Authentic Bulgogi Recipe For Korean BBQ

BBQs don’t always have to take place outdoors and in a BBQ grill, there are some BBQs recipes that are only done indoors and using a pan! The BBQ I am talking about is the Authentic Bulgogi Recipe For Korean BBQ.

If you aren’t fortunate and can’t find a restaurant offering this near you, you don’t need to fret, you can have it at home! Bulgogi is a well known Korean dish. It’s not spicy but deliciously savory, slightly sweet and the meat is incredibly soft. It translates to “flamed meat” and the recipe couldn’t be simpler!

Authentic Bulgogi Recipe For Korean BBQ

Eleanor Craig

This Authentic Bulgogi Recipe For Korean BBQ is not spicy but deliciously savory, slightly sweet and the meat is incredibly soft.

5 from 1 vote

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Course Main Course

Cuisine Korean

Servings 4 people

Calories 367 kcal

Ingredients

 

US CustomaryMetric

 

1x2x3x

TO MAKE THE KOREAN BBQ:

• 450 grams ground beef (minced beef) - sirloin or rib eye, or whatever good quality beef you can afford
• 5 tablespoons soy sauce
• 1 tablespoons sesame oil
• 4 cloves garlic - crushed
• 1 tablespoon sesame seeds - optional
• 2 teaspoons ginger - grated
• 2 stalks spring onions - finely sliced
• 1 tablespoon brown sugar
• 1 pinch ground black pepper
•  
  ½ medium Asian pear - shredded, or 1 teaspoon of kiwi pulp

TO MAKE THE KOREAN BBQ DIPPING SAUCE

•  
  2 tablespoons Gochujang - hot fermented chilli sauce, available in most Asian supermarkets
• 2 teaspoons brown sugar
• 1 teaspoon sesame oil
• 1 teaspoon soy sauce
• 1 clove garlic - minced
• 2 tablespoons sesame seeds - optional

Instructions

 

• To make the Korean dipping sauce, mix all ingredients together, try a little, it should be spicy and sweet. Set aside.
• In a large bowl, add all ingredients and give it a good mix. The Asian pear is important as its enzymes break down the meat protein and make it really very soft. If you can’t find Asian pears (available in Asian supermarkets) use kiwi pulp as it has the same or similar enzymes. Don’t use any other kind of pear as it wouldn’t work.
• Cover bowl with cling film and put it in the fridge to marinate overnight.
• Heat a cast iron grill pan in medium-high heat. Once hot, cook your bulgogi beef until cooked through.
• When cooked, put the meat in a hot house lettuce leaf with some sticky rice, sliced raw spring onions and some Korean dipping sauce.

Notes

• Put some rice in a lettuce leaf, add the cooked meat, a bit of the sauce and some spring onions, wrap and eat in one go! It’s a wrap! You can eat it without the rice but it makes the whole thing more filling. Delicious served with some kimchi on the side.

Nutrition

Calories: 367kcalCarbohydrates: 12gProtein: 25gFat: 24gSaturated Fat: 8gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 77mgSodium: 1420mgPotassium: 483mgFiber: 1gSugar: 6gVitamin A: 77IUVitamin C: 4mgCalcium: 97mgIron: 4mg

How did this recipe turn out for you?We’re eager to hear your thoughts!