KoreaБулгоги — «огненное мясо» — визитная карточка корейской кухни. Тонко нарезанная говядина в сладко-солёном маринаде с кунжутом — это вкус, который сложно забыть. Главный секрет — действительно тонкая нарезка и очень горячая сковорода.
Freeze the beef for 20–30 minutes before slicing — semi-frozen meat cuts paper-thin easily. And cook in small batches on very high heat: an overcrowded pan drops the temperature and the meat steams instead of caramelizing.
Beef Bulgogi
Korea's most beloved BBQ dish — paper-thin slices of ribeye marinated in soy sauce, sesame oil, sugar, garlic, and ginger, then seared on a blazing hot pan until caramelized at the edges. Sweet, savory, smoky, and intensely flavorful. Serve with rice, lettuce leaves, and kimchi.
What you'll need
Ingredients
- 300 gSee recipes with beef ribeye or sirloin
beef ribeye or sirloin, thinly sliced
i - 2 tbspSee recipes with soy sauce
soy sauce
i - 1 tbspSee recipes with sesame oil
sesame oil
i - 1 tspSee recipes with sugar
sugar (or honey)
i - 0.5 tspSee recipes with rice vinegar or apple cider vinegar
rice vinegar or apple cider vinegar
i - 2See recipes with garlic cloves
garlic cloves, minced
i - 1 tspSee recipes with fresh ginger
fresh ginger, grated
i - 1
- 1See recipes with onion
onion, sliced into rings
i - 1See recipes with carrot
carrot, julienned
i - 1 tspSee recipes with sesame seeds
sesame seeds
i - See recipes with green onion for serving
green onion for serving
i - See recipes with salt and pepper to taste
salt and pepper to taste
i
How to make it
Instructions
- 1
Mix soy sauce, sesame oil, sugar, vinegar, garlic, ginger, and egg in a bowl.
- 2
Add thinly sliced beef and sliced vegetables to the marinade. Mix well and marinate for at least 15 minutes (or up to 4 hours in the fridge).
- 3
Heat a wok or skillet with a little oil over very high heat. Cook the meat and vegetables in batches for 5–7 minutes, stirring constantly. Do not overcrowd the pan — cook in small portions so the meat sears rather than steams.
- 4
Serve with rice, sprinkled with sesame seeds and green onion. Can also be wrapped in lettuce leaves.
Frequently Asked Questions
What cut of beef is best for bulgogi — can regular supermarket beef be used?
Ribeye or thin-cut sirloin is ideal — the marbling makes the meat tender and juicy. Flank or shoulder also work. Korean grocery stores often sell pre-sliced beef labeled 'bulgogi meat' — a convenient option.
How to slice beef paper-thin for bulgogi without special equipment?
Put the beef in the freezer for 20–30 minutes — slightly frozen meat slices much more easily. Cut across the grain, no thicker than 3mm. Slicing across the grain is what makes the meat tender rather than chewy.
Why do you add Asian pear or kiwi to bulgogi marinade — is it necessary?
Asian pear and kiwi contain enzymes that break down protein fibers and naturally tenderize the meat. Without fruit, marinate longer or add grated onion — it also helps, though more gently.
Why does bulgogi come out grey and steamed instead of caramelized and seared?
The cause is an overcrowded pan. Too much meat drops the temperature and it steams in its own juices. Cook in small batches on a very hot pan, leaving space between pieces — that is what gives bulgogi its caramelized edges.
What is bulgogi and how does Korean BBQ differ from Japanese yakiniku?
Bulgogi means 'fire meat' — Korean marinated grilled beef with a sweet-savory sesame-and-pear marinade. Japanese yakiniku uses simpler or no marinade, with the focus on dipping sauces at the table. Both are tabletop BBQ traditions but the flavor profiles are quite different.
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