Main dishes
Bulgogi (Korean Marinated Beef)
Homemade bulgogi: thin slices of beef marinated in soy sauce, pear, garlic and sesame, then stir-fried with onion. Served with rice and lettuce. Serves 4.
- Total time
- 95 min
- Servings
- 4
- Difficulty
- Easy
- Cuisine
- Korean
Ingredients
For the beef and marinade
For stir-frying
To serve
Method
Prepare the ingredients
Have ready 600 g beef (sirloin or tenderloin), 4 tablespoons soy sauce, ½ pear, 4 garlic cloves, ginger, 2 tablespoons brown sugar, sesame oil, sesame seeds, 1 onion, 3 scallions, vegetable oil, cooked rice and lettuce.
Slice the beef
Freeze the beef for 30 minutes to make it easier to slice. With a very sharp knife, cut it against the grain into slices 2 to 3 mm thick.
Make the marinade
In a bowl, mix 4 tablespoons soy sauce, ½ grated pear, 4 minced garlic cloves, 1 teaspoon grated ginger, 2 tablespoons brown sugar, 1 tablespoon sesame oil and 1 tablespoon sesame seeds.
Mix the beef with the marinade
Add the beef slices to the bowl and mix with your hands until every piece is well coated.
Let it marinate
Cover the bowl with plastic wrap and refrigerate for 1 to 4 hours. Do not go longer: the pear makes the beef too soft.
Stir-fry the onion
Heat 1 tablespoon of oil in a wide skillet over high heat. Add 1 onion cut into strips and the white part of 3 scallions in pieces and stir-fry for 2 minutes, until they start to brown.
Cook the beef
Add the beef with its marinade in two batches, without crowding the pan, and stir-fry over high heat for 5 to 6 minutes in total, until golden and the sauce turns glossy.
Serve
Serve the bulgogi over 600 g cooked white rice, with lettuce leaves for wrapping the beef. Scatter the sliced green part of the scallions over the top.
The step photos are illustrative.
Notes
Nutrition facts
1 serving (about 330 g with rice and lettuce)
- Protein
- 37.8 g
- Carbohydrates
- 60 g
- Fat
- 24.2 g
- Sodium
- 1057 mg
Estimate per serving, including the rice and lettuce. Sodium is high because of the soy sauce; low-sodium soy sauce can reduce it a lot. The marinade is counted in full, even if some stays in the bowl.
Reference source: USDA FoodData Central — SR Legacy (2018)
For general information only; it does not replace advice from a qualified health or nutrition professional.
About this recipe
This bulgogi uses thin slices of beef marinated in soy sauce, grated pear, garlic, ginger, brown sugar and sesame oil. They are stir-fried over high heat with onion and scallion until golden and glossy, and served with white rice and lettuce leaves.
It takes 80 minutes of prep, 60 of them marinating, and 15 of cooking. It serves 4.
Frequently asked questions
What cut of beef is used for bulgogi?
Sirloin or tenderloin cut into very thin slices. Flank steak or round also work, always sliced against the grain.
How long should bulgogi marinate?
Between 1 and 4 hours in the fridge. Less gives less flavor, and more than 4 hours makes the beef too soft because of the pear.
What do you serve with bulgogi?
White rice and lettuce leaves for wrapping the beef. Kimchi or sliced cucumber go well too.
