Authentic Korean Bulgogi

Authentic Korean Bulgogi
  • PREP TIME
    20 mins
  • COOK TIME
    10 mins
  • TOTAL TIME
    3 hrs
  • SERVING
    4 People
  • VIEWS
    138

Embark on a culinary journey to Korea with this Bulgogi recipe! Tender slices of beef, infused with the sweetness of pear and the umami depth of soy, create an unforgettable explosion of flavor. This dish is sure to tantalize your taste buds and impress your guests.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    19 g
  • Cholesterol
    74 mg
  • Fiber
    2 g
  • Protein
    33 g
  • Saturated Fat
    5 g
  • Sodium
    1018 mg
  • Sugar
    15 g
  • Fat
    18 g
  • Unsaturated Fat
    0 g

Follow The Directions

01

Step

In a large glass or ceramic bowl, combine the thinly sliced beef with pear juice, cooking wine, and black pepper. Gently toss to ensure the beef is evenly coated. Allow to marinate for 30 minutes, allowing the flavors to meld.

02

Step

Introduce soy sauce, sesame oil, green onion, sugar, garlic, and sesame seeds to the marinated beef. Cover the bowl with plastic wrap, creating a snug seal, and refrigerate for a minimum of 2 hours, or preferably overnight, to allow the flavors to deeply penetrate the meat.

03

Step

Prepare your outdoor grill, preheating it to a medium-high heat. This ensures a perfect sear and even cooking.

04

Step

Remove the beef from the marinade, gently shaking off any excess liquid. Discard the used marinade responsibly. Place a sheet of aluminum foil on the preheated grill. Arrange the beef slices in a single layer on the foil, avoiding overcrowding. On another section of the foil, add the halved mushrooms and chopped onion.

05

Step

Grill the beef until it achieves a beautiful, even browning, approximately 3 to 5 minutes per side. Simultaneously, cook the mushrooms and onion until they are tender and slightly caramelized. Serve immediately, allowing the flavors to harmonize on the palate.

For the best flavor, use Asian pear juice if available. Its subtle sweetness complements the savory flavors perfectly.
Thinly slicing the beef is crucial for tenderness and quick cooking. If your butcher can't slice it thinly enough, partially freeze the beef before slicing it yourself.
Don't overcrowd the grill! Cook the beef in batches to ensure even browning and prevent steaming.
Serve Bulgogi with steamed rice, kimchi, and a variety of Korean side dishes (banchan) for a complete and authentic experience.

Arthur Tillman

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.6/ 5 ( 46 Ratings)
Total Reviews: (7)
  • Eusebio Cartwright

    I added a little bit of gochujang to the marinade for a spicy kick, and it was delicious!

  • Meta Hammes

    This recipe is amazing! The beef was so tender and flavorful. My family loved it!

  • Mossie Dickens

    The overnight marinating makes a big difference. The flavor is so much richer. Will definitely make this again.

  • Peter Fay

    I made this for a Korean-themed dinner party, and it was a huge hit. Everyone raved about the marinade.

  • Pearl Nader

    Easy to follow recipe, and the results are restaurant-quality Bulgogi.

  • Alene Wolf

    I didn't have pear juice, so I used apple juice instead, and it still turned out great!

  • Marjory Larkin

    The tips were really helpful. I especially appreciated the suggestion to partially freeze the beef before slicing.

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