Beef Bulgogi

Name: Beef Bulgogi
Total time: 2 h 43 min
Yield: 4 servings
Ingredients: 800 g Beef ribeye; 1 piece pear; 6 piece Garlic; 15 g Fresh ginger; 1 piece White onion; 4 piece Spring onions; 80 ml Soy sauce; 30 ml Mirin; 30 ml Sesame oil; 40 g Light brown sugar; 1 tsp Ground black pepper; 15 g Toasted sesame seeds

2 hr 43 min · 46 min active · makes ~1.25 kg · Medium

Beef bulgogi features thinly sliced beef marinated in soy, mirin, and grated pear, then grilled with caramelized onions and garlic. Serves 4.

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Beef Bulgogi

Beef bulgogi features thinly sliced beef marinated in soy, mirin, and grated pear, then grilled with caramelized onions and garlic. Serves 4.

See more →

TOTAL TIME

2 hr 43 min

ACTIVE TIME

46 min

QUANTITY

~1.25 kg

DIFFICULTY

Medium

CUISINE

—

Who’s eating

Cooking for A typical adult.

This should leave everyone comfortably full.

Portions & fullness

Ingredients0/12

Tools0/14

Ingredients

0/12 gathered · 4 servings

800g

1piece

6piece

15g

1piece

4piece

80ml

30ml

40g

1tsp

15g

#	Quantity	Notes	State
1	800g	—	—
2	1piece	—	—
3	6piece	—	—
4	15g	—	—
5	1piece	—	—
6	4piece	—	—
7	80ml	—	—
8	30ml	—	—
9	30ml	—	—
10	40g	—	—
11	1tsp	—	—
12	15g	—	—

Tools

15 items

Serveware

1 item

Procedure

37 steps

1 of 37

Lay the whole beef ribeye on the plate.

Beef ribeye · 800 g

⏱ 5s

ResultBeef ribeye

2 of 37

Slide the plate into the freezer for 30 minutes until the beef is firm enough to slice thinly.

⏱ 30 min

ResultBeef ribeye

3 of 37

Remove the plate of beef from the freezer and set it on the chopping board.

⏱ 10s

ResultBeef ribeye

4 of 37

Slice the beef ribeye as thinly as possible — about 2–3 mm — cutting across the grain at a slight angle.

⏱ 2 min

ResultThinly sliced beef ribeyeused in step 27

5 of 37

Peel the pear and halve it, scooping out the core with a spoon.

Pear · 1 piece

⏱ 30s

ResultPeeled pear

6 of 37

Grate the peeled pear on the coarse side of the grater directly into the small bowl, collecting all the juice.

Peeled pear · step 5

⏱ 30s

ResultGrated pearused in step 21

7 of 37

Crush each garlic clove under the flat of the knife to loosen the skin, then peel and discard the skins.

Garlic · 6 piece

⏱ 30s

ResultPeeled garlic cloves

8 of 37

Mince the peeled garlic cloves as finely as possible, rocking the knife back and forth until you have a fine paste.

Peeled garlic cloves · step 7

⏱ 45s

ResultMinced garlicused in step 23

9 of 37

Scrape the skin from the ginger with the edge of the peeler.

Fresh ginger · 15 g

⏱ 20s

ResultPeeled fresh ginger

10 of 37

Grate the peeled ginger on the fine side of the grater into a small bowl.

Peeled fresh ginger · step 9

⏱ 20s

ResultGrated gingerused in step 22

11 of 37

Halve the white onion through the root and peel away the papery skin.

White onion · 1 piece

⏱ 15s

ResultPeeled onion

12 of 37

Slice the peeled onion halves thinly from tip to root into fine half-moon strips.

Peeled onion · step 11

⏱ 40s

ResultThinly sliced onionsused in step 25

13 of 37

Trim the root ends and any wilted dark green tops from the spring onions.

Spring onions · 4 piece

⏱ 20s

ResultTrimmed spring onions

14 of 37

Strip away and discard the tough or slimy outer layer from each trimmed spring onion.

