Bulgogi

The story

Bulgogi is a Korean main with a clear sense of place. Bulgogi, meaning fire meat, has roots in older Korean grilled beef dishes and became one of the best-known expressions of Korean barbecue. Modern versions commonly use tender sliced beef in a sweet-savoury soy marinade. The recipe below keeps the defining ingredients and technique intact while giving practical metric quantities and enough detail for a home cook to judge texture, seasoning and doneness rather than simply follow a timer.

Ingredients

• 600 g beef ribeye or sirloinvery thinly sliced
• 120 g Asian pearpeeled and grated
• 70 ml soy sauce
• 25 g brown sugar
• 20 ml toasted sesame oil
• 18 g Garlicgrated
• 8 g gingergrated
• 80 g Spring onionssliced
• 150 g onionthinly sliced
• 2 tsp toasted sesame seeds
• 10 ml neutral cooking oil

Method

1. If the beef is not pre-sliced, chill

   If the beef is not pre-sliced, chill it in the freezer for 25–30 minutes until firm but not frozen, then cut across the grain into very thin sheets.

   Look for: firm but not frozen, then cut across the grain into very thin sheets Tip: Cook in batches at the highest heat your pan can sustain. A little char is welcome; a puddle of boiling marinade is not. Avoid: A crowded pan steams the meat, while long marination can make pear-tenderised beef too soft. Thick slices also prevent the quick caramelisation that defines bulgogi.

2. Combine grated pear, soy sauce, sugar, sesame

   Combine grated pear, soy sauce, sugar, sesame oil, garlic and ginger. Fold in the beef, spring onions and onion until every piece is coated. Marinate for 30 minutes; very thin beef does not need hours.

   Look for: every piece is coated

3. Heat a cast-iron pan or griddle over

   Heat a cast-iron pan or griddle over high heat until it is genuinely hot. Add a light film of oil and cook the beef in small batches so the pan continues to sear rather than steam.

   Look for: it is genuinely hot

4. Spread each batch into a single layer,

   Spread each batch into a single layer, leave it for 30–45 seconds to colour, then toss and cook for another 1–2 minutes. Allow some marinade to caramelise on the beef without letting the sugar burn black.

5. Return all the beef to the pan

   Return all the beef to the pan for 30 seconds with any remaining sliced spring onion. Taste; the meat should be savoury-sweet with a clear sesame aroma, not wet with sauce.

6. Transfer immediately to a platter, scatter with

   Transfer immediately to a platter, scatter with sesame seeds and serve with rice, lettuce leaves and ssamjang if desired.

   Look for: The beef is browned at the edges yet still supple, and most free liquid has evaporated into a glossy coating.

Nutrition

per serving

Estimated from the listed ingredients and default serving size. Actual values vary with brands, trimming, absorption and cooking losses.