Fit
Bulgogi, which means fire meat in Korean, is thinly sliced beef soaked in a marinade of soy sauce, garlic, sesame and grated Asian pear. The pear adds sweetness and helps tenderize the meat, so even a lean cut like sirloin turns silky after a short soak.
Because the beef is sliced so thin, it cooks in a matter of minutes in a hot skillet. We serve it as a bowl over rice with cucumbers quick-pickled in rice vinegar, a scoop of kimchi and a sprinkle of sesame. Everything stores well in separate compartments.
The method
- In a large bowl, combine the grated pear, soy sauce, brown sugar, sesame oil, garlic, ginger and half of the green onions.
- Add the beef and massage the marinade in. Cover and refrigerate for at least 30 minutes or up to 8 hours.
- Toss the sliced cucumber with the rice vinegar, sugar and salt. Let it sit for at least 15 minutes while the beef marinates.
- Heat the neutral oil in a large skillet or cast-iron pan over high heat until it just begins to smoke.
- Lift the beef out of the marinade, letting excess drip off, and add it in a single layer, working in batches. Sear for 1 to 2 minutes per side, until caramelized at the edges and cooked through.
- Divide the rice among four bowls and top with the beef, pickled cucumbers and kimchi.
- Finish with the remaining green onions and sesame seeds.
Coach notes
- Ask the butcher to slice the beef for you, or freeze it for 20 to 30 minutes so you can slice it paper-thin at home.
- Do not marinate longer than 8 hours; the pear can make the texture mushy.
- Serve with lettuce leaves for wrapping if you want a lighter option.
Make it your way
For extra vegetables, quickly sauté some spinach with garlic and sesame oil or add a handful of bean sprouts and shredded carrots. A fried egg with a runny yolk on top turns the bowl into something close to bibimbap. Gochujang thinned with a little rice vinegar makes a spicy finishing sauce.
Store & reheat
Keep beef, rice, cucumbers and kimchi in separate containers for up to 4 days. Reheat the beef and rice until steaming hot and add the cold toppings afterward.
*Protein per serving is a rough estimate based on typical ingredient values and will vary with the brands and portions you use. This recipe is for general cooking information and is not medical or nutrition advice. Check labels if you cook for anyone with allergies, and see our disclaimer.
