Quick Recipe Version (TL;DR)

Yield: 4 servings
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 2 hours 30 minutes (includes 2 hours marinating)

Quick Ingredients

1 1/2 lb (680 g) thin-sliced lamb shoulder or leg
1/2 medium ripe pear, grated (about 1/2 cup / 120 ml)
1/2 cup (120 ml) low-sodium soy sauce
3 tbsp (38 g) packed light brown sugar
2 tbsp (30 ml) toasted sesame oil
1 tbsp (15 ml) rice vinegar
6 cloves garlic, minced (about 2 tbsp)
1 tbsp fresh ginger, finely grated
1/2 small yellow onion, thinly sliced
4 scallions, sliced (whites and greens)
1 tbsp toasted sesame seeds
1/2 tsp freshly ground black pepper
Optional: 1 tbsp (15 g) gochujang (Korean chili paste) for gentle heat
For serving (optional): 2 cups cooked short-grain rice, lettuce leaves, kimchi

Do This

1) Grate pear; whisk with soy sauce, brown sugar, sesame oil, rice vinegar, garlic, ginger, pepper (and gochujang if using).
2) Toss lamb with marinade, onion, and half the scallions; cover and marinate 2 hours (or up to 12 hours).
3) Preheat grill to high (500°F / 260°C) or a cast-iron skillet over high heat for 5 minutes.
4) Shake off excess marinade; grill or sear lamb in a single layer, 1–2 minutes per side until browned.
5) Cook in batches so it sears (not steams); aim for an internal temp of 145°F (63°C) for medium.
6) Rest 3 minutes; sprinkle with remaining scallions and sesame seeds.
7) Serve with rice and lettuce wraps; spoon any pan juices over the lamb.

Why You’ll Love This Recipe

Big sweet-savory flavor: Pear tenderizes the lamb and adds a gentle sweetness that balances soy and sesame.
Fast cooking: Thin slices mean you get smoky, caramelized edges in minutes.
Home-cook friendly: Works on a grill, grill pan, or cast-iron skillet.
Great for sharing: Perfect for rice bowls or lettuce wraps with your favorite banchan.

Grocery List

Produce: 1 ripe pear, 1 small yellow onion, 4 scallions, 1 knob fresh ginger, 1 head butter lettuce or romaine hearts (optional for wraps), garlic (1 head), kimchi (optional)
Dairy: None
Pantry: Low-sodium soy sauce, light brown sugar, toasted sesame oil, rice vinegar, toasted sesame seeds, black pepper, gochujang (optional), short-grain rice (optional)

Full Ingredients

Main

Thin-sliced lamb: 1 1/2 lb (680 g) thin-sliced lamb shoulder or leg (about 1/8-inch / 3 mm thick)
Yellow onion: 1/2 small (about 75 g), thinly sliced
Scallions: 4, thinly sliced (separate whites and greens if you’d like)

Pear Bulgogi Marinade

Ripe pear: 1/2 medium, grated on a box grater (about 1/2 cup / 120 ml pear pulp and juice)
Low-sodium soy sauce: 1/2 cup (120 ml)
Light brown sugar: 3 tbsp (38 g), packed
Toasted sesame oil: 2 tbsp (30 ml)
Rice vinegar: 1 tbsp (15 ml)
Garlic: 6 cloves, minced (about 2 tbsp)
Fresh ginger: 1 tbsp, finely grated
Black pepper: 1/2 tsp
Optional heat: 1 tbsp (15 g) gochujang (adds mild heat and deeper savory sweetness)

To Finish & Serve

Toasted sesame seeds: 1 tbsp
Optional serving ideas: 2 cups cooked short-grain rice, lettuce leaves for wraps, kimchi

Step-by-Step Instructions

Step 1: Prep the pear and aromatics

Grate 1/2 medium ripe pear on the small holes of a box grater into a medium bowl, catching both the pulp and juice (you want about 1/2 cup (120 ml) total). Mince the garlic, grate the ginger, thinly slice the onion, and slice the scallions.

The pear is doing double-duty here: it adds sweetness and helps tenderize the lamb, so don’t skip it if you can help it.

