Beef Bulgogi

About This Recipe

Bulgogi — literally meaning 'fire meat' in Korean — is one of Korea's most internationally celebrated dishes. Thin slices of beef are marinated in a mixture featuring soy sauce, sesame oil and Asian pear, which acts as a natural tenderiser through the enzyme bromelin. The dish was historically associated with Korean royalty and nobility before becoming a beloved everyday meal. While traditionally cooked over a charcoal grill at the table, bulgogi adapts beautifully to a very hot cast-iron skillet or griddle pan at home, delivering the characteristic caramelised edges and juicy interior that define the dish.

Ingredients

Serves 4

• 600 gbeef ribeye or sirloin(sliced very thin (2–3 mm))
• 0.5Asian pear or kiwi(grated)
• 4 tbspsoy sauce
• 2 tbspsesame oil
• 1.5 tbspbrown sugar
• 4 clovesgarlic(minced)
• 1 tspfresh ginger(grated)
• 2spring onions(finely sliced)
• 1 tbspsesame seeds(toasted)
• 1medium onion(thinly sliced)
• 1 tbspvegetable oil(for cooking)
• 2spring onions(for garnish)

Instructions

1. 1

   Slice the beef

   If your butcher has not sliced the beef, partially freeze it for 1 hour until firm but not solid. Slice across the grain as thinly as possible — 2 to 3 mm. Thin slices are the most important factor for authentic bulgogi texture.

2. 2

   Make the marinade

   Combine grated pear (or kiwi), soy sauce, sesame oil, brown sugar, garlic and ginger in a bowl. Stir until sugar dissolves. The pear provides natural meat-tenderising enzymes and subtle sweetness.

   Asian pear is traditional and most effective. Kiwi is more widely available and works well. Avoid pineapple — it is too aggressive and can make the meat mushy if marinated too long.

3. 3

   Marinate

   Add sliced beef and sliced onion to the marinade. Mix well so every piece is coated. Marinate for at least 30 minutes at room temperature, or up to 4 hours in the refrigerator.

4. 4

   Cook in batches

   Heat a cast-iron skillet, griddle pan or wide frying pan over the highest heat until smoking. Add vegetable oil and cook the beef in thin, uncrowded batches. Leave undisturbed for 60 seconds to caramelise, then toss and cook for another 30–60 seconds. The beef should have charred edges and be cooked through.

   Overcrowding is the enemy of bulgogi — too many slices release moisture and the meat steams instead of caramelising. Work in 3–4 small batches.

5. 5

   Garnish and serve

   Transfer to a serving platter. Scatter toasted sesame seeds and sliced spring onions over the top. Serve immediately with steamed rice, kimchi, and lettuce leaves for wrapping.

Variations

• •

  Dwaeji bulgogi: Substitute pork shoulder, sliced thin, and add 1 tbsp gochujang paste to the marinade for a spicy pork version.

• •

  Chicken bulgogi: Use thinly sliced chicken thigh and marinate for only 30 minutes, as chicken tenderises faster than beef.

• •

  Mushroom bulgogi: Replace meat with king oyster and shiitake mushrooms, sliced into strips. Reduce marinating time to 15 minutes.

Storage

Raw marinated bulgogi keeps refrigerated for up to 24 hours — the acidity of the pear continues to break down the protein. Cooked bulgogi keeps for 3 days; reheat in a hot pan to restore caramelisation.

Frequently Asked Questions