Main dishes

Bulgogi

bulgogi

Thinly sliced beef marinated in soy, pear and garlic, grilled or pan-fried.

Medium40 min4 servings★ 92Contains soyContains sesame

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History & culture

Bulgogi is thin marinated beef grilled over heat, often traced to Goguryeo-era maekjeok in popular accounts, though scholars caution the direct line is not fully documented. Joseon feast records mention sweet soy-marinated rib dishes. In the twentieth century, bulgogi became a national symbol of Korean barbecue at home and abroad, with regional marinades shaping modern tabletop dining.

Servings

KCook

Ingredients & steps

Cook mode

Ingredients

Onion
1 medium, sliced
Thinly sliced beef
Substitutesirloin or ribeye or sliced thin at home
500 g

Seasonings

Soy sauce
SubstituteTsuyu (diluted) 10 tsp (2 tsp per 1 tbsp) or Tamari 5 tbsp
5 tbsp
Toasted sesame oil
Substitutea small amount of olive oil (flavor differs)
1 tbsp
Sugar
2 tbsp

Steps

1
Mix soy sauce, sugar, sesame oil, rice wine, black pepper, grated pear and garlic.
- Soy sauce
- Sugar
- Toasted sesame oil
- Rice wine (mirim / cooking wine)
- Black pepper
- Asian pear (or apple)
- Garlic
230 min
Slice beef against the grain, pat dry, then add beef and onion to the marinade. Rest at least 30 minutes or overnight.
- Thinly sliced beef
- Onion
- Soy sauce
- Sugar
- Toasted sesame oil
3High heat6 min
Heat a grill pan on high and cook beef in batches until caramelized and cooked through.
- Thinly sliced beef
4
Serve with rice and lettuce wraps (optional).

KCook

Equipment

Large bowl for marinating
Grill pan or cast-iron skillet

Storage & reheating

Marinate up to 24 hours. Cooked bulgogi keeps 2 days refrigerated.

Troubleshooting

⚠️ Meat is tough
→ Slice thinner against the grain; marinate at least 30 minutes.
⚠️ Burns in pan
→ Cook in batches; medium-high heat, don't crowd the pan.