Bulgogi coréen

Slice the beef thin

If your beef isn't already thinly sliced, freeze it for about 30 minutes until firm but not solid, then slice against the grain as thin as you can, about 3 mm. Thin slices soak up marinade fast and cook in seconds.

• 700 g beef, sliced thin

Blend the marinade

Grate the pear on the fine side of a box grater or purée it in a blender, then mix it with the soy sauce, brown sugar, sesame oil, garlic, ginger and black pepper. The grated pear is the Korean secret: its natural enzymes tenderize the meat and balance the salty soy with real sweetness.

• 1 Asian pear, grated
• 80 ml soy sauce
• 30 g brown sugar
• 2 tbsp sesame oil
• 6 cloves garlic
• 1 tsp ginger
• 1 tsp black pepper

Marinate the beef

Toss the sliced beef with the marinade, onion, carrot and gochugaru if using, making sure every slice is coated. Cover and refrigerate for at least 1 hour, or overnight for deeper flavor.

• 1 onion
• 1 carrot
• 1 tsp gochugaru (optional)

✅ C'est prêt quand : the beef looks glossy and slightly darker, and smells sweetly of garlic and sesame

Heat the pan very hot

Heat a wide skillet or griddle over high heat, about 220°C (428°F), until a drop of water sizzles instantly on contact. Add the neutral oil and swirl to coat the pan just before cooking. A properly hot pan is what caramelizes the edges instead of just steaming the meat into a gray, watery pile.

• 1 tbsp neutral oil

Sear in batches

Spread a single layer of beef and vegetables in the hot pan without crowding; crowding traps steam and the meat won't brown. Cook for 2–3 minutes per batch, turning once, until the edges are caramelized and no pink remains in the beef.

• 700 g marinated beef (from step 3)
• 4 scallions

✅ C'est prêt quand : the meat is browned at the edges, fully cooked through with clear juices, and the onion is softened

Serve

Pile the bulgogi onto a plate, scatter with toasted sesame seeds, and serve right away with steamed rice and lettuce leaves for wrapping bite-sized portions.

• 1 tbsp sesame seeds
• to serve rice and lettuce