Bulgogi (marinated grilled beef)

Bulgogi is one of the best-known exports of Korean cuisine: very thin slices of beef marinated with pear and soy sauce and seared in a flash over high heat. The pear's enzymes tenderise the meat, and the caramelised edges add a sweetish depth.

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Method

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1. In a large bowl, mix the grated pear or apple with the soy sauce, sugar, sesame oil, garlic and ginger.
2. Turn the thinly sliced beef in the marinade, add the onion too, then cover and refrigerate for at least 1 hour, ideally overnight. ⏱ Timer: 1 h
3. Heat a frying pan or griddle to a very high temperature.
4. Lift the beef out of the marinade, let it drain lightly and sear it quickly in small batches over high heat, about 1-2 minutes per side, so that the edges caramelise but the meat does not cook dry. ⏱ Timer: 1 min
5. In the last minute, add the spring onions and toss quickly.
6. Sprinkle with toasted sesame seeds and serve piping hot with rice and lettuce leaves (ssam).

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• Slicing the meat as thinly as possible is essential; if you can, ask the butcher to cut it frozen on a slicing machine.
• The pear or apple does more than add flavour: its enzymes tenderise the meat naturally, so do not leave it out.
• Cook the meat at a very high temperature in small batches, otherwise all the moisture means it will stew rather than brown.
• Wrapped in lettuce leaves (ssam) with a little rice and gochujang, it is a perfect combination.

Frequently asked questions

Why does the meat have to be sliced so thinly?

Thin slices cook through quickly at high heat, so they caramelise on the outside without drying out inside; this is what gives bulgogi its characteristic texture.

Can it be made on a grill?

Yes, it is great on the rack of an outdoor grill too; just remember that thin slices burn easily, so cook them briefly over high heat.

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More korean ideas

• Jangjorim (shredded beef braised in soy sauce)
• Yukgaejang (spicy beef soup)
• Samgyeopsal (grilled pork belly)
• Sundubu-jjigae (silken tofu stew)
• Kimchi-jjigae (kimchi stew)
• Doenjang-jjigae (soybean paste stew)
• Dakgalbi (spicy stir-fried chicken with vegetables)

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