So bulgogi – Korean marinated BBQ
So bulgogi - Korean marinated BBQ
Bulgogi is a beloved classic in Korean cuisine, thinly sliced meat marinated in our rich, slightly sweet Bulgogi sauce, often with a touch of pear or apple for natural sweetness and tenderness. The result is deeply flavorful, juicy, and packed with umami. Traditionally made with beef and grilled over an open flame or pan-fried, bulgogi is a dish that brings people together. It’s incredibly versatile—also delicious with chicken, mushrooms, or tofu for a plant-based version. Served with rice, fresh lettuce leaves for wrapping, and a variety of side dishes, it becomes a meal full of color, texture, and harmony.
Ingredients
Servings: 2 | Prep Time: 10min | Cook Time: 15 min
Beef Marinade:
- 250 g (½ lb) thinly sliced beef ribeye or sirloin
- 1 tbsp soy sauce
- 1 tbsp Bibap Manufacture Gochujang
- 1 tbsp grated Asian pear (or apple)
- 1 tsp sesame oil
- 1 tsp sugar (or honey)
- 1 clove garlic, minced
- ½ tsp freshly grated ginger
- 1 tsp rice wine (optional)
- Pinch of black pepper
- 1 green onion, finely chopped
Vegetables (optional but recommended):
- ½ small onion, thinly sliced
- ½ carrot, julienned
- ½ zucchini, julienned
- 2–3 shiitake mushrooms, sliced
For Cooking:
- 1 tsp neutral oil (e.g., grapeseed or canola)
- ½ tsp sesame seeds (for garnish)
- Extra chopped green onions for garnish
Preparation
- We begin by mixing all the marinade ingredients in a bowl, including a spoonful of our Bibap Manufacture Gochujang. We add the beef and make sure every piece is evenly coated. Once it is mixed well, we cover the bowl and let the beef rest in the fridge for at least thirty minutes. When we plan ahead, we leave it overnight so the flavours can settle in more deeply.
- While the beef marinates, we slice and prepare the vegetables. It makes the cooking smoother and gives everything the freshness we love in this dish.
- When we are ready to cook, we heat a little oil in a skillet or grill pan over medium-high heat. We add the marinated beef and the vegetables, letting them stir-fry for a few minutes until the beef is cooked through and lightly caramelised. We watch it closely so it stays juicy and tender.
- To finish, we sprinkle sesame seeds and chopped green onions over the top. We serve it hot, either with steamed rice, fresh lettuce leaves, or as part of a comforting bibimbap bowl.
Goes well with
- Pak choi
- Kimchi
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