Bulgogi is one of those dishes that manages to be simultaneously simple and deeply satisfying. The marinade — soy, sesame, pear, garlic — does all the work while you're doing something else, and then the cooking takes about fifteen minutes. For the flavour you get out of it, the effort required is almost embarrassingly low.
The pear (or Asian pear) is the secret ingredient that tenderises the beef and gives the sauce its subtle sweetness. Grated apple works too. Don't leave it out. The beef should be sliced very thin — if your butcher can do this for you, ask them. If not, freeze the beef for 30 minutes first; it firms up and slices much more easily.
Serve over steamed rice with kimchi if you can find it, and a few sliced spring onions. This is one of those weeknight dinners that makes you feel like you've actually got it together, which — in the chaos of a family household — is worth its weight in gold.
"The grated pear. Don't leave it out. Just trust me."
Ingredients
- 600g beef sirloin or scotch fillet, very thinly sliced
- 4 tbsp soy sauce
- 2 tbsp sesame oil
- 1 tbsp sugar
- ½ Asian pear or ½ regular pear, grated
- 4 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 2 tsp neutral oil
- 4 spring onions, sliced
- 1 tbsp sesame seeds
- Steamed rice and kimchi, to serve
Method
Step 1
Combine the soy sauce, sesame oil, sugar, grated pear, garlic and ginger in a bowl. Add the sliced beef and toss to coat. Marinate for at least 20 minutes, or up to 4 hours in the fridge.
Step 2
Heat a large wok or frypan over very high heat. Add the neutral oil and heat until smoking. Add the beef in a single layer (work in batches if needed — don't crowd the pan). Cook without moving for 1–2 minutes until caramelised, then stir-fry for another minute.
Step 3
The beef cooks very quickly because it's thin. When it's just cooked through and nicely coloured, remove from heat.
Step 4
Serve immediately over steamed rice, scattered with spring onions and sesame seeds, with kimchi alongside.
