Bulgogi is a type of Korean grilled beef dish where prime cuts of beef is marinated in sugar, soy sauce, sesame oil, pears and other spices. One of the most famous and delicious Korean dish which is usually consumed with rice and kimchi. Traditionally bulgogi is prepared on the grill but it can also be pan fried.
The word Bulgogi means “fire meat” in Korean and is believed to have originated from Goguryeo. Initially it was called maekjeok where beef is grilled in a skewer similar to the Filipino style barbecue. Then it was called neobiani meaning “thinly spread” meat during the Joseon Dynasty and it was usually served to the wealthy and noble people.
Now Bulgogi is served in most Korean restaurants and here in New Zealand most of these type of restaurants are very affordable and what’s best they are offered in buffets.
- 1 kg beef tenderloin, sliced thinly into bite sized pieces
- 1 large pear, peeled and quartered
- 1 onion, roughly chopped
- 6 cloves garlic
- 2 tsp minced ginger
- 2 stalks spring onion
- ¼ cup soy sauce
- ¼ cup brown sugar
- 2 tbsp toasted sesame oil
- freshly ground black pepper
- In a food processor puree together pear, onion, garlic, ginger, soy sauce, brown sugar and freshly ground black pepper.
- Place puree in a bowl then add the sliced beef and sesame oil, mix well to evenly coat the beef.
- Let it marinate in room temperature for at least 30 minutes.
- Place and cook in grill. Serve with rice, kimchi and ssamjang.