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(Korean Marinated Beef)

This recipe is adapted from one shared with us by our family friend Alison Choi. I am told that "Bul" means fire and "Gogi" means meat. Typically, bulgogi uses thinly sliced meat but I like to use it in steaks for the flavor.

Simon Majumdar's Bulgogi in a bowl with scallions and fried egg on the side.

Bulgogi Recipe


Serves: 4



  • 2 lbs Flap Steak (also known as Sirloin Tip)

  • 1 Tablespoon Gochujang (Korean Chili Paste)

  • 1 Pear (Peeled, Cored and Diced)

  • 1 Tablespoon Garlic Paste

  • 1 Tablespoon Ginger Paste

  • 1 Teaspoon Corn Syrup

  • 1 Teaspoon White Pepper

  • 1 Teaspoon Red Chili Flakes

  • 1/2 Teaspoon Salt

  • 1 Teaspoon Sesame Oil

  • 1 Teaspoon Rice Wine Vinegar

  1. Combine the marinade ingredients well in a large bowl.

  2. Add the beef and massage the marinade into the meat for about two minutes making sure that all of the surface is covered.

  3. Cover with plastic wrap and allow to marinade in the fridge for at least two hours.

  4. Remove the beef from the fridge and allow to come back to room temperature.

  5. You can cook the beef on an outdoor grill, under the broiler or even in a hot pan. I like to cook mine on a ridged griddle pan.

  6. Allow the pan to get hot and then cook the beef for two minutes either side (you still want it to be slightly pink in the center.

  7. Once you have cooked both sides, remove to a plate and cover loosely with foil.

  8. Allow to rest for at least five minutes.

  9. Cut into thin slices (across the grain) and drizzle some of its resting juices over the top.

  10. Serve with boiled rice and wilted Chinese greens.

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