Air Fryer Bulgogi
Air Fryer Bulgogi features thinly sliced ribeye marinated in soy sauce, sesame oil, and grated Asian pear; air fry at 400°F for 15 minutes until caramelized and charred.
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Method
- 1
Combine soy sauce, sesame oil, brown sugar, mirin, grated pear, garlic, ginger, and pepper. Add sliced beef and marinate for at least 1 hour or up to overnight.
- 2
Drain excess marinade from beef. Toss beef with onion, green onions, and carrot.
- 3
Spread beef and vegetables in a thin layer in the air fryer basket. Air fry at 400°F for 6 minutes.
- 4
Stir and redistribute the beef. Air fry for another 4-5 minutes until edges are caramelized and slightly charred.
- 5
Serve over steamed rice, garnished with sesame seeds, with lettuce leaves for wrapping.
Pro tip. Grated Asian pear is a traditional Korean tenderizer — the enzymes break down the beef fibers for melt-in-your-mouth texture. A Fuji apple works as a substitute.
Why the air fryer wins here
- Ready in 15 minutes. The same dish takes about 24 in a conventional oven, plus preheating.
- Fast-moving hot air browns the outside before the inside dries out, so you get color without babysitting.
- Cleanup is a basket, not a sheet pan and a splattered stovetop.
Storing and reheating
Refrigerate perishable leftovers within 2 hours, or within 1 hour above 90°F. Reheat leftovers to 165°F (74°C) throughout, measured with a food thermometer. USDA leftover safety guidance.
Keep leftovers in the fridge for up to 3 days. Reheat in the air fryer at 350°F for 3-5 minutes rather than the microwave so the outside crisps back up. See the reheat guide for exact times by food.
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