Bulgogi is one of the most popular Korean dishes, and it’s no wonder – thinly sliced meat marinated in a sweet and savory marinade, quickly cooked over high heat until it gets perfect caramelization. It’s one of my absolute favorite dishes when I want something Asian but don’t have time to make complicated food. And trust me, it’s worth it!
What makes bulgogi so special is the marinade. Grated pear is the secret – it’s a traditional trick that both tenderizes the meat and adds a delightful natural sweetness. The combination of soy sauce, sesame oil, and ginger gives it that characteristic flavor I never get tired of.
Serve this with fresh pickled vegetables and steamed rice, and you get a complete dinner that tastes like you’ve spent hours in the kitchen. Perfect for a weeknight dinner when you want to impress, or for a weekend gathering with friends.
Ingredients
- 600 g ribeye or high-quality steak
- 3 tbsp soy sauce
- 2 tbsp sesame oil
- 2 tbsp rice wine or white wine
- 1 1/2 tbsp brown sugar
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 pear, grated
- 2 spring onions, finely chopped
- 1 tsp sesame seeds
- 1/2 tsp black pepper
- 400 g jasmine rice or other long-grain rice
- 1 large carrot
- 1/2 cucumber
- 3 tbsp rice vinegar
- 1 tbsp sugar
- 1/2 tsp salt
- 2 tbsp sesame seeds for garnish
- Fresh cilantro or parsley for garnish
Instructions
Start by thinly slicing the meat. It's easier to slice when it's been in the freezer for 30-40 minutes, so it's slightly firm. Cut the meat into approximately 3-4 mm thin slices across the grain. Place the slices in a bowl.
Mix together a marinade of soy sauce, sesame oil, rice wine, brown sugar, garlic, ginger, and grated pear. The pear is the secret to bulgogi – it tenderizes the meat and adds a lovely sweetness. Pour the marinade over the meat, mix well, and let it marinate for at least 1 hour, preferably in the refrigerator. If you have time, it can marinate for 3-4 hours.
While the meat is marinating, make the pickled vegetables. Peel the carrot and cut it into thin strips or slices. Cut the cucumber into thin slices or strips. Mix rice vinegar, sugar, and salt in a small bowl until the sugar is dissolved. Pour over the vegetables and let them sit while you prepare the rest. This is a quick version of pickling that only takes 15-20 minutes.
Cook the rice according to package directions. I like jasmine rice for this, but regular white rice works great too. Keep the rice warm until serving.
Heat a large frying pan or wok over high heat. Bulgogi should be cooked quickly over high heat to get good color. Place the meat slices in the pan in a single layer – do this in several batches if necessary, so the meat doesn't steam. Cook for 2-3 minutes on each side until the meat gets a nice color. Add spring onions and sesame seeds for the last 30 seconds.
Serve the meat over the rice along with the pickled vegetables. Sprinkle with extra sesame seeds and fresh cilantro or parsley. I often make some extra spicy mayo on the side – it's perfect with bulgogi!
Notes
Tip: Buy pre-sliced bulgogi meat from Asian grocery stores if you want to save time. You can also use pork or chicken instead of beef. Have leftovers? Bulgogi is absolutely amazing in wraps the next day – check out my recipe for bulgogi wraps with ground meat and cauliflower rice for another twist on the classic.
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