Beef Bulgogi
Recipes · Dinner · Recipe, Typed Supps
The marinade has grated pear in it, which is a tenderiser, not a sweetener, and it genuinely works.
Allergens and patterns
Contains sesame, soya.
Ingredients
- sliced paper thin (700g) Beef Sirloin — Freeze it for half an hour before slicing. It is the only reliable way to get it thin enough at home.
- 1, grated (120g) Pear — Contains enzymes that break down protein, which is why bulgogi is tender in a way a soy marinade alone cannot manage.
- 4 tbsp (60g) Soy Sauce — The salt and most of the colour.
- 1 tbsp (15g) Sesame Oil — In the marinade. It is a flavour, not a frying fat — it burns long before the pan is hot enough.
- 4 cloves, crushed (24g) Garlic — A lot of it. Korean marinades are unapologetic about garlic.
- 5, in lengths (50g) Scallions — Into the pan at the end, where they wilt but keep their shape.
- 1 tbsp (10g) Sesame Seeds — Toasted, over the finished dish.
- 2 cups, cooked (400g) White Rice — To serve. The marinade is intense and needs something plain underneath it.
Nutrition per serving
- Calories: 515.8 kcal
- Protein: 52.8g
- Carbohydrate: 38g
- of which sugars: 3.9g
- Fat: 15.7g
- of which saturated: 3.7g
- Fibre: 3.7g
- Sodium: 958.2mg
Method
- Mix the grated pear, soy, sesame oil, garlic and a spoon of sugar, and marinate the beef 30 minutes to 4 hours.
- Get a pan or grill extremely hot.
- Cook the beef in batches, two minutes a side, so it chars rather than stews.
- Add the scallions at the end and serve over rice with sesame seeds.
Nutrients it supplies
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