The Korean national dish – Bulgogi is a very tasty meat treat. The secret lies in the fruity-sweet marinade. Serve it with noodles and with a fruity and rich red wine.
Most of this recipe’s time is hands-off — four hours of marinating do the real work, while the actual cooking takes only about ten minutes once the beef hits the pan. That makes it a good dish to set up in the afternoon before guests arrive, or to marinate in the morning before a weeknight dinner. The pear in the marinade isn’t just for sweetness; its natural enzymes help tenderize the beef as it sits, which is part of why thinly sliced sirloin turns out so tender here.
Why Pear Is the Key to Bulgogi’s Marinade
Grated or blended pear does double duty in this marinade: it adds a natural sweetness that balances the salty soy, and its enzymes gently break down the beef’s fibers, so even a lean cut like sirloin ends up tender rather than chewy. Don’t skip it or swap it for a different fruit — the tenderizing effect is part of what makes bulgogi’s texture distinctive.
How to Make Bulgogi
Peel the pear, onion, and ginger, then put them in a blender with the rest of the marinade ingredients — soy sauce, garlic, white wine vinegar, black pepper, and brown sugar — and blend until smooth. Slice the beef very thinly, place it in the marinade, and refrigerate for at least four hours. Peel and thinly slice the carrot. Heat the cooking oil in a pan and add the carrot, then add the beef strips, reserving the leftover marinade. Fry the meat quickly for a few minutes over high heat, then pour in the reserved marinade and let it come to a boil. Season with sesame oil, then serve garnished with toasted sesame seeds.
FAQ – Frequently Asked Questions
How long does bulgogi keep in the fridge?
Cooked bulgogi keeps for about three days in an airtight container in the fridge, and it reheats well in a hot pan.
Can I marinate the beef longer than four hours?
Yes, up to overnight works well and often deepens the flavor further, though much longer than that and the pear’s enzymes can start to make the texture mushy.
Can I freeze bulgogi?
You can freeze the beef in its marinade, uncooked, for up to two months. Thaw it in the fridge before cooking as usual.
What can I use instead of beef sirloin?
Ribeye or flank steak both work well, since both slice thinly and take well to the marinade’s tenderizing effect.
What wine pairs well with bulgogi?
A fruity, medium-bodied red like Grenache or a New World Pinot Noir complements the marinade’s sweetness without overpowering it.
Learn More
Read more about this dish: https://en.wikipedia.org/wiki/Bulgogi
Bulgogi
Ingredients
- 300 g beef sirloin
- 1 carrot
- 1 tablespoon toasted sesame seeds
- 2 tsp sesame oil
- 1 tablespoon cooking oil
Bulgogi marinade
- 1 pear
- 1 onion
- 5 tbsp soya
- 2 cloves garlic
- 2 cm piece ginger
- 2 tbsp white wine vinegar
- 1 teaspoon black peppers
- 2 tbsp brown sugar
Instructions
- Peel the pear, onions and ginger. Put in a blender with the other marinade ingredients and blend until smooth marinade.
- Slice the beef very thinly. Place the beef in the marinade and refrigerate for at least four hours.
- Peel and thinly slice the carrot. Pour cooking oil into the pan and add the carrots. Add the beef strips to the pan as well – save the marinade.
- Fry the meat quickly for a few minutes. Then pour in the marinade. Allow to come to the boil. Season with sesame oil.
- Serve the bulgogi and garnish with toasted sesame seeds.
Notes
- Don’t skip the pear — its natural enzymes tenderize the beef as it marinates, not just add sweetness.
- Slice the beef as thinly as possible for the best texture; partially freezing it first makes thin slicing easier.
- Marinating overnight deepens the flavor, but avoid going much beyond 24 hours or the texture can turn mushy.
- Fry the meat over high heat and quickly — bulgogi is meant to sear fast, not stew.
- Save the leftover marinade to pour back in and boil down into a light sauce.
Nutrition
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