🇰🇷 How to Make Bulgogi

Craving Bulgogi? On FoodNeverComes the food never actually comes — so here's how to make real Bulgogi at home, in about 30 min, with stuff you probably already have.

🛒 Ingredients

Tap ingredients to tick them off as you shop or cook ✔️

• 400g beef, sliced paper-thin (ribeye or sirloin; freeze 30 min to slice thinner)
• Marinade: 4 tbsp soy, 2 tbsp sugar, 1 tbsp sesame oil, ½ grated pear or apple, 3 cloves garlic, black pepper
• ½ onion, sliced
• 2 spring onions, in batons
• 1 tsp oil for the pan
• sesame seeds + lettuce leaves for wrapping

👩‍🍳 Method

1. Whisk the marinade — the grated pear isn't garnish, its enzymes tenderise the beef and give bulgogi its signature sweetness.
2. Massage it into the beef with the onion and marinate 15 min minimum (2 hours = restaurant level).
3. Get a wide pan VERY hot with a little oil. Bulgogi wants to sear, not stew.
4. Cook the beef in 2–3 batches in a single layer, 1–2 min per batch, until the edges caramelise. Crowd the pan and it boils in its own juice — grey and sad.
5. Return everything for a final 30 seconds with the spring onions.
6. Sprinkle sesame, serve over rice or wrap in lettuce with a dab of ssamjang. The slightly-burnt sticky bits from the pan belong to the cook.