Bulgogi (Korean Marinated Beef)
Thinly sliced beef marinated in a sweet‑savoury sauce, quickly grilled or pan‑seared, served with rice and fresh lettuce for wrapping.
- Prep
- 20 min
- Cook
- 15 min
- Total
- 35 min
- Serves
- 4
- Difficulty
- Medium
Method
-
Step 1 of 5
Combine soy sauce, mirin, sesame oil, sugar, garlic, ginger, gochujang, sesame seeds, black pepper and water in a bowl, stirring until sugar dissolves.
-
Step 2 of 5
Add the beef slices, toss to coat, and let marinate at room temperature for 10‑15 minutes, or refrigerate up to 2 hours for deeper flavour.
-
Step 3 of 5
Heat a large skillet or grill pan over high heat; once shimmering, add the beef in a single layer, spreading it out.
-
Step 4 of 5
Stir‑fry for 2‑3 minutes until the meat is browned and just cooked through, allowing the sauce to caramelise slightly.
-
Step 5 of 5
Remove from heat, sprinkle with spring onions and serve immediately with lettuce leaves for wrapping and a bowl of steamed rice.
Notes from the kitchen
If ribeye is unavailable, use flank steak; thinly slice against the grain for tenderness. Leftovers reheat gently in a pan; the sauce may thicken, stir in a splash of water.
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