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Illustration: Bulgogi, marinated grilled beef
Korean recipe

Bulgogi

Marinated grilled beef

불고기 bulgogi

Bulgogi (불고기) is thinly sliced beef in a sweet soy marinade with pear and garlic, cooked over high heat. Wrap it in lettuce leaves, called ssam (쌈), or eat it with rice.

60 min3 servingsNot spicy

Ingredients

15 ingredients

Can’t find a Korean ingredient? Use the substitute we suggest.

  • Very thinly sliced beef500 g

    At your store: Very thin beef steaks: ask for sirloin or rib eye sliced thin, or freeze the piece for 30 to 40 minutes and slice it yourself.

  • Asian pear, bae (배), grated4 tbsp (1/4 pear)

    At your store: A ripe regular pear such as Bosc or D'Anjou, or a grated red apple, in the same amount. If using kiwi, use half and marinate 1 hour at most.

  • Onion1/2, sliced
  • Green onions2 stalks
  • Soy sauce4 tbsp
  • Sugar1 tbsp
  • Honey1 tbsp
  • Rice wine or mirin (optional)1 tbsp

    At your store: Dry white wine, or just leave it out.

  • Toasted sesame oil1 tbsp plus a few drops

    At your store: Toasted sesame oil, amber in color. The pale kind does not have the same aroma.

  • Minced garlic3 cloves
  • Grated ginger1 tsp
  • Black pepper and toasted sesame seedsto taste
  • Lettuce leaves, for wrapping1 head
  • Doenjang (된장), fermented soybean paste, for ssamjang (쌈장)1 tbsp

    At your store: Red miso or regular miso, in the same amount.

  • Gochujang (고추장), for ssamjang1 tsp

    At your store: A pinch of ground chili and a few drops of honey.

Steps

  1. Step 1:

    If the beef is not sliced, freeze it for 30 to 40 minutes and cut it very thin against the grain.

  2. Step 2:

    Mix the grated pear, soy sauce, sugar, honey, rice wine, 1 tbsp sesame oil, garlic, ginger and pepper.

  3. Step 3:

    Combine the beef and onion with the marinade, massage with your hands and refrigerate for 30 minutes to 2 hours.

  4. Step 4:

    Heat a large pan or griddle until very hot. Cook the beef in small batches for 2 to 3 minutes, until the edges brown. If you crowd the pan, it stews in its juices instead of browning.

  5. Step 5:

    Add the green onions cut into pieces at the end and sprinkle with sesame seeds.

  6. Step 6:

    For the ssamjang, mix the doenjang, gochujang and a few drops of sesame oil.

  7. Step 7:

    Serve with rice and lettuce leaves. Put a little beef and ssamjang on a leaf, wrap it up and eat it in one bite.

Tip

If you use kiwi instead of pear, do not marinate for more than 1 hour, since its enzyme softens the beef until it turns mushy. Bulgogi is also great in corn tortillas.

Sources