Bulgogi means fire meat: thin slices of beef in a sweet soy marinade, cooked fast over high heat. It is often the first dish people try at a Korean restaurant, and one of the easiest to get right at home.
What is bulgogi?
Bulgogi is thinly sliced beef, marinated and cooked quickly in a pan or on a grill plate. The slices are thin enough to take on the marinade fast and cook in a couple of minutes. It is sweet and savoury, not spicy.
The classic marinade
For 500 grams of thinly sliced beef:
- 4 tablespoons soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon sesame oil
- 3 cloves garlic, crushed
- Half a nashi pear, grated (it tenderises the meat)
- Black pepper and a sliced spring onion
Mix, add the beef and leave it in the fridge for at least 30 minutes, or overnight. If you would rather skip this step, soy bulgogi comes already marinated and sliced.
How to cook it
Heat a pan or grill plate until it is very hot. Cook in small batches so the meat sears rather than steams. Spread the slices out, leave them for a minute, then toss until the edges caramelise, about two to three minutes in all. Add sliced onion in the last minute if you like, and finish with spring onion and sesame seeds.
Pan or grill?
A pan keeps the juices, which is good if you are serving it over rice. A solid grill plate gives smoky, charred edges, the Korean BBQ way. Avoid an open-slat grill: thin slices fall through the gaps.
How to eat it
Serve it over rice, or wrap it in lettuce with rice and a little ssamjang. Leftovers make a good rice bowl the next day.
What to serve with it
Rice, kimchi and a couple of banchan. On a Korean BBQ night it sits well next to la galbi and samgyeopsal.
Frequently asked questions
What cut of beef is used for bulgogi?
A tender, well-marbled cut sliced very thin, such as scotch fillet or sirloin. The thin slice matters more than the exact cut.
How long should I marinate bulgogi?
At least 30 minutes. Overnight in the fridge gives a deeper flavour.
Is bulgogi spicy?
No. Classic bulgogi is sweet and savoury. The spicy Korean dish many people mix it up with is usually marinated pork.
Can I freeze bulgogi?
Yes. Marinated bulgogi freezes well. Thaw it in the fridge overnight before cooking.
What is the difference between bulgogi and galbi?
Bulgogi is thin, boneless slices of beef. Galbi is short rib, cooked on or off the bone, in a similar sweet soy marinade.