SAEDNEWS: Bulgogi is one of Korea’s most popular dishes, made with thinly sliced beef marinated in a flavorful sauce of soy sauce, pear, garlic, and sesame.
According to Saednews, Bulgogi is a traditional Korean dish with roots dating back to the Goguryeo Kingdom. During that period, it was prepared as skewered grilled meat. In later centuries, particularly during the Joseon period, marinating the meat and cooking it on a grill or in a pan became more common.
The dish’s enduring popularity can be attributed to several factors. First is its well-balanced, widely appealing flavor, combining sweetness and saltiness with the aroma of garlic and sesame. Second is the tender, juicy texture of the meat, achieved through a fruit-based marinade and very thin slices. Third is its versatility: bulgogi can be served with rice, wrapped in lettuce, used in sandwiches, or paired with noodles.
To prepare authentic-style bulgogi for four people, you will need:
500 g beef — sirloin, tenderloin, or brisket, preferably sliced very thinly
½ cup grated sweet pear — Asian pear or regular pear
½ cup soy sauce
3 tablespoons brown sugar or honey
3 cloves garlic, crushed
2 tablespoons sesame oil
½ cup chopped onion
Chopped green onions, for garnish
Toasted sesame seeds, for garnish
Freshly ground black pepper, to taste
Carrot and bell pepper, optional, for extra color and flavor
Slice the beef into very thin pieces, approximately 2–3 mm thick. If slicing fresh beef is difficult, place it in the freezer for about 30 minutes to firm it up slightly. This will make thin slicing much easier.
For the best results, you can also ask your butcher to slice the beef specifically for bulgogi.
In a large bowl, combine the grated pear, soy sauce, brown sugar, crushed garlic, sesame oil, chopped onion, and black pepper.
Mix everything thoroughly with a spoon or whisk until the sugar has completely dissolved and the marinade is smooth and evenly combined.
You can adjust the flavor according to your preference. Add a little more sugar if you prefer a sweeter marinade, or slightly increase the soy sauce for a saltier flavor.
Add the thinly sliced beef to the marinade. Gently massage the meat with your hands so that every piece is evenly coated.
Cover the bowl with plastic wrap and refrigerate for at least 2–4 hours. If possible, allow the beef to marinate overnight.
A longer marinating time allows the flavors to penetrate more deeply and helps create a more tender texture. However, avoid marinating the beef for more than 24 hours, as prolonged marination can make the meat excessively soft and affect its texture.
Place a cast-iron skillet, grill, or nonstick frying pan over high heat and allow it to become very hot.
Add a small amount of sesame oil or cooking oil. Cook the beef in several batches, arranging the slices in a single layer. Avoid adding all the meat at once, as this can lower the temperature of the pan and cause the beef to steam rather than sear.
Cook each side for about 1–2 minutes, or until the surface is caramelized and nicely browned while the inside remains juicy.
Serve the bulgogi immediately after cooking.
It can be served with steamed white rice, wrapped in lettuce leaves, paired with kimchi, or used in sandwiches and wraps.
For garnish, sprinkle chopped green onions and toasted sesame seeds over the cooked beef. Any flavorful sauce remaining in the pan can also be spooned over the rice.
Use high heat: Bulgogi should cook quickly over high heat so that the outside becomes nicely browned while the inside stays juicy.
Cook the beef in batches: Adding too much meat at once lowers the pan temperature and causes the beef to steam.
Choose a ripe, sweet pear: An underripe pear may not provide the same tenderizing effect or balanced sweetness.
Marinate for the right amount of time: At least two hours is recommended, while overnight marination can provide deeper flavor.
Avoid overcooking: Thin slices cook very quickly, and overcooking can make the beef dry and tough.
Use good-quality soy sauce: Since soy sauce is a major component of the marinade, its quality can significantly affect the final flavor.
Toast the sesame seeds fresh: Freshly toasted sesame seeds add a noticeably richer aroma and flavor to the finished dish.