Step 2: Mix the bulgogi marinade

To the bowl with the grated pear, add 1/2 cup (120 ml) soy sauce, 3 tbsp (38 g) brown sugar, 2 tbsp (30 ml) toasted sesame oil, 1 tbsp (15 ml) rice vinegar, minced garlic, grated ginger, and 1/2 tsp black pepper. If using, whisk in 1 tbsp (15 g) gochujang until smooth.

Stir until the sugar is mostly dissolved. Taste the marinade (before adding raw meat) and adjust only if needed; it should be salty-sweet with clear sesame aroma.

Step 3: Marinate the lamb

Place 1 1/2 lb (680 g) thin-sliced lamb in a large bowl or a gallon-size zip-top bag. Add the marinade, the sliced onion, and half of the scallions. Toss well so every slice is coated and separated as much as possible.

Cover and refrigerate for 2 hours. For best flavor you can marinate up to 12 hours, but avoid going longer than that since the pear can make the texture overly soft.

Step 4: Preheat for high-heat cooking

Grill method: Preheat a gas or charcoal grill to high heat, about 500°F (260°C). Clean and oil the grates.

Stovetop method: Set a large cast-iron skillet or grill pan over high heat for 5 minutes. You want it very hot so the lamb browns quickly.

Step 5: Cook in batches for good browning

Remove the lamb from the marinade, letting excess drip off (too much marinade in the pan can slow browning). Cook the lamb in a single layer in batches.

Timing: Sear for 1–2 minutes per side, just until browned with a few darker caramelized spots. Thin slices cook fast; focus on color rather than long cooking.

Temperature goal: For medium, aim for an internal temperature of 145°F (63°C) in the thickest folded pieces. If you prefer more done, cook to 160°F (71°C), understanding the lamb will be less juicy.

Step 6: Briefly rest and finish

Transfer cooked lamb to a platter and rest for 3 minutes. Sprinkle with 1 tbsp toasted sesame seeds and the remaining scallions. If you have tasty pan juices, spoon a little over the lamb right before serving.

Step 7: Serve Korean-style

Serve hot with cooked short-grain rice and/or lettuce leaves for wraps. For lettuce wraps, add a small mound of rice, a few pieces of lamb, and any onion/scallion bits, then fold and eat right away. Add kimchi on the side if you like.

Pro Tips

Choose the right lamb cut: Thin-sliced shoulder stays juicy and flavorful. If slicing your own, partially freeze the lamb for 20–30 minutes to make thin slicing easier.
Don’t crowd the pan: Cook in batches so the lamb sears instead of steaming. This is the key to bulgogi-style caramelization.
Make the pear work for you: A very ripe pear is best. If your pear is underripe, grate it anyway but extend marinating to the full 2 hours.
Control sweetness: If you prefer less sweet bulgogi, reduce brown sugar to 2 tbsp (25 g); keep cook time short so it doesn’t burn.
Smoke-friendly option: If grilling, consider threading lamb onto skewers (folding strips) for easier flipping and more charred edges.

Variations

Spicy lamb bulgogi: Add 2 tbsp (30 g) gochujang instead of 1 tbsp, or add 1/2 tsp crushed red pepper for extra heat.
Veg-forward bulgogi: Add 1 cup (150 g) thinly sliced mushrooms and/or 1 cup (140 g) thinly sliced bell pepper to the pan after the lamb, cooking 3–4 minutes and tossing with any remaining juices.
Rice bowl setup: Serve over rice with extra scallions and sesame seeds; add a splash of rice vinegar to brighten if desired.

Storage & Make-Ahead

Marinade ahead: Mix the marinade up to 3 days ahead and refrigerate in a sealed container.

Marinate ahead: Lamb can marinate for 2–12 hours. For best texture, cook within that window.

Refrigerate leftovers: Store cooked lamb in an airtight container for up to 3 days.

Reheat: Reheat in a hot skillet over medium-high heat with 1–2 tbsp water for 1–2 minutes, just until warmed through (avoid long reheating, which can toughen thin slices).

Freezing: Freeze cooked lamb for up to 2 months. Thaw overnight in the fridge and reheat quickly in a skillet.

Nutrition (per serving)

Approximate, for 1/4 of the recipe (lamb plus marinade; excludes rice/lettuce/kimchi): 510 calories, 35 g protein, 28 g fat, 26 g carbohydrates, 3 g fiber, 18 g sugar, 1450 mg sodium.

Sweet-Savory Lamb Bulgogi With Pear Soy Marinade