Pan-Seared Korean Beef Bulgogi with Scallion and Sesame Salad

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Thinly sliced marinated beef pan-seared until caramelized, served with a refreshing salad of scallions, sesame seeds, and crisp greens. This korean-inspired beef ready in about 50 minutes pairs thinly sliced beef ribeye, soy sauce, brown sugar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 40 min Cook: 10 min Serves 4 Korean cuisine 450 cal/serving
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Ingredients

Instructions

  1. Step 1: In a medium bowl, whisk together 3 tbsp soy sauce, 2 tbsp brown sugar, 1 tbsp sesame oil, 3 minced garlic cloves, 1 tsp grated ginger, and 1/2 tsp black pepper. Add 1 lb thinly sliced beef ribeye and marinate for at least 30 minutes in the refrigerator.
  2. Step 2: Heat 2 tbsp vegetable oil in a large skillet over high heat. Add marinated beef in a single layer and sear for 2-3 minutes per side until caramelized and cooked through. Remove from heat.
  3. Step 3: In a large bowl, combine 4 cups mixed salad greens, 4 thinly sliced green onions, 2 tbsp rice vinegar, and 1 tsp honey. Toss until evenly coated.
  4. Step 4: Plate the seared beef over the salad greens and sprinkle 1 tbsp toasted sesame seeds on top for a nutty finish. Serve immediately.

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Frequently asked questions

How long does Pan-Seared Korean Beef Bulgogi with Scallion and Sesame Salad take to make?

Total time is about 50 minutes (40 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Pan-Seared Korean Beef Bulgogi with Scallion and Sesame Salad?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep thinly sliced beef ribeye from drying out.

Can I substitute ingredients in Pan-Seared Korean Beef Bulgogi with Scallion and Sesame Salad?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pan-Seared Korean Beef Bulgogi with Scallion and Sesame Salad for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Pan-Seared Korean Beef Bulgogi with Scallion and Sesame Salad?

Korean beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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