Sizzling Korean Bulgogi Ribeye Skillet with Crispy Garlic Tips, FAQ & printable recipe

Tips for success

For the best results, use a high-quality toasted sesame oil, as its deep, nutty flavor is a cornerstone of this dish. If you find the flavor of soy sauce too intense, you can replace a small portion of it with mirin or a touch of water to balance the saltiness.

When frying your own garlic chips, slice the garlic as thinly as possible and fry them in a small amount of oil over medium-low heat until they are just golden, being careful not to burn them as they turn bitter very quickly.

The raw egg yolk is a traditional addition that adds a rich, silky texture to the finished dish. If you are concerned about serving raw eggs, you can omit them or serve a soft-boiled egg on the side instead.

The residual heat of the beef is what makes the yolk feel like a sauce, so plating the beef while it is still sizzling is important. If you want a bit of heat, consider adding a teaspoon of chili flakes or a dash of gochujang to the marinade for an extra layer of complexity.

Variations

• Spicy Bulgogi: Add two tablespoons of gochujang (Korean red chili paste) to the marinade for a spicy kick that balances the sweetness of the sugar and pear.
• Vegetable-Packed Skillet: Add sliced onions, carrots, and mushrooms to the skillet during the final minute of searing for a more substantial meal with added texture and nutrition.

Storage and make-ahead

Fridge

Store in an airtight container for up to 2 days.

Freezer

Freezing is not recommended, as the delicate texture of the shaved ribeye will be compromised upon thawing.

Reheat

Reheat gently in a skillet over medium-low heat with a splash of water until just warmed through; do not overcook.

Store any leftovers in an airtight container in the refrigerator for up to two days. Because the beef is sliced very thin, it can dry out quickly when reheated, so proper storage is key to maintaining its quality. Keep the garnishes, such as the scallions and garlic chips, separate if possible, as they will lose their crunch when stored with the saucy beef. When reheating, do so gently to avoid overcooking the beef, which can make it tough and rubbery.

You can marinate the beef up to four hours in advance, but do not exceed this time, as the enzymes in the pear will continue to break down the meat, potentially changing the texture too much. Keep the marinated beef in the refrigerator until you are ready to sear.

The garlic chips can be fried a day ahead and stored in an airtight container at room temperature to keep them crispy. Prepare the scallions just before serving to ensure they are fresh and vibrant.

Serving ideas

Serve this bulgogi immediately while it is still sizzling, ideally alongside a bowl of steamed white rice. The rice acts as a neutral base that perfectly complements the savory, caramelized beef and the rich, creamy egg yolk.

You can also serve it with a side of kimchi or quick-pickled vegetables to provide a sharp, acidic contrast to the richness of the meat. Providing small bowls for guests to mix their portion of rice, beef, and egg is a great way to enjoy the meal traditionally.

For a larger gathering, you can serve the beef on a large, warmed platter with extra scallions and garlic chips on the side, allowing guests to customize their servings. Ensure the skillet is hot before you plate the final batch so that the entire dish stays warm throughout the meal. If you have guests who prefer not to eat raw egg, you can serve the yolks on the side or simply omit them, as the beef is flavorful enough on its own.

Frequently asked questions

Recipe card

Sizzling Korean Bulgogi Ribeye Skillet with Crispy Garlic

Prep 20 minCook 10 minRest 5 minTotal 35 minServes 4

Ingredients

• 1 1/2 lb shaved ribeye
• 1/2 grated Asian pear
• 1/4 cup soy sauce
• 2 tbsp toasted sesame oil
• 2 tbsp brown sugar
• 5 minced garlic cloves
• 1/3 cup golden fried garlic slices
• 4 raw pasture-raised egg yolks
• sliced scallions, for serving

Instructions

1. In a large mixing bowl, combine the grated Asian pear, soy sauce, toasted sesame oil, brown sugar, and minced garlic. Add the shaved ribeye and toss until the meat is thoroughly coated in the marinade. Cover and refrigerate for at least 30 minutes to allow the flavors to penetrate the beef properly.
2. Place a cast-iron skillet over high heat until it reaches 475°F (246°C). Work in batches to avoid crowding the pan, which ensures a proper sear. Cook the marinated beef for about 2 minutes per batch, letting the edges char and caramelize deeply to achieve the signature smoky flavor profile. Use a thermometer to ensure the beef reaches 145°F (63°C), then let it rest at least 3 minutes before serving.
3. Once the beef is cooked and rested, arrange the hot bulgogi on a serving platter. Top immediately with the crispy golden fried garlic slices and fresh sliced scallions. Carefully nestle a raw pasture-raised egg yolk into the center of each serving. Instruct guests to break the yolk and mix it into the hot meat before eating to create a rich, glossy finish, ensuring the egg is cooked to 160°F (71°C) if desired.

Contains: gluten, soy, sesame, eggs

Food safety: The egg yolks are served raw. Consuming raw or undercooked eggs may increase risk of foodborne illness; use pasteurized eggs for vulnerable individuals.

Estimated nutrition per serving

Calories

420

Protein

32 g

Carbohydrates

12 g

Fat

28 g

Fiber

1 g

Sugar

10 g

Sodium

850 mg

Automatic estimate from the ingredient list, not laboratory-verified.