Bulgogi means "fire meat," and the whole dish is built around a fast, hot sear. Thin-sliced beef marinates in soy sauce, sugar and grated pear — the pear softens the meat while you prep the vegetables — then sears in batches so it browns instead of steaming. Onion and scallion finish in the same pan, picking up whatever beef juices are left behind.

Skillet Beef Bulgogi

Scale

Method

Toss the sliced beef with the soy sauce, brown sugar, sesame oil, grated pear, garlic, ginger and black pepper. Let it sit at room temperature while the pan heats.
10 min
Heat the neutral oil in a skillet over high heat until it shimmers.
2 min
Lift half the beef from the marinade, letting the excess drip off, and lay it flat in the skillet — crowding it steams the meat instead of browning it. Sear undisturbed until the underside browns, flip, and cook 30 seconds more. Transfer to a plate and repeat with the second batch.
6 min
Add the onion and carrot to the same skillet and cook, stirring occasionally, until the onion softens and chars lightly at the edges.
4 min
Return the beef and any juices to the pan along with the scallions and the remaining marinade. Toss until the scallions wilt and the sauce clings to the meat.
2 min
Scatter with sesame seeds and serve immediately, while it's hot and glossy.
1 min

Substitutions

Asian pear — A sweet apple like Fuji or Gala works nearly as well. It won't tenderize the beef as aggressively, but it still adds sweetness.
Flank steak — Ribeye or sirloin, both thinly sliced. Ribeye cooks up richer and more marbled; sirloin is leaner.
Carrot — Leave it out, or use thinly sliced bell pepper for crunch and color instead.

Storing leftovers

Keeps three days in the fridge in a sealed container. Reheat in a hot skillet for a minute or two, which crisps the edges back up — a microwave leaves the beef chewy. The raw beef also freezes well in its marinade for up to three months; thaw overnight in the fridge before cooking.

Questions

Why slice the beef so thin?

Thin strips cook in under a minute so they sear instead of stewing in their own juice, and the extra surface area takes on more of the marinade.

Can I marinate it longer, like overnight?

Yes, up to 24 hours covered in the fridge. Past that, the pear's enzymes start to break the texture down too far and the beef turns mushy.

Is bulgogi spicy?

No, the marinade is sweet and savory rather than hot. Add gochujang or chili flakes at the table if you want heat.

Can I cook this on a grill instead?

Yes. A very hot grill works well for this marinade — just watch it closely, since the sugar in the marinade burns fast over open flame.