Korean Beef Bulgogi

This beef bulgogi recipe can be accompanied by a variety of traditional Korean garnishes or fused with other cuisines to create a unique and delicious meal.

SERVES 4 to 6


For the Beef:

  • 2 pounds Boneless Rib Eye Steak
  • 1 medium yellow onion, thinly sliced
  • 2 to 3 tablespoon neutral oil for frying

For the Marinade:

  • ½ cup soy sauce
  • ¼ brown sugar
  • 6 cloves of garlic, chopped
  • 1 inch piece of ginger, chopped
  • 2 tablespoon Gochujang, 3 tablespoon for more spice if desired
  • 1 small Asian pear, or 1 sweet variety of apple such as Gala
  • 1 tablespoon Mirin, optional
  • 1 small yellow onion
  • ¼ cup water
  • 2 tablespoon toasted sesame oil

For Garnish:

  • 1 teaspoon sesame seeds for garnish
  • 1 scallion, thinly sliced


  1. Using an All-Clad Immersion Blender combine all of the ingredients for the marinade, with the exception of the sesame oil, and blend until smooth. Once blended slowly pour in the sesame oil while the blender is on.
  2. Slice the beef as thin as possible and combine in a large mixing bowl with the sliced onion and marinade. Marinate in the refrigerator for 6 hours or overnight.
  3. When ready to cook, remove the beef from the refrigerator and bring back to room temperature. Heat the All-Clad Universal Pan over medium heat. Add 1 tablespoon of oil. Add the beef and onion mixture to an even layer on the surface of the pan. Do not overcrowd. You will work this mixture in batches. Let cook for a minute before moving. Move around and continue to cook for 4 minutes or until through.
  4. Remove and set aside and repeat with remaining beef mixture keeping in mind not to overcrowd to gain caramelization.
  5. Return all the meat back into the pan. For extra crispy beef, spread it throughout the pan evenly. Place a rack on the upper third level of the oven and put the pan under the broiler on high for a minute, if desired.
  6. Top with sesame seeds and scallions. Serve over rice with some kimchi, ssamjang sauce, lettuce leaves to wrap, and some pickled vegetables. Make it your own.

Pro Tip:

To slice the beef as thin as possible, place the meat in the freezer. Once the beef is slightly frozen but not too hard, you will be able to cut thin slices with much more ease.


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