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Bulgogi Beef

Bulgogi Recipe

The marinated bulgogi is suitable for barbeques and stir fries. Take care not to over cook the beef.


  • 400 grams beef suitable cuts include tenderloin, rump steak, sirloin or skirt flank
  • cooking oil for cooking beef
  • sesame seeds toasted in a dry pan until golden

(A) Marinae 1 – Blend to a purée:

  • 3 cloves garlic peeled
  • 50 grams onion
  • 50 grams pear flesh nam shui/Korean/Japanese variety preferred
  • 5 grams ginger

(B) Marinade 2 – Seasonings

  • 2 tbsp soy sauce
  • 1 tbsp sesame oil
  • 2 tsp sugar
  • 1 tsp corn syrup
  • freshly cracked black pepper
  • chopped spring onions
  • thinly sliced carrot

Serving suggestions


  1. Slice the beef thinly, uniformly & against the grain.
  2. In a blender or food processor, blend (A) to a smooth puree. Add the puree, sliced beef and (B) in a wide bowl. Combine to mix well. Cover with cling wrap and marinade for about least 2 hours or overnight in the fridge.
  3. Heat griddle or wok. Add a bit of oil. Grill, pan fry or stir fry the marinated beef, in batches until they are cooked.
  4. Serve the cooked bulgogi with multi grain rice, or as a DIY wrap with lettuce leaves, ssamjang sauce and rice.

Recipe adapted from Maangchi: Korean Beef BBQ Bulgogi 불고기

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5 comments on “Bulgogi Beef”

  1. Love home-made versions of bulgogi with natural tenderizers and better cut of meat.

  2. This marinade 下足了料!Must be so good. I seldom have bulgogi outside so no “inspiration/motivation” to make bulgogi at home.

  3. Have never had a bulgogi…..they look just like my favourite lettuce wraps.

  4. Is it possible to leave out corn syrup? Or anything I can use to replace it?

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