Korean Ginger Pear Beef Bulgogi
4.3 / 5 from 3 reviews
Serves: about 4 people. Portion size: about 330g per person. Country of origin: South Korea. Includes fresh ginger. Nutrition values are recipe-development estimates per 100g and per saved portion; actual values vary by brands, cooking yield and serving size.
Estimated Nutrition (per 100g finished recipe)
- Calories
- 184 kcal
- Protein
- 13.9 g
- Carbohydrate
- 20.2 g
- of which sugars
- 5.7 g
- Fat
- 6.1 g
- of which saturates
- 1.8 g
- Fibre
- 1.4 g
- Salt
- 0.89 g
Ingredients
- 600g lean sirloin, very thinly sliced
- 20g fresh ginger, grated
- 1 small Asian pear, grated
- 3 garlic cloves, grated
- 3 tbsp light soy sauce
- 1 tbsp sesame oil
- 1 tbsp rice vinegar
- 1 tsp brown sugar
- 1 onion, thinly sliced
- 2 spring onions, sliced
- 1 tbsp sesame seeds
- 320g cooked short-grain rice
Method
Whisk ginger, pear, garlic, soy sauce, sesame oil, vinegar and sugar.
Massage the marinade into the beef and onion; chill for 30 minutes.
Heat a large griddle or frying pan until very hot.
Cook the beef in small batches so the edges caramelise instead of steaming.
Scatter with spring onions and sesame seeds and serve with rice.
Reviews
My butcher sliced the beef for me and this came together quickly. I wanted a little more acidity, so added extra rice vinegar.
Sarah GoodallCooking in small batches took patience but delivered those caramelised edges. I would not crowd the pan after tasting the result.
steve4The pear tenderised the beef noticeably, while the fresh ginger stopped the marinade tasting too sweet. Excellent in lettuce cups too.
Steve Allanson