This globally-popular Korean meat dish is made by marinating thinly sliced beef in soy sauce and then grilling it. Although the name bulgogi means meat grilled on fire, bulgogi is generally stir-fried in a moist pan.

500gbeef (sirloin), 1 onion (200g), 3 pyogo (shiitake) mushrooms (or oyster mushrooms) (3 90g), 1 tablespoon vegetable oil


Marinade for beef
5 tablespoons soy sauce, 3 tablespoons sugar, 2 tablespoons minced green onion, 1 tablespoon minced garlic, 1 tablespoon sesame oil, ½ teaspoon ground black, pepper, 1 tablespoon toasted sesame seeds, crushed


Optional for marinade
¼ Korean pear (5 oz,150g, 5 tablespoons pear juice) or 5 tablespoons beef broth, 2 tablespoons rice wine

  1. Cut the beef into thin slices -inch (2-mm) thick across the grain, or have butcher slice meat for you. If necessary, cut into smaller bite-size pieces. Pat meat dry with paper towels to remove excess blood.
  2. Cut onion into long thin slices.
  3. Cut the mushrooms into thin slices.
  4. In a big bowl, combine all the ingredients of the marinade for beef and mix well.
  5. Add the beef to the marinade and toss meat so marinade coats all of the meat. Let it stand about 20 minutes. Add onion, green onions and mushrooms and mix well.
  1. Pan-fry the beef in a small amount of oil until tender over the high heat. You may grill the meat over an open fire or grill.

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