Authentic Korean Beef Bulgogi: A Step-by-Step Recipe Guide

Ingredients

600 grams of thinly sliced beef sirloin
1 pear, grated
1 onion, grated
4 cloves of garlic, minced
1 thumb-sized piece of ginger, minced
2 tablespoons of soy sauce
2 tablespoons of brown sugar
1 tablespoon of sesame oil
1 tablespoon of mirin
1/2 teaspoon of black pepper
2 green onions, thinly sliced
1 tablespoon of sesame seeds
2 tablespoons of vegetable oil for cooking

Steps and instructions

In a bowl, combine the grated pear and onion, minced garlic and ginger, soy sauce, brown sugar, sesame oil, mirin, and black pepper to make the marinade.
Add the thinly sliced beef sirloin to the marinade, making sure each piece is fully coated. Let the meat marinate for at least 1 hour, or preferably overnight in the refrigerator.
Heat the vegetable oil in a skillet over medium-high heat.
Add the marinated beef to the skillet and cook until browned and cooked through, about 3-5 minutes per side.
Sprinkle the cooked beef with thinly sliced green onions and sesame seeds before serving.

Tools for making

Skillet - A frying pan or skillet to cook the beef
Bowl - A mixing bowl to prepare the marinade
Grater - A tool to grate the pear and onion
Knife - A sharp knife to mince the garlic and ginger
Measuring Spoons - Utensils to accurately measure the soy sauce, brown sugar, sesame oil, mirin, and black pepper
Tongs - A tool to flip and handle the beef while cooking
Spatula - A utensil to stir and move the beef in the skillet
Cutting Board - A surface to safely cut and prepare the ingredients

Recipe variations

Use chicken or pork instead of beef for a different protein option.
Add thinly sliced mushrooms or bell peppers for extra flavor and texture.
Replace the brown sugar with honey or maple syrup for a different level of sweetness.
Experiment with different types of marinades, such as adding gochujang (Korean red chili paste) for a spicier version.
Include sliced carrots or zucchini for added vegetables.
Try grilling the marinated meat instead of pan-frying for a smoky flavor.
Serve the beef bulgogi in lettuce wraps with rice and various toppings like kimchi, pickled radishes, or cucumber slices.
Add a splash of rice vinegar or lime juice for a tangy twist.
For a vegetarian or vegan option, substitute the beef with tofu or tempeh and adjust the cooking time accordingly.

Recipe overview

Beef Bulgogi is a traditional Korean dish that is full of flavor and easy to make. This recipe uses thinly sliced beef sirloin marinated in a delightful mix of sweet and savory ingredients, then quickly seared to perfection. The marinade, featuring classic Asian ingredients like soy sauce, brown sugar, sesame oil, and mirin, also includes pear and onion for an added unique sweetness. The final touch of green onions and sesame seeds gives an extra layer of flavor and texture. Enjoy this Beef Bulgogi with a side of rice for a complete, satisfying meal that's sure to impress.

Common questions

Can I use a different cut of beef for Beef Bulgogi?
Yes, you can use other cuts of beef such as ribeye or flank steak, but thinly sliced beef sirloin is the most commonly used cut for this recipe.
Can I substitute the pear with something else?
If you don't have pear, you can use apple as a substitute.
How long should I marinate the beef?
It is recommended to marinate the beef for at least 1 hour, or preferably overnight in the refrigerator to allow the flavors to penetrate the meat.
Can I grill the beef instead of cooking it in a skillet?
Yes, you can grill the marinated beef over medium-high heat until cooked through. This will give it a slightly smoky flavor.
What can I serve with Beef Bulgogi?
Beef Bulgogi is commonly served with steamed rice, lettuce leaves for wrapping, and various side dishes such as kimchi, pickled vegetables, and soybean sprouts.

Serving dishes and utensils

Skillet - A large, non-stick skillet is ideal for cooking the beef bulgogi.
Bowl - A mixing bowl is needed to combine the marinade ingredients.
Grater - A grater is required to grate the pear and onion for the marinade.
Knife - A sharp knife is necessary for mincing the garlic and ginger.
Tongs - Tongs are useful for flipping and turning the beef while cooking.
Spatula - A spatula can be used to stir and mix the marinade.
Measuring Spoons - Measuring spoons are needed to accurately measure the soy sauce, brown sugar, sesame oil, mirin, and black pepper.
Cutting Board - A cutting board is essential for slicing the green onions and preparing the beef.
Serving Plate - A platter or serving plate is needed to present the cooked beef bulgogi.
Sesame Seed Grinder - Optional but helpful, a sesame seed grinder can be used to freshly grind sesame seeds for garnishing the dish.

Origin stories

Beef Bulgogi, a classic Korean dish, is steeped in history dating back over a thousand years. The name itself, 'Bulgogi', translates to 'fire meat' referring to the traditional cooking method over an open flame. The dish as we know it today, sweet and savory, thinly sliced marinated beef, became popular in the 20th century. However, its roots trace back to the Goguryeo era (37 B.C. to 668 A.D.) where it began as 'maekjeok', skewered meat that was barbecued. Over the centuries, it evolved, particularly under the influence of Buddhism and Confucianism, with the addition of soy sauce and other ingredients. Today, Bulgogi is a beloved staple in Korean households, served on special occasions and celebrated globally for its tender, flavorful allure.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.