Korean-style bulgogi beef

    1 hour 20 min

    Thin slices of boneless beef short ribs are briefly marinated in a sweet and spicy marinade, then quickly seared in a hot pan and served over steamed rice in this classic Korean dish.

    1 person made this

    Serves: 2 

    • 575g boneless beef short ribs, sliced across the grain in 3mm thick slices
    • 4 cloves garlic, finely crushed
    • 40g grated onion
    • 1 tablespoon freshly grated ginger
    • 1 tablespoon toasted sesame oil
    • 1 tablespoon light brown sugar, or to taste
    • 80g freshly grated Asian pear
    • 4 tablespoons soy sauce
    • 1 tablespoon Korean chilli pepper flakes (gochugaru)
    • 1/2 teaspoon coarse sea salt, or to taste
    • 1 tablespoon vegetable oil, plus more for brushing the pan
    • 300g hot steamed rice, or as needed
    • 2 sliced spring onion tops for garnish

    Prep:15min  ›  Cook:5min  ›  Extra time:1hr marinating  ›  Ready in:1hr20min 

    1. Mix garlic, grated onion, grated ginger, toasted sesame oil, brown sugar together in a mixing bowl. Stir in grated pear, soy sauce and chilli flakes.
    2. Transfer meat to marinade and toss to coat on all sides. Cover and refrigerate 1 to 2 hours.
    3. Season meat with salt and a drizzle of vegetable oil. Toss.
    4. Brush a cast iron pan with a little vegetable oil and place over high heat. When pan is very hot, add beef in a single layer and cook until meat begins to caramelise around the edges and moisture begins to evaporate, 2 to 3 minutes per side. Serve over hot rice and top with sliced spring onion.


    You can marinate the beef for up to 12 hours, but I get good results with a 1 to 2 hour marination time.

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