Bulgogi
Paper-thin slices of tender beef marinated in a sweet and savory pear-garlic glaze, seared at high heat.
- 50 min
- 526 kcal / serving
- easy
- Protein
- 42.2 g
- Fat
- 32.5 g
- Carbs
- 15.7 g
Contains: gluten, sesame, soy (to the best of my knowledge)
Ready-made products such as stock, sausages, spice blends or plant-based drinks may contain further allergens or traces – please check the packaging.
Ingredients
2 servings
- 400 g beef sirloin or ribeye (shaved or paper-thinly sliced)
- 1/2 pc Asian Nashi pear (grated, acts as a natural tenderizer)
- 3 tbsp soy sauce
- 1 tbsp sesame oil
- 2 pc garlic cloves (minced)
- 1 tsp ginger (grated)
- 1 tbsp sugar
- 2 pc scallions (sliced into rings)
- 1 tsp sesame seeds (toasted)
- 8 pc lettuce leaves (for wrapping)
Method
- Combine the grated Nashi pear, soy sauce, sesame oil, minced garlic, grated ginger, and sugar into a smooth marinade.
- Toss the paper-thin beef slices in the marinade, coat well, and let it rest in the fridge for at least 30 minutes.
- Heat a heavy skillet or grill pan over very high heat until smoking hot.
- Remove the beef from the marinade and flash-fry in small batches for just 1-2 minutes until beautifully caramelized.
- Toss the sliced scallions into the pan during the final 30 seconds of cooking.
- Sprinkle with toasted sesame seeds and serve immediately, traditionally wrapped in fresh lettuce leaves.
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