Name: Korean Beef Bulgogi Skillet with Kimchi Slaw
Prep time: 40 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz thinly sliced beef sirloin or ribeye; 1/4 small Asian pear, peeled and grated; 1 1/2 tbsp soy sauce; 1 tsp sesame oil; 1 tsp brown sugar; 1 clove garlic, minced; 1/4 tsp freshly ground black pepper; 1/2 tsp toasted sesame seeds, plus more for garnish; 1/2 tsp neutral oil (canola or grapeseed); 1/2 cup finely shredded Napa cabbage; 1/4 cup kimchi, chopped; 1/2 small carrot, julienned; 1/2 tbsp rice vinegar; 1/2 tsp honey; 1/4 tsp gochugaru (Korean chili flakes, optional); 1 scallion, thinly sliced; Lettuce leaves (such as butter lettuce or romaine), for serving

Korean Beef Bulgogi Skillet with Kimchi Slaw

RoastedCarrot1900

This Korean Beef Bulgogi Skillet with Kimchi Slaw delivers explosive flavor and texture in a single-pan meal. Thin slices of beef are marinated in a sweet-savory blend of soy, pear, sesame, and garlic, then seared over high heat for caramelization and umami depth. The quick kimchi-cabbage slaw adds a bright, tangy crunch to balance the richness of the meat, offering a mini-kimchi experience without the need for fermentation. Pile everything into lettuce wraps and garnish with scallions and sesame for a vibrant, hands-on meal that’s as fun to assemble as it is delicious to devour.

Ingredients

Instructions

In a bowl, combine grated Asian pear, soy sauce, sesame oil, brown sugar, minced garlic, black pepper, and 1/2 tsp toasted sesame seeds. Add beef and toss to coat. Marinate for at least 20 minutes, stirring once halfway through. (Prep slaw during this time.)
For the kimchi slaw: In a mixing bowl, combine shredded Napa cabbage, chopped kimchi, julienned carrot, rice vinegar, honey, and gochugaru if using. Toss well and let quick-pickle for at least 15 minutes, tossing occasionally.
Heat a high-sided skillet or cast iron pan over high heat. Add neutral oil. When shimmering, add marinated beef in a single layer (work in batches if needed). Sear undisturbed for 1-2 minutes until deeply caramelized, then stir-fry for another 1-2 minutes until just cooked through. Do not overcrowd the pan.
Transfer seared beef to a serving plate. Sprinkle with extra sesame seeds and sliced scallions.
Drain excess liquid from the slaw, then pile alongside or on top of the beef.
Serve immediately with crisp lettuce leaves for wrapping. Enjoy each bite with a bit of beef, slaw, and wrap!