1-Getting Beef Bulgogi right involves a few straightforward steps that lead to a mouthwatering result. Start by preparing your ingredients, including thinly slicing 1 ½ pounds of boneless ribeye steak against the grain for tenderness. This method, along with marinating for-camara at least 2 hours, helps the flavors from soy sauce, garlic, and gochujang really sink in. For more on storing your leftovers, check out our guide on storing Beef Bulgogi properly to keep it fresh.

2-First, gather and prep all ingredients. Thinly slice the beef ribeye and set aside the garlic, ginger, and green onions to make the process smooth. Then, in a large mixing bowl, combine ¼ cup soy sauce, 2 tablespoons brown sugar, 3 cloves minced garlic, 1 tablespoon freshly grated ginger, 2 tablespoons toasted sesame oil, and 1 tablespoon gochujang to create the marinade. This mix not only flavors but also tenderizes the meat, drawing from traditional Korean techniques.

3-Next, add the sliced beef to the marinade and mix until every piece is coated. Let it sit in the fridge for at least 2 hours or overnight for deeper flavor this step is crucial for that authentic taste. If you’re adapting for dietary needs, swap in tofu or mushrooms here. Preheat a heavy-bottomed or cast iron pan over medium-high heat, then add 1 tablespoon of the divided vegetable oil.

4-Cook the marinated beef in batches for 2-3 minutes per side to get that nice caramelization without steaming. Avoid overcrowding the pan to keep the meat juicy and flavorful. In the last minute, toss in the chopped green onions for a fresh touch. Finally, remove from heat, garnish with the remaining sliced green onions and optional sesame seeds, and serve hot with rice or lettuce wraps.