Korean BBQ Beef Bulgogi: 7 Secrets to Flavorful Bliss

Enjoy the delicious and authentic taste of Korean BBQ Beef – Homemade Bulgogi with this simple and quick recipe.

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Begin by freezing your ribeye or sirloin steak for about 30 minutes to make slicing easier. Once firm, remove it from the freezer and thinly slice against the grain, aiming for 1/8-inch strips.
Transfer the sliced beef into a bowl, set it aside for later.
In a mixing bowl, combine a ripe pear (peeled and grated), minced garlic, fresh ginger, and chopped green onions. Add light soy sauce, brown sugar, toasted sesame oil, and sesame seeds. Whisk well and toss it with the sliced beef.
Let it marinate for a minimum of 2 hours in the refrigerator, or overnight for richer flavor.
Prepare the ssamjang sauce by combining gochujang, white miso paste, honey, soy sauce, toasted sesame oil, and sesame seeds in a small bowl. Mix thoroughly and chill until ready to serve.
For the cucumber salad, combine minced garlic, rice vinegar, granulated sugar, and thinly sliced green onions. Add the sliced cucumbers, tossing gently. Let sit for 10-15 minutes.
Heat a wok over high heat and add vegetable oil. Add marinated beef in a single layer, cook for 2-3 minutes until caramelized, then repeat with remaining beef.
Plate the bulgogi with steamed rice and a scoop of ssamjang sauce, serve with cucumber salad.