Bulgogi
850kcal51.7g protein38.1g fat71.9g carbs~$3.44/ serving*Estimates computed from the ingredient list; cost uses average US supermarket prices. Not a substitute for packaging measurements or your receipt.
Contains sesame, soy · usually contains gluten
Restrictions
Containssesame · soyIt is in an ingredient you cannot leave out.
Usually containsgluten (soy sauce → Tamari)The usual version has it. One without it exists — it is the one named here.
Diets
No porkNo alcohol
Worked out from the ingredient list. It knows nothing about brands, shared equipment or cross contamination, and it is not a certification — if you have an allergy, you still have to read the label.
Ingredients
Servings:
| 2 lb |  beef (ribeye, sliced paper-thin — freeze 30 min first) |
| 1 unit |  Asian pear (grated — or a sweet apple) |
| ⅓ cup |  soy sauce |
| 2 tbsp |  brown sugar |
| 2 tbsp |  sesame oil |
| 4 clove |  garlic (grated) |
| 1 tbsp |  ginger (grated) |
| 4 unit |  scallions (sliced, divided) |
| ½ tsp |  black pepper |
| 1 tbsp | vegetable oil |
| 1 tbsp |  sesame seeds (toasted) |
| 1 ½ cup |  rice (steamed) and lettuce leaves (for wraps) |
Optional
Not counted above. The dish works without them.
| 2 tbsp |  gochujang (a spoon thinned with sesame oil — the wrap sauce) |
| 1 cup |  kimchi (the catalog's, alongside) |
Steps
- Slice10 minhalf-frozen beef, paper thin, across the grainthe firmed ribeye shaved as thin as the knife allows — the 30-minute freeze is the whole trick; at full softness this cut is unsliceable at home, and thickness is bulgogi's one unforgivable error: the marinade and the flash-cook are both calibrated to near-transparency
- Marinate60 mineverything but the oil and seeds, 1 hour to overnightbeef + grated pear + soy + brown sugar + sesame oil + garlic + ginger + half the scallions + pepper — the pear is the signature and the tenderizer: its enzymes work the thin slices in an hour, and its sweetness is why bulgogi's sugar never reads as candy
- Sear8 minhottest pan, batches, spread and barely movedthe beef in a single scattered layer per batch, left to catch charred edges before one toss — thin marinated beef cooks in ninety seconds and crowds into a braise in three; the char is the tabletop grill translated, and the sugar in the marinade is what makes it possible
- Top3 minseeds + remaining scallions, with rice and lettuceeaten Korean-style: a lettuce leaf, a little rice, beef, a dab of gochujang-sesame if using, folded and eaten in one bite — the wrap service is not garnish theater, it is how the dish balances rich against fresh, and the table builds its own