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Beef Bulgogi

Makes about 3 servings


  • 1/4 Asian pear, grated or 1/2 red Anjou, Bartlett or Comice pear 2 tbsp. low sodium soy sauce or tamari

  • 1 tbsp. honey or brown sugar

  • 2 garlic cloves, grated

  • 1 tbsp. Korean pepper flakes or 1 tsp. crushed red pepper flakes 1 tbsp. fresh ginger, grated or 1/4 tsp. ground ginger

  • 1 tbsp. toasted sesame oil

  • 1 lb. thinly sliced beef

  • 2 tbsp. avocado oil or vegetable oil Salt to taste

  • Chopped scallion for serving


  1. To a large bowl add grated pear, soy sauce, honey, garlic, Korean hot pepper flakes, ginger, and sesame oil. Mix until well combined.

  2. Add beef to soy sauce mixture and toss to evenly coat. Let stand 30 minutes at room temperature or refrigerate up to 8 hours.

  3. Heat oil over medium-high heat and add half the beef mixture. Stir fry beef until cooked through. After removing cooked beef, repeat with the remaining uncooked half.

  4. Garnish with chopped scallion and serve with rice and veggies of choice.

Side Ideas

  • Steamed carrots and broccoli

  • Mushrooms

  • Kimchi

  • Bean sprout salad/ soup

  • Radish soup


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