Beef Bulgogi with Quick Pickled Cucumbers
Thin ribbons of caramelized, slightly charred beef glisten with a glossy soy-sesame glaze and pair with cool, crisp pickled cucumber slices for contrast in texture and temperature. The meat sears quickly over high heat, developing browned edges while staying tender from a simple fruit-and-soy marinade.
Substitute cuts like sirloin or ribeye depending on your budget; an Asian pear or a peeled apple in the marinade helps tenderize and add natural sweetness. For a spicier twist, add gochujang or a spoon of Korean chili flakes (gochugaru). Use a hot cast-iron skillet or a grill for quick caramelization and finish with toasted sesame seeds and scallions.
Serve with steamed rice, wrapped in lettuce leaves, or alongside quick sides like kimchi and steamed greens for an easy weeknight meal, casual dinner party, or bento-style lunch. Make the cucumbers up to 24 hours ahead; store leftovers of the cooked beef in the refrigerator for 2–3 days or freeze for longer storage.
How to Make It
-
1
Pulse the Asian pear, garlic, and ginger in a food processor until smooth to make a marinade paste; alternatively grate the pear and finely mince garlic and ginger.
-
2
Whisk together the pear paste, soy sauce, brown sugar, mirin, sesame oil, and the white parts of the scallions in a bowl until sugar dissolves.
-
3
Place the sliced beef in a shallow dish or resealable bag and pour the marinade over it; massage to coat and refrigerate for at least 20 minutes and up to 2 hours (longer yields more tender meat).
-
4
Meanwhile, slice the cucumber very thinly and place in a bowl; add rice vinegar, sugar, salt, and red pepper flakes (if using). Toss and let pickle while the beef marinates, stirring occasionally.
-
5
Heat a large cast-iron skillet or heavy pan over high heat until very hot; add vegetable oil and swirl to coat.
-
6
Remove excess marinade from the beef (reserve a tablespoon for finishing if desired) and add the beef to the hot pan in a single layer, working in batches to avoid steaming.
-
7
Sear the beef without stirring for 30–45 seconds to develop color, then toss and cook another 30–60 seconds until just cooked through with browned edges; total cook time per batch should be 2–3 minutes.
-
8
Transfer cooked beef to a platter and repeat with remaining batches, then return all beef to the pan with the reserved tablespoon of marinade and toss briefly to glaze.
-
9
Stir in the green parts of the scallions and sprinkle with toasted sesame seeds.
-
10
Serve hot with steamed rice or lettuce leaves and the quick-pickled cucumbers on the side.
Still hungry? Try one of these
Apple Cider-Braised Red Cabbage with Chestnuts and Cranberries (45-Minute Thanksgiving Side)
Slow-simmered apple cider-braised red cabbage with toasted chestnuts, tart cranberries, orange zest, and rosemary — a 45-minute autumn holiday side.