Korean Cuisine

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Cuisine Category
Korean

TV Show
Food Safari

Key Ingredient
Beef
Onion
Pear
Pine Nuts
Soy Sauce

Food Category
Meat

Bulgogi

Cuisine: Korean Created by Chung Jae Lee

Marinated beef tenderised and flavoured with blended nashi pear and onion, cooked on a hot plate with onions and sprinkled with sesame seeds.

Ingredients

600g scotch fillet
¾ cup Korean soy sauce
¼ cup water
40g sugar
1 tbsp minced garlic
1 nashi pear
1 onion
1 tbsp sesame oil
Pinch pepper
Pinch salt
Grape seed oil or olive oil
½ onion sliced
Spring onion sliced
Sesame seeds
Pine nuts

Optional garnish: finely sliced red pepper, sesame seeds

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Preparation

Slice the scotch fillet as thin as possible. Add Korean soy, water, sugar, garlic, salt and pepper. Puree the nashi pear and onion in a blender and add this to the marinade. Leave to marinate for approximately 30 minutes.

Just before cooking, mix through sesame oil.

Heat a heavy based pan and add either grape seed or olive oil. Cook marinated fillet for around 3 minutes, adding the juice so as not to dry the beef. Add sliced onion and spring onion and cook for another minute.

Serve immediately, garnished with sesame seeds, pine nuts and strips of very fine red pepper.

Tip: Koreans love to eat bulgogi by placing a small amount of steamed rice in a lettuce leaf, a slice of bulgogi and small amount of kimchi (pickled fermented vegetable available in Asian stores). Roll up and eat.

It is polite in Korea not to bite into your bulgogi parcel. Most Koreans will eat it in one bite.

Korean Restaurants

Displaying 10 of 87 Korean Restaurants.

Restaurant		Suburb
1.	Arirang	Perth
2.	Mapo Korean Restaurant	Adelaide
3.	7 & 7	Carnegie
4.	Mukunghwa	Glebe
5.	Se Joung	Campsie
6.	Great River Korean Barbecue	Adelaide
7.	Seoul Restaurant	Melbourne
8.	Korea Palace	Melbourne
9.	Kimchi Grandma	Carnegie
10.	JJ Jackson	Brisbane

23 Jul 2011 08:41 AEST

Richardson

Wow. Thank You

Unbelievably tender beef. Family loved it with lettuce, rice & braised veges (garlic, ginger, sauces [soy, oyster & fish], carrot, broccolini, bok choy).

17 Jan 2011 04:06 AEST

Anna

Balwyn North

Tips from a Korean cook

I was looking for a Bulgogi recipe to a friend and used this one to base my own. I haven't actually made using this recipe but I am a Korean and have been making bulgogi for a long time. Thought I might write some tips when making the dish. Don't think you need to use that much soy to begin with. About 4-5 TB is ok and water is not needed. If you don't have nashi pear as this is not a staple ingredient in an Australian kitchten, you can opt for about 2-3 TB of pureed kiwi fruit instead.

21 Mar 2010 09:57 AEST

Kate

Trintiy Beach

Awesome dish

I never realised how delicious Korean food was until I made this dish. The kids loved having it in bit size serves in lettuce. I will be making this dish many more times. The flavours are just amazing.

08 Jun 2009 09:16 AEST

Viola

Roseville

Excellent recipe

Made this for a midweek dinner. It was super quick and easy and was delicious. I didn't have a pear so used a kiwi fruit instead as I had read somewhere you could do this.

19 Mar 2009 11:04 AEST

Chimp

Ching Chow

Awesome

It's awesome!

21 Feb 2009 08:18 AEST

Ben

Greenacres

Fire it up

Have made it a couple of times now and have learnt to get a grill pan massively hot before cooking. I like to cut the onion really thin ( used a V slicer) and it will have a simular texture as the meat. Honestly if you can get to sauce to caralimise it has the nicest taste. I bought soom Ssamajung sauce and it worked a treat.

22 Jan 2009 11:49 AEST

Alanna

Gordon

Yummo

Absolutely delicious. Although I thought the nashi pear flavour was a bit too subtle, so I used a normal pear.

08 Jan 2009 02:56 AEST

Gavin

Narre Warren

Pears

This recipe turns out a much better final product if you substitute over-ripe bananas for the nashi pears and instead of garlic use beef stock and 500 grams of white rum.

08 Jan 2009 02:52 AEST

Matthew

Berwick

Mrs. Williams

Mine was so good that Neil's wife invited everyone to my place! Thanks for the recipe.

10 Dec 2008 10:32 AEST

Jenny

Sydney

Great dish!

Unfortunately I didn't have nashi pears at hand when I cooked it, but the taste was still great! ! I'll definitely try it with nashi pears to taste the real deal.

27 Nov 2008 07:52 AEST

Neil Williams

Berwick

magnificent

Made it tonight. Absolutely Superb. Followed the recipe exactly and it turned out a treat. I was a little worried that the meat might toughen after "boiling" in the sauce as it was cooking, but it was tender and very tasty. My missus liked the sauce so much she has frozen what was left over. Now she has invited every bloody relative she has over so I can do it all again on Sunday.

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