Bulgogi (Korean steaks)


I love ordering bulgogi in Korean restaurants because they are usually cooked at the table and it just seems to taste better than when I make it at home for some reason. The meat is tenderised in a marinade of either kiwi or nashi pears. I prefer eating the meat as a wrap but you can also serve it with steamed rice or kimchi fried rice or in bibimbap.



  • 1 kg of rib eye, thinly sliced
  • Marinade
  • 1 nashi pear or kiwi
  • 3 tablespoons soy sauce
  • 5 garlic cloves
  • 1 tablespoon sesame oil
  • 1 teaspoon Korean chili flakes
  • 2 tablespoons gojuchang
  • 2cm knob of ginger
  • 3 stalks spring onion, coarsely chopped
  • 1 tablespoon toasted sesame seeds


Step 1

Bung everything for the marinade together (except the sesame seed) in a food processor and whiz until you have a paste.

Step 2

Do a taste test and adjust the seasoning as desired.

Step 3

Combine the marinade and the beef together and allow to marinade for at least 30 minutes.

Step 4

Grill the meat in batches.

Step 5

Garnish with sesame seed.

Step 6

Serve with rice or in lettuce and gojuchang on the side.

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