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Recipe details are AI-generated from the video and may contain errors — for reference only.
Keep fingers curled like a claw when chopping with a chef knife to prevent accidental cuts.
Finely mince 3 cloves of garlic. Slice 1/2 medium onion into thin wedges, and slice 1 stalk of green onion diagonally. Plate and set them aside.
Watch out
Slice onion slices uniformly so they cook evenly with the beef later.
Wash your hands thoroughly with soap after handling raw meat to prevent bacterial cross-contamination.
Thinly slice 300g rib eye beef (using semi-frozen beef makes slicing paper-thin easy) and cut into manageable bite-sized pieces.
Watch out
Make sure the beef slices are fully separated and paper-thin so they cook in under 2 minutes without getting tough.
Hot oil will splatter when fresh meat hits the hot pan; stay back slightly to avoid hot oil splatters.
Heat a flat griddle pan over medium-high heat. Add 1 tbsp canola oil. Once hot, lay the 300g sliced rib eye beef onto the pan in a single flat layer so each piece touches the hot surface and begins to sizzle.
local_fire_departmentMedium-high heatWatch out
The pan must be thoroughly hot before adding oil and meat, otherwise the beef will boil in its own juices instead of searing.
Scatter the sliced 1/2 onion on top of the sizzling beef. As the meat begins to brown around the edges, sprinkle 1 tbsp brown sugar evenly over the beef and onions to tenderize the meat and create a caramelized color.
local_fire_departmentMedium-high heatWatch out
Sprinkle the sugar directly onto the meat first before adding liquid soy sauce so the sugar can penetrate and tenderize the meat fibers.
Push the beef and onions to the sides to clear a small well in the middle of the pan. Add 2 1/2 tbsp dark soy sauce, 1 tsp oyster sauce, and 1/2 tsp ground black pepper into the center hole. Allow the sauce mixture to boil and bubble rapidly in the center until steam rises.
local_fire_departmentMedium-high heatWatch out
Wait until the sauce actively bubbles and boils in the center before mixing with meat
boiling concentrated sauce builds a signature smoky flavor
Add the 3 cloves of minced garlic into the bubbling central sauce, then toss and stir everything together. Add the sliced 1 stalk green onion and stir-fry dynamically on high heat for about 2 minutes until the sauce coats every piece of meat and the beef is fully cooked with a dark caramelized brown color.
local_fire_departmentHigh heat, approx. 2 minutesWatch out
Toss dynamically on high heat
cooking longer than 2 minutes will dry out the thin ribeye slices and make them chewy
Turn off the heat completely. Drizzle 1 tbsp sesame oil over the hot cooked beef bulgogi and give it a final gentle toss before serving immediately.
Watch out
Always turn off the stove before adding sesame oil, as direct high heat breaks down its nutty aroma.
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