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Bulgogi

Bulgogi

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  • Preparation and cooking time
    • Prep:
    • Cook:
    • plus marinating
  • Easy
  • Serves 2

Marinate thinly sliced beef in a traditional Korean marinade, then pan-fry for a delicate balance of sweet and savoury flavours

  • Freezable (raw marinated beef only)
Nutrition: per serving
NutrientUnit
kcal694
fat36g
saturates9g
carbs39g
sugars36g
fibre3g
protein51g
salt4.4g
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Ingredients

  • 450g very thinly sliced beef bulgogi meat (sold at Asian supermarkets), or sirloin
  • 3 tbsp dark brown sugar
  • 1 small unpeeled firm but ripe pear , grated (optional)
  • 3 tbsp soy sauce
  • 1 ½ tbsp toasted sesame oil
  • 2 tbsp vegetable oil
  • 5 garlic cloves , grated or crushed
  • 1 ½ tsp grated ginger
  • 1 ½ tbsp roasted crushed sesame seeds
  • 1 small onion , thinly sliced
  • 4 white button mushrooms , sliced
  • 1 small carrot , julienned or chopped into fine matchsticks (see tip)
  • 4 chives , snipped
  • 1 tbsp black sesame seeds
  • 1 tbsp toasted sesame seeds

Method

  • STEP 1

    In a shallow dish, combine the beef, sugar and pear (if using) thoroughly, and leave to sit for 30 mins at room temperature. Meanwhile, in a large bowl, mix the soy sauce, sesame oil, 1 tbsp of the vegetable oil, the garlic, ginger and sesame seeds to make a marinade, and set aside.

  • STEP 2

    When the beef is ready, squeeze out any excess sugary liquid, then add the beef to the marinade. Toss to coat, cover and marinate at room temperature for 30 mins. Can be marinated for longer, or left overnight in the fridge.

  • STEP 3

    In a large frying pan or wok, heat the remaining vegetable oil over a medium heat. Add the onion and cook for 6-8 mins until softened. Add the mushrooms and carrots, and cook for 5 mins until slightly softened. Raise the heat to medium-high, add the beef and marinade, and cook for 4-5 mins, stirring occasionally, until the meat is browned. Transfer to a platter and sprinkle with the chives and sesame seeds.

RECIPE TIPS
PREPARING CARROTS KOREAN-STYLE

Korean food often involves finely shredded or ‘julienned’ vegetables, such as carrots and moli. My favourite method, and the easiest way of doing this, is using a gadget called a julienne peeler, which you run down the vegetable to give you long sticks. Or, if you’re confident with a knife, cut very fine strips before shredding them into fine matchsticks.

Goes well with

Recipe from Good Food magazine, June 2015

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Overall rating

A star rating of 4.3 out of 5.6 ratings
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