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 1 | Page 2 | Next
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.
Agree(1 people agree)
Disagree(0 people disagree)
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.
Agree(1 people agree)
Disagree(3 people disagree)
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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