Korean Beef Bulgogi

Ingredients

500g ribeye steak (or sirloin/rump), thinly sliced

1 onion

2 spring onions

1 carrot

1 courgette

1 red chilli

2 tablespoons vegetable oil

The Bulgogi Marinade

½ Asian pear (or Korean pear)

3 garlic cloves

1 thumb-sized ginger

1½ tablespoons light soy sauce

1 tablespoon mirin

1 tablespoon oyster sauce

1 tablespoon brown sugar

1 tablespoon sesame oil

PREPARATION

Method

1. Thinly slice the beef and set aside, then slice the onion and spring onions and cut the carrot, courgette and red chilli into fine matchsticks.

2. Peel and roughly chop the Asian pear, removing the core, then add it to a blender with the garlic and ginger.

3. Pour in the light soy sauce, mirin, oyster sauce, brown sugar and sesame oil, then blend until smooth to create the marinade.

4. Combine the sliced beef with the marinade, onion and spring onions, massaging everything together until evenly coated.

5. Cover and refrigerate for at least 2 hours, or preferably overnight, allowing the pear to tenderise the meat.

COOKING

6. Heat a wok or frying pan over high heat with a little vegetable oil, then stir fry the carrot, courgette and chilli for 2–3 minutes until just tender.

7. Remove the vegetables from the pan and set aside, keeping the pan hot to achieve a good char on the beef.

8. Add a little more oil if needed, then spread the marinated beef into the pan in a single layer without overcrowding.

9. Leave the beef undisturbed for 1–2 minutes so it caramelises, then turn and cook the other side until lightly charred.

10. Return the cooked vegetables to the pan and toss everything together over high heat until evenly combined and heated through.

11. Continue cooking briefly until the sauce lightly coats the beef and vegetables without becoming watery.

12. Serve immediately with steamed rice, bibimbap or lettuce wraps, garnished with extra spring onions if desired.

School of Wok Tips

 Asian pear naturally tenderises the beef while adding subtle sweetness.

 Marinating overnight gives the richest flavour and best texture.

 Cook the vegetables separately to prevent overcrowding the pan.

 Leave the beef untouched initially so it develops a delicious char.

FAQs

Why is Asian pear used in Bulgogi?

It contains natural enzymes that help tenderise the beef while adding a delicate fruity sweetness.

Can I substitute the Asian pear?

Yes, Sprite, 7-Up or another sweet pear can be used as an alternative, although Asian pear gives the most authentic flavour.

What cut of beef works best?

Ribeye is ideal because of its marbling, but sirloin or rump also work very well when sliced thinly.