Cut very thin
Thin slices absorb the marinade better and remain tender during short frying.
Korean Recipe
Bulgogi
For Bulgogi beef is cut very thinly and marinated. Pear or apple makes the meat tender, soy sauce and sesame oil add seasoning.
Total time
32 min
Calories
580 kcal
Servings
4 servings
Difficulty
Medium
Why this recipe works
Bulgogi with tender beef and sesame marinade
Bulgogi is not a long braised dish. The thin slices of meat absorb the marinade quickly and need only a short heat. This results in roasted flavours without the meat becoming dry. Rice, lettuce leaves and kimchi go particularly well with it.
Lunch
Dinner
Meat
Korean Recipes
Recipe
Bulgogi
Bulgogi is thinly sliced beef in a sweet and salty marinade of soy sauce, pear, garlic, sesame oil and spring onions. It remains tender when fried short and hot.
Ingredients
4 servings
Method
-
1
Thinly slice meat
Cut beef as thinly as possible across the fibre. Freeze briefly if necessary, then it is easier to cut.
-
2
Stir in marinade
Mix soy sauce, pear or apple, sugar, sesame oil, garlic, ginger and sesame seeds.
-
3
Marinate
Mix the meat, onion and spring onion with the marinade and leave to marinate for at least 30 minutes.
-
4
Hot frying
Heat the pan or grill plate very hot. Fry Bulgogi in portions briefly and hot until it is browned and juicy.
-
5
Serve
Serve with rice, salad leaves, kimchi and samjang if you like.
Kitchen know-how
Tips for Bulgogi
Let marinade simmer
Already 30 minutes help to make several hours Bulgogi more aromatic.
Servings fry
Too much meat at once lowers the heat. Then it draws juice and browns worse.
Variations
How to adapt this recipe
Thinly sliced pork neck works well, and add a little gochujang for a sharper version.
Wrap bulgogi with rice, samjang and kimchi in salad leaves.
Nutrition per serving
580kcal
24.0 gCarbohydrates
38.0 gProtein
35.0 gFat
Values are estimates and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Bulgogi
Grated pear brings slight sweetness and helps to make the meat tender.
Ribeye, hip or sirloin work well as long as they are cut very thinly across the fibre.
Yes, the meat can marinate for several hours, and is fried just before eating.
Classic beef bulgogi is sweet and salty rather than hot. It is only hot when Gochujang or chilli is added.
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