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Sweet and Savory Korean Bulgogi Marinade with pear

Sweet and Savory Korean Bulgogi Marinade with Pear

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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Dip, Recipe Component
Cuisine Korean
Servings 2 pounds of meat (4 servings)

Equipment

  • Grater or food processor for the pear, onion, ginger, and garlic
  • Mixing bowl preferably non-metallic to avoid affecting the flavor of the marinade
  • Whisk or Fork to emulsify the ingredients
  • Glass jar or airtight container for storing the marinade if prepping ahead
  • Zip-top Bags or Shallow Dish for marinating the meat
  • Cast iron skillet, grill pan, or outdoor grill for cooking the marinated meat

Ingredients
  

Base Ingredients

  • 1 Asian pear peeled, cored, and grated (can substitute with Bosc pear if needed)
  • 1 small yellow onion grated
  • 4 cloves garlic minced
  • 1 thumb-sized piece of fresh ginger grated
  • 1/3 cup soy sauce use low-sodium if preferred
  • 2 tablespoons sesame oil
  • 2 tablespoons brown sugar
  • 1 tablespoon honey
  • 2 tablespoons rice vinegar or mirin for a slightly sweeter version
  • 1 tablespoon gochugaru Korean red pepper flakes, optional for spice
  • 2 teaspoons freshly ground black pepper
  • 2 tablespoons water to thin the sauce if necessary
  • 2 stalks green onions finely chopped
  • 1 tablespoon toasted sesame seeds optional, for garnish

Optional Add-Ins for Customization

  • 1 tablespoon sake or Korean cooking wine for depth
  • 1 teaspoon fish sauce for added umami
  • 1 tablespoon grated apple if you don’t have enough pear
  • 1 teaspoon cornstarch mixed with water if using marinade as a glaze

Instructions
 

Step 1: Prep Your Aromatics

  1. Start by peeling and grating your Asian pear and onion into a bowl. This gives the marinade its signature sweetness and moisture. Add the minced garlic and grated ginger next.

Step 2: Mix the Liquid Base

  1. To the bowl, add soy sauce, brown sugar, honey, sesame oil, and rice vinegar. Use a whisk or fork to combine everything until the sugar dissolves. The consistency should be thick but pourable.

Step 3: Add Seasonings

  1. Now stir in the gochugaru, black pepper, chopped green onions, and optional toasted sesame seeds. Give everything a good stir and let it sit for 5–10 minutes for the flavors to meld.

Step 4: Marinate Your Protein

  1. Place your protein of choice—thinly sliced beef sirloin, boneless pork shoulder, or skinless chicken thighs—into a zip-top bag or shallow dish. Pour the marinade over, ensuring every piece is coated. Refrigerate for at least 2 hours, ideally overnight for the best results.

Step 5: Cook It Up

  1. Heat a cast iron skillet or grill pan over medium-high heat. Add a bit of oil and sear the meat in batches to avoid overcrowding. Cook each side until caramelized and slightly charred—about 2–3 minutes per side depending on thickness.

Step 6: Optional Glaze

  1. For a glossy finish, take a bit of the leftover bulgogi marinade, simmer it with a touch of cornstarch slurry, and brush it over the cooked meat just before serving.