Beautiful Bulgolgi

Mains
Written By Mary Bowers
Korean bulgolgi in a white ceramic bowl, with chopsticks on a rest, linen napkin, and a glass of water on marble countertop

The literal Korean translation means "fire meat."

Set your expectations accordingly.

YIELD: 4 servings | PREP TIME: 15 min + 30 min marinate | COOK TIME: 10 min | TOTAL TIME: ~55 min

INGREDIENTS:

  • 1 lb Beef tenderloin or skirt steak, sliced into 1/8-inch strips

  • 4 Garlic cloves, minced

  • 2 Green onions, chopped (plus more for garnish)

  • 2 T Soy sauce

  • 2 T Sugar

  • 3 T Water

  • 1 T Sesame oil

  • ½ t Toasted sesame seeds (plus more for garnish)

  • ½ t Ground black pepper

SUGGESTED SIDES: steamed white rice, lettuce leaves (for wrapping), or warm flour tortillas

INSTRUCTIONS:

  1. In a large bowl, combine garlic, green onions, soy sauce, sugar, water, sesame oil, sesame seeds, and black pepper. Stir until the sugar is fully dissolved.

  2. Add the sliced beef and gently toss until every strip is well coated. Cover and refrigerate for at least 30 minutes. Longer is better, 8 hours or overnight, if you have the time.

  3. Heat a skillet or grill pan over medium-high heat until hot. Cook the beef in a single layer. Don't crowd the pan, or it will steam instead of sear. Work in batches if needed. Cook 2–3 minutes per side until nicely browned.

  4. Transfer to a plate or bowl. Garnish with extra green onions and sesame seeds if you like. Serve with steamed rice, fresh lettuce leaves for wrapping, or warm tortillas — all three work beautifully.

NOTES:

  • Slicing tip: Chill the beef in the freezer for 20–30 minutes before cutting. It firms up and makes thin slicing much easier.

  • Pan tip: Don't skip the batches! Crowding the pan gives you steamed beef instead of a beautiful sear.

Mary Bowers
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