with tamari. Add gochujang or red pepper flakes for heat. Sesame oil enhances aroma and flavor.
Nutrition
- Serving Size: Approximately 4 ounc
- Calories: 320
- Sugar: 8
- Sodium: 600
- Fat: 18
- Saturated Fat: 5
- Carbohydrates: 12
- Fiber: 1
- Protein: 28
Keywords: Korean beef bulgogi, savory sweet bulgogi, easy Korean dinner, beef marinade, authentic bulgogi recipe