From the recipe box
Bulgogi Beef
Shopping list
Ingredients
0 of 13 gathered
Step by step
Method
6 steps
- 1
If your beef isn't already shaved thin, stick it in the freezer 20–30 minutes so it firms up, then slice against the grain as thin as you can manage.
- 2
Whisk the soy sauce, brown sugar, sesame oil, garlic, ginger, grated onion, and black pepper in a bowl until the sugar mostly dissolves.
- 3
Add the beef and toss so every strip gets coated. Cover and chill at least 30 minutes (overnight is even better if you're planning ahead).
- 4
Heat a large skillet or grill pan until it's properly hot — a drop of water should dance and vanish. Add a little neutral oil, then cook the beef in small batches 1–2 minutes per side so the edges brown instead of steaming. Don't walk away; thin slices go fast.
- 5
When the last batch is done, pile all the beef back in for 20–30 seconds just to warm through. Kill the heat, then shower on the scallions and sesame seeds.
- 6
Serve over hot rice with lettuce leaves for wrapping. Spoon a little pan juice over the meat if you want it glossier.