Entrée: Korea – 불고기 ▶ Bulgogi (Fire Meat)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 10 min

Additional 30 min

Total 50 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

1 lb (450 g) skirt steak, thinly sliced
8 oz (225 g) cremini mushrooms
1/4 cup (60 ml) soy sauce
2 tbsp (25 g) sugar or brown sugar
1/2 Asian pear or 1/2 grated apple (optional)
1 tbsp (15 ml) sesame oil
2 cloves garlic, minced
1 tbsp (15 g) grated ginger
3 scallions, sliced
1 tbsp (9 g) toasted sesame seeds
1 tbsp (15 ml) vegetable oil

Show original ingredient measurements

1 lb / 450 g skirt steak, thinly sliced
8 oz / 225 g cremini mushrooms
1/4 cup (60 ml) soy sauce
2 tbsp (25 g) sugar or brown sugar
1/2 Asian pear or 1/2 grated apple (optional)
1 tbsp (15 ml) sesame oil
2 cloves garlic, minced
1 tbsp (15 g) grated ginger
3 scallions, sliced
1 tbsp (9 g) toasted sesame seeds
1 tbsp (15 ml) vegetable oil

Instructions

1. Thinly slice skirt steak against the grain and marinate with soy sauce, sugar, grated pear (or apple), minced garlic, grated ginger, sesame oil, and a little pepper for at least 30 minutes.
2. Heat a hot skillet or wok with vegetable oil and stir-fry sliced cremini mushrooms until browned; push to the side.
3. Add marinated steak in a single layer, allowing quick searing without overcrowding; stir-fry until cooked through and caramelized, 3–5 minutes.
4. Toss mushrooms back with the beef, add sliced scallions, and finish with a drizzle of sesame oil and toasted sesame seeds.
5. Serve over steamed rice.