Bulgogi: Korea’s Most Famous BBQ (Made Easier)

Trim exterior and interior fat from the rib eye and cut it into 1½-inch-wide pieces.

Freeze the beef until very firm for easier slicing, about 35 minutes.

Stand each piece on the cut side to expose the grain and slice the meat as thin as possible against the grain.

In a bowl, combine soy sauce, brown sugar, toasted sesame oil, minced garlic, and chopped onion.

Add black pepper and a baking soda slurry to the marinade.

Toss the sliced beef with the marinade and let it sit briefly before cooking.

Heat a nonstick skillet over moderately high heat and add the marinated beef without wiping off the marinade.

Cook until the beef is browned and no longer pink, about 5 minutes.

Add scallion greens during the last 30 seconds of cooking for freshness.

Serve bulgogi over cooked rice, wrapped in lettuce leaves, with quick pickles and spicy sauce on the side.

Equipment Needed

Dietary

Allergens