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Peel the pear. Roughly chop the onion. Add the peeled pear, chopped onion, 8 cloves of garlic, and 1 thumb of ginger to a food processor.

Blend the ingredients until a smooth paste is formed. Transfer the blended mixture to a large mixing bowl.

Add 1/2 cup soy sauce, 1/4 cup brown sugar, 2 tablespoons sesame oil, 1 tablespoon gochujang, and 1 teaspoon black pepper to the bowl. Mix all the marinade ingredients thoroughly until well combined.

Add 1 kg of thinly sliced beef (sirloin or ribeye recommended) to the prepared marinade in the large bowl. Mix the beef and marinade well, ensuring every piece of beef is fully coated.

Cover the bowl and refrigerate for a minimum of 4 hours, or ideally, overnight for best flavor development.

Heat 2 tablespoons of oil in a large pan or wok over high heat until very hot.

Add the marinated beef to the hot pan in batches to avoid overcrowding. Spread the beef in a single layer and cook until it is nicely caramelized and has slightly crispy edges. Once cooked, remove the beef from the pan and set it aside.

Using the same pan, add 1/2 sliced onion, 1 julienned carrot, and 1/2 cup sliced mushrooms. Stir-fry the vegetables until they are tender-crisp.

Return the cooked beef to the pan with the stir-fried vegetables. Add 2 sliced spring onions to the mixture. Toss everything together until all ingredients are well combined and heated through.

Serve the Korean Beef Bulgogi immediately over a bed of steamed rice. Garnish with a sprinkle of sesame seeds, fresh chili slices, and additional sliced spring onion for presentation and extra flavor.


Peel the pear. Roughly chop the onion. Add the peeled pear, chopped onion, 8 cloves of garlic, and 1 thumb of ginger to a food processor.

Blend the ingredients until a smooth paste is formed. Transfer the blended mixture to a large mixing bowl.

Add 1/2 cup soy sauce, 1/4 cup brown sugar, 2 tablespoons sesame oil, 1 tablespoon gochujang, and 1 teaspoon black pepper to the bowl. Mix all the marinade ingredients thoroughly until well combined.

Add 1 kg of thinly sliced beef (sirloin or ribeye recommended) to the prepared marinade in the large bowl. Mix the beef and marinade well, ensuring every piece of beef is fully coated.

Cover the bowl and refrigerate for a minimum of 4 hours, or ideally, overnight for best flavor development.

Heat 2 tablespoons of oil in a large pan or wok over high heat until very hot.

Add the marinated beef to the hot pan in batches to avoid overcrowding. Spread the beef in a single layer and cook until it is nicely caramelized and has slightly crispy edges. Once cooked, remove the beef from the pan and set it aside.

Using the same pan, add 1/2 sliced onion, 1 julienned carrot, and 1/2 cup sliced mushrooms. Stir-fry the vegetables until they are tender-crisp.

Return the cooked beef to the pan with the stir-fried vegetables. Add 2 sliced spring onions to the mixture. Toss everything together until all ingredients are well combined and heated through.

Serve the Korean Beef Bulgogi immediately over a bed of steamed rice. Garnish with a sprinkle of sesame seeds, fresh chili slices, and additional sliced spring onion for presentation and extra flavor.
