Tender bulgogi with grated pear
Mukkidex Kitchen (@mukkidex_kitchen) Official ·
Serves 360 minEasy
Grated Korean pear in the marinade is the traditional tenderiser: its enzymes soften the beef while adding gentle sweetness. An apple works if you can't find one. Ask the butcher for very thinly sliced beef (ribeye or sirloin), or half-freeze the meat for 30 minutes and slice it yourself. Serve with rice and lettuce or perilla leaves for wrapping.
Ingredients
- Beef, very thinly sliced400 g
- Onion1/2
- Green onion1
- Korean pear (or apple), grated1/4
- Soy sauce4 tbsp
- Sugar1.5 tbsp
- Garlic, grated2 cloves
- Sesame oil1 tbsp
- Black peppera pinch
- Toasted sesame seedsto finish
Steps
- Mix the grated pear with the soy sauce, sugar, garlic, sesame oil and pepper.
- Massage the marinade into the beef and refrigerate for at least 30 minutes.
- Slice the onion thinly and the green onion diagonally.
- Heat a pan over high heat and add the beef and onion with the marinade. Cook until the liquid has mostly reduced.
- Add the green onion, toss briefly and finish with sesame seeds.
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@mukkidex_kitchen
The official Mukkidex test kitchen. Classic Korean recipes, tested at home and written so you can cook them anywhere.
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