Korean Bulgogi Beef Recipe

Ever since my last business trip to South Korea when I tasted the most divine grilled bulgogi beef, I’ve been in love with this dish for the longest time. I don’t have a Korean-style griller at home so I make bulgogi beef using my versatile kitchen buddy, the Happycall Pan.


Korean Bulgogi Beef

200g thinly sliced beef (shabu shabu style)
1/4 cup reduced-salt light soy sauce
1 tbsp white sugar
1/2 tbsp sesame oil
3 cloves garlic, minced
1 medium size yellow onion, cut into slivers
2 tbsp toasted sesame seeds
black pepper to taste
1/4 tsp minced ginger
1 fuji apple (skin intact), cored & blended
2 stalks of spring onion, finely chopped

1. Marinate the beef with all ingredients except the sesame seeds and spring onion for at least 4 hours or overnight for best results.
2. Pour the beef with all its marinate sauce into a pan and cook till meat is no longer pink.
3. Add in spring onions and toasted sesame seeds. Stir to combine.

As you can see, it’s really easy to prepare this dish. The main factor lies in the marinating process. The longer you marinate the meat, the richer the flavours. I also chose to keep the skin of the apple for its fibre. Do use only Kikkoman or another Japanese brand soy sauce as they are generally less salty than the local or chinese ones. The soy sauce is supposed to bring out the sweetness of the apple, onions and the beef, not to overpower the entire dish with salt. The beef is tender and the sauce goes well with a bowl of Japanese white rice. Overall, a healthy and hassle-free dish for the family!

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