Trimmed spring onions · step 13

⏱ 20s

ResultPeeled spring onions

15 of 37

Slice the trimmed spring onions on a slight diagonal into pieces about 4 cm long.

Peeled spring onions · step 14

⏱ 30s

ResultSliced Spring Onionsused in step 26

16 of 37

Pour the soy sauce into the large bowl.

Soy sauce · 80 ml

⏱ 5s

ResultSoy sauce

17 of 37

Add the mirin to the bowl.

Mirin · 30 ml

⏱ 5s

ResultSoy sauce and mirin

18 of 37

Add the sesame oil to the bowl.

Sesame oil · 30 ml

⏱ 5s

ResultSoy sauce and mirin and sesame oil

19 of 37

Add the light brown sugar to the bowl.

Light brown sugar · 40 g

⏱ 5s

ResultSoy sauce and mirin mixture

20 of 37

Add the ground black pepper to the bowl.

Ground black pepper · 1 tsp

⏱ 5s

ResultSoy sauce and mirin mixture

21 of 37

Scrape all the grated pear and its juice into the bowl.

Grated pear · step 6

⏱ 5s

ResultGrated pear and soy sauce mixture

22 of 37

Add the grated ginger to the bowl.

Grated ginger · step 10

⏱ 5s

ResultGrated ginger and grated pear mixture

23 of 37

Add the minced garlic to the bowl.

Minced garlic · step 8

⏱ 5s

ResultMinced garlic and grated ginger mixture

24 of 37

Stir everything together until the sugar has dissolved completely and the marinade is uniform.

⏱ 20s

ResultBulgogi marinade

25 of 37

Add the thinly sliced white onion to the marinade.

Thinly sliced onions · step 12

⏱ 10s

ResultThinly sliced onions and bulgogi marinade

26 of 37

Add the sliced spring onions to the marinade.

Sliced Spring Onions · step 15

⏱ 10s

ResultSliced spring onions and thinly sliced onions and bulgogi marinade

27 of 37

Add the thinly sliced beef ribeye to the marinade.

Thinly sliced beef ribeye · step 4

⏱ 10s

ResultThinly sliced beef ribeye mixture

28 of 37

Turn and toss the beef and vegetables thoroughly with tongs until every slice is well coated in the marinade.

⏱ 1 min

ResultMarinated bulgogi beef

29 of 37

Press a sheet of cling film directly over the surface of the beef and seal the bowl.

⏱ 10s

30 of 37

Transfer the covered bowl to the refrigerator to marinate.

⏱ 10s

ResultMarinated bulgogi beef

31 of 37

Leave the beef to marinate in the refrigerator for at least 2 hours, or overnight for deeper flavour.

⏱ 2 hr

ResultMarinated bulgogi beef

32 of 37

Remove the marinated beef from the refrigerator and take off the cling film.

⏱ 10s

ResultMarinated bulgogi beefused in step 34

33 of 37

Set the large frying pan over the highest heat and let it get very hot — a drop of water should evaporate on contact.

⏱ 1 min 30s

34 of 37

Lay the marinated beef and all the vegetables in the hot pan in a single, spread-out layer, working in batches if needed to avoid crowding.

Marinated bulgogi beef · step 32

⏱ 10s

ResultMarinated bulgogi beef

35 of 37

Stir-fry the beef and vegetables, tossing frequently with tongs, until the beef is caramelised and cooked through with lightly charred edges, about 3–4 minutes per batch.

⏱ 4 min

ResultStir-fried bulgogi beef

36 of 37

Slide the cooked bulgogi onto a large serving plate, spreading it out evenly.

Stir-fried bulgogi beef · step 35

⏱ 15s

ResultStir-fried bulgogi beef

37 of 37

Scatter the toasted sesame seeds evenly over the bulgogi to finish.

