Seared Korean-Style Beef Bulgogi with Scallion Salad

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

Tender thinly sliced beef marinated in a savory-sweet Korean bulgogi sauce, quickly seared and served with a refreshing scallion salad for a balanced flavor experience. This korean-inspired beef ready in about 50 minutes pairs thinly sliced ribeye beef, soy sauce, brown sugar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 360 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 360 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a medium bowl, combine 1/4 cup soy sauce, 2 tbsp brown sugar, 1 tbsp sesame oil, 4 minced garlic cloves, 1/4 cup grated pear, and 1/2 tsp black pepper. Whisk until sugar dissolves.
  2. Step 2: Add 1 lb thinly sliced ribeye beef to the marinade, tossing to coat all pieces. Cover and refrigerate for at least 30 minutes or up to 2 hours.
  3. Step 3: While beef marinates, mix 6 thinly sliced scallions with 1 tbsp rice vinegar, 1 tbsp toasted sesame seeds, and 1/4 tsp red chili flakes in a small bowl. Set aside to let flavors meld.
  4. Step 4: Heat 2 tbsp vegetable oil in a large skillet over high heat until shimmering. Add marinated beef in a single layer (do this in batches if needed) and sear for 2-3 minutes per side until nicely caramelized and cooked through.
  5. Step 5: Serve the seared bulgogi beef immediately topped with the scallion salad for a fresh, spicy contrast.

Frequently asked questions

How long does Seared Korean-Style Beef Bulgogi with Scallion 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 Seared Korean-Style Beef Bulgogi with Scallion 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 ribeye beef from drying out.

Can I substitute ingredients in Seared Korean-Style Beef Bulgogi with Scallion 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 Seared Korean-Style Beef Bulgogi with Scallion 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 Seared Korean-Style Beef Bulgogi with Scallion 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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