Cook and Scale
Korean Beef Bulgogi
4 servings · 35 min total
Thinly sliced beef marinated in a sweet-savoury soy, pear, and sesame sauce, then seared until caramelised. Smoky, tender, and deeply moreish.
Ingredients
- 600 g beef steak, sliced very thin
- 5 tbsp soy sauce
- 2 tbsp brown sugar
- 1 pear, grated
- 5 garlic, minced
- 15 g fresh ginger, grated
- 2 tbsp sesame oil
- 1 tsp sriracha
- 2 tbsp vegetable oil
- 4 spring onion, sliced
- 1 tbsp sesame seeds
- 300 g white rice, to serve
Contains: Gluten, Soy, Sesame
Allergen info is best-effort — please verify yourself.
Method
- 1.
Make the bulgogi marinade — Mix the soy sauce, sugar, grated pear, garlic, ginger, sesame oil, and sriracha into a marinade.
- 2.
Marinate the beef — Toss the sliced beef in the marinade and leave to soak up the flavours for 15 minutes.
- 3.
Sear the beef — Sear the beef in the hot oil in batches over high heat for about 6 minutes total, until caramelised at the edges.
- 4.
Garnish and serve over rice — Scatter with spring onions and sesame seeds and serve over steamed rice.