Bulgogi Sapi Panggang Manis Gurih Khas Korea (Korean Sweet & Savory Grilled Beef Bulgogi)
🧂 Ingredients
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- 500 grams Beef tenderloin or sirloin, thinly sliced
- 1/2 Korean pear or regular pear, finely grated
- 1 Onion, thinly sliced
- 2 stalks Green onion, cut into 3 cm pieces
- 1/2 Carrot, thinly sliced lengthwise
- 5 clove Garlic, finely minced
- 5 tbsp Soy sauce
- 3 tbsp Granulated sugar
- 2 tbsp Sesame oil
- 1 tbsp Sweet soy sauce (kecap manis)
- 1 tsp Lime juice
- 1/2 tsp Ginger, finely grated
- 1/2 tsp Ground black pepper
- 1 tbsp Toasted sesame seeds, for garnish
- 2 tbsp Oil, for grilling
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👩🍳 Instructions
- 1 Freeze the beef for 30-45 minutes to make it easier to slice thinly. Slice against the grain into 2-3 mm thick pieces.
- 2 Make the marinade: combine the grated pear, minced garlic, soy sauce, granulated sugar, sesame oil, sweet soy sauce, lime juice, grated ginger, and ground black pepper in a large bowl. Stir until well mixed.
- 3 Add the sliced beef to the marinade, stirring until all the surfaces of the meat are evenly coated.
- 4 Cover the bowl with plastic wrap and let it sit in the refrigerator for at least 1 hour, ideally 3-4 hours or overnight, so the flavors soak in fully and the meat becomes tender.
- 5 Once marinated long enough, remove the beef from the fridge and let it sit at room temperature for 10 minutes.
- 6 Heat a flat pan or large nonstick skillet with a little oil over medium-high heat.
- 7 Add the onion and carrot, and stir-fry briefly until slightly wilted.
- 8 Add the beef along with its marinade, cook while stirring over medium-high heat until the meat is cooked through and the sauce thickens with slight caramelization at the edges, about 5-7 minutes.
- 9 Add the green onion, stir briefly until wilted, then turn off the heat.
- 10 Transfer the bulgogi to a serving plate and sprinkle with toasted sesame seeds. Serve warm with warm white rice.
💡 Tips
• Slice the beef as thinly as possible against the grain for tender, non-chewy results; freezing the meat briefly before slicing helps a lot.
• The pear in the marinade acts as a natural tenderizer and adds fresh sweetness—don't skip it, as it's the secret to authentic bulgogi.
• The longer you marinate (ideally overnight), the more flavorful and tender the meat becomes, so prepare it the night before if you have time.
• Serve bulgogi with fresh lettuce leaves to wrap with rice, Korean ssam-style, for extra freshness and a crunchy texture.
📊 Nutrition Facts / serving
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