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Thinly Sliced Filet Mignon Bulgogi with Sweet-Savory Marinade, Grilled and Served with Scallion Salad

35 minutes (plus 30 minutes marinating time)
Serves 4
DinnerKorean
Herb's take

We’re taking a detour to Korea tonight, with melt-in-your-mouth filet mignon prepped bulgogi-style , that means a bath in a garlicky, sweet-savory marinade and a quick sear over fire. You’ll learn why slicing against the grain and marinating matter when you want something truly tender and crave-worthy.

Equipment needed
  • Grill or grill pan

Ingredients

Yield
4

Instructions

  1. 01
    Place the filet mignon in the freezer for 15 minutes to firm up.
  2. 02
    Meanwhile, in a medium bowl, combine soy sauce, brown sugar, grated pear, garlic, ginger, sesame oil, rice vinegar, and black pepper. Whisk until the sugar dissolves.
  3. 03
    With a sharp knife, slice the chilled filet mignon as thinly as possible, about 1/8 inch thick, cutting against the grain for tenderness.
  4. 04
    Add the beef slices to the marinade, toss to coat, and cover. Marinate in the fridge for at least 30 minutes, up to 2 hours.
  5. 05
    Cook the rice according to package instructions so it’s ready and hot for serving.
  6. 06
    While the beef marinates, combine scallions with a pinch of salt and half the toasted sesame seeds in a small bowl. Toss and set aside.
  7. 07
    Preheat a grill or grill pan over high heat. Brush with neutral oil to prevent sticking.
  8. 08
    Remove beef from the marinade and let excess drip off. Grill the slices in a single layer for 30–45 seconds per side, working in batches if needed.
  9. 09
    Transfer the grilled beef to a platter. Sprinkle with the remaining toasted sesame seeds.
  10. 10
    Serve the bulgogi over hot rice, topped with the scallion salad. Eat immediately while everything’s steamy and fragrant.

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