Stir-fried Korean Bulgogi (marinated beef)

Ingredients

• 500 g Beef (rump steak or strip steak) (Very thinly sliced (2‑3 mm))
• 4 gousses Garlic cloves (Finely minced)
• 0.5 oignon Medium onion (Sliced)
• 2 tiges Green onion stalks (or scallion) (Cut into rounds)
• 0.5 poire Asian pear (nashi) (Peeled, core removed, finely grated)
• 60 ml Light soy sauce (Tamari or gluten‑free soy sauce if needed)
• 30 ml Mirin (sweet rice wine) (Adds sweetness and shine)
• 30 ml Sesame oil (Aromatic oil, to add to the marinade)
• 30 g Brown sugar (For light caramelization)
• 0.5 c. à café Ground black pepper (Adjust to taste)
• 30 ml Water (To adjust the consistency of the marinade)
• 10 g Toasted sesame seeds (For garnish)
• 15 g Chives (or green onion) (Rounds for finishing)

Instructions

1. Chop the garlic

   Peel the garlic cloves and chop them very finely, then place them in the bowl.

   Time: PT2M

2. Slice the onion

   Cut the onion into thin strips and add to the bowl with the garlic.

   Time: PT3M

3. Prepare the green onion stalks

   Wash the green onion stalks, cut into rounds about 2 mm and add to the bowl.

   Time: PT2M

4. Grate the Asian pear

   Peel the pear, remove the core, then grate it finely directly into the bowl.

   Time: PT4M

5. Prepare the marinade

   Add brown sugar, light soy sauce, mirin, water, black pepper and sesame oil to the bowl. Mix well until the sugar dissolves.

   Time: PT3M

6. Slice the beef

   If not already done, ask the butcher for 2‑3 mm thick slices or cut them yourself while very cold, placing them between two sheets of cling film.

   Time: PT5M

7. Marinate the meat

   Pour the beef slices into the marinade, mix to coat each piece well. Cover the bowl with cling film and place in the refrigerator for at least 1 hour.

   Time: PT1H

   Temperature: 4°C

8. Sear the beef

   Heat the wok over high heat, add 2 tablespoons of neutral oil (e.g., sunflower oil) and, once it smokes, add the meat in a single layer. Stir‑fry 5‑7 minutes until colored and cooked to your liking.

   Time: PT7M

   Temperature: Very hot

9. Plating and finishing

   Transfer the bulgogi to a serving dish, sprinkle with toasted sesame seeds and chive rounds. Serve immediately with white rice and drizzle with cooking juices if desired.

   Time: PT3M

Nutrition Facts

Calories

350

Protein

25 g

Carbohydrates

15 g

Fat

20 g

Fiber

2 g

Ingredient Substitutions

• Instead of Beef (rump steak or strip steak): flank steak, quick-cooking beef
• Instead of Green onion stalks (or scallion): green shallots
• Instead of Asian pear (nashi): kiwi, regular pear
• Instead of Light soy sauce: light soy sauce
• Instead of Mirin (sweet rice wine): sake + sugar, diluted honey
• Instead of Sesame oil: peanut oil, walnut oil
• Instead of Brown sugar: cane sugar

Equipment Needed

• Cutting board
• Chef's knife
• Mixing bowl
• Fine grater
• Measuring spoons
• Wok or large heavy‑bottomed pan
• Spatula or wooden spoon
• Cling film
• Serving plate

Critical Steps — Do Not Skip

• Slice the beef very thin (2‑3 mm)
• Marinate at least 1 hour in the fridge
• Stir‑fry over very high heat without overcrowding the wok

Chef Tips from the Video

• Use a cast‑iron wok for ultra‑even heat.
• Drizzle a splash of honey just before serving for an extra shine.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container, up to 3 days maximum.

Freezer: Can be frozen up to 1 month, well wrapped.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the marinade and the pear the day before and keep refrigerated.
• Marinate the meat overnight for an even more pronounced flavor.