Authentic Korean Bulgogi (Stir-fried Beef)

Master the art of Korean comfort food with tender Angus beef glazed in a savory fruit based marinade for the ultimate melt in your mouth experience.

Ingredients

• 300 g beef top blade slices
• 12 apple
• 12 pear
• 160 g soy sauce
• 80 g starch syrup
• 80 g white sugar
• 80 g water
• 40 g Korean Wei Xiang seasoning
• 10 g minced garlic
• 10 g sesame oil
• 5 g minced ginger
• 2 g MSG
• 1 g pepper powder
• 2 shiitake mushrooms
• 50 g enoki mushrooms
• 12 white onion
• 2 stalks green onions

Instructions

1. 1Grate the fruit base

   

   Peel and core half an apple and half a pear then grate them directly into a fine pulp. This fruit pulp provides natural sweetness and contains enzymes that help tenderize the beef slices.

   Tip: If you do not have a handheld grater you can pulse the fruit in a food processor until it reaches a smooth sauce like consistency.
2. 2Mix the marinade

   

   In a large mixing bowl containing the grated apple and pear pulp, add the white sugar and pour in the soy sauce. This forms the flavorful, tenderizing base of the authentic Korean beef marinade.

   Tip: For the best flavor development, let this mixed sauce sit in the refrigerator for two hours before using it on the beef.
3. 3Mix the marinade ingredients

   

   Combine the soy sauce, water, and seasonings with the prepared fruit pulp and sugar in a large bowl. Stir thoroughly with a wooden spoon to ensure the minced garlic, ginger, and sesame oil are well incorporated, creating a balanced and flavorful base for the beef.

   Tip: Stir until the sugar and seasonings are completely dissolved to prevent any grittiness in the finished dish.
4. 4Rinse and drain the beef

   

   Tear the beef top blade slices into bite-sized pieces and rinse them in a bowl of cold water. Use your hands to squeeze the meat firmly, removing as much excess moisture as possible so that the beef can better absorb the marinade later.

   Tip: Thoroughly draining the meat is essential; if the beef remains too wet, the marinade will be diluted and wont flavor the meat properly.
5. 5Marinate the beef

   

   Add the prepared dark marinade sauce to the bowl of raw, rinsed, and squeezed beef top blade slices. Mix everything thoroughly with a spoon to ensure each piece of meat is fully coated, then set it aside to marinate for at least three hours.

   Tip: Make sure to squeeze the excess moisture out of the beef before adding the sauce so the marinade does not become diluted.
6. 6Stir-fry the marinated beef

   

   Add the marinated beef slices to a preheated pan and begin stir-frying immediately using chopsticks. Ensure the meat is spread out to allow even browning. You will see the surface of the beef start to change color and the marinade begin to caramelize as it cooks.

   Tip: Do not add any oil or extra seasoning at this stage, as the marinade already contains sesame oil and all necessary flavors.
7. 7Add the fresh vegetables

   

   Once the beef is partially browned, add the sliced shiitake mushrooms, enoki mushrooms, and white onions to the pan. These vegetables will release their moisture and absorb the savory sauce, adding depth and texture to the stir-fry.

   Tip: Keep the heat high when adding vegetables to prevent them from steaming; you want a quick stir-fry to maintain their texture.
8. 8Finish and serve

   

   Toss the beef and vegetables together with green onions for a final quick fry until everything is well-combined and the meat is fully cooked. The sauce should be glossy and coating every piece. Serve this hot over a bowl of rice for a restaurant-quality meal.

   Tip: A quick toss at the end ensures the green onions stay vibrant and dont become too wilted.

Storage & Reheating

Burn It Off

Frequently Asked Questions