Nutritional values are estimates per serving
Korea's most iconic dish — thinly sliced beef in a sweet smoky soy marinade, cooked fast over high heat until caramelised and deeply flavourful. Served with rice and crisp lettuce cups for wrapping. Once you make this you will understand why Korean food has taken over the world.
A note from us
The grated pear or apple is not a shortcut — it is the authentic tenderising ingredient used in every Korean household. The natural enzymes break down the beef proteins making it incredibly tender even after a short marinade. Asian pear gives the most authentic result but a regular apple works perfectly well.
What you need 🛒
Bulgogi genuinely improves with a longer marinade. If you can leave it overnight in the fridge the flavour penetrates the beef much more deeply and the result is noticeably better.
How to make it 👨🍳
Slice the beef as thinly as possible — ideally 2-3mm. Placing it in the freezer for 30 minutes first firms it up and makes thin slicing much easier.
Mix the soy sauce, sesame oil, mirin, brown sugar, grated pear or apple, sliced onion, crushed garlic, ginger, black pepper and white spring onion parts together to make the marinade.
Toss the sliced beef in the marinade until every piece is well coated. Cover and refrigerate for at least 1 hour — overnight gives the best result.
When ready to cook heat a large heavy pan or griddle over the highest heat possible until smoking hot. Do not add oil — the marinade has enough.
Cook the beef in batches — do not overcrowd or it will steam instead of sear. Each batch takes 2-3 minutes, tossing occasionally, until caramelised and slightly charred at the edges.
Serve over steamed rice topped with sliced green spring onions and sesame seeds. Put the lettuce cups alongside — spoon beef and rice into each cup, wrap and eat with your hands.
