Step 1: Prepare the Meat

Slice your beef as thinly as possible (about ⅛-inch thick). If using ribeye or sirloin, freeze the meat for 20-30 minutes first to make slicing easier. For authentic results, cut against the grain to ensure tenderness. If available, ask your butcher for pre-sliced “bulgogi beef” which is already cut to the ideal thickness.

Step 2: Create the Marinade

In a large bowl, combine the grated pear, soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, mirin, sesame seeds, and black pepper. The pear isn’t just for flavor—it contains enzymes that help tenderize the beef, a traditional Korean technique that makes this bulgogi recipe authentic.

Step 3: Marinate the Beef

Add the sliced beef and sliced green onions to the marinade, ensuring all pieces are well coated. Mix thoroughly with your hands (wearing food-safe gloves) to massage the marinade into the meat. Cover and refrigerate for at least 1 hour, but preferably 4-24 hours for deeper flavor development.

Step 4: Prepare for Cooking

Remove the marinated beef from the refrigerator 20 minutes before cooking to bring it to room temperature. This ensures even cooking. Drain excess marinade if there’s too much liquid, but reserve it for basting.

Step 5: Cook the Bulgogi

Heat a large cast-iron skillet or grill pan over high heat until smoking. Add 1 tablespoon of oil and spread it evenly. Working in batches to avoid overcrowding (which prevents proper caramelization), cook the marinated beef for 2-3 minutes, stirring frequently. Add the sliced onions and carrots (if using) during the last minute of cooking. For additional caramelization, sprinkle a little honey or brown sugar during the final minute of cooking.