Lean Beef Bulgogi &Nbsp; &Nbsp; &Nbsp; Prep: 10 Min + Chilling &Middot; Marinate: 1&Ndash;3 Hours &Middot; Grill: 1&Ndash;2 Min Per Batch
10m prep 4m 0s cook 14m ready
Thinly sliced lean beef marinated in soy, pear, garlic, and sesame, then quickly grilled for a classic Korean bulgogi. Serve with rice, lettuce, and ssamjang.
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Ingredients
-
250 g
lean sirloin
- 2 tbsp soy sauce
- 1 tbsp pear finely grated
-
2 tsp
brown sugar
- 1 1/2 tsp toasted sesame oil
- 2 clove garlic finely grated
- 1 spring onion thinly sliced
- 1 tsp toasted sesame seeds
- black pepper generous grind
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Create Shopping ListNutrition (per serving, estimated)
Estimated based off 7 of 9 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 147 mg
- Iron: 1.82 mg
- Magnesium: 28.6 mg
- Phosphorus: 129 mg
- Potassium: 373 mg
- Zinc: 1 mg
Let's Cook
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Step 1.
Place the beef in the freezer for 30–45 minutes, until firm enough to slice thinly but not frozen solid. Slice across the grain into approximately 2–3 mm slices. Mix the soy sauce, grated pear, sugar or honey, sesame oil, garlic, spring onion, sesame seeds, and pepper. Toss the beef with the marinade, cover, and refrigerate for 1–3 hours. Remove small portions from the marinade, allowing excess liquid to drip off. Grill over high charcoal heat for approximately 30–60 seconds per side, adjusting for thickness, until browned and cooked to your preference. Serve immediately with rice, lettuce, and ssamjang.
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