Bulgogi
Sweet, garlicky beef that hits the pan and immediately smells like someone else is having a better evening than you. The grated pear in the marinade is not optional folklore - it genuinely tenderises.
- Total time
- 16 min
- Serves
- 3
- Effort
- Easy
What you need
Written for 3 — nudge the counter and the numbers follow.
0 of 9 in the basket.
How you make it
Whisk the soy sauce, grated pear, garlic, sugar, sesame oil and ginger together in a bowl until the sugar dissolves.
Add the sliced beef, toss with your hands until every piece is slick, and leave for 10 minutes while you heat the pan.
Get a large heavy frying pan or griddle screamingly hot over high heat with a thin film of neutral oil.
Cook the beef in two batches, spread flat in a single layer, for 90 seconds per side until deeply caramelised and cooked through with no raw pink surface remaining.
Throw the spring onions in with the final batch for the last minute, then return all the beef to the pan and toss for 30 seconds in the sticky glaze.
Scatter with sesame seeds and serve with rice and lettuce leaves for wrapping.
Read all that and thought “absolutely not”?
Completely fair. Bulgogi is sitting in the Korean kitchen right now, it costs nothing, and it will never arrive.
Order it insteadMore from the Korean kitchen
Chewy, fiery and built for sharing at 1am.