Sweet and Tender Beef Bulgogi (Marinated Grilled Beef)
A special dish of beef bulgogi, sweetened naturally with pear juice and green plum syrup, then marinated until tender and stir-fried.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This beef bulgogi is marinated in a sauce made with pear juice and onion juice, then quickly stir-fried over high heat. Let it marinate for at least 5 hours so the flavors soak in thoroughly before stir-frying with vegetables. It is sweet and tender, making it a wonderful main dish for entertaining guests.
- Servings
- 5–6 servings
- Difficulty
- Medium
- Spiciness
- Not spicy
Ingredients
Ingredients
- Beef for bulgogi600 g
- Onion1/2
- Carrot1/3
- Baby oyster mushrooms1/2 pack
- Large green onion (daepa)1/2 stalks
Seasoning
- Regular soy sauce (jin-ganjang)6 tbsp
- Pear juice7 tbsp (1/2 cup)
- Onion juice3 tbsp
- Green plum syrup (maesil-cheong) (or sugar)2-3 tbsp
- Minced garlic2 tbsp
- Minced green onion3 tbsp
- Cheongju (Korean rice wine) (or mirin (cooking rice wine))2 tbsp
- Toasted sesame oil2 tbsp
- Ground black pepper1/2 tsp
- Ginger powdera little
- Sesame seeds
- You can use sirloin or standard beef cuts sliced for bulgogi.
- Press firmly with a dry dishcloth or paper towels to remove excess blood.
- You can substitute sugar or oligosaccharide syrup for the green plum syrup.
- It is also delicious with apple juice added, or you can use store-bought pear or apple drinks instead of fresh pear juice.
- You can blend pear, apple, or ginger, strain the clear juice, and freeze it in an ice cube tray. It is very convenient to pop out 1 tbsp (1 ice cube) whenever you need it.
Steps
1. I used sirloin that I received as a gift, but you can use beef sliced for bulgogi.
2. Press firmly with a dry dishcloth or paper towels to remove excess blood.
3. Prepare the vegetables by cutting the onion, carrot, mushrooms, and large green onion into bite-sized pieces.
If you slice them too thin or fine, the dish can look messy.
4. Add all the seasoning ingredients in the specified amounts and mix well.
* If you want a bit of sauce to mix with rice, add 1/2 cup of kelp-infused water and an extra 1-2 tbsp of regular soy sauce to the marinade.
* You can substitute sugar or oligosaccharide syrup for the green plum syrup. Since bulgogi is meant to be pleasantly sweet, I added a generous 3 tbsp, but you can reduce it to 2 tbsp to suit your taste.
* It is also delicious with apple juice in the marinade, or you can use store-bought pear or apple drinks instead of fresh pear juice.
5. Making pear juice, apple juice, or ginger juice for cooking can feel troublesome.
You can blend a generous batch in a blender, strain just the clear juice through a cheesecloth, and freeze it in an ice cube tray.
Once frozen, pop them out into a plastic bag or container to use whenever needed. Spooning 1 tbsp into each cube slot fills it to just the right level.
Each ice cube equals 1 tbsp (15 ml). I used it in today's bulgogi marinade and added 7 cubes.
6. Add the meat to the marinade...
7. Add the onion and carrot and gently toss everything together. The mushrooms and large green onion will be added at the very end when stir-frying.
8. Transfer to an airtight container and let it marinate in the refrigerator overnight, or for at least 5 hours so the flavors soak in well.
10
9. Add the meat to a pan and stir-fry. It tastes best when cooked quickly over high heat.
10. Stir occasionally so the meat cooks evenly, and when it is almost done, add the large green onion and mushrooms. Cook briefly to finish.
Ppunwife's tips
- If you slice the vegetables too thin or fine, the dish can look messy.
- If you want a bit of sauce to mix with rice, add 1/2 cup of kelp-infused water and an extra 1-2 tbsp of regular soy sauce to the marinade.
- Transfer to an airtight container and let it marinate in the refrigerator overnight, or for at least 5 hours so the flavors soak in well.
- It tastes best when cooked quickly over high heat.
- When serving guests, you can stir-fry it in a pan and arrange it on a plate; when enjoying a cozy meal with family, it is wonderful to cook it right at the table on a grill pan.
FAQ
How can I make it with extra sauce for rice?
Add 1/2 cup of kelp-infused water and 1-2 tbsp of regular soy sauce to the marinade to adjust the seasoning, which makes plenty of flavorful sauce to spoon over rice.
Is there a substitute if I do not have fresh pear juice?
You can use apple juice alongside it, or substitute store-bought pear or apple drinks.
How long should the beef marinate?
It is best to place it in an airtight container and let it marinate in the refrigerator overnight, or for at least 5 hours so the flavors absorb properly.
When should the green onion and mushrooms be added?
Do not marinate them with the meat from the start. Add them at the very end when the meat is almost fully cooked, and stir-fry just briefly.
