Recipe
Classic Bulgogi - Korean BBQ Beef
Thinly sliced beef is marinated with soy, pear, garlic, sugar, and sesame oil, then cooked quickly until caramelised. Serve this Korean barbecue classic with steamed rice, spring onions, and sesame seeds.
Ingredients
Method
15 mins prep15 mins cook150 mins total
Whisk the soy sauce, grated pear, garlic, sugar, sesame oil, and two-thirds of the spring onions in a large bowl.
Add the thinly sliced beef, toss until coated, cover, and marinate in the fridge for at least 2 hours.
Heat a grill pan or large frying pan over medium-high heat. Cook the beef in batches for 3–5 minutes, turning once, until browned and caramelised.
Serve the bulgogi with steamed rice, the remaining spring onions, sesame seeds, and lettuce leaves if using.
Notes
Slice the beef as thinly as possible and cook it in small batches; crowding the pan makes the marinade steam instead of caramelise.
About this recipe
Bulgogi is a Korean favourite built around thinly sliced beef, a savoury soy marinade, and the gentle sweetness of pear. The fruit helps tenderise the meat while garlic, sesame oil, and sugar give the sauce its familiar glossy, deeply savoury finish. A short rest lets those flavours soak right through the beef.
Cook the beef quickly over high heat so the edges caramelise without drying out. Serve it with steamed rice and spring onions for a straightforward weeknight meal, or set out sesame seeds and lettuce leaves so everyone can make their own wraps. It is best cooked in batches, giving each slice direct contact with the hot pan.
