Bulgogi: Korean Marinated Grilled Beef

Bulgogi: Korean Marinated Grilled Beef

Prep Time 10 minutes
Cook Time 7 minutes
Total Time 17 minutes
Servings 3
Author Connie Veneracion


  • 500 grams thinly sliced beef marbled with fat, please!
  • 1 small carrot peeled and cut into thin strips
  • 1 small onion peeled and thinly sliced
  • 4 to 5 scallions cut into two-inch lengths

For the marinade

  • 4 tablespoons soy sauce
  • 2 tablespoon brown sugar
  • 1 tablespoon rice wine
  • 1/4 teaspoon grated garlic
  • 1/4 teaspoon grated ginger
  • 1 bird's eye chili finely chopped
  • 1/4 Asian pear grated
  • 1/2 teaspoon sesame seed oil

To serve

  • toasted sesame seeds
  • rice
  • lettuce leaves


  • Cut the beef slices into strips about an inch wide. Place in a bowl with the vegetables.
  • Stir together all the ingredients for the marinade. Pour over the beef and vegetables. Cover the bowl and leave to marinate in the fridge for at least six hours or overnight.
  • Heat your grill or skillet. Optionally, brush with oil.
  • Drain the beef and vegetables. Spread on the hot grill or skillet and cook until the underside is nicely browned, about two to three minutes. Using a wide spatula, scoop and flip to brown the opposite side for about two minutes. Stir around for another minute or two to make sure that the beef is cooked through.
  • Sprinkle the bulgogi with toasted sesame seeds before serving.


The traditional way to serve bulgogi is to provide a plate of lettuce leaves. Each diner places a small amount of bulgogi on a leaf, wrap it and eat it.
If the lettuce wrapping is not to your taste, simply serve the bulgogi with hot rice.