Bulgogi recipe

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Rating:

4.5/ 5 stars 46 Votes
  • Cuisine: Korean

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.

If you enjoyed this Bulgogi recipe then browse more Korean recipes, meat recipes and our most popular hainanese chicken rice recipe.

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Comments (11)

Previous Page 1 | 2 | Next
23 Jul 2011 08:41 AEST
TK
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).
Agree(1 people agree)
Disagree(0 people disagree)
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.
Agree(2 people agree)
Disagree(0 people disagree)
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.
Agree(3 people agree)
Disagree(0 people disagree)
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.
Agree(3 people agree)
Disagree(2 people disagree)
19 Mar 2009 11:04 AEST
Chimp
Ching Chow
Awesome
It's awesome!
Agree(1 people agree)
Disagree(0 people disagree)
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.
Agree(9 people agree)
Disagree(8 people disagree)
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.
Agree(3 people agree)
Disagree(0 people disagree)
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.
Agree(0 people agree)
Disagree(34 people disagree)
   

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