Lunch
Bulgogi Lunch: Korean Grilled Marinated Beef with Rice and Sides
Original name: Bulgogi (Grilled Marinated Beef) Lunch
About this dish
Bulgogi is Korea's iconic sweet-and-savory grilled beef, marinated in soy, pear, and sesame, then quickly seared until caramelized. This lunch version pairs it with steamed rice and tangy quick-pickled cucumbers for a satisfying, balanced bowl.
Ingredients
UK and US measurements are both included for every recipe.
thinly sliced beef sirloin
protein300 g
Imperial measurement: 10.5 oz
soy sauce
seasoning3 tablespoons
grated pear
fruit1/2 cup (or 1/2 small pear)
Imperial measurement: 1/2 small pear
mirin (sweet rice wine)
liquid1 tablespoon
honey or brown sugar
seasoning1 tablespoon
minced garlic
herb2 cloves (about 1 tablespoon)
minced ginger
herb1 tablespoon
sesame oil
fat1 tablespoon
black pepper
spice1/2 teaspoon
thinly sliced spring onions
herb2
toasted sesame seeds
spice1 tablespoon
cucumber slices
vegetable1/2 cucumber
rice vinegar
liquid2 tablespoons
sugar
seasoning1/4 teaspoon
salt
seasoninggenerous pinch
steamed short-grain rice
grain2 servings (about 1 cup cooked each)
Method
Make quick pickled cucumbers
5 minutesIn a small bowl, combine cucumber, rice vinegar, sugar, and salt. Mix well and set aside while you prepare the beef.
Marinate the beef
10 minutesIn a large bowl, mix soy sauce, grated pear, mirin, honey (or brown sugar), garlic, ginger, sesame oil, and black pepper. Add sliced beef and toss to coat evenly. Let marinate at room temperature for about 10 minutes (or up to 2 hours in the fridge).
Sear the bulgogi
8 minutesHeat a heavy skillet or grill pan over medium-high heat until shimmering. Cook the beef in small batches, turning once, until caramelized and cooked through, 2 to 3 minutes per batch. Transfer to a plate and repeat with the remaining beef.
Serve the bowls
0 minutesServe bulgogi over bowls of hot rice, topped with Quick Pickles (from step 1), sliced spring onions, and a sprinkle of toasted sesame seeds.
Equipment
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Nutrition facts
Tips
- For easier slicing, pop the beef in the freezer for about 20 minutes before then cutting across the grain so thin, even slices.
- Pear adds the classic subtle sweetness and helps tenderize the beef, if you don’t have a galbi so quick. A purple.
- Like the charred spots? Do yourself. Great lunch sorted.
Serving suggestions
- Serve in a bowl with crisp lettuce leaves on the side for wrapping. A handful of seasoned spinach and kimchi are welcomed companions.
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Recipe by
Minjun Choi
Specialises in Korean cuisineMinjun makes bibimbap in a hot stone bowl. The sizzle is his music.
Describe yourself in three words: Sizzling, hot, crispy rice.