Toasted sesame seeds · 15 g

⏱ 10s

ResultBeef Bulgogi

Total Time2 hr 43 min

#	Product	Action
1	800 g	Lay the whole beef ribeye on the plate.⏱ 5sResultBeef ribeye
2	—	Slide the plate into the freezer for 30 minutes until the beef is firm enough to slice thinly.⏱ 30 minResultBeef ribeye
3	—	Remove the plate of beef from the freezer and set it on the chopping board.⏱ 10sResultBeef ribeye
4	—	Slice the beef ribeye as thinly as possible — about 2–3 mm — cutting across the grain at a slight angle.⏱ 2 minResultThinly sliced beef ribeyeused in step 27
5	1 piece	Peel the pear and halve it, scooping out the core with a spoon.⏱ 30sResultPeeled pear
6	Peeled pearstep 5	Grate the peeled pear on the coarse side of the grater directly into the small bowl, collecting all the juice.⏱ 30sResultGrated pearused in step 21
7	6 piece	Crush each garlic clove under the flat of the knife to loosen the skin, then peel and discard the skins.⏱ 30sResultPeeled garlic cloves
8	Peeled garlic clovesstep 7	Mince the peeled garlic cloves as finely as possible, rocking the knife back and forth until you have a fine paste.⏱ 45sResultMinced garlicused in step 23
9	15 g	Scrape the skin from the ginger with the edge of the peeler.⏱ 20sResultPeeled fresh ginger
10	Peeled fresh gingerstep 9	Grate the peeled ginger on the fine side of the grater into a small bowl.⏱ 20sResultGrated gingerused in step 22
11	1 piece	Halve the white onion through the root and peel away the papery skin.⏱ 15sResultPeeled onion
12	Peeled onionstep 11	Slice the peeled onion halves thinly from tip to root into fine half-moon strips.⏱ 40sResultThinly sliced onionsused in step 25
13	4 piece	Trim the root ends and any wilted dark green tops from the spring onions.⏱ 20sResultTrimmed spring onions
14	Trimmed spring onionsstep 13	Strip away and discard the tough or slimy outer layer from each trimmed spring onion.⏱ 20sResultPeeled spring onions
15	Peeled spring onionsstep 14	Slice the trimmed spring onions on a slight diagonal into pieces about 4 cm long.⏱ 30sResultSliced Spring Onionsused in step 26
16	80 ml	Pour the soy sauce into the large bowl.⏱ 5sResultSoy sauce
17	30 ml	Add the mirin to the bowl.⏱ 5sResultSoy sauce and mirin
18	30 ml	Add the sesame oil to the bowl.⏱ 5sResultSoy sauce and mirin and sesame oil
19	40 g	Add the light brown sugar to the bowl.⏱ 5sResultSoy sauce and mirin mixture
20	1 tsp	Add the ground black pepper to the bowl.⏱ 5sResultSoy sauce and mirin mixture
21	Grated pearstep 6	Scrape all the grated pear and its juice into the bowl.⏱ 5sResultGrated pear and soy sauce mixture
22	Grated gingerstep 10	Add the grated ginger to the bowl.⏱ 5sResultGrated ginger and grated pear mixture
23	Minced garlicstep 8	Add the minced garlic to the bowl.⏱ 5sResultMinced garlic and grated ginger mixture
24	—	Stir everything together until the sugar has dissolved completely and the marinade is uniform.⏱ 20sResultBulgogi marinade
25	Thinly sliced onionsstep 12	Add the thinly sliced white onion to the marinade.⏱ 10sResultThinly sliced onions and bulgogi marinade
26	Sliced Spring Onionsstep 15	Add the sliced spring onions to the marinade.⏱ 10sResultSliced spring onions and thinly sliced onions and bulgogi marinade
27	Thinly sliced beef ribeyestep 4	Add the thinly sliced beef ribeye to the marinade.⏱ 10sResultThinly sliced beef ribeye mixture
28	—	Turn and toss the beef and vegetables thoroughly with tongs until every slice is well coated in the marinade.⏱ 1 minResultMarinated bulgogi beef
29	—	Press a sheet of cling film directly over the surface of the beef and seal the bowl.⏱ 10s
30	—	Transfer the covered bowl to the refrigerator to marinate.⏱ 10sResultMarinated bulgogi beef
31	—	Leave the beef to marinate in the refrigerator for at least 2 hours, or overnight for deeper flavour.⏱ 2 hrResultMarinated bulgogi beef
32	—	Remove the marinated beef from the refrigerator and take off the cling film.⏱ 10sResultMarinated bulgogi beefused in step 34
33	—	Set the large frying pan over the highest heat and let it get very hot — a drop of water should evaporate on contact.⏱ 1 min 30s
34	Marinated bulgogi beefstep 32	Lay the marinated beef and all the vegetables in the hot pan in a single, spread-out layer, working in batches if needed to avoid crowding.⏱ 10sResultMarinated bulgogi beef
35	—	Stir-fry the beef and vegetables, tossing frequently with tongs, until the beef is caramelised and cooked through with lightly charred edges, about 3–4 minutes per batch.⏱ 4 minResultStir-fried bulgogi beef
36	Stir-fried bulgogi beefstep 35	Slide the cooked bulgogi onto a large serving plate, spreading it out evenly.⏱ 15sResultStir-fried bulgogi beef
37	15 g	Scatter the toasted sesame seeds evenly over the bulgogi to finish.⏱ 10sResultBeef Bulgogi
Total Time		2 hr 43 min

