Beef Bulgogi Skewers

Ingredients

Equipment Needed

• •Sharp chef's knife
• •Large mixing bowl
• •Outdoor grill or cast iron grill pan
• •Bamboo skewers (8-inch length ideal)
• •Long-handled tongs
• •Serving platter

Instructions

1. 1

   Slice the beef properly

   Place ribeye in the freezer for 20 to 30 minutes until firm but not frozen solid. This makes thin slicing far easier. Using a sharp knife, cut against the grain into strips roughly 1/4-inch thick, 4 to 5 inches long, and about 1 inch wide. The strips should be thin enough to thread onto skewers in accordion folds but substantial enough to have presence.

   Ask your butcher to slice the ribeye thin if you'd rather skip this step. Tell them you're making bulgogi and they'll know exactly what you need.
2. 2

   Build the marinade

   Combine soy sauce, sesame oil, brown sugar, grated Asian pear with all its juice, garlic, ginger, gochujang, rice wine, sliced green onions, and black pepper in a large bowl. Whisk until the sugar dissolves and the gochujang incorporates fully. The marinade should be fragrant and slightly thick, with visible bits of pear and aromatics throughout.

3. 3

   Marinate the beef

   Add beef strips to the marinade, using your hands to separate and coat each piece thoroughly. The meat should be swimming in liquid with every surface covered. Cover tightly with plastic wrap and refrigerate for at least 2 hours, or overnight for deeper flavor. Turn the meat once or twice if you remember.

   Four hours is the sweet spot. Longer than 24 hours and the pear enzymes can make the texture mushy. Less than 2 hours won't develop the flavor you're after.
4. 4

   Thread the skewers

   Remove beef from refrigerator 30 minutes before grilling. Thread each strip onto a soaked bamboo skewer in loose accordion folds, weaving the skewer through the meat 3 or 4 times. Leave about an inch of meat at the tip and 3 inches of bare skewer at the handle end. The folds create surface area for char while keeping the meat from spinning when you flip.

5. 5

   Prepare your grill

   Heat your grill to high, at least 450°F. You want aggressive heat that will caramelize the sugars quickly before the interior overcooks. Clean the grates thoroughly with a wire brush, then oil them by gripping a folded paper towel with tongs, dipping it in vegetable oil, and rubbing it across the hot grates. The grates should glisten but not drip.

   A cast iron grill pan over high heat or your oven's broiler works beautifully if outdoor grilling isn't practical. Get the pan smoking hot before the first skewer touches down.
6. 6

   Grill until caramelized

   Shake excess marinade from each skewer and lay them on the grill perpendicular to the grates, positioning the exposed handles over the cooler edge if possible. Cook without moving for 90 seconds to 2 minutes until the underside develops dark char marks and the sugars have caramelized into a lacquered glaze. Flip once and cook another 60 to 90 seconds. The beef should be cooked through but still tender, with bronzed, slightly crispy edges.

   Work in batches rather than crowding the grill. Overcrowding drops the temperature and steams the meat instead of searing it. That char is everything.
7. 7

   Rest and garnish

   Transfer finished skewers to a serving platter and let rest for 2 minutes. Slice the reserved dark green onion tops into thin rings and scatter over the skewers along with toasted sesame seeds. Add a light dusting of gochugaru if you want a touch more heat and color. Serve immediately while the edges still have that caramelized crunch.

Chef Tips

• •Ribeye delivers the best flavor and tenderness for bulgogi, but sirloin works well at a lower price point. Flank steak or skirt steak are acceptable alternatives, though they'll be slightly chewier. Whatever cut you choose, slice it thin and against the grain.
• •Asian pear is traditional and worth seeking out at Asian grocery stores. It contains enzymes that tenderize the beef while adding subtle sweetness. Substitute a ripe Bosc pear or half a peeled apple if you can't find it. Pineapple juice works too, but use only 3 tablespoons as it's more aggressive.
• •Gochujang, the fermented Korean chili paste, is now stocked in most major supermarkets near the soy sauce. It adds fermented depth, moderate heat, and beautiful color. Substitute 1 tablespoon sriracha mixed with 1 tablespoon miso paste if you're in a pinch, though the flavor won't be identical.
• •For larger parties, double or triple the recipe using this formula: 1 pound of beef yields 12 skewers and serves 4 to 5 as appetizers. A crowd of 20 needs about 4 pounds of meat and 48 skewers.
• •Serve with small bowls of ssamjang (Korean dipping sauce) and pickled vegetables for an authentic Korean barbecue experience. Quick-pickled cucumbers take five minutes and cut through the richness perfectly.

Advance Preparation

• •The marinade can be prepared up to 3 days ahead and refrigerated. The flavors deepen as they sit.
• •Beef can marinate for up to 24 hours. This is ideal for party planning: prep the night before and grill the day of.
• •Skewers can be threaded up to 4 hours ahead and refrigerated on a sheet pan covered with plastic wrap. Bring to room temperature for 30 minutes before grilling.
• •Grilled skewers can be held warm in a 200°F oven for up to 20 minutes, though they're best served immediately. The edges lose their crispness as they sit.

Frequently Asked Questions

Nutrition Information

1 serving (about 100g)