Beef Bulgogi
This classic Korean Beef Bulgogi features thinly sliced ribeye marinated in a luscious, sweet, and savoury blend of soy sauce, honey, and aromatic ginger. Tenderised by the natural enzymes of Asian pear, the meat caramelises perfectly when seared over high heat, resulting in an incredibly juicy and deeply flavourful dish. Serve it alongside steamed rice and crisp lettuce leaves for a quintessential Korean BBQ experience.
Cuisines
Cooking Instructions
Cooking: 10 minutes
Notes:
The addition of grated Asian pear is a traditional technique; its natural enzymes help tenderise the meat and provide a subtle, balanced sweetness to the marinade.
If Asian pear is unavailable, grated onion or a small splash of cola can be used as effective alternative tenderisers for the beef.
Marinate the beef for at least 30 minutes to allow the flavours to penetrate, though overnight marination will yield an even deeper, more complex flavour.
Cook the bulgogi over high heat in a wok or cast-iron skillet to achieve a beautiful, slightly charred caramelisation that characterises authentic Korean BBQ.
Prepare Beef
Slice the ribeye steak into thin, bite-sized strips against the grain, ensuring even thickness for uniform cooking.
Blend Marinade
In a blender or food processor, combine soy sauce, brown sugar, honey, sesame oil, grated Asian pear, minced garlic, grated ginger, and black pepper until smooth.
Marinate
Pour the marinade over the beef, massaging it gently into the meat, and refrigerate for at least 30 minutes to allow the flavours to develop.
Sear
Heat a wok or cast-iron skillet over medium-high heat with a little oil, add the beef in batches to avoid overcrowding, and stir-fry for 5 to 6 minutes until cooked through and caramelised.
Garnish and Serve
Transfer to a serving plate, garnish generously with toasted sesame seeds and sliced green onions, and serve hot with rice and lettuce leaves.
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Ingredients
| Ribeye Steak | 700 g |
| Soy Sauce | 80 ml |
| Brown Sugar | 30 g |
| Honey | 1 tbsp |
| Sesame Oil | 1 tbsp |
| Asian Pear | ½ |
| Garlic | 3 cloves |
| Ginger | 1 tsp |
| Black Pepper | ½ tsp |
| Toasted Sesame Seeds | 1 tbsp |
| Green Onions | 2 stalks |