Nutrition

per serving

Estimated · pre-cooking · 92% ingredients covered

Nutrient	Per serving
	766kcal
	54g
	52g
	19g
	23g
	14g
	2g
	1,362mg

Ingredients0/12

Tools0/14

Recipe

Beef Bulgogi

Beef bulgogi features thinly sliced beef marinated in soy, mirin, and grated pear, then grilled with caramelized onions and garlic. Serves 4.

What you’ll doYou will freeze beef to firm it for thin slicing, then prepare a marinade by grating pear and ginger, mincing garlic, and combining them with soy sauce, mirin, sesame oil, sugar and pepper. Mix in sliced onions, spring onions and beef, then refrigerate for at least 2 hours. Finally, sear the marinated beef and vegetables in a very hot pan until caramelised, working in batches to avoid crowding.

Serves4

Total2 hr 43 min

LevelMedium

Ingredients

Beef ribeye800 g
Pear1 piece
Garlic6 piece
Fresh ginger15 g
White onion1 piece
Spring onions4 piece
Soy sauce80 ml
Mirin30 ml
Sesame oil30 ml
Light brown sugar40 g
Ground black pepper1 tsp
Toasted sesame seeds15 g

Tools

TongsPear bowl (small bowl)Ginger bowl (small bowl)FreezerLarge frying panChef's knifeLarge bowlCling filmWooden spoonRefrigeratorLarge serving plateGraterPeelerPlateChopping board

Method

Lay the whole beef ribeye on the plate.

5sPlateBeef ribeye · 800 g

Slide the plate into the freezer for 30 minutes until the beef is firm enough to slice thinly.

30 minPlate, Freezer

Remove the plate of beef from the freezer and set it on the chopping board.

10sPlate, Freezer

Slice the beef ribeye as thinly as possible — about 2–3 mm — cutting across the grain at a slight angle.

Result · Thinly sliced beef ribeye · used in step 27

2 minChopping board, Chefs knife

Peel the pear and halve it, scooping out the core with a spoon.

30sChopping board, PeelerPear · 1 piece

Grate the peeled pear on the coarse side of the grater directly into the small bowl, collecting all the juice.

Result · Grated pear · used in step 21

30sPear bowl (small bowl), GraterPeeled pear · step 5

Crush each garlic clove under the flat of the knife to loosen the skin, then peel and discard the skins.

