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The classic Korean grilled beef dish. Marinade ingredients vary somewhat from recipe to recipe. We combined several versions found elsewhere on the web to make ours.


  • 2 lbs thinly sliced beef - we bought ribeye, pre-sliced-for-bulgogi, at Hmart
  • 1/2 medium onion
  • 6 cloves garlic
  • 1 small Asian pear, peeled and cored
  • 1/2 cup soy sauce
  • 1/2 cup rice wine
  • 1/4 cup sugar
  • 1 Tbsp honey
  • 2 Tbsp roasted sesame oil
  • 1 1/2 tsp black pepper
  • 2 Tbsp toasted sesame seeds
  • 4 scallions, thinly sliced
  • Additional sesame seeds and scallions for garnish


Puree onion, garlic, and pear in a food processor. Add soy sauce, rice wine, sugar, honey, sesame oil, and pepper. Pulse a few times to blend. Transfer to a bowl and stir in sesame seeds and scallions. Add beef, turn or stir to coat, and marinate 2+ hours in the refrigerator (we did about 6 hours).

Grill over high heat. With so many slices of meat, I found it impractical to individually lay them on the grill grates and then turn them. Instead, I used a grill pan, and treated it like a slow-motion stir fry. I spread a clump of meat out roughly using tongs, let it cook for maybe two minutes, and then turned and stirred. Repeat 4-5 times until cooked through. Depending on the size of your grill pan, you may need to do this in multiple batches.

You can also pan-fry bulgogi (on the stove).

Garnish with sesame seeds and scallions. (We forgot this.)

Serve over rice, or wrapped in lettuce with ssamjang.