Korean Beef Bulgogi (불고기)

Thin slices of beef in a sweet-savoury soy-garlic marinade, quickly seared until caramelised and juicy — the ultimate classic Korean comfort food.

Ingredients

• 600g (1.3 lb) thinly sliced beef (ribeye, sirloin, or any quick-cook steak; sliced as thin as possible)
• 1 small onion, thinly sliced
• 2 spring onions (scallions), sliced (white and green parts)
• 3 cloves garlic, finely grated or minced
• 1 tbsp freshly grated ginger (or 1 tsp ground ginger)
• 6 tbsp soy sauce
• 2 tbsp brown sugar (or white sugar)
• 1 tbsp honey (optional, for extra gloss)
• 1 tbsp toasted sesame oil
• 1 tbsp neutral oil (vegetable/canola) for cooking
• 1 tbsp sesame seeds (optional)
• Black pepper, to taste

Method

• 1

  Step 1: Slice the beef (quick tip)

  If your beef isn’t pre-sliced, pop it in the freezer for 20–30 minutes until firm but not frozen solid, then slice very thinly across the grain. Thin slices = tender bulgogi and fast caramelisation.

• 2

  Step 2: Make the marinade

  In a large bowl, mix soy sauce, brown sugar, (honey if using), garlic, ginger, sesame oil, and a few good cracks of black pepper. Stir until the sugar mostly dissolves.

• 3

  Step 3: Marinate

  Add beef, onion, and the white parts of the spring onion. Toss well with your hands or tongs so everything is evenly coated. Marinate **30 minutes** at room temp (or up to **12 hours** in the fridge).

• 4

  Step 4: Sear fast and hot

  Heat a large skillet or cast-iron pan over **high heat** until very hot. Add neutral oil, then add beef in a single layer (cook in **2 batches** if needed to avoid steaming).

• 5

  Step 5: Finish and serve

  Turn off the heat. Toss through the green parts of the spring onion and sesame seeds (if using). Serve immediately while it’s hot and glossy.

Tips

• **Don’t overcrowd the pan:** If the beef releases liquid and starts simmering, it won’t caramelise — cook in batches for that classic bulgogi “seared-sweet” flavour.
• **No sesame seeds?** Leave them out — the dish is still fantastic (sesame oil carries plenty of nutty aroma).
• **Make-ahead:** Marinate the beef the night before for deeper flavour. Cook just before serving for best texture.
• **What to serve with:** Steamed rice and quick cucumber salad are perfect. You can also wrap the beef in crisp lettuce leaves with extra spring onion for a classic Korean-style bite.

Nutrition (per serving, estimate)