Beef Bulgogi Recipe

If I had to choose one group of cuisines to live with on a daily basis – (excluding my ancestral staples from South Asia), it would probably be those of the “Far East”. For me, the cuisines of East Asia form the pinnacle of complex combinations – where sweet, savoury, and spicy flavours co-exist in harmony, and in some instances, simultaneously within the same dish. For the indecisive elephant (i.e – me), this is the most strategic way in which to eat almost everything at once.

However, despite the diversity of London’s halal dining scene, one Asian cuisine in particular – Korean, remains an elusive find. This is certainly a tragedy, given the wonderful flavours and dishes that make up Korean food, including one of my personal favourites: beef bulgogi. This sweet and succulent beef dish is a staple of the Korean peninsula, and below, you’ll find a straightforward recipe to recreate this Korean classic at home. Traditional beef bulgogi is of course, grilled, but I have found that a little patience with a stove-top pressure-cooker can also return great rewards – particularly with tougher cuts of beef.

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Preparation Time: 10 minutes
Standing Time: 1 hour to overnight
Cooking Time: 10 minutes (grilled) / 2-3 hours (pressure-cooker)
Serves:
 3-4

Ingredients:

  • 500 – 600g beef
  • 1 sliced onion
  • 4 sliced chives
  • 1 carrot (sliced)
  • 1 spring onion (sliced)
  • 2 tablespoons sesame oil
  • 1-2 tablespoons of sesame seeds

Marinade:

  • 8 tablespoons soy sauce
  • 3 tablespoons brown sugar
  • 1 tablespoon sesame oil
  • 1 tablespoon vegetable / olive oil
  • 2 teaspoons minced garlic
  • 2 teaspoons minced ginger
  • 1 grated pear
  • 1/2 teaspoon black pepper

Steps:

  1. Prepare the marinade – combine the soy sauce, sugar, oils, garlic and ginger pastes, pepper, and grate one whole pear into the mixture. Add the slices / chunks of beef, and mix thoroughly.
  2. Allow the beef to marinate – either for an hour or more if you’re in a hurry, or overnight if you’re not.
  3. Slice the onion, carrots, spring onions and chives.
  4. EITHER: Grill the meat on high heat for five minutes, with vegetables, and toss regularly. Lower the heat, add sesame seeds, and allow the beef to cook for a few more minutes.
  5. OR: Place the beef and the vegetables inside a pressure cooker, and cook slowly for 2 hours or more.
  6. Serve with white sticky rice, and enjoy some sweet succulent beef bulgogi!

Let us know how you get on, and be sure to send us your snaps!

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5 Comments

  1. I’ve always had the exact same sentiment about Korean food. I always moan about why we don’t have those cool korean bbq places that we see in korean dramas! I wish someone would open an authentic Korean place! Bulgogi and kimchee are both delicious.

    Liked by 1 person

    1. Likewise! There are a few Pan-Asian restaurants that serve Korean dishes, and Bo Drake has a limited halal menu, but the options are nowhere near as abundant as other Asian cuisines. Still, I’m sure it’s just a matter of time!

      Liked by 1 person

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