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Sweet, savoury Korean marinated beef, grilled or seared hot and fast. One of the easiest Korean dishes to make at home.
Beef Bulgogi
- 500g beef sirloin or ribeye, thinly sliced
- 4 tbsp soy sauce
- 2 tbsp brown sugar
- 1 tbsp sesame oil
- 1 Asian pear or 1/2 apple, grated
- 3 cloves garlic, minced
- 1 tsp grated ginger
- 2 spring onions, sliced
- 1 tbsp sesame seeds
- Mix soy sauce, sugar, sesame oil, grated pear, garlic, and ginger into a marinade.
- Coat the beef and marinate for at least 30 minutes, ideally a few hours.
- Heat a pan or griddle until very hot.
- Sear the beef in batches for 1 to 2 minutes per side, don’t crowd the pan.
- Finish with spring onion and sesame seeds. Serve with rice and lettuce leaves for wrapping.
Why this recipe works
Grated pear or apple in the marinade contains natural enzymes that tenderise the beef while also adding sweetness, which is the classic Korean trick behind bulgogi’s texture.
Tips for the best bulgogi
- Slice the beef thinly against the grain, or ask your butcher to do it, since thick slices won’t cook fast enough to stay tender.
- Cook in batches over high heat rather than crowding the pan, which steams the meat instead of searing it.
- Serve wrapped in lettuce leaves with a dab of ssamjang or gochujang for the classic way to eat it.
