Classics · Asian

Bulgogi

Bulgogi
Time
25'
+ 1h chilling
Diff.
easy
Kcal
520
/ serving
Servings
4
Gather 13 ingredients before cooking
Scale
Units
01 You'll need check when you have it
02 To finish last minute: ~60 min window
Step 01 of 07

Slice the meat

700 g

Put beef (sirloin or tenderloin) (700 g) in the freezer for 30 minutes. Slightly frozen meat is easier to slice thin. Cut it into 3 mm slices, across the grain.

Tip
Slicing across the grain is critical — beef cut along the grain will be stringy and tough.
Step 02 of 07

Make the marinade

1 szt
5 szt
1 łyżeczka
6 łyżka
2 łyżka
2 łyżka
0,5 łyżeczka

Peel pear (firm, e.g. conference) (1 szt) and grate it finely into a bowl. Press garlic (cloves) (5 szt) through a press. Add ginger (grated) (1 łyżeczka), soy sauce (6 łyżka), brown sugar (2 łyżka), sesame oil (2 łyżka) and black pepper (0,5 łyżeczka). Mix.

Tip
Pear contains enzymes that break down protein — it's a natural meat tenderizer. Without it, bulgogi is just marinated beef, not bulgogi.
Step 03 of 07

Marinate the meat

700 g
1 szt

Slice onion (1 szt) into thin wedges. Mix beef (sirloin or tenderloin) (700 g) slices and onion with the marinade so every piece is coated. Refrigerate for at least 1 hour. Overnight is better.

Step 04 of 07

Cook the rice

300 g

Rinse jasmine rice (to serve) (300 g) under cold water until the water runs nearly clear. Cover with twice the volume of water, salt it, bring to a boil, reduce heat to minimum, cover and cook 12 minutes. Leave covered until serving.

Step 05 of 07

Sear the meat

700 g
2 łyżka

Heat a 28 cm pan on high heat. Add rapeseed oil (2 łyżka). Take the meat out of the marinade (keep the marinade in the bowl) and lay it on the pan in a single layer — ideally in two batches. Sear 2 minutes on one side, flip, sear another minute.

Tip
The pan has to be really hot and the meat in a single layer. If you dump everything in at once, the meat will boil in its own juices instead of browning — and lose its character.
Step 06 of 07

Finish with the marinade

700 g

Once all the beef (sirloin or tenderloin) (700 g) is seared, return everything to the pan along with the rest of the marinade. Cook another 2-3 minutes, stirring, until the sauce thickens and coats the meat.

Step 07 of 07

Serve

3 szt
1 łyżka
300 g

Slice spring onion (3 szt) into thin rings. Plate jasmine rice (to serve) (300 g), top with the meat, sprinkle with spring onion (3 szt) and sesame seeds (1 łyżka).

Bulgogi
Bon appétit

How did it turn out?

Enjoy — now it's a matter of patience and a good table.

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