# 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.

**Korean Cuisine · 40 min · 4 servings · 420 kcal per serving**

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.

## Ingredients


### Beef
- 700 g — beef (ribeye or sirloin), very thinly sliced

### Marinade
- ½ cup — soy sauce
- ½ حبة — Asian pear, grated (or an apple)
- ½ حبة — onion, grated
- 5 cloves — garlic, crushed
- 1 tsp — ginger, grated
- 3 tbsp — brown sugar
- 2 tbsp — sesame oil
- 1 tsp — black pepper

### To cook
- 1 حبة — onion, sliced
- 3 أعواد — spring onions, cut in lengths
- 150 g — mushrooms, sliced (optional)

### To serve
- 2 tbsp — toasted sesame seeds
- 1 head — lettuce leaves for wrapping

## 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.
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.

## Tips

- 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.

## FAQ

### 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.

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Source: https://hanakoleah.com/en/korean-cuisine/korean-bulgogi
Edited by: Marwa Mohamed
Last updated: 2026-09-12