불고기

Name: 불고기
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings
Cuisine: South Korean
Ingredients: 500 g beef sirloin or rib-eye, sliced paper-thin; 1/4 Asian pear, peeled and grated; 3 tbsp soy sauce; 1 tbsp brown sugar; 1 tbsp sesame oil; 1 tbsp rice wine (mirin); 4 cloves garlic, minced; 1/2 medium onion, grated; 1/2 tsp black pepper; 1 tbsp toasted sesame seeds; 4 scallions, cut into 5 cm pieces; Butter lettuce leaves for wrapping; Cooked short-grain rice for serving; Ssamjang (dipping paste) for serving

불고기 (bool-GO-gee)

Bulgogi (Beef)

⏱ Prep Time 30 min + marinating

📈 Difficulty Easy

👥 Servings

🔥 Calories 432 kcal

Paper-thin beef marinated in soy, Asian pear, garlic, and sesame, grilled over charcoal. The caramelized edges and juicy interior are irresistible.

Nutrition & Info

Protein 36.0g

Carbs 18.0g

Fat 24.0g

Protein Carbs Fat

Dietary

gluten-free nut-free

Allergen Warnings

⚠ soy

Equipment Needed

grill or skillet mixing bowl tongs

Presentation Guide

Vessel: sizzling plate with lettuce cups

Garnishes: sesame seeds, sliced scallions

Accompaniments: steamed rice, ssamjang, pickled radish

Ingredients

500 g beef sirloin or rib-eye, sliced paper-thin
1/4 Asian pear, peeled and grated
3 tbsp soy sauce
1 tbsp brown sugar
1 tbsp sesame oil
1 tbsp rice wine (mirin)
4 cloves garlic, minced
1/2 medium onion, grated
1/2 tsp black pepper
1 tbsp toasted sesame seeds
4 scallions, cut into 5 cm pieces
Butter lettuce leaves for wrapping
Cooked short-grain rice for serving
Ssamjang (dipping paste) for serving

Instructions

1
Place the beef in the freezer for twenty minutes to firm it up, then slice against the grain into paper-thin pieces no more than two millimeters thick, which ensures rapid cooking and maximum surface area for absorbing the sweet-savory marinade.
2
Combine the grated Asian pear, soy sauce, brown sugar, sesame oil, rice wine, minced garlic, grated onion, and black pepper in a large bowl, whisking until the sugar is fully dissolved and the natural enzymes from the pear activate.
3
Add the sliced beef and scallion pieces to the marinade, toss to coat every piece thoroughly, cover with plastic wrap, and refrigerate for at least two hours, allowing the pear to naturally tenderize the meat while the seasonings penetrate the fibers.
4
Heat a charcoal grill, cast-iron skillet, or griddle to the highest heat possible, spread the marinated beef in a thin single layer without crowding, and cook for ninety seconds per side until the edges caramelize and develop a slight char.
5
Work in batches to avoid steaming the meat, transferring each finished batch to a warm platter and sprinkling with toasted sesame seeds while still sizzling, keeping each batch warm in a low oven while cooking the remaining beef.
6
Serve the caramelized bulgogi on a warm platter alongside butter lettuce leaves, steamed rice, and ssamjang, wrapping pieces of beef with rice and paste inside a lettuce leaf to eat as a traditional Korean ssam.

💡

Did You Know?

'Fire meat' has been Korean delicacy since 37 BC, originally called maekjeok for nobility.

Chef's Notes

Equipment Tips

grill or skillet
mixing bowl
tongs

Garnishing

sesame seeds, sliced scallions

Accompaniments

steamed rice, ssamjang, pickled radish

The Story Behind 불고기

### The Story

Bulgogi -- literally "fire meat" -- traces its origins to the Goguryeo Kingdom (37 BCE-668 CE), when it was called maekjeok, skewered grilled meat. During the Joseon Dynasty, it evolved into neobiani, meaning "thinly spread" meat, and was prepared primarily for the wealthy and nobility. The dish's modern name comes from the Pyongan dialect of what is now North Korea, and it spread to Seoul and throughout South Korea largely through refugees from the north following the Korean War. During the Japanese occupation (1910-1945), severe beef shortages diminished the dish's prominence, but its popularity rebounded dramatically in the postwar era.

### On the Calendar

Bulgogi is served year-round and is a centerpiece of Korean barbecue gatherings. It is especially popular for family celebrations, holidays like Chuseok (Korean harvest festival), and social dining occasions.

### Then & Now

Traditionally marinated in a mixture of soy sauce, sugar, sesame oil, garlic, and grated Asian pear (which tenderizes the meat), bulgogi was historically grilled over wood charcoal. Modern preparations range from tabletop grilling at Korean barbecue restaurants to home-cooked versions stir-fried in a pan. The dish entered the American English lexicon in 1961 according to Merriam-Webster and has since become Korea's most recognized culinary export.

### Legacy

Bulgogi embodies the communal spirit of Korean dining -- gathered around fire, sharing thinly sliced meat that carries flavors refined over two millennia.

🕐 Traditionally enjoyed dinner, barbecue gatherings and celebrations 📜 Origins: Goguryeo era (37 BCE-668 CE)

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