Photograph of the finished Bulgogi

Korea · Thịt bò nướng bulgogi

Bulgogi

55 min Hands-on time + 30 min waiting
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Beef Beef 720 g
  • Photograph of Pear Pear 160 g
  • Photograph of Onion Onion 2
  • Photograph of Soy sauce Soy sauce 80 ml
  • Photograph of Sesame oil Sesame oil 20 ml
  • Photograph of Garlic Garlic 8 cloves
  • Photograph of Spring onion Spring onion 40 g
  • Photograph of Black pepper Black pepper 4 g
  • Photograph of Steamed rice Steamed rice 800 g

Method

  1. 1 Place the beef in the freezer for 20 minutes to firm it up, then slice it very thinly across the grain, about 2–3 mm thick.
  2. 2 Grate the pear and half of the onions, then mix them with soy sauce, sesame oil, minced garlic, a little sugar, and black pepper to make a marinade.
  3. 3 Rub the beef evenly with the sauce, then marinate for 30 minutes to allow the meat to absorb the flavors and become tender.
  4. 4 Slice the remaining onion into wedges, and heat a cast iron skillet until very hot with a little oil.
  5. 5 Grill the meat in thin batches for 2-3 minutes, not stacking them, so that the edges are seared but the meat doesn't release too much liquid. Add the onions and stir-fry at the last minute.
  6. 6 Sprinkle with chopped scallions and serve hot with white rice and lettuce wraps.

With an appliance

  • Oven 50 min

    Replace step 5: Spread the beef in a thin layer on the top rack of the baking tray, bake at 240 degrees for 5 minutes, and then rotate the tray for 3 minutes; the meat will cook evenly without needing to be flipped, but it will lack the smoky flavor of a cast iron skillet.

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