Authentic Korean Bulgogi Recipe

2-5 lbs thinly sliced beef sirloin
5 cloves garlic, crushed
1 medium-sized white onion, peeled and grated
1 Asian pear, peeled and grated
1 sweet apple, peeled and grated
2/3 cup soy sauce
2 tbsp toasted sesame seed oil
2-4 tbsp  sugar (this will depend on the sweetness of your pear)
2 -4 green onions, washed and finely sliced
Freshly cracked black pepper, to taste

Many butchers will be able to slice the beef for you if you request it. If not, then the way to do it yourself is to half freeze it so that the piece of beef is almost solid through, then use a sharp kitchen knife to slice pieces, against the grain.

1. Using an extremely fine grater, turn the onion and pear into pulp (alternatively, you can just blend till liquid but this makes the marinade a bit watery), then mix together with the soy sauce and crushed garlic, then taste for sweetness. If it’s not quite sweet enough for your tastes, add all the sugar, but if it’s close, just add 1-2 tbsp of sugar, mix and taste again.

2. Add the sliced meat to the bowl, then pour the marinade over the top, then add the sesame seed oil, sliced spring onion and cracked pepper and massage all the marinade into the meat for about 1-2 minutes, making sure none of the slices of beef are stuck together and that the marinade has been distributed evenly throughout.

3. Pour into an airtight container and store in the fridge for at least a few hours, ideally overnight, and cook over a griddle or in an unoiled non-stick frying pan – the reason for that is that the pan juices are extremely tasty, and can be very nice poured over your bowl of rice!

Email us if you have questions!