This tasty Korean dish is simple to make. It can also be prepared by broiling, grilling, or cooking in a skillet. White rice is recommended.
| Prep Time: | 25 mins |
| Cook Time: | 5 mins |
| Total Time: | 30 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 pound beef top sirloin, thinly sliced
- 6 cloves garlic, minced
- ½ pear – peeled, cored, and minced
- 2 green onions, thinly sliced
- 4 tablespoons soy sauce
- 2 tablespoons white sugar
- 1 tablespoon sesame oil
- 1 tablespoon rice wine
- 1 tablespoon sesame seeds
- 1 teaspoon minced fresh ginger
- 1 teaspoon freshly ground black pepper to taste
Instructions
- In a large resealable plastic bag, combine beef with garlic, pear, green onions, soy sauce, sugar, sesame oil, rice wine, sesame seeds, fresh ginger, and ground black pepper. Seal, and refrigerate for 2 to 3 hours.
- Preheat the oven’s broiler and set the oven rack about 6 inches from the heat source. Brush oil over grill pan. Place beef on pan. Cook, turning to brown evenly, for 3 to 6 minutes, or until done.
Nutrition Facts
| Calories | 276 kcal |
| Carbohydrate | 14 g |
| Cholesterol | 60 mg |
| Dietary Fiber | 2 g |
| Protein | 21 g |
| Saturated Fat | 5 g |
| Sodium | 947 mg |
| Sugars | 9 g |
| Fat | 15 g |
| Unsaturated Fat | 0 g |
Reviews
This was excellent as written. It is a keeper for me.
I wish it made more marinade so I could boil it down and make it saucier. It was yummy.
So good! I marinated it for much longer than a few hours, and the flavor really soaked in well. I only made one ingredient substitution: I didn’t have pear, or any fruit for that matter, on hand other than some frozen soursop pulp. I used a bit of that and increased the ginger so that there would still be an adequate amount of meat tenderizing. I don’t think it changed the flavor terribly much; I just wanted to note that other acidic fruit can be used in a pinch.
Well it’s COVID19 time, and I didn’t have all the correct ingredients but even with substitutes it was amazing! No pear, I used half an apple. No rice wine, I used sherry. I also used beef tenderloin thing my cut.I I served it with rice noodle with a spy sauce, not sauce, honey and garlic sauce and taken cauliflower with a spicy Korean bbq sauce.
I made it as is and it was perfect!
It was delicious! We added a tablespoon of some spicy sesame oil and a tablespoon regular and it made a wonderful sweet and spicy mix
Excellent recipe!! And so EASY to make!! Goes great with fried rice and veggies! Which I used the juice to season.
Good, but not the flavor I was looking for.
everyone loved it
Until today I would have thought the only way I could ever make pulkogi this good would be if I were reincarnated as an Ajuma. Didn’t have pears but applesauce worked just fine. Marinated an extra hour or two. Two pounds of beef fed 8 of us with hearty appetites–and some leftovers! That’s what I love about Korean food: the amazing meat is just the beginning–then there’s the kimchi and the seaweed and the lettuce and the steamy rice and the gochu jang. Wow, feeling satisfied and already looking forward to having the leftovers for lunch tomorrow! Thanks for sharing this recipe Tanya!
Unreal!!! Absolutely DELICIOUS!!!!!! Made the recipe exactly except used thinly sliced London broil and marinated overnight. Thanks for the recipe!
We normally make bulgogi on the grill. I was surprised by how good this was, even though I totally do miss the charred crispiness that the grill adds. This is by no means a second-rate cousin to grilled bulgogi, though, it’s more like the difference between grilled burgers and pan-fried: can’t really fairly compare one to the other as both are so good. I did not like the pear being so small, it got all squishy. In the future I would either use pear juice/nectar or large chunks of pears so that I could eat them separately from the meat as the texture just didn’t please me. *It is possible that my pear was too ripe, too.* Thanks for sharing!
Good flavor, considering only marinated 2 hours. Was more soft than “crispy”. Will try on BBQ next time.
My first attempt at Bulgogi & this was perfect. I didn’t change a thing. Marinated for a few hours & then broiled on the oven broiler pan – wonderful. I prefer my Bulgogi extremely thin & that was probably the hardest/longest part of making the recipe, but it was worth it. Will be making this again & again!
I’ve been to a lot of Korean places for BBQ and this is the closest I have gotten. Loved it. Very sweet but full of flavor. Cooked it on a counter top grill and it was perfect. They come out great. Definitely try it!
I tried this recipe a couple weeks ago, and it is really good,and easy! The only things I thought were missing were some vegetables and more beef,so I’m making it again tonight and I will post my results soon.
Wow, wow, wow… This might be the tastiest thing ever prepared in my humble little kitchen. I can’t believe how easy it is. I have a new favorite!
Very tasty!
I have never been to a Korean restaurant, but if this is what the food is like, I’m going the first chance I get! This was delicious!! I made exactly as listed. It was wonderful and I ate it 3 days straight until it was gone! The hubby hates white rice and I hate brown rice so I made it with Beef Rice A Roni. It was a big hit. I will definately make this again. Thanks Tanya!!
Outstanding!I marinated the steak all day and did it on the grill..the sauce sort of caramelized and it was oh so good! Served it with rice and one of those napa cabbage/ramen noodle Asian type slaws and we all thought we had died and gone to food heaven. Thanks a million!! Rice vinegar worked just fine.
Nice and easy! I only gave it 4 stars due to the fact that only 4 of my five picky eaters liked it. (too salty) Don’t let this discourage you from trying this excellent recipe!