Bulgogi

Bulgogi is a traditional Korean marinated beef dish that traces its origins back thousands of years to the Goguryeo kingdom (37 BC – 668 AD). Originally considered a luxury, prestigious dish, it was served only to royalty or the wealthy upper class. Initially, was served grilled on skewers, it has evolved to a modern version which is closer to a stir-fry. For the ideal flavour, it's worth seeking out oliodang, Korean pears and jin gang jang at your local Korean supermarket.

Credit: Jiwon Kim

• serves

  2

• prep

  15 minutes

• cook

  10 minutes

• difficulty

  Easy

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Ingredients

• 500 g thinly sliced beef
• 3 tbsp cooking wine
• 2 tbsp oliodang (올리고당 Korean sugar syrup, see Note)
• 2 tbsp sugar
• ½ Korean pear (substitute with canned pineapple or kiwi fruit)
• 100 ml water
• ¼ brown onion, thinly sliced
• 1 spring onion, sliced (white parts and green parts kept separate)
• 1 ½ tbsp finely chopped garlic
• ⅓ carrot, peeled and shredded
• 8 – 10 tbsp jin gang jang (Korean light soy sauce)
• 1 tsp ground pepper
• salt
• 1 tsp sesame oil
• 1 tsp toasted sesame seeds
• steamed white rice, to serve

Instructions

1. In a large bowl, combine the sliced beef and cooking wine and mix well gently with your hands. Add the oliodang and sugar and mix to combine. In the bowl of a food processor or blender, combine the Korean pear with the water and blend to a thick paste.

2. Add the paste with the onion, white parts of the spring onion (reserve the green parts for garnish!), garlic, carrot, soy sauce, the pepper and a generous pinch of salt. Mix well to combine, then allow to marinate for half a day, up to two full days.

3. When ready to cook, heat a large frying pan over medium-high heat. Add the marinated beef to the pan and stir-fry until browned, cooked through and the vegetables are tender. Stir through the sesame oil.

4. Transfer the bulgogi to a serving plate and torch using a blowtorch, if you like. Sprinkle with toasted sesame seeds, the reserved green parts of the spring onion and serve with steamed white rice.

Note

Substitute oliodang with equal quantities sugar if you cannot find it. Use the remaining carrot to cut into decorative flowers and cook with the beef, if you like!

Photography by Jiwon Kim.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

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