Cherry & Dennis Recipes
Korean Beef Bulgogi
韓式烤牛肉
Recipe overview
Thin beef is marinated briefly with Korean pear, soy, sesame oil and garlic, then quickly pan-fried. Cook the beef evenly to 71°C.
01
Ingredients
Main ingredients
- 600 g Hotpot beef slices
- 1 piece Korean or Asian pear
- 1 piece onion
- 200 g mushroom
- 3 piece spring onion
Marinade
- 4 tbsp light soy sauce
- 2 tbsp sugar
- 1 tbsp sesame oil
- 4 clove garlic
Seasoning
- 1/2 tsp Black pepper
- 1 tbsp neutral cooking oil
02
Tools
- knife
- cutting board
- grater
- mixing bowl
- frying pan
- tongs
- spatula
- measuring spoons
- food thermometer
- serving plate
- timer
03
Steps
Step 1
Grate pear
Peel and finely grate the Korean pear.
Step 2
Cut vegetables
Thinly slice onion and mushrooms and cut spring onion diagonally.
Step 3
Mix marinade
Combine grated pear, soy, sugar, sesame oil, minced garlic and pepper.
Step 4
Coat beef
Separate the thin beef slices and coat every piece evenly with marinade.
Step 5
Marinate ten minutes
Cover and refrigerate the beef for ten minutes; do not leave it at room temperature.
Step 6
Preheat pan
Heat one tablespoon oil in a wide frying pan over medium-high heat.
Step 7
Sear first batch
Add half the beef in one layer and cook for two minutes.
Step 8
Sear remaining beef
Lift out the first batch and cook the remaining beef for two minutes.
Step 9
Add vegetables
Return all beef, add onion and mushrooms and cook for two minutes.
Step 10
Reduce juices
Toss over high heat for one to two minutes until juices lightly glaze the beef.
Step 11
Check 71°C
Confirm the thickest folded beef slice has reached 71°C.
Step 12
Finish and serve
Fold in spring onion for thirty seconds, transfer to a white plate and serve hot.
Common mistakes
- Changing the step order can cause uneven doneness and texture.
- Excessive heat or too little time can dry the sauce or leave food undercooked.
- Using unwashed tools for raw and cooked food increases cross-contamination risk.
Tips
Measure all ingredients by group before starting.
Taste near the end and adjust salt gradually.
