Ingredients
Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.
Serves 4
Marinade
Pan
Equipment
Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; saucepan with lid; sieve; heavy frying pan; spatula; food thermometer; heatproof spoon; spatula.
Check all product labels and cross-contact. Diet groups describe this listed recipe, not every substitution.
Steps
Marinate · About 60 min
- Mix 600 g beef steak, sliced 3 mm thick, 100 g pear, grated, 50 ml soy sauce, 20 g sugar, 15 ml sesame oil, 15 g garlic, grated; refrigerate 1 hour.
Sear · About 3 min
- Heat oil from 15 ml neutral oil, 150 g onion, sliced, 30 g spring onions, sliced. Sear drained beef in small batches for 2–3 minutes per side.
Finish · About 4 min
- Cook onions 4 minutes, add beef and marinade and boil 3 minutes. Beef must reach 63°C / 145°F; rest 3 minutes.
Check: The food must be hot through at 63°C / 145°F.
Tips
- Thin slices and a hot pan help the beef brown.
- Judge Bulgogi by the texture and doneness signs in its steps. Your pan and heat affect how long Bulgogi takes to cook.
Substitutions
- Use grated apple instead of pear.
Storage
- Get perishable Bulgogi into the fridge within two hours, or within one hour above 32°C / 90°F. Eat Bulgogi within two days, keeping it covered at 4°C / 40°F or colder.
- Bring cooked Bulgogi to 74°C / 165°F, stirring or turning it for even heating. When Bulgogi is part of the meal, serve cold salads, dips and chilled desserts straight from safe refrigeration.
- If Bulgogi includes a thick sauce or soup, loosen it with a little water during gentle reheating. Any crisp coating on Bulgogi becomes softer in storage.
Make ahead
- Prepare the measured ingredients for Bulgogi one day ahead. For Bulgogi, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Bulgogi on the day of serving.
FAQ
What matters most when making Bulgogi?
Thin slices and a hot pan help the beef brown.
What can I substitute in Bulgogi?
Use grated apple instead of pear.
Can I prepare Bulgogi ahead?
Prepare the measured ingredients for Bulgogi one day ahead. For Bulgogi, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Bulgogi on the day of serving.
Food safety references
FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating
