Korean Beef Bulgogi
Sweet, savory, and absolutely addictive. Korean bulgogi is one of those dishes that makes everyone at the table go quiet — because they're too busy eating to talk.
Main Dish · Prep 20 min · Cook 10 min · Serves 4 · Easy · By Tina · Published
Ingredients
- 500 g beef sirloin, thinly sliced
- 4 tbsp soy sauce
- 2 tbsp sesame oil
- 2 tbsp brown sugar
- 4 cloves garlic, minced
- 1 tbsp ginger, grated
- 1 small pear, grated
- 4 stalks green onions, sliced
The Secret Is in the Marinade
Bulgogi means "fire meat" in Korean, and honestly? It lives up to the name. Sweet, savory, with that beautiful caramelized char — it's everything.
The real secret? Grated pear. It tenderizes the meat naturally and adds this subtle sweetness that you can't quite place but absolutely love.
How to Make It
Mix together the soy sauce, sesame oil, brown sugar, garlic, ginger, and grated pear. Toss in the thinly sliced beef and marinate for at least 30 minutes (overnight is even better).
Cook in a screaming hot pan or on the grill — just 2-3 minutes per side. You want that beautiful char without overcooking the beef.
Finish with a shower of sliced green onions and toasted sesame seeds.
Tina's Tips
- Freeze the beef for 20 minutes before slicing — makes it SO much easier to cut thin
- Serve in lettuce wraps with pickled radish and rice
- The marinade also works incredible on chicken or pork
- Make double the marinade — you'll want it again tomorrow
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