30sChopping board, PeelerGarlic · 6 piece

Mince the peeled garlic cloves as finely as possible, rocking the knife back and forth until you have a fine paste.

Result · Minced garlic · used in step 23

45sChopping board, Chefs knifePeeled garlic cloves · step 7

Scrape the skin from the ginger with the edge of the peeler.

20sChopping board, Chefs knifeFresh ginger · 15 g

Grate the peeled ginger on the fine side of the grater into a small bowl.

Result · Grated ginger · used in step 22

20sGinger bowl (small bowl), GraterPeeled fresh ginger · step 9

Halve the white onion through the root and peel away the papery skin.

15sChopping board, PeelerWhite onion · 1 piece

Slice the peeled onion halves thinly from tip to root into fine half-moon strips.

Result · Thinly sliced onions · used in step 25

40sChopping board, Chefs knifePeeled onion · step 11

Trim the root ends and any wilted dark green tops from the spring onions.

20sChopping board, Chefs knifeSpring onions · 4 piece

Strip away and discard the tough or slimy outer layer from each trimmed spring onion.

20sChopping board, Chefs knifeTrimmed spring onions · step 13

Slice the trimmed spring onions on a slight diagonal into pieces about 4 cm long.

Result · Sliced Spring Onions · used in step 26

30sChopping board, Chefs knifePeeled spring onions · step 14

Pour the soy sauce into the large bowl.

5sLarge bowlSoy sauce · 80 ml

Add the mirin to the bowl.

5sLarge bowlMirin · 30 ml

Add the sesame oil to the bowl.

5sLarge bowlSesame oil · 30 ml

Add the light brown sugar to the bowl.

5sLarge bowlLight brown sugar · 40 g

Add the ground black pepper to the bowl.

5sLarge bowlGround black pepper · 1 tsp

Scrape all the grated pear and its juice into the bowl.

5sLarge bowlGrated pear · step 6

Add the grated ginger to the bowl.

5sLarge bowlGrated ginger · step 10

Add the minced garlic to the bowl.

5sLarge bowlMinced garlic · step 8

Stir everything together until the sugar has dissolved completely and the marinade is uniform.

20sLarge bowl, Wooden spoon

Add the thinly sliced white onion to the marinade.

10sLarge bowlThinly sliced onions · step 12

Add the sliced spring onions to the marinade.

10sLarge bowlSliced Spring Onions · step 15

Add the thinly sliced beef ribeye to the marinade.

10sLarge bowlThinly sliced beef ribeye · step 4

Turn and toss the beef and vegetables thoroughly with tongs until every slice is well coated in the marinade.

1 minLarge bowl, Tongs

Press a sheet of cling film directly over the surface of the beef and seal the bowl.

10sLarge bowl, Cling film

Transfer the covered bowl to the refrigerator to marinate.

10sLarge bowl, Refrigerator

Leave the beef to marinate in the refrigerator for at least 2 hours, or overnight for deeper flavour.

2 hrLarge bowl

Remove the marinated beef from the refrigerator and take off the cling film.

Result · Marinated bulgogi beef · used in step 34

10sLarge bowl, Refrigerator

Set the large frying pan over the highest heat and let it get very hot — a drop of water should evaporate on contact.

1 min 30sLarge frying pan

Lay the marinated beef and all the vegetables in the hot pan in a single, spread-out layer, working in batches if needed to avoid crowding.

10sLarge frying panMarinated bulgogi beef · step 32

Stir-fry the beef and vegetables, tossing frequently with tongs, until the beef is caramelised and cooked through with lightly charred edges, about 3–4 minutes per batch.

4 minLarge frying pan, Tongs

Slide the cooked bulgogi onto a large serving plate, spreading it out evenly.

15sLarge serving plateStir-fried bulgogi beef · step 35

Scatter the toasted sesame seeds evenly over the bulgogi to finish.

Result · Beef Bulgogi

10sLarge serving plateToasted sesame seeds · 15 g

Printed 28 September 2026