Meat
Beef bulgogi
Korean ‘fire meat’: wafer-thin beef marinated in soy, pear, garlic and sesame, then seared until sticky and caramelised.
- 30 min20 prep · 10 cook
- EasyDifficulty
- 450 kcalper serving
Ingredients
4 servings
- Beef sirloin or ribeye, very thinly sliced600 g
- Asian or ripe pear, grated1
- Onion1
- Spring onions, cut into lengths4
- garlic4 cloves
- Fresh ginger, grated1 tbsp
- Soy sauce5 tbsp
- Brown sugar2 tbsp
- Sesame oil2 tbsp
- Toasted sesame seeds1 tbsp
- Vegetable oil1 tbsp
- Black pepperto taste
- Steamed rice and lettuce leaves, to serveto taste
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Steps
- 1
Mix the pear, garlic, ginger, soy sauce, sugar, sesame oil and pepper into a marinade.
- 2
Add the beef and sliced onion, massage well and leave to marinate in the fridge.
- 3
Heat a large pan or griddle until smoking and add a little oil.
- 4
Sear the beef in batches, spreading it out, until browned and caramelised at the edges.
- 5
Add the spring onions for the last minute.
- 6
Sprinkle with sesame seeds and serve with rice and lettuce leaves for wrapping.
Tips and questions
- How do I slice the beef so thin?
- Freeze it for 30–40 minutes until firm, then slice it across the grain with a sharp knife. Asian shops also sell it ready-sliced.
- Why is pear in the marinade?
- Its enzymes tenderise the meat and it adds sweetness. Don’t marinate more than 8 hours or the texture turns mushy; a grated apple or kiwi also works.
- Can I freeze it?
- Yes, raw in its marinade, for up to 3 months. It marinates as it thaws in the fridge, ready to cook.
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