Korean BBQ Bulgogi beef is a dish that immediately takes me back to the lively, smoke-filled restaurants of Seoul, where the sound of meat sizzling on a tabletop grill is the ultimate soundtrack to a night out with friends. I remember being mesmerized by how such thinly sliced beef could hold so much complex flavour. It is a dish that perfectly captures the heart of Korean cuisine, balancing sweetness, saltiness, and a deep, savoury warmth that feels incredibly indulgent.
The real secret to this recipe lies in the marinade, specifically the use of grated Korean pear. I used to wonder why the beef at my favourite BBQ spots was always so unbelievably tender, until a chef explained that the natural enzymes in the fruit act as a gentle tenderiser. When combined with the earthy ginger and pungent garlic, it creates a rich base that seeps into every single fibre of the meat. I love the ritual of letting the beef sit overnight; the patience is always rewarded when the sugars in the marinade caramelise in the pan to create those lovely, charred edges.
What makes this meal truly special is the way it is served. Tucking a piece of the succulent beef into a crisp baby gem lettuce leaf with a spoonful of sushi rice and a bit of spicy, fermented kimchi is a perfect bite of food. It is a wonderful mix of temperatures and textures that keeps your palate excited from start to finish.
This has become my favourite way to bring a bit of festive, communal dining into my own home. It is a vibrant, interactive meal that never fails to put a smile on everyone’s face. One taste of that tender, sesame-flecked beef and you will understand why Bulgogi is such a beloved classic. It is pure, soul-warming comfort on a plate!
Korean Barbecued Beef Bulgogi
Ingredients
Method
- In a large bowl, combine beef with all marinade ingredients. Mix well, cover, and refrigerate for at least 30 minutes. For best results, marinate overnight.
- Heat oil in a large flat frying pan over medium heat. Add sliced onion and sauté for 30 seconds. Push onions to the side and add marinated beef in a single layer. Cook for 4 to 5 minutes, stirring occasionally, until beef is fully cooked.
- Sprinkle chopped scallion and roasted sesame seeds over the cooked beef. If using extra sauce, combine all extra sauce ingredients, pour over the beef, and heat for 1–2 minutes.
- Serve the bulgogi beef with sushi rice, kimchi, and baby gem lettuce for wraps.
Video
Notes
- Korean pear can be substituted with apple juice if unavailable; the fruit helps tenderise the meat naturally.
- For convenience, onion, garlic, and ginger can be finely blended instead of grated.
- Serve immediately for best texture and flavour.
