Bulgogi (Marinated Grilled Beef)

Name: Bulgogi (Marinated Grilled Beef)
Yield: 2
Cuisine: South Korea
Ingredients: Beef sirloin or ribeye, thinly sliced against the grain — 600 g (1.3 lb); Asian pear, grated — 1/2; Soy sauce — 4 tbsp (60 ml); Brown sugar — 2 tbsp (30 g); Sesame oil — 1 tbsp (15 ml); Garlic cloves, minced — 4; Grated ginger — 1 tsp (5 g); Onion, thinly sliced — 1/2; Spring onions, cut into 4 cm lengths — 2; Toasted sesame seeds — 1 tbsp; Black pepper, — to taste

The Quirky Foodster Team

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Servings

Ingredients

Beef sirloin or ribeye, thinly sliced against the grain — 600 g (1.3 lb)
Asian pear, grated — 1/2
Soy sauce — 4 tbsp (60 ml)
Brown sugar — 2 tbsp (30 g)
Sesame oil — 1 tbsp (15 ml)
Garlic cloves, minced — 4
Grated ginger — 1 tsp (5 g)
Onion, thinly sliced — 1/2
Spring onions, cut into 4 cm lengths — 2
Toasted sesame seeds — 1 tbsp
Black pepper, — to taste

Method

Combine the grated Asian pear, soy sauce, brown sugar, sesame oil, garlic, ginger and black pepper in a bowl to make the marinade.
Add the sliced beef and half the onion to the marinade, mix well to coat every piece, and refrigerate for at least
hours, or overnight for deeper flavour.
Heat a large frying pan, griddle or barbecue grill over high heat until very hot.
Working in batches to avoid overcrowding, cook the marinated beef and onions for 2–3 minutes per side until caramelised at the edges and cooked through.
Add the spring onion in the final minute of cooking for each batch.
Transfer to a serving platter, scatter with toasted sesame seeds, and serve hot with steamed rice, lettuce leaves for wrapping, and ssamjang dipping paste.

Introduction: Bulgogi, meaning 'fire meat', is one of Korea's oldest and most famous dishes, with roots tracing back to grilled meat dishes of the Goguryeo era.

Cultural Background: Bulgogi, meaning 'fire meat', is one of Korea's oldest and most famous dishes, with roots tracing back to grilled meat dishes of the Goguryeo era. Thin slices of beef are marinated in a sweet-savoury soy and pear marinade before being grilled or pan-seared, and the dish remains a centrepiece of celebratory family meals and restaurant tables alike.

Tips: Freezing the beef for 20–30 minutes before slicing makes it much easier to cut paper-thin, restaurant-style slices. Cook in batches over high heat rather than crowding the pan — overcrowding steams the meat instead of giving it a caramelised sear.

Variations: Cook over charcoal for a smokier, more traditional flavour. Add sliced mushrooms and carrot to the marinade and cook alongside the beef for a heartier one-pan version. Substitute the beef with thick slices of king oyster mushroom, marinated the same way, for a plant-based 'beoseot bulgogi'.

Storage: Refrigerate cooked bulgogi in an airtight container for up to 3 days; uncooked marinated beef can be refrigerated for up to 2 days or frozen for up to 1 month.

Reheating: Reheat in a hot pan for a few minutes until warmed through; avoid long reheating, which can toughen the meat.

FAQs:

Q: Why does my bulgogi turn out tough?

A: This is usually from meat that's too thick, cooked at too low a heat, or overcooked — thin slices and a very hot pan for a short time give the best tender result.

Q: Can I use a different cut of beef?

A: Sirloin, ribeye and rib-eye cap are all good choices; a well-marbled cut sliced thinly against the grain gives the best texture.

Q: What does the pear do in the marinade?

A: Grated Asian pear naturally tenderises the meat and adds a subtle sweetness that's characteristic of authentic bulgogi marinades.