Cut very thin
Thin slices better absorb the marinade and remain tender when frying short.
Korean Recipe
Bulgogi
For bulgogi beef is cut very thin and marinated. The pear or apple makes the meat tenderer, soy sauce and sesame oil give spice. Roasted in portions at high heat.
Total time
32 min
Calories
580 kcal
Servings
4 servings
Difficulty
Medium
Why this recipe works
Bulgogi with tender beef and sesame marina
Bulgogi is not a long stewed dish. The thin slices of meat quickly absorb the marinade and need only a short heat. This produces roasted aromas without the meat getting dry. Rice, lettuce leaves and kimchi are particularly suitable for this.
Lunch
Dinner
Meat
Korean Recipes
Recipe
Bulgogi
Bulgogi is thinly cut beef in a sweet and salty marinade of soy sauce, pear, garlic, sesame oil and spring onions. Short and hot fried it remains tender.
Ingredients
4 servings
Method
-
1
Cut meat thin
Cut beef as thinly as possible across the fiber. If necessary, freeze briefly, then it can be cut more easily.
-
2
Mix marinades
Mix soy sauce, pear or apple, sugar, sesame oil, garlic, ginger and sesame.
-
3
Marinating
Mix meat, onion and spring onions with the marinade and let it marinate for at least 30 minutes.
-
4
Hot roast
Heat the frying pan or grill plate strongly. Roast the bulgogi portions briefly and hot until it is browned and juicy.
-
5
Serving
Serve with rice, salad leaves, kimchi and samjang as desired.
Kitchen know-how
Tips for Bulgogi
Let Marinade Move
Already 30 minutes help, several hours make Bulgogi more aromatic.
Roast portions
Too much meat at once lowers the heat. Then it pulls juice and browns worse.
Variations
How to adapt this recipe
Thin-cut pork cheeks work well. Add some Gochujang for a sharper version.
Wrap bulgogi with rice, ssamjang and kimchi in salad leaves.
Nutrition per serving
580kcal
24.0 gCarbohydrates
38.0 gProtein
35.0 gFat
Values are estimates per serving and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Bulgogi
Grated pear brings light sweetness and helps to make the meat more tender.
Ribeye, hip or roast beef work well as long as they are cut very thinly across the fiber.
Yes, the meat can marinate for several hours. It will be fried just before the meal.
Classical beef bulgogi is rather sweet-salty than sharp. heat only comes when gochujang or chilli is added.
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