Bulgogi

Ingredients

• 800 gtop sirloin beef, thinly sliced
• 5 tablespoonssoy sauce
• 1 tablespoonKorean soy sauce (gukganjang)
• 3 tablespoonslight brown sugar
• 3 teaspoonsliquid honey
• 3 tablespoonsJinro Makgeolli (or other rice wine)
• 2 tablespoonssesame oil
• 3 tablespoonschopped garlic
• 1 tablespoonground black pepper
• 3 teaspoonsgolden sesame seeds
• 4 tablespoonschopped scallion
• 1 tablespoonpuréed kiwi
• 2 tablespoonspuréed pear
• 1 tablespoonpuréed onion
• to tasteKorean barbecue

Instructions

1. 1

   Mix the marinade

   Put all the marinade ingredients in a large bowl and mix them together.

2. 2

   Coat the beef

   Add the beef to the marinade and mix thoroughly so the slices are well coated.

3. 3

   Marinate the beef

   Cover the bowl and leave the beef to marinate at room temperature for 45 minutes.

4. 4

   Cook in batches

   Heat a Korean barbecue pan over high heat. Fry and sauté the beef in small batches until lightly browned on both sides.

5. 5

   Check the heat

   Make sure the pan is very hot so the beef sizzles as soon as it touches the surface.

What is bulgogi?

Bulgogi is a Korean gui, or grilled dish, made with thin slices of marinated meat. The name is commonly associated with cooking over fire, and the dish is often prepared on a grill or in a hot pan.

This version uses sirloin and a marinade with soy sauce, sweeteners, garlic, sesame and fruit purées. Cooking the beef quickly in small batches helps it brown rather than steam.

Nutrition and macros by portion

The nutrition label shows one serving as written: 256 calories, 31g protein, 10g carbs, 9g fat.

The beef supplies most of the protein, while the sugar, honey and fruit purées contribute carbohydrates. Sesame oil and the beef account for much of the fat; serve with vegetables and a measured portion of rice for a balanced plate.

The marinade ingredients

Soy sauces: the regular soy sauce and gukganjang provide the savoury base. Brown sugar and honey add sweetness, while rice wine, sesame oil, garlic, pepper, sesame seeds and scallion round out the mixture.

Fruit and onion: kiwi, pear and onion are puréed into the marinade. Keep to the stated quantities and mix them in thoroughly so they coat the thin beef slices.

Why slice the beef thinly?

Thin slices take on the marinade readily and cook fast over high heat. If slicing the sirloin yourself, use a sharp knife and aim for pieces of similar thickness so they cook at roughly the same rate.

If the meat is difficult to slice neatly, briefly chilling it can make it firmer to handle. The method calls for thinly sliced beef, so avoid leaving the pieces thick.

Marinating at room temperature

The method specifies a covered 45-minute marinade at room temperature. Use a bowl large enough to turn the beef through the mixture without spilling.

Because this recipe marinates raw beef at room temperature, keep to the stated time and cook it promptly afterwards; do not leave it out longer.

Getting a good sear

Hot pan: heat the Korean barbecue pan over high heat before adding the meat. The beef should sizzle on contact, which is the cue given in the method.

Small batches: spread the slices out rather than crowding the pan. Turn or sauté them until lightly browned on both sides, then cook the next batch.

Serving the bulgogi

Serve the beef straight from the pan while it is hot. Rice is a simple accompaniment, and vegetables or leafy greens can add freshness and variety to the plate.

The marinade is already savoury and sweet, so taste before adding any extra sauce or seasoning at the table.

Recipe notes & tips

• Mix the marinade well before adding the beef so the sweeteners and seasonings are evenly distributed.
• Turn the slices through the marinade thoroughly to coat them on all sides.
• Have the pan hot before cooking the first batch so the beef sizzles on contact.
• Cook in small batches to give the slices room to brown.
• Use a timer for the 45-minute room-temperature marinade and cook the beef promptly afterwards.

Variations

• Use another rice wine: replace the Jinro Makgeolli with a different rice wine, as the ingredient list allows.
• Add vegetables at the table: serve the cooked beef with fresh greens for contrast.
• Adjust the sweetness: slightly reduce the brown sugar or honey if you prefer a less sweet marinade.
• Serve with rice: add rice as an accompaniment for a more substantial meal.
• Use a barbecue grill: cook the marinated slices on a hot Korean barbecue grill instead of a pan, keeping the batches small.

Common mistakes to avoid

• Crowding the pan: the beef may steam instead of browning; cook it in small batches.
• Starting with a cool pan: the slices will not sizzle on contact; heat the pan over high heat first.
• Uneven slices: pieces cook at different rates; slice the beef as evenly as you can.
• Skipping the marinade mix: ingredients can be unevenly distributed; combine them thoroughly before adding the beef.
• Leaving the beef out too long: the method calls for 45 minutes at room temperature; cook it promptly after that.

How to store

Refrigerate cooked bulgogi in a covered container and use within 3 days. Reheat until piping hot in a pan, stirring or turning the slices so they warm evenly.

Frequently asked questions