Our Cookbook

Korean

Bulgogi

Thinly sliced beef in a sweet-savoury soy and pear marinade. Best with at least 4 hours marinating, ideally overnight.

  • YieldServes 4-6
  • Prep20m
  • Cook10m
  • Effortweeknight

  • 800g rib eye or top sirloin, thinly sliced (2-3mm)
  • 1 onion, peeled and sliced
  • 2 stalks spring onions, sliced
  • 0.5 carrot, peeled and sliced optional
  • 1 tbsp toasted sesame oil
  • 1 tbsp toasted sesame seeds
  • 1 tbsp cooking oil

Marinade

  • 6 tbsp soy sauce
  • 3 tbsp brown sugar
  • 2 tbsp mirin
  • 1 red apple or Asian pear, cored
  • 0.5 onion, peeled
  • 1 tbsp minced garlic
  • 1 tsp minced ginger
  • 0.125 tsp ground black pepper

To serve

  • 4 portion steamed rice
  • lettuce leaves, for wrapping
  • ssamjang
  • kimchi

Method

  1. Blitz all the marinade ingredients in a blender or food processor until smooth.
  2. Put the sliced beef in a bowl, pour over the marinade and massage gently. Drizzle the sesame oil over the top and mix in. Cover and refrigerate for at least 4 hours, ideally overnight.
  3. Heat a skillet or griddle over medium-high heat with the cooking oil. Add the marinated beef, onion and carrot (if using). Cook for 3-5 minutes, stirring, until the beef is cooked through and the onions softened.
  4. Scatter over the spring onions and sesame seeds. Serve with steamed rice, lettuce leaves for wrapping, ssamjang and kimchi.