Bulgogi
Paper-thin slices of beef marinated in pear, soy, sesame, and garlic, grilled over charcoal or a tabletop flame until caramelised and smoky.
Cuisines
Korean
Best for
Lunch
Dinner
Build a full meal around Bulgogi
Get a matched combo of sides and accents
Recipe
Prep: 15 min
Cook: 10 min
Total: 25 min
2-3 servings
Ingredients
|
300 grams | Beef Ribeye , thinly sliced |
|
1/4 cup | Soy sauce |
|
2 tablespoons | Sugar , brown |
|
1 tablespoon | Sesame oil |
|
2 tablespoons | Mirin |
|
1 tablespoon | Ginger , grated |
|
3 cloves | Garlic , minced |
|
1 | Onion , thinly sliced |
|
1 | Pear , grated |
|
1 | Carrot , julienned |
|
2 | Green Onion , chopped |
|
1 tablespoon | Sesame Seed |
|
— | Black Pepper , to taste |
|
1 tablespoon | Vegetable oil |
Instructions
- 1 In a large bowl, combine soy sauce, brown sugar, sesame oil, mirin, grated ginger, minced garlic, sliced onion, and grated pear.
- 2 Add the thinly sliced beef to the marinade and mix well to ensure all pieces are coated. Cover and refrigerate for at least 30 minutes, or overnight for best results.
- 3 Heat vegetable oil in a large skillet over medium-high heat.
- 4 Add the marinated beef and cook, stirring occasionally, until the beef is cooked through and slightly caramelized, about 5-7 minutes.
- 5 Add the julienned carrot and cook for an additional 2 minutes until slightly softened.
- 6 Stir in the chopped green onions and sesame seeds, and cook for another minute.
- 7 Season with black pepper to taste and serve hot.
Tips
For a more authentic taste, use Korean pear if available. Serve with steamed rice and kimchi for a complete meal.