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Bulgogi Recipe | www.iamafoodblog.com
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4.41 from 5 votes

Bulgogi Recipe

Super Savory Korean Grilled Meat
Prep Time5 mins
Marinating Time2 hrs
Total Time2 hrs 5 mins
Course: Main Course
Cuisine: korean
Keyword: bulgogi
Servings: 6
Calories: 336kcal

Equipment

  • blender

Ingredients

  • 1/2 medium onion roughly chopped, about 1 cup
  • 1/2 pear cored and quartered, Asian pear preferred, about 1/2 cup
  • 4 cloves garlic peeled
  • 1 tsp ginger minced
  • 2 tbsp water
  • 1/4 cup soy sauce
  • 2 tbsp brown sugar
  • 1 tbsp toasted sesame oil
  • 2 tbsp rice vinegar
  • 1/2 tsp black pepper
  • 2 lbs ribeye thinly sliced, or other meats, see notes
  • 1 tbsp gochujang or to taste, optional

Instructions

  • Blend the onion, pear, garlic, ginger, and water.
    blending onions and pears | www.iamafoodblog.com
  • Mix the onion-pear mix with soy sauce, brown sugar, toasted sesame oil, vinegar, and black pepper. Add gochujang, if using.
    bulgogi sauce | www.iamafoodblog.com
  • Mix the marinade throughly with the meat and marinate for 2 hours to overnight.
    bulgogi beef | www.iamafoodblog.com
  • Cook the meat on a hot plate/grill, cast iron pan, or nonstick skillet, flipping as needed.
    bulgogi | www.iamafoodblog.com

Notes

Other good choices for meats are brisket, sirloin, or any other thinly sliced meats you can find at an Asian grocery store. You can also use thinly sliced pork belly, collar, jowl, or thickly sliced chicken breast, or cubed chicken thighs.
You can julienne the rest of the pear as a garnish.

Nutrition

Calories: 336kcal | Carbohydrates: 7.4g | Protein: 46.9g | Fat: 11.8g | Saturated Fat: 3.9g | Cholesterol: 135mg | Sodium: 701mg | Potassium: 677mg | Fiber: 0.8g | Sugar: 4.6g