Bulgogi Recipe

Beef Bulgogi

Thinly sliced beef marinated in a sweet, savoury, and nutty soy-sesame sauce, grilled or pan-fried to juicy perfection.

  • Prep time: 20 mins

  • Marinating time: 30 mins to overnight

  • Cook time: 10 mins

  • Servings: 4

Ingredients

Main Ingredients

  • 700g Frozen, thinly sliced beef

  • 1/2 medium Onion (thinly sliced)

  • 2 stems Green onions/scallions (cut into 2-inch pieces)

  • 1/2 medium Carrot (julienned, optional)

  • 1 tbsp Toasted sesame seeds (for garnish)

Bulgogi Marinade

  • 6 tbsp Soy sauce

  • 3 tbsp Brown sugar (or honey)

  • 2 tbsp Sesame oil

  • 2 tbsp Mirin (rice wine) or cooking sake

  • 1 tbsp Minced garlic

  • 1 tsp Grated fresh ginger

  • 1/2 medium Asian pear or grated Bosc pear (or 3 tbsp pear juice / grated apple — helps tenderize the beef)

  • 1/4 tsp Freshly cracked black pepper

Instructions

  1. Make the Marinade:

    In a large bowl, mix together the soy sauce, brown sugar, sesame oil, mirin, minced garlic, grated ginger, black pepper, and grated Asian pear until the sugar dissolves.

  2. Marinate:

    Add the sliced beef, sliced yellow onions, green onions, and carrots to the marinade. Toss well to ensure all beef pieces are evenly coated. Cover and refrigerate for at least 30 minutes (overnight produces the best flavour and texture).

  3. Cook the Bulgogi:

    • Pan-Frying / Skillet: Heat 1 tablespoon of cooking oil in a large skillet or wok over medium-high heat. Cook the beef in batches in a single layer so it sears rather than steams. Cook for 3–5 minutes until browned and caramelised around the edges.

    • Grilling: You can also cook on an outdoor grill or cast-iron grill pan over high heat for a smoky char.

  4. Garnish & Serve:

    Garnish with toasted sesame seeds and extra fresh green onions. Serve hot with warm steamed rice, kimchi, and fresh lettuce leaves for wraps (ssam).