This popular Korean beef dish is a great addition to any BBQ and is quick and easy to make for large crowds. Bulgogi is also great for bibimbap, a traditional Korean dish made from mixed vegetables, rice and egg.
You can even make bulgogi spicy by adding some gochujang and Korean chili flakes.

INGREDIENTS: (serves 4-6 people)

  • 1.3 kg rib-eye Bulgogi beef (available at Korean grocery stores) or finely sliced rib eye
  • 1/3 cup soy sauce 
  • 3 tbs maesil (green plum syrup) or honey
  • 2 tbs vinegar 
  • 3 cloves garlic (minced)
  • 1 tsp ginger paste
  • 1 tsp sesame oil
  • 1 tbs dark soy sauce (optional)
  • 1 Korean Shingo pear or other asian pear or 1/2 cup of apple juice
  • 1/3 cup water 
  • 1/4 tsp MSG (optional)
  • 1/4 tsp salt
  • 1/4 tsp ground pepper 

Garnish: green onions, sesame seeds. 


  • In a large bowl, combine minced garlic, ginger, sesame oil, soy sauce, dark soy sauce, vinegar and maesil.
  • Blend peeled Shingo pear with 1/3 cup of water until nice and smooth. 
  • Add pear mixture (or apple juice) to marinade and season to taste with salt, pepper and MSG.
  • Add the beef to the marinade and make sure every slice is in contact with the marinade. 
  • Let the beef marinate for at least one hour. 
  • Before cooking the meat, make sure too drain well so that it won't become watery.
  • In a pan on medium high heat, or a K-BBQ grill plate, add a bit of oil to grease the hot surface. 
  • Add drained marinated beef and cook for 3-5 minutes or until opaque.
  • Sprinkle with sesame seeds and green onions, and serve hot with rice, pickled radish, ssamjang and greens (lettuce, perilla leaves...).
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