How To Make Korean Bulgogi
About this recipe
Korean bulgogi is a beloved dish known for its tender, flavorful marinated beef. This version, presented by Chef Jia Choi, emphasizes the importance of using Asian pear in the marinade, which not only adds sweetness but also helps tenderize the meat quickly. Perfect for a quick weeknight dinner, this recipe is straightforward and can be adapted for chicken or even vegetables!
Ingredient notes
- 200g beef sirloin can be substituted with chicken breast, thinly sliced.
- Brown sugar can be reduced to 0.5 teaspoon if less sweetness is desired.
- Asian pear can be substituted with kiwi or pineapple, but reduce the amount of kiwi due to its stronger enzyme.
Tips from Cory May’s video
- Mince the garlic and leek properly; for leek, crush from the top and thinly slice to make mincing easier.
- Marinate the bulgogi overnight for the best flavor and tenderness.
- Cook the bulgogi on medium-high heat and avoid flipping too often to ensure even cooking.
Good to know
- How long should I marinate the bulgogi?
- Marinate the bulgogi overnight for the best flavor.
- What can I use instead of Asian pear?
- You can substitute Asian pear with kiwi or pineapple, but reduce the amount of kiwi.
- What type of oil can I use for cooking?
- You can use vegetable oil, canola oil, or grapeseed oil.
No life story here — the video and the recipe are the whole point. All credit to Cory May: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Mince the garlic and leek. For leek, crush from the top and thinly slice.
- 2
Thinly slice the onion and grate the Asian pear after peeling it.
- 3
Combine the beef, soy sauce, brown sugar, minced garlic, minced leek, grated Asian pear, black pepper, and toasted sesame seeds in a bowl.
- 4
Mix everything well until the sauce is absorbed by the meat.
- 5
Marinate the bulgogi overnight in the refrigerator.
- 6
Heat a pan over medium-high heat and drizzle with vegetable oil.
- 7
Add the sliced onion to the pan and cook until slightly softened.
- 8
Add the marinated meat to the pan and cook without flipping too often until fully cooked, about 5-7 minutes.
- 9
Plate the bulgogi and garnish with green onion and toasted sesame seeds.
Heads up — we had to guess a little:
- The amount of sugar was inferred based on common preferences for sweetness in bulgogi.
Credit where it’s due: this recipe was transcribed from Cory May’s original video on YouTube. Follow them there — it’s their dish.
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