Grate an Asian pear into the marinade and slice the beef paper-thin against the grain. The pear's enzymes tenderize the meat, and thin slices sear in seconds — cook it fast and hot so the sugars caramelize instead of stewing.
By Vince Gonzalez · Published July 2026 · Sourcing verified 5 Jul 2026
Prep30 min
Cook10 min
Makesserves 4
CuisineKorean
Cost$$$
Vegan
Contains gluten · soy · sesame
Make it gluten-free: swap in tamari instead of soy sauce (check the other labels too).
The Ingredients — and where to get them
Cook for4servings
Ribeye
Well-marbled ribeye, sliced paper-thin against the grain; freezing 30 minutes makes it easier.
1.5 lb
Local / market
Asian pear
Grated into the marinade — its enzymes tenderize and add fruity sweetness. Kiwi works in a pinch.
1/2 pear
Local / market
Soy sauce
The salty-savory base. Regular soy, balanced against the sugar.
Can you make Beef Bulgogi in an air fryer? — Yes, with an insert
Not on its own — an air fryer can’t hold a pool of liquid. You can simmer it in an oven-safe dish or a silicone insert made to fit the basket, but the broth won’t reduce or brown the way it does on the stove, and that insert comes out scorching, so use oven mitts. For real depth, a pot on the stove wins.
Can you freeze Beef Bulgogi? — Yes
Yes — it freezes well. Cool it fully, portion into airtight containers, and it keeps a few months; thaw in the fridge and reheat gently.
Can you make Beef Bulgogi ahead of time? — Yes
Yes — it holds well and often tastes better the next day. Make it ahead and reheat gently before serving.
Is Beef Bulgogi gluten-free? — Not as written
Not as written — it contains gluten. Make it gluten-free: swap in tamari instead of soy sauce (check the other labels too).
Is Beef Bulgogi vegan? — Yes
Yes — no meat, seafood, dairy, egg, or honey in it as written.
Community Notes
Cooked it? Changed something that worked? Leave a note for the next person — first-name basis, no account.