Food Recipes Korean Soy-Sesame Beef 4.5 (2) Add your rating & review Bulgogi is a traditional recipe for Korean barbecued beef, which combines thin cuts of meat and a complex marinade for tasty results. By Anna Theoktisto Updated on September 5, 2022 Print Rate It Share Share Tweet Pin Email Photo: Greg DuPree Hands On Time: 35 mins Total Time: 1 hrs 5 mins Yield: 8 serves The marinade combines pear nectar, garlic, ginger, soy sauce, brown sugar, sesame oil, and Asian chili-garlic sauce. Pro tip: super thin slices of the sirloin are easy to achieve by briefly freezing the raw steaks before slicing. Ingredients ½ cup pear nectar 6 cloves garlic, smashed 1 2-in. piece fresh ginger, peeled and roughly chopped ½ cup soy sauce or tamari ¼ cup packed light brown sugar ¼ cup toasted sesame oil ¼ cup Asian chili-garlic sauce, such as Huy Fong 5 pounds sirloin steak, thinly sliced ¼ cup canola oil, divided Sliced scallions, sesame seeds, and cooked rice or lettuce cups, for serving Directions Process nectar, garlic, ginger, soy sauce, sugar, sesame oil, and chili-garlic sauce in a blender until smooth, about 2 minutes. Pour into a large ziplock bag. Add beef; seal bag and turn to coat. Let stand at room temperature for 30 minutes or refrigerate for up to 8 hours. Heat 1 tablespoon canola oil in a large cast-iron skillet over medium-high. Add a quarter of beef; spread in a single layer. Cook, flipping once, until browned, 2 to 3 minutes per side. Transfer to a platter. Repeat, in batches, with remaining 3 tablespoons canola oil and beef. (Discard leftover marinade.) Top with scallions and sesame seeds. Serve with rice or lettuce cups. Chef's Notes Storing and reheating: Freeze cooked beef in ziplock bags for up to 1 month. To thaw, run bag under warm water until mixture comes loose. Transfer beef to a skillet and add 2 to 3 tablespoons water. Gently heat over medium, stirring occasionally, until warmed through. Rate it Print