Korean BBQ (Bulgogi)

Bulgogi (Korean Grilled Beef)

Tender sliced beef marinated in soy, Korean pear, garlic and sesame oil, then grilled hot and fast and wrapped in lettuce with rice, ssamjang and kimchi. Bulgogi is the home-cook version of the tabletop barbecue experience.

Prep

40 min

Cook

10 min

Total

50 min

Serves

4

Difficulty

Medium

Recipe ingredients

• •700 g (1½ lb) beef sirloin or ribeye, freeze 30–40 min for clean slicing across the grain
• •120 ml (½ cup) soy sauce, Korean jin ganjang if possible
• •100 g (about ½ small pear) Korean pear (or Asian pear), grated; the enzymes tenderize the meat
• •30 g (2 tbsp) sugar, white or brown
• •20 g (about 6 cloves) garlic, finely grated
• •10 g (1 tbsp) fresh ginger, finely grated
• •15 ml (1 tbsp) toasted sesame oil, Korean chamgireum preferred
• •10 ml (2 tsp) rice wine (mirim or sake), mirin works
• •4 g (2 tsp) gochugaru, Korean chili flakes; adjust to taste
• •2 g (½ tsp) freshly ground black pepper
• •1 whole (1 medium) yellow onion, thinly sliced
• •2 stalks scallions, cut into 5 cm batons
• •250 g (8 oz) fresh shiitake mushrooms, optional; sliced
• •1 head butter or red leaf lettuce, separated leaves, for wrapping
• •120 g (¾ cup) cooked short-grain white rice, warm, per person
• •60 g (¼ cup) ssamjang, store-bought is fine
• •100 g (about ½ cup) well-fermented napa cabbage kimchi, served alongside
• •5 g (1 tsp) toasted sesame seeds, for garnish
• •10 g (1 tbsp) toasted sesame oil, for brushing the grill

Steps

1. 1 Slice the partially frozen beef against the grain into 2–3 mm (1/16 in) thin slices. A frozen-for-30-minute block is much easier to slice cleanly.
2. 2 In a large bowl, whisk together soy sauce, grated Korean pear, sugar, garlic, ginger, sesame oil, rice wine, gochugaru and black pepper until the sugar dissolves.
3. 3 Add the sliced beef, onion, scallions and shiitake (if using) to the marinade. Massage gently with your hands for 1 minute so every slice is coated.
4. 4 Cover and marinate in the refrigerator for 30 minutes (up to 12 hours for deeper flavor). Do not marinate longer than 24 hours, as the pear enzymes will turn the meat mushy.
5. 5 Heat a cast-iron grill pan or heavy skillet over high heat until smoking hot, or prepare a charcoal grill with a strong, even bed of coals.
6. 6 Working in batches so the pan is never crowded, lay the beef slices flat in a single layer. Grill 60–90 seconds per side; the thin slices cook very fast. Move to a warm platter. Discard any raw onion marinade that was sitting in the bowl.
7. 7 Beef cooked to medium (internal 63 °C / 145 °F) is traditional for bulgogi; the thin slices will reach this almost instantly. Do not overcook or the meat turns tough.
8. 8 Brush the grill with sesame oil between batches to prevent sticking.
9. 9 To eat, take a lettuce leaf, dab a small amount of ssamjang on it, add a slice or two of beef, a piece of kimchi, a little rice, and a pinch of sesame seeds. Wrap and eat with your hands.
10. 10 Serve the remaining grilled beef, kimchi, rice, ssamjang and lettuce leaves on platters at the table so everyone can assemble their own wraps.