Bulgogi (Korean Marinated Beef)
Local name: 불고기
In short: Thin slices of beef marinated in soy sauce, grated pear, garlic and sesame oil, then seared hot so the edges caramelize. Serve with rice and lettuce. It takes about 30 min in total and makes 4 servings.
- Prep
- 20 min
- Cook
- 10 min
- Resting
- 1 h
- Total
- 30 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 340 kcal
Bulgogi means fire meat, and it is one of the first Korean dishes people abroad learn. At home in Korea it is just as common as in restaurants. Paper-thin beef soaks in a sweet soy marinade with grated pear, which tenderizes the meat and adds gentle sweetness. It cooks in minutes in a hot pan or on a grill. Wrap it in lettuce leaves with rice and a dab of ssamjang, or pile it over a bowl of rice.
Instructions
- If the beef is not already sliced, freeze it for 30 minutes so it firms up, then cut it across the grain as thinly as you can.
- In a large bowl, stir the pear, soy sauce, sugar, sesame oil, rice wine, garlic and pepper until the sugar dissolves.
- Add the beef and turn it in the marinade with your hands so every slice is coated. Cover and refrigerate for at least 1 hour, but no more than 6 hours.
- Heat a wide heavy pan or grill pan over high heat until very hot. Add half the oil and the onion, and cook for 2 minutes until it starts to soften and brown.
- Add half the beef in a single layer. Cook for 2 to 3 minutes, turning once, until the edges are browned and caramelized and no pink remains. Transfer to a platter.
- Wipe the pan, heat the rest of the oil and cook the second batch the same way. Return everything to the pan, toss with the scallions and sesame seeds and serve at once.
Tips
- No Asian pear? Use a ripe Bosc pear or a sweet apple. Keep the amount modest, because too much fruit makes the meat soft and mushy.
- For a brothy bulgogi, add 120 ml (1/2 cup) of water or stock to the pan with the second batch and drop in a handful of soaked glass noodles.
Questions and answers
What cut of beef is best for bulgogi?
Sirloin and ribeye are the usual choices because they stay tender when sliced thin. Packs labeled for bulgogi or hot pot at Asian grocers are already sliced thinly.
Can I grill bulgogi?
Yes. Use a grill basket or a very hot grill pan and cook for about 2 minutes per side. A cast-iron pan gives the best caramelized edges indoors.
Can I freeze marinated bulgogi?
Yes. Freeze the beef in its marinade in a flat bag for up to 2 months, then thaw overnight in the fridge before cooking.
How long does it take to make Bulgogi (Korean Marinated Beef)?
About 30 min in total: 20 min of preparation and 10 min of cooking.
How many calories are in Bulgogi (Korean Marinated Beef)?
About 340 kcal per serving, with 32 g of protein, 14 g of carbohydrates and 17 g of fat. These values are estimates.
Nutrition per serving
| Calories | 340 kcal |
|---|---|
| Protein | 32 g |
| Carbohydrates | 14 g |
| Fat | 17 g |
| Fiber | 2 g |
| Sugar | 11 g |
| Sodium | 950 mg |
Estimated values, calculated from the ingredients.
