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Korean Barbecued Beef

  • Cooking Time : 20 mins
  • Total Calories : 950 kcal
  • Serving Size : 3

    Bulgogi is barbecued beef, and like Kimchi, has a long history and is representative of Korean cuisine. The meat for Bulgogi is carefully selected to contain the least fat, and it is best cooked with fresh charcoal. This is because charcoal burns at stable temperature and its heat can penetrate deep inside the meat. Also, it is important to tenderize the meat with the edge of knife, so that the meat becomes soft and the sauce can easily penetrate into it. Beef itself is, in fact, quite tough; therefore, pears are often added to the sauce as their enzymes can break down proteins and fats. Hence, the meat becomes softer. Then, the meat is further mixed with soy sauce, sugar, sesame oil, garlic, and other ingredients. Finally, the meat is cooked with charcoal fire and you can enjoy Bulgogi.


  • Beef (sirloin, lean) : 1.1 lb (500 g)
  • Pear : 1/2
  • Green onion : 2 stalks
  • Garlic : 6 cloves
  • Soy sauce : 4 tbs
  • Sugar : 2 tbs
  • Sesame oil : 1 tb
  • Rice wine, refined : 1 tb
  • Sesame seed, roasted : 1 ts
  • Pepper


    1. Cut the beef into 1/4 inch-thick slices. Score closely on both sides of each piece.

    2. Grate the pear. Chop the garlic and green onion finely.

    3. Mix all ingredients well except the beef.

    4. Apply the marinade to the beef slices one by one.

    5. Marinate at room temperature for about 2 hours, or longer if the meat is tough.

    6. The best taste is achieved when it is grilled on charcoal. You can also cook it on a skillet or broiler.


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