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Meal Instructions

Specimen #0215·SKILLET·Easy

Skillet Beef Bulgogi

Thin-sliced ribeye marinated in soy, pear, sesame, and gochujang — flash-seared 3 minutes in a hot skillet for restaurant-Korean barbecue at home.

Cook temp

HIGH HEAT

Total time

51m

REST

Serves

PULL AT

145°F

Ingredients

1 1/2 lbs Ribeye Steak — sliced 1/8-inch against grain

1/3 cup Soy Sauce — low-sodium recommended

1/2 Asian Pear — grated (or 1/2 Bosc)

3 tbsp Brown Sugar

4 cloves Fresh Garlic — minced

2 tsp Fresh Ginger — grated

2 tbsp Toasted Sesame Oil

1 tbsp Mirin

1 tbsp Gochujang — optional, for heat

1 tsp Black Pepper

1 tbsp Neutral Oil — for the pan

3 tbsp Scallions — sliced thin

1 tbsp Toasted Sesame Seeds

Equipment

12-inch Stainless or Cast-Iron Skillet

Sharp Slicing Knife

Large Bowl for Marinade

Tongs

DirectionsGet to the point

1Freeze ribeye 20 min; slice against grain into 1/8-inch strips (or buy pre-shaved).

2Marinate 30 min in 1/3 cup soy, grated pear, 4 garlic, 1 tbsp gochujang, sesame oil.

3Sear in 2 batches over high heat 90 sec per side; don't crowd the pan.

4Combine in bowl, top with scallions and sesame seeds, serve on rice.

Dad pro tip

Ask a Korean grocer for 'bulgogi' or 'yakiniku' shaved meat — it's usually pre-sliced to the perfect thickness and often 30% cheaper than ribeye at a regular grocery store. This is a 10-minute drive for a 20-minute time savings.

Kid adjustment

Skip the gochujang. Serve over sticky rice with a fried egg on top — the yolk mixes with the sauce and turns bulgogi into the ultimate rice bowl for kids.

Reheat

Rewarm in a skillet over medium heat for 90 seconds — bulgogi reheats surprisingly well because the marinade re-glazes as it warms. Skip the microwave, which turns the caramelized edges to rubber.

BASIS: Tested on 1.5 lbs ribeye sliced 1/8-inch thin (partially frozen for cutting), marinated 30 minutes in soy-pear-garlic-sesame, seared in a 12-inch stainless skillet over high heat in 3-minute batches.385 kcal · 36g protein · 14g carbs · 20g fat
USDA FoodData Central #172187 (beef ribeye) and #170549 (soy sauce)

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Skillet Beef Bulgogi