Bulgogi — Korean beef BBQ
Korean
- Servings (recipe yield)
- Not provided
- Prep time
- 15 min–20 min
- Cook time
- 10 min–15 min
- Rest / chill / soak
- 30 min
- Total time
- 55 min–1 hr 5 min
Estimated times for this version of the recipe. Equipment, ingredient preparation and batch size can change the timing.
Includes a minimum 30-minute marinade. Overnight marinating adds time.
Ingredients
- 1 lb Beef tenderloin, sliced across the grain into thin strips
- ½ cup Asian pear, crushed
- ¼ cup Onion, puréed
- 4 cloves Garlic, finely chopped
- 1 tsp Ginger, finely chopped
- 1 Scallion, chopped
- 2 tbsp Soy sauce
- 2 tbsp Brown sugar
- a pinch Black pepper
- 1 tbsp Toasted sesame oil
- a few slices Carrot, thinly sliced
Instructions
- Combine the pear, onion, garlic, ginger, scallion, soy sauce, sugar, pepper, sesame oil and carrot in a bowl.
- Coat the beef with the mixture. Cover and refrigerate for at least 30 minutes; an overnight marinade is also an option.
- Heat a grill or skillet to medium-high. Cook the thin beef, turning as needed, until cooked through.
- Serve hot. Lettuce wraps and Korean side dishes are optional accompaniments.
Source: Maangchi (concise adaptation) · Recipe source