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Tender, juicy slices of beef marinated in a sweet and savory blend of soy sauce, pear, and garlic. This classic Korean BBQ dish is incredibly flavorful and quick to cook, perfect for a weeknight dinner or a festive gathering.
Prepare the Marinade
Marinate the Beef
Cook the Bulgogi
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Tender, juicy slices of beef marinated in a sweet and savory blend of soy sauce, pear, and garlic. This classic Korean BBQ dish is incredibly flavorful and quick to cook, perfect for a weeknight dinner or a festive gathering.
This korean recipe takes 30 minutes to prepare and yields 4 servings. At 545.85 calories per serving with 36.39g of protein, it's a beginner-friendly recipe perfect for dinner or lunch.
Garnish and Serve
Add 1-2 tablespoons of gochujang (Korean chili paste) and 1 tablespoon of gochugaru (Korean chili flakes) to the marinade for a spicy kick.
Substitute the beef with an equal amount of thinly sliced pork shoulder or pork belly.
Replace the beef with 600g of sliced king oyster or shiitake mushrooms. Marinate for at least 30 minutes and cook until tender and caramelized.
Beef is a complete protein, providing all the essential amino acids your body needs for muscle growth, tissue repair, and overall bodily function.
This dish provides a significant amount of heme iron from the beef, which is easily absorbed by the body and is crucial for preventing anemia and maintaining energy levels.
The Asian pear in the marinade contains natural enzymes that tenderize the beef, making it succulent and easy to digest while adding a subtle, natural sweetness.
Garlic and ginger are known for their anti-inflammatory and antioxidant properties, which can help support a healthy immune system.
A typical serving of this Bulgogi recipe (about 225g) contains approximately 450-550 calories, depending on the fat content of the beef cut used.
Bulgogi can be part of a healthy diet. It's a great source of protein and iron from the beef. However, it can be high in sodium and sugar from the soy sauce and brown sugar. Using low-sodium soy sauce and controlling portion sizes can make it a healthier option.
Ribeye is the most popular choice for its tenderness and marbling, which adds flavor. Sirloin is a great, leaner alternative. Flank steak or skirt steak also work well if sliced very thinly against the grain.
If you can't find an Asian pear, you can substitute it with a Bosc pear or a sweet apple like Fuji or Gala. In a pinch, you can also use 1 tablespoon of honey or a few tablespoons of pineapple juice, which also help tenderize the meat.
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in a hot skillet for 1-2 minutes or in the microwave until warmed through. Avoid overcooking, which can make the beef tough.
