Pear-Marinated Ribeye Bulgogi with Scallions

Ploy Chaiyasit @ploy.cooksSep 28, 2026

14 ingredients

12 steps

Pear-Marinated Ribeye Bulgogi with Scallions, illustrated

What you need

700 g (1 1/2 lb) boneless ribeye, or top sirloin
1/2 Asian pear, peeled and cored, or 1 small Bosc pear
5 tbsp soy sauce
4 tbsp light brown sugar, or white sugar
2 tbsp rice wine, or mirin
2 tbsp toasted sesame oil
5 cloves garlic, minced
1/4 tsp black pepper
3 scallions, thinly sliced
1 onion, thinly sliced
2 tbsp neutral oil
1 tbsp toasted sesame seeds
steamed short-grain rice, for serving
lettuce leaves, for serving, optional

Method

Restated from the original video

1
Wrap the beef and freeze for 30-45 min, until firm but not frozen through. This makes thin slicing much easier.
2
Slice the beef across the grain as thinly as possible, about 2-3 mm (1/8 in).
3
Grate the pear finely into a large bowl.
4
Add the soy sauce, sugar, rice wine, sesame oil, garlic and black pepper, plus half the scallions, and stir until the sugar dissolves.
5
Add the beef and onion and massage the marinade into the slices with your hands.
6
Cover and refrigerate for at least 1 hour, or up to 8 hours.
7
Heat a large cast-iron or heavy frying pan over high heat until it smokes lightly, then add 1/2 tbsp oil.
8
Lift a quarter of the beef and onion from the marinade, let the excess drip off and spread them in one layer.
9
Cook without stirring until the underside caramelises, about 2 min, then toss and cook until the beef is browned and no longer red, 1-2 min more.
10
Transfer to a warm plate and repeat with the remaining oil and beef in three more batches.
11
Scatter the remaining scallions and the sesame seeds over the top.
12
Serve hot with rice, and lettuce for wrapping if using.

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About bulgogi

Thin-sliced beef marinated in soy sauce, sugar, garlic, and grated pear, then grilled or pan-seared quickly over high heat. The pear tenderizes the meat and adds a mild sweetness rather than showing up as fruit flavor.

What cooks argue about

Cooks argue over marinating time: pear's enzymes tenderize the meat but can turn it mushy if left too long, so the real fight is over how many hours is enough versus too much.

What usually goes in