Slice the beef into very thin pieces. In a large bowl, whisk together the soy sauce, brown sugar, sesame oil, garlic, ginger, black pepper, and grated pear or onion. Mix everything thoroughly until the sugar is dissolved.
Bulgogi (Korean Grilled Marinated Beef)
- Total time - 2 hours and 35 minutes
- Preparation - 25 minutes
- Marinating time - 2 hours (ideally overnight)
- Cooking time - 10 minutes
- Servings: 4
- Country: Korea
For the best flavor and tenderness, it is important to let the meat marinate for a sufficient amount of time. To achieve thin slices of meat, we recommend using frozen beef, which is easier to slice. Bulgogi is best served immediately, while it is freshly cooked.
Ingredients
For the Beef
- 500 g beef (e.g., ribeye or sirloin), thinly sliced
For the Marinade
- 80 ml soy sauce
- 2 tablespoons brown sugar
- 2 tablespoons sesame oil
- 4 cloves garlic, minced
- 1 teaspoon ginger, grated
- 0.5 teaspoon black pepper, ground
- 0.25 piece Asian pear or yellow onion, grated (optional)
For Serving
- cooked rice
- lettuce or perilla leaves
- kimchi (optional)
Instructions
Step 1: Prepare the meat and marinade
Step 2: Marinate
Add the beef slices to the marinade and make sure they are all coated. Cover the bowl and refrigerate for a minimum of 2 hours, or ideally overnight, for the best flavor.
Step 3: Cook the Bulgogi
Heat a grill or a large skillet over medium-high heat. Cook the meat in a single layer, in batches if necessary, until it is caramelized and cooked through. This usually takes just a few minutes per side. Cook the meat in smaller batches to avoid it stewing in its own juices.
Step 4: Serve
Serve the hot Bulgogi immediately with steamed rice. You can also offer fresh lettuce leaves on the side for wrapping the meat. Kimchi also goes great with it as a side dish.