Main Courses > International Cuisine > Asian Mains > Korean Bulgogi

Classic Korean Bulgogi

Experience the savory-sweet flavors of Korea with this traditional Bulgogi recipe. Thinly sliced beef marinated in a rich blend of soy sauce, sesame oil, and garlic, then grilled to perfection. A delightful and easy-to-make dish that's perfect for any occasion.

Prep Time
30 minutes (plus 2 hours marinating)
Cook Time
10-15 minutes
Servings
4
Ingredients
  • 500 g Beef sirloin or ribeye
  • 6 tbsp Soy sauce
  • 3 tbsp Brown sugar
  • 2 tbsp Sesame oil
  • 4 cloves Garlic
  • 1 tsp Ginger
  • 1/4 Asian pear or apple
  • 1/2 Onion
  • 2 Green onions
  • 1/2 tsp Black pepper
  • 1 tbsp Sesame seeds

Preparing the Marinade

In a bowl, combine the soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, and pureed Asian pear (or apple). Mix well until the sugar is dissolved. The Asian pear helps tenderize the meat and adds a subtle sweetness.

Marinating the Beef

Thinly slice the beef against the grain. This ensures tenderness. Add the sliced beef to the marinade, ensuring it is fully coated. Cover and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to fully penetrate the meat.

Cooking the Bulgogi

Heat a grill pan or skillet over medium-high heat. You can also grill the beef outdoors. Remove the beef from the marinade, letting any excess drip off. Cook the beef in batches, being careful not to overcrowd the pan. Cook for 2-3 minutes per side, or until cooked through and slightly caramelized. Be careful not to overcook, as the beef can become tough.

Serving

Serve the bulgogi immediately, garnished with chopped green onions and toasted sesame seeds. It's delicious served with rice, lettuce wraps (ssam), or Korean side dishes (banchan).

Nutrition Facts Estimated per 100g of product

Calories: 200kcal, Protein: 20g, Fat: 10g, Carbohydrates: 8g. Note: These values are estimates and can vary based on specific ingredients and cooking methods.

Other Considerations for Nutrition

For a lower sodium option, use low-sodium soy sauce. Adjust the amount of brown sugar to control sweetness. Consider serving with brown rice or quinoa for a healthier carbohydrate source.

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FAQ

  • Can I use a different cut of beef?

    Yes, you can use other tender cuts of beef such as flank steak or skirt steak. Just be sure to slice it thinly against the grain.
  • Can I make this vegetarian?

    Yes, you can substitute the beef with firm tofu or mushrooms. Marinate them as you would the beef, and grill or pan-fry until golden brown.
  • How do I store leftovers?

    Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave.