Korean Bulgogi — Soy-Marinated Grilled Beef
The grated pear in the marinade isn't there for sweetness — its enzymes break down the muscle fibres and genuinely tenderise the meat. Marinate longer than six hours and the beef turns unpleasantly soft, so two to four hours is the sweet spot.
- Prep
- 30 min
- Cook
- 10 min
- Total
- 40 min
- Calories
- 420
Bulgogi means fire meat. Very thin slices of beef marinated in sweet soy and seared in seconds over high heat. The most famous Korean dish after bibimbap, and far easier.
Method
-
1
Slice the beef
Freeze the beef for 40 minutes until firm, then slice it very thinly against the grain. Half-frozen meat slices thin easily.
⏱ 45 min -
2
Marinade
Mix all the marinade ingredients until the sugar dissolves.
⏱ 5 min -
3
Marinate
Turn the beef through the marinade and refrigerate for two to four hours — no longer, or the pear breaks the meat down too far.
⏱ 180 min -
4
Sear
Heat a heavy pan over the highest heat until it smokes, and add the beef in small batches. One minute a side is all it takes.
⏱ 6 min -
5
The vegetables
With the last batch, add the onion, mushrooms and spring onion and stir for two minutes.
⏱ 3 min -
6
Serve
Scatter the sesame seeds and serve with white rice and lettuce leaves so everyone wraps their own.
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Tips that actually matter
- Half-frozen beef slices thin easily — the single most useful trick in this recipe.
- Small batches over high heat. Crowded meat steams in its own juices instead of searing.
- Don't marinate beyond four hours. The pear breaks down the protein and the texture turns oddly springy.
- Asian pear is best and apple is a close substitute. Kiwi tenderises much faster — one hour is plenty.
People also ask
Can I make it with chicken?
Yes — that's dak bulgogi, with exactly the same marinade and sliced breast or thigh. It needs two minutes longer in the pan.
Why did my beef boil instead of sear?
The pan wasn't hot enough or the meat was crowded. The marinade contains sugar and water; at low heat it simmers. High heat, small batches.
What do I serve it with?
White rice and lettuce leaves are the traditional Korean pairing, with kimchi or pickles. It's also excellent in a sandwich or on a pizza.
Cook mode
Korean Bulgogi — Soy-Marinated Grilled Beef
-
1
Slice the beef
Freeze the beef for 40 minutes until firm, then slice it very thinly against the grain. Half-frozen meat slices thin easily.
-
2
Marinade
Mix all the marinade ingredients until the sugar dissolves.
-
3
Marinate
Turn the beef through the marinade and refrigerate for two to four hours — no longer, or the pear breaks the meat down too far.
-
4
Sear
Heat a heavy pan over the highest heat until it smokes, and add the beef in small batches. One minute a side is all it takes.
-
5
The vegetables
With the last batch, add the onion, mushrooms and spring onion and stir for two minutes.
-
6
Serve
Scatter the sesame seeds and serve with white rice and lettuce leaves so everyone wraps their own.
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