Korean bulgogi is a grilled or pan-seared beef dish made with thinly sliced beef loin marinated in a sweet and savory mixture of pear, dark soy sauce, sesame oil, and plum extract. The fruit-based marinade tenderizes the meat while building complex umami depth.
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In a large mixing bowl, separate the layers of thinly sliced beef.
Drizzle the beef with olive oil and sesame oil.
In a separate large bowl, combine the sugar and dark soy sauce to start the marinade base.
Add black pepper and plum extract to the soy sauce mixture.
Whisk the marinade base for about 10 minutes to ensure the sugar is completely dissolved.
In a blender, combine the chopped pear, white onion, garlic, ginger, and 1 cup of water.
Blend the mixture until smooth.
Pour the blended puree into the soy sauce mixture and whisk to combine.
Pour the completed marinade over the beef.
Using gloved hands, gently massage the marinade into the beef, ensuring every piece is coated.
Add the sliced green onions, thinly sliced white onion, and sesame seeds to the bowl.
Mix everything together thoroughly.
Cover the bowl and let the beef marinate overnight in the refrigerator.
Cook the bulgogi in a pan on the stovetop over medium-high heat for 7-10 minutes, or until cooked through.
Serve hot, garnished with fresh microgreens if desired.
Store marinated beef in an airtight container refrigerated up to 24 hours. Cooked bulgogi keeps refrigerated for 3 days; reheat gently in a skillet over medium heat to preserve texture.
Yes. Rib eye, flank steak, or sirloin work well. Slice thinly (1/8 inch) against the grain for tenderness. New York strip, as in this recipe, has good marbling and texture.
Use 1/4 cup honey, 2 tablespoons rice vinegar, or 2-3 tablespoons pear juice. Plum extract adds authentic tartness; substitutes will shift flavor slightly but work.
2–4 hours for flavor, or overnight in the refrigerator. Longer marination (beyond 8 hours) can make the meat mushy due to the fruit enzymes.
Cook on high heat in a cast-iron skillet or griddle for 1–2 minutes per side until lightly charred and cooked through. Beef bulgogi is best served rare to medium-rare.
Marinate the beef up to 24 hours ahead. Cook just before serving for best texture and char. Cooked bulgogi keeps refrigerated for 3 days.
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