Bulgogi

Ingredients

• 60 ml (4 tbsp)low-sodium soy sauce
• 45 ml (3 tbsp)brown sugar
• 30 ml (2 tbsp)mirin
• 1Asian pear
• 2 clovesgarlic
• 15 ml (1 tbsp)sesame oil
• 454 g (1 lb)sliced beef
• 1 smallyellow onion, sliced
• 3 stalksgreen onions
• to tastegreen onions, sliced
• to tastesesame seeds

Instructions

1. 1

   Blend the marinade

   Put the soy sauce, brown sugar, mirin, Asian pear, garlic and sesame oil in a food processor. Blend until smooth and fully combined.

2. 2

   Marinate the beef

   Place the sliced beef, sliced onion, green onion stalks and marinade in a large bowl. Use a gloved hand to massage everything together, then leave to marinate for at least 30 minutes.

3. 3

   Sear in batches

   Heat a large cast-iron skillet over medium-high heat. Add only enough beef, onion and green onion to cover the pan without crowding it. Leave the beef untouched for a few seconds, then stir-fry it quickly with chopsticks; the thin slices cook fast.

4. 4

   Finish the beef

   Cook until the beef is no longer pink, then transfer it to a plate. Repeat with the remaining beef, leaving the onions in the pan if you want them more caramelised.

5. 5

   Serve with toppings

   Once everything is cooked through, serve with extra sliced green onions and a sprinkle of sesame seeds, if desired.

What is bulgogi?

Bulgogi is a Korean dish of thinly sliced beef cooked after marinating in a seasoned mixture. Its name is commonly translated as “fire meat”, reflecting the traditional high-heat cooking.

This version uses soy sauce, brown sugar, mirin, garlic and sesame oil for a sweet-savoury balance. Asian pear is blended into the marinade, which helps coat the beef evenly.

Nutrition and macros by portion

The nutrition label shows one serving as written: 277 calories, 26g protein, 23g carbs, 9g fat.

The beef provides most of the protein, while the brown sugar, pear and onion contribute carbohydrates. Fat comes mainly from the beef and sesame oil; serve with vegetables alongside to balance the plate.

Why the marinade works

Asian pear: blending it with the liquid ingredients makes a smooth marinade that clings to the thin slices. It brings gentle fruitiness alongside the brown sugar.

Soy and sesame: low-sodium soy sauce supplies savouriness, while sesame oil adds a distinct toasted aroma. Mirin rounds out the mixture with a mild sweetness.

Marinating and slicing

Thin beef: evenly sliced pieces cook quickly and are easy to stir-fry. If the slices are uneven, the thinner pieces may finish before the thicker ones.

Marinating time: give the beef at least 30 minutes in the mixture, as directed. Massage the marinade through the beef, onion and green onion so the ingredients are well coated.

Getting a good sear

Work in batches: add only enough meat and vegetables to cover the skillet. An overcrowded pan can stop the beef from searing properly.

High heat: let the beef sit untouched for a few seconds before stirring, then move it briskly around the pan. Because the slices are thin, keep a close eye on them as they cook.

How to tell it is done

Beef: cook until the slices are no longer pink, then transfer them to a plate. Repeat with the remaining beef rather than leaving the first batch in the hot pan.

Onions: leave them in the skillet between batches if you prefer them more caramelised. The recipe gives no fixed cooking time, so use the visual cues and quick cooking method described.

Serving bulgogi

Toppings: finish with sliced green onions and sesame seeds if you like. They add a fresh, aromatic finish to the rich, savoury beef.

Alongside: serve the bulgogi with rice and vegetables for a fuller plate. Keep any accompaniments separate so the beef stays easy to portion.

Recipe notes & tips

• If possible, use evenly thin beef slices so they cook at a similar pace.
• Keep the batches small enough that the beef can make contact with the hot skillet.
• Have a plate ready beside the pan so each cooked batch can be transferred promptly.
• Use chopsticks to separate and move the thin slices quickly while stir-frying.
• Add the extra sliced green onions and sesame seeds just before serving.

Variations

• Add chilli: include a little chilli in the marinade for a hotter version.
• Use a different cut: choose another tender beef cut and slice it thinly.
• Make it gluten-free: use a gluten-free soy sauce in place of the low-sodium soy sauce.
• Add mushrooms: cook sliced mushrooms with the beef and onions in batches.
• Serve in lettuce leaves: spoon the cooked beef into leaves with the green onion topping.

Common mistakes to avoid

• Crowding the skillet: the beef may not sear well; cook in batches that just cover the pan.
• Skipping the marinade time: the recipe calls for at least 30 minutes, so allow that time before cooking.
• Leaving the beef unattended: thin slices cook quickly; stir them briskly after their brief undisturbed sear.
• Cooking all the beef at once: later pieces can crowd the pan; transfer each cooked batch to a plate.
• Overcooking the first batch: remove it once no longer pink so it does not keep cooking in the skillet.

How to store

Refrigerate cooked bulgogi in a covered container and use within 3 days. Reheat in a hot skillet until steaming, stirring briefly; avoid prolonged cooking, which can make the thin beef tough.

Frequently asked questions