Ingredients
Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.
Serves 4
Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.
Marinade
Pan
Equipment
Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; saucepan with lid; sieve; heavy frying pan; spatula; food thermometer; heatproof spoon; spatula.
Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.
Steps
Marinate · About 60 min
- Mix 600 g beef steak, sliced 3 mm thick, 100 g pear, grated, 50 ml soy sauce, 20 g sugar, 15 ml sesame oil, 15 g garlic, grated; refrigerate 1 hour.
Sear · About 3 min
- Heat oil from 15 ml neutral oil, 150 g onion, sliced, 30 g spring onions, sliced. Sear drained beef in small batches for 2–3 minutes per side.
Finish · About 4 min
- Cook onions 4 minutes, add beef and marinade and boil 3 minutes. Beef must reach 63°C / 145°F; rest 3 minutes.
Check: The food must be hot through at 63°C / 145°F.
Tips
- Thin slices and a hot pan help the beef brown.
- Use the texture and doneness checks in the method; cooking times depend on your pan and heat.
Substitutions
- Use grated apple instead of pear.
Storage
- Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
- Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.
- For sauces and soups, add a little water if thick and reheat gently. Crisp coatings soften after storage.
Make ahead
- Prepare the measured ingredients for Bulgogi one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.
FAQ
What matters most when making Bulgogi?
Thin slices and a hot pan help the beef brown.
What can I substitute in Bulgogi?
Use grated apple instead of pear.
Can I prepare Bulgogi ahead?
Prepare the measured ingredients for Bulgogi one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.
Food safety references
FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating
