Bulgogi

Bulgogi – Korean BBQ Beef

A classic of Korean cuisine: tender marinated beef, sweet and savory – perfect for grilling or pan-frying. Serves 4 portions.

Ingredients:

Meat and Vegetables

• 900 g thinly sliced beef (rib eye or top sirloin)
• 3 spring onions, cut into 5 cm pieces
• 1 small onion, thinly sliced
• 1 small carrot, thinly sliced (optional)

Marinade

• 6 tbsp soy sauce
• 3 tbsp water
• 4 tbsp sugar (or 2 tbsp sugar + 2 tbsp honey; use 3 tbsp total for less sweetness)
• 2 tbsp rice wine or mirin
• 2 tbsp minced garlic (about 5–6 cloves)
• 2 tbsp sesame oil
• 2 tsp sesame seeds
• ½ Korean or Asian pear, grated or puréed (or use sweet pear or apple)
• ⅛ tsp pepper

Optional for Serving (Seoul-Style)

• 85 g potato starch noodles (soaked in hot water for 20 min and drained)
• 3 spring onions
• 1 pack enoki mushrooms (roots removed)
• 2 cups water, dashima broth or beef broth
• 1 tsp soy sauce

Preparation:

• 1. Slice the beef very thinly. Place it in a large bowl.
• 2. For the marinade: Combine soy sauce, water, sugar (or sugar & honey), rice wine, garlic, sesame oil, sesame seeds, grated pear, and pepper.
• 3. Pour the marinade over the beef and mix thoroughly. Add onion, carrot, and spring onions. Cover and marinate in the fridge for at least 1 hour (preferably overnight).
• 4. Cook the marinated meat with vegetables in batches in a hot skillet or on a grill over high heat until cooked through and slightly caramelized.
• 5. Optional Seoul-style serving: Simmer soaked potato noodles, enoki mushrooms, and spring onions briefly in broth with a bit of soy sauce, and serve alongside the bulgogi.

Serve bulgogi with rice, pickled vegetables, or fresh lettuce leaves for wrapping – a feast for the senses!