Korean BBQ Beef (Bulgogi)

Bulgogi is Korea's beloved marinated beef, sliced whisper-thin and cooked in seconds over fierce heat. A grated pear tenderises the meat and balances the salty soy, while garlic, ginger and toasted sesame give it that unmistakable depth. Ready in half an hour, it's a proper weeknight showstopper.

Bulgogi means ‘fire meat’, and the magic is all in the marinade: soy and sugar for savoury-sweet balance, grated pear to tenderise, plus garlic, ginger and sesame oil. Slice the beef thinly, let it soak up the flavours, then sear it hard and fast so the edges caramelise while the inside stays juicy. Serve over rice and you’re set.

Ingredients

• 600g beef sirloin or rump steak — well chilled, then sliced as thinly as possible
• 1 ripe conference pear — peeled and grated; nashi/Asian pear is traditional if you can find it
• 5 tbsp light soy sauce
• 2 tbsp caster sugar — or soft brown sugar
• 2 tbsp toasted sesame oil
• 4 garlic cloves — finely grated
• 2 tsp fresh root ginger — finely grated
• 1 tbsp mirin — or 1 tbsp rice vinegar plus a pinch of sugar
• 1 small onion — thinly sliced
• 4 spring onions — cut into 3cm lengths
• 1 tbsp toasted sesame seeds
• 1 tbsp flavourless oil — for frying, such as sunflower
• 0.5 tsp freshly ground black pepper

Method

1. Freeze the beef for 20-30 minutes until firm but not solid, then slice it across the grain as thinly as you can, ideally 2-3mm. Firm meat and a sharp knife make this far easier.
2. In a large bowl, whisk together the grated pear, soy sauce, sugar, sesame oil, garlic, ginger, mirin and black pepper until the sugar dissolves into a loose marinade.
3. Add the sliced beef, onion and spring onions. Toss thoroughly with your hands so every ribbon is coated, then leave to marinate for at least 15 minutes (or up to a few hours in the fridge for deeper flavour).
4. Set a large frying pan or wok over your highest heat and add the flavourless oil. Let it get properly hot and shimmering before you add anything.
5. Lift about half the beef from the marinade, letting excess drip off, and lay it out in a single layer. Sear undisturbed for a minute so it catches colour, then stir-fry for another 1-2 minutes until the beef is browned and cooked through with no pink remaining.
6. Tip onto a plate and repeat with the second batch, so the pan stays fierce and the meat sears rather than stews.
7. Return all the beef to the pan, pour in any remaining marinade and let it bubble and glaze the meat for a minute until sticky and piping hot.
8. Scatter with toasted sesame seeds and serve straight away over steamed rice.

Serve it with

• Steamed short-grain rice
• Crisp lettuce leaves for wrapping (ssam)
• Kimchi
• Quick cucumber pickle
• Gochujang or ssamjang dipping sauce

Why this works

Grated pear contains enzymes that gently break down the beef's proteins, so even a quick sear leaves it meltingly tender, while the sugar helps the edges caramelise for that signature charred-sweet flavour.

Common swaps

• No pear? Use half a grated apple or a couple of tablespoons of grated onion to tenderise instead.
• Swap sirloin for thinly sliced beef skirt, flank or ready-sliced 'sukiyaki' beef from Asian supermarkets.
• For a fiery version, stir a tablespoon of gochujang into the marinade.
• Use tamari in place of soy sauce to keep it gluten-free.

Common mistakes to avoid

• Slicing the beef too thick, so it stews and toughens instead of searing quickly and staying tender.
• Crowding the pan; too much meat at once drops the heat and the beef boils in its own juices rather than caramelising.
• Cooking over medium heat, which loses the smoky char that defines bulgogi.
• Skipping the pear or another tenderiser, leaving the beef chewier than it should be.

Storage, freezing & reheating

Storage: Keep leftovers in an airtight container in the fridge for up to 3 days.

Freezing: Freezes well for up to 2 months, either raw in the marinade or fully cooked; defrost fully in the fridge before use.

Reheating: Reheat quickly in a hot pan or wok for a couple of minutes until piping hot throughout, adding a splash of water to loosen if needed.

Allergen notes: contains Soya, Gluten, Sesame. Always check individual product labels.

Estimated nutrition

Per serving, estimated from typical ingredient values — not a substitute for precise dietary calculation.