Make restaurant-quality, traditional Korean beef bulgogi (Korean BBQ beef) at home in under an hour (including the marinating time!) – melt-in-the-mouth tender, juicy, delicious thin beef strips!
Wrap the meat in plastic wrap and transfer it to the freezer for 30 minutes (up to 2 hours). This makes it easier to cut into very thin pieces.
Prepare the Marinade
Meanwhile, as the beef freezes, mince/grate the ginger and garlic, finely slice the green onion, and mash the kiwi (or Asian pear) into a puree.
Combine them with the remaining marinade ingredients in a large bowl.Alternatively, chuck everything in a blender and blend until smooth.
Thinly Slice the Beef
Use a sharp knife/mandoline to carefully slice very thin slices against the grain of the meat. The ideal thickness for beef bulgogi is between 1/4- to 1/8 inch (3-6 mm), with the latter being easiest with a mandoline. It's important to cut it evenly so they cook evenly.It's important to slice against the grain – this means perpendicular to the direction of the muscle fibers, cutting through the muscle fibers for a more tender bite.
Marinate the Beef
Transfer the thinly sliced beef to the marinade bowl and mix well, gently massaging it into the meat with your hands.
Cover the bowl and leave it to marinate in the refrigerator for at least 30 minutes (up to overnight).
Grill the Marinated Bulgogi
Heat a large griddle pan/skillet (a cast-iron pan or grill pan will work best) or BBQ grill over medium-high heat and brush it with vegetable oil.
Once the vegetable oil is shimmering, use tongs to add the beef in a single layer (shake off excess marinade first).Cook it for a few minutes per side (between 2-4 minutes based on its thickness and the cooking method - a grill will take the least).
Serve the Korean-style BBQ beef optionally garnished with sesame seeds, and enjoy!
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Notes
Storage Information: bulgogi stores, freezes, and reheats well, making it perfect for weekly meal prep. Once cooked, allow it to cool and store it in an airtight container in the fridge for up to 4 days or 3 months in the freezer. Thaw it overnight in the fridge before reheating.Reheat it in a microwave or skillet over medium-low heat until warmed through. Add a splash of water/broth if it's a little dry.Can you make it in advance? You can also prepare the marinade up to 3 days in advance or freeze the beef in its marinade for up to 3 months. Just chuck it in a bag and freeze it immediately - it will marinate while the meat thaws in the refrigerator before cooking).Check the blog post for serving recommendations!