Korean Barbecued Beef Bulgogi

Korean BBQ Bulgogi Beef is a tender, flavour-packed dish where thinly sliced beef is marinated in a sweet and savoury sauce and quickly cooked. The addition of Korean pear or apple helps tenderise the meat naturally, giving it a juicy texture. I love serving it with sushi rice, kimchi, and fresh lettuce for a DIY Korean-style wrap at home.

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Prep Time 15

Cook Time 10

Marinating Time 30

Total Time 55

Servings: 2 people

Course: Lunch, Main Course

Cuisine: Korean

Ingredients Method Video Notes

Ingredients

Main Ingredients

300 g very thinly sliced beef
1/2 piece small onion sliced
2 tbsp chopped scallion
12 piece baby gem lettuce leaves
3 piece Kimchi to serve
2 bowls cooked sushi rice
1 tbsp roasted white sesame seeds for garnish
1 tbsp vegetable oil for cooking

Marinade

150 g Korean pear approx 1/2 pear, grated
1/2 piece small onion finely grated
5 cloves garlic finely grated
1 1/2- inch piece fresh ginger peeled and finely grated
4 tbsp Korean soy sauce
2 tbsp light brown sugar
1 tbsp sesame oil

Extra Sauce (Optional)

3 tbsp Korean soy sauce
2 tbsp light brown sugar
100 ml cold water
1 tsp finely chopped garlic
3 tbsp chopped scallion
1 tsp roasted white sesame seeds

Method

Marinate the beef:

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.

Cook the beef:

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.

Add garnishes:

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:

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.