BBQ · Easy · 56 min
Seoul-Style So Bulgogi — Thin Beef Bulgogi
By Bulgogi Curator
The tabletop classic: pear-marinated ribeye seared fast, sweet-savory and charred.
TL;DR
The tabletop classic: pear-marinated ribeye seared fast, sweet-savory and charred.
Prep 20 min + 30 min marinateCook 6 minServes 4
Ingredients
- 1 kg ribeye or sirloin, sliced 2mm against grain
- 1 Asian pear grated, 1/4 onion pureed
- 4 Tbsp soy, 2 Tbsp sugar, 2 Tbsp mirin
- 1 Tbsp sesame oil, 1 tsp pepper
- 4 garlic cloves minced, 1 tsp ginger
- 1 scallion, 1 Tbsp sesame seeds
- Lettuce, perilla, ssamjang to serve
Steps
- Whisk pear, onion, soy, sugar, mirin, sesame oil, garlic, ginger, pepper into marinade.
- Toss beef 30 min (not overnight or mushy).
- Sear in smoking carbon steel in batches 90 sec per side, no crowding.
- Toss scallions off heat, sprinkle sesame.
- Serve with lettuce wraps and kimchi.
Tips
- Slice half-frozen for paper-thin control; keep marinade 20-40 min max.
What you'll need
Pantry searches on Amazon — we do not invent prices or pick a single “best” brand.
- Toasted sesame oilFinish japchae, gimbap, and tteokbokki off the heat.
- Ssamjang (ssam sauce)Lettuce-wrap sauce for Korean BBQ and leftover grilled meat.
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More Korean food
Relevant pages on the two hub sites — recipes and a BBQ directory on bulgogi.ai, street rice cakes on tteokbokki.ai.
- tteokbokki.ai — street rice cakes →School-cart sauce, rose, mala, and tteok types.
- White kimchi for the grill table →A no-chili napa that cuts fat better than more gochujang.