Bulgogi Recipe for Korean BBQ

We are close to what we’d call summer here (it’s sunny, let’s ignore the freezing temperature) and one of the things we love in this country is BBQs, no matter how bad the weather is, if it isn’t completely raining and it’s the summer months, we will definitely warm up those sausages on that disposable BBQ and drink us warm.

But BBQs don’t always have to take place outdoors, there are some BBQs that are only done indoors! Now with the volitile weather here, that’s ideal. The BBQ I am talking about is the Korean kind.

If you aren’t fortunate and can’t find a restaurant offering this near you, you don’t need to fret, you can have it at home!

A couple of months ago, I puchased a table top BBQ, it has a flat surface and is powered by electricity. It’s perfect for grilling meat as well as even making pancakes! They aren’t even expensive at all if you check Amazon for one.

But if you don’t have the money for it, then you can always fry this in a wok and assemble at the table.

Bulgogi is a well known Korean dish. It’s not spicy but deliciously savoury, slightly sweet and the meat is incredibly soft. It translates to “flamed meat” and the recipe couldn’t be simpler!


Serves 4

  • 450g Beef sirloin or rib eye, or whatever good quality beef you can afford
  • 5 Tbs soy sauce
  • 1 Tbs sesame oil
  • 4 cloves of garlic, crushed
  • 1 Tbs sesame seeds (optional)
  • 2 tsp grated ginger
  • 2 spring onions finely sliced
  • 1 Tbs brown sugar
  • ground black pepper
  • 1/2 shredded Asian pear (or 1 tsp of kiwi pulp)

Stick the beef in the freezer for an hour. If the meat is half frozen, it is much easier to cut thin slices. This is important as thin slices mean they cook quicker on the grill and don’t burn.

Try to have it thinner than this…

In a large bowl, add all ingredients and give it a good mix. The Asian pear is imporant as its enzymes break down the meat protein and make it really very soft. If you can’t find Asian pears (available in Asian supermarkets) use kiwi pulp as it has the same or similar enzymes. Don’t use any other kind of pear as it wouldn’t work.

Ready to marinate

Cover with cling film and put it in the fridge overnight.

When cooked put a slice of meat in a hot house lettuce leaf with some sticky rice, sliced raw spring onions and some Korean dipping sauce which is really easy to make:

Korean BBQ dipping sauce


  • 2 Tbs gochujang (hot fermented chilli sauce, available in most Asian supermarkets)
  • 2 tsp sugar
  • 1 tsp sesame oil
  • 1 tsp soy sauce
  • 1 garlic clove, minced
  • sprinkle with sesame seeds (optional)


Mix all ingredients together, try a little, it should be spicy and sweet.

Gochujang. Always found in a small red tub

Put some rice in a lettuce leave, add the cooked meat, a bit of the sauce and some spring onions, wrap and eat in one go!

korean bbq
It’s a wrap!

Delicious served with some kimchi on the side.

You can eat it without the rice but it makes the whole thing more filling.



4 thoughts on “Bulgogi Recipe for Korean BBQ

  1. Wow! Doing korean BBQ at home? That sounds fun! The only problem may have to be the grease and smoke. My kitchen ventilation sucks! Grilling a steak will trigger the smoke alarm. But as you said, I can probably do it in a skillet. Thanks for sharing. 😀

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