Bulgogi (Marinated Grilled Beef)

Name: Bulgogi (Marinated Grilled Beef)
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 2 servings
Ingredients: 400 g Beef (thin-sliced sirloin/chuck); 0.5 Onion; 1 stalk Green onion; 0.25 Carrot; 2 Shiitake mushrooms; 4 tbsp Soy sauce; 2 tbsp Sugar; 3 tbsp Pear juice (or grated pear); 1 tbsp Minced garlic; 1 tbsp Sesame oil; Black pepper

Thinly sliced beef marinated in a sweet soy sauce and quickly seared — Korea's most beloved beef dish, great over rice or in lettuce wraps.

Ingredients

2servings

Beef (thin-sliced sirloin/chuck)400 g
Onion0.5
Green onion1 stalk
Carrot · optional0.25
Shiitake mushrooms · optional2
Marinade
Soy sauce4 tbsp
Sugar · 1.5–2.5, to taste2 tbsp
Pear juice (or grated pear)3 tbsp
Minced garlic1 tbsp
Sesame oil1 tbsp
Black pepper · a little

Steps

Mix all the marinade ingredients. The pear juice tenderizes the beef.
Pat the beef dry, toss with the marinade, and rest at least 30 minutes.
⏲ 30 min
Julienne the onion, green onion, carrot, and shiitake.
In a hot pan, stir-fry the marinated beef and vegetables over high heat.
⏲ 6 min
When the liquid reduces and the beef is cooked, turn off the heat and sprinkle sesame.

Tips & Variations

Variations

Ttukbaegi bulgogi: Add plenty of broth and glass noodles for a soupy hot-pot version.
Pork bulgogi: Swap pork for beef and use a spicy gochujang marinade.
Mushroom-heavy: Add shiitake, oyster, and enoki for a fuller dish.
Bulgogi rice bowl: Pile over rice and top with a fried egg.

Tips

Pear (or kiwi/pineapple) enzymes tenderize the beef — but don’t over-marinate; 30–60 min is ideal.
Sear fast over high heat so the beef stays tender.
Swap sugar for plum syrup or oligosaccharide for shine and gentle sweetness.
Pat the beef dry to avoid any off-smell.

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