Bulgogi Beef Korean Style

Ingredients

Serves 3–4

• 1½ lbs beef stew meat (cut into thin bite-size pieces or small chunks)
• 1 small onion, sliced thin
• 3 green onions, chopped
• 2–3 cloves garlic, minced
• 1 Tbsp fresh ginger, grated (or 1 tsp ground)
• 1 pear or apple, grated (optional but adds authentic sweetness & tenderness)

Marinade

• ¼ cup soy sauce or tamari (low sodium preferred)
• 2 Tbsp brown sugar or honey
• 1½ Tbsp sesame oil
• 1 Tbsp rice vinegar or mirin
• 1 Tbsp gochujang (Korean chili paste — optional for mild spice)
• ½ tsp black pepper
• 1 tsp toasted sesame seeds (plus extra for garnish)

Instructions

1. Tenderize the meat (optional but great for stew cuts):
   Place the beef in a bowl and sprinkle with 1 tsp baking soda. Toss and let sit for 15 minutes, then rinse and pat dry. This helps soften tougher cuts.
2. Make the marinade:
   In a bowl, whisk together all marinade ingredients. Add the garlic, ginger, grated pear (or apple), and onion slices.
3. Marinate:
   Add beef to the bowl, toss well, cover, and refrigerate at least 1 hour (or up to overnight for best flavor).
4. Cook:
   
• Stovetop method: Heat a large skillet or cast iron pan over medium-high. Add a drizzle of oil and cook beef in a single layer until browned (about 3–5 minutes per side).
• Slow cooker option: Add everything to the slow cooker, cook on Low for 6–7 hours or High for 3–4 hours until tender and saucy.
5. Finish & serve:
   Stir in green onions and sprinkle sesame seeds.
   Serve over steamed rice, rice noodles, or in lettuce wraps with a side of kimchi or cucumbers.