Bison Bulgogi

Get ready to turn up the heat in the kitchen. Inspired by Korean bulgogi, this bison sirloin is marinated in a sweet and tangy pear sauce and then seared to blackened perfection. Firey hot peppers are tossed into the mix to really set your mouth on fire!

Bison sirloin is perfect for bulgogi because it is an extremely tender cut of meat. Once tenderized in pear juices, the sirloin will practically melt in your mouth – just in time for the heat to kick in.

Bison Bulgogi

Course Main Course
Cuisine Korean
Keyword Bison Sirloin


  • 4 Great Range Bison sirloin steaks
  • 2-3 tablespoons toasted sesame oil
  • 2 tablespoons mirin
  • 1 cup baby corn - chopped
  • 2 habanero peppers - chopped & seeds removed
  • 3 red fresno peppers - chopped & seeds removed
  • 4-5 serrano peppers - chopped & seeds removed
  • 3-4 green onions - chopped + more for topping
  • 1-2 tablespoons sesame seeds - plus more for topping
  • Sticky rice - for serving
  • Kimchi - for serving

For Marinade:

  • 1 Asian pear (can sub bosc or Anjou) - peeled & chopped
  • 1 tablespoon ginger - minced
  • 1 tablespoon garlic - minced
  • 3 tablespoons brown sugar
  • 3 tablespoons soy sauce
  • 3 tablespoons gochujang
  • 3 tablespoons mirin


  1. Lightly wrap each steak in plastic wrap and freeze for 30-90 minutes – until the steaks are frozen firm but not frozen solid. Freezing will help cut the steak into extra thin slices. Use a sharp knife to slice the meat into strips 1/16-1/4 inch thick. Place the sliced sirloin into an airtight container or baggie.

  2. Use a food processor to combine the pear, ginger, garlic, brown sugar, soy sauce, gochujang and mirin. Pour the marinade over the meat and chill for 1-2 hours*.

  3. When ready to cook the meat, heat 2-3 tablespoons of sesame oil in a skillet over high heat. Sear the marinated bison in single layer batches, about 3-5 minutes per batch. The sauce will begin to blacken and char as it cooks. Set aside cooked meat.

  4. Deglaze the skillet with a couple tablespoons of mirin. Add the baby corn and chopped peppers. Saute until tender, about 3-4 minutes, then return the cooked sirloin to the skillet.

  5. Heat the sirloin through, about 3-4 minutes. Remove from the heat and garnish with chopped green onion and toasted sesame seeds. Serve with steamed rice and fresh kimchi. Enjoy!

Recipe Notes

*The pear will tenderize the meat. Do not over marinate or the steak may change color due to the pear juices breaking down the meat.


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