Ingredients:
Soy Sauce (1/2 cup): The base of the marinade, providing a rich, umami flavor.
Brown Sugar (1/4 cup): Adds sweetness, balancing the saltiness of the soy sauce.
Asian Pear (1/2, grated): A secret ingredient for tenderness and sweetness. If unavailable, you can substitute with a regular pear or apple.
Garlic (4 cloves, minced): Adds a punch of flavor.
Sesame Oil (2 tablespoons): Brings a nutty flavor, essential in Korean cooking.
Fresh Ginger (1 tablespoon, grated): Adds a slightly spicy and warm note.
Spring Onions (2, finely chopped): For a bit of crunch and freshness.
Sesame Seeds (1 tablespoon): Adds texture and a hint of nuttiness.
Ground Black Pepper (1/2 teaspoon): For a bit of heat.
Instructions:
Combine Ingredients: In a bowl, mix the soy sauce, brown sugar, grated Asian pear (or substitute), minced garlic, sesame oil, grated ginger, chopped spring onions, sesame seeds, and black pepper until the sugar dissolves completely.
Marinate the Beef: Place your thinly sliced beef (traditionally sirloin or rib eye) in a large mixing bowl or a zip-lock bag. Pour the Bulgogi sauce over the beef, ensuring all pieces are well-coated. Cover or seal and refrigerate. For the best flavor, marinate for at least 1 hour, but for optimal results, leave it overnight.
Cooking: When ready to cook, heat a grill, skillet, or pan over medium-high heat. Remove the beef from the marinade, letting the excess sauce drip off. Cook the beef in batches, turning once, until nicely seared and cooked through, about 1-3 minutes per side, depending on thickness.
Serve: Serve the cooked Bulgogi with a side of steamed rice and your favorite Korean side dishes, such as kimchi, for a complete meal.