Korean Bulgogi — Sweet Soy Marinated Beef

About This Recipe

Bulgogi (불고기 — literally 'fire meat') is Korea's most internationally beloved dish and a masterclass in marination. Thinly sliced beef soaks in a marinade of soy sauce, Asian pear (a natural tenderiser), sesame oil, garlic and ginger for hours, then grills at high heat until beautifully caramelised. Eaten wrapped in lettuce leaves with rice, garlic, kimchi and doenjang paste — the ssam experience is one of gastronomy's great interactive pleasures.

Ingredients

Serves 4

• 600 gbeef sirloin or ribeye(sliced paper-thin (freeze 1 hour for easier slicing))
• 4 tbspsoy sauce
• 2 tbspsesame oil
• 1 tbspsugar or honey
• 1Asian pear or kiwi (small)(grated — natural meat tenderiser)
• 6 clovesgarlic(minced)
• 1 inchginger(grated)
• 4spring onions(sliced)
• 1 tbspsesame seeds
• 1 tbspvegetable oil
• 1 headbutter or oak lettuce(leaves separated, for wraps)
• 200 gsteamed short-grain rice

Instructions

1. 1

   Marinate the beef

   Combine soy sauce, sesame oil, sugar, grated pear/kiwi, garlic, ginger and spring onions. Add beef slices and mix well. Marinate minimum 30 minutes (2 hours better, overnight best).

   Asian pear contains enzymes that tenderise meat dramatically — it's why bulgogi melts. Kiwi works but is more powerful — limit to 1/4 kiwi.

2. 2

   Grill over high heat

   Heat a grill pan, barbecue or cast iron pan over very high heat. Cook beef in batches — it's thin so only needs 1–2 minutes per side. Work fast and in batches to avoid steaming.

3. 3

   Caramelise

   The sugar in the marinade should caramelise the beef beautifully — edges darken slightly. This is the signature flavour of bulgogi.

4. 4

   Serve ssam style

   Bring everything to the table: bulgogi, lettuce leaves, rice, kimchi, sliced garlic, doenjang paste. Diners build their own wraps — a leaf, a little rice, bulgogi and chosen condiments, folded and eaten in one bite.

Variations

• •

  Daeji Bulgogi: pork bulgogi with gochujang (chilli paste) marinade — spicier version.

• •

  Mushroom Bulgogi: king oyster mushrooms marinated and grilled identically — perfect vegetarian version.

Storage

Marinated raw beef keeps 24 hours refrigerated. Cooked bulgogi keeps 3 days — reheat in a pan.

Frequently Asked Questions