Cook Time 20–30 min (excluding marinating) · Serves 3–4 · Difficulty Easy Keywords #bulgogi #koreanbeef #stirfry #hotpot #mealprep

One-line summary: Thin-sliced beef is tenderized with pear (or onion) puree, then marinated with the base ratio soy:sugar:mirin = 3:1:1. After a 20–30 min rest, a hot, quick sear keeps it juicy!

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Ingredients

• Beef 600 g (bulgogi cut: sirloin/chuck/flap, 2–3 mm slices)
• Veggies: 1 onion (150 g), 1 scallion, 150 g shiitake/oyster mushrooms, 1/3 carrot (optional)
• Pear (or onion) puree: 1/2 Asian pear (≈100 g) or 80 g grated onion
• Marinade (base ratio): 6 Tbsp soy sauce, 2 Tbsp sugar, 2 Tbsp mirin, 1.5 Tbsp minced garlic, 1.5 Tbsp sesame oil, a pinch of pepper, 3 Tbsp water
• Add-ons: 1 tsp grated ginger (optional), 1 Tbsp toasted sesame seeds
• (For hotpot): 300–400 ml water or kelp stock

Ratio guide: Use soy:sugar:mirin = 3:1:1 as the base. Roughly 1 Tbsp soy per 100 g beef. Adjust sweetness ±20% to taste.

How to Make (Stir-Fry)

1. Mix the marinade Blend pear (or grate onion) and combine with soy sauce, sugar, mirin, garlic, sesame oil, pepper, and water. (Ginger & sesame seeds optional.)
2. Marinate Toss beef with the marinade; chill for 20–30 min. (Up to 6–8 hours overnight is fine.)
3. Prep veggies Thinly slice onion & carrot; tear mushrooms; bias-cut scallion.
4. High-heat quick sear Heat a heavy pan over high; add a little oil. Stir-fry half the onion first for sweetness, then spread the marinated beef in a single layer and sear 60–90 sec.
5. Finish Add remaining onion, mushrooms, and scallion; stir-fry 1–2 min more. If too saucy, finish on high heat to reduce to a glossy sheen; sprinkle sesame seeds.

Bulgogi Hotpot Version

1. Layer onion → mushrooms → scallion → marinated beef in a shallow pot. Pour in 300–400 ml stock along the edge.
2. Boil on high, then simmer 4–5 min on medium. Adjust with soy/water. Add glass noodles/rice cakes in the last 5 min if using.

Flavor Science 🔬

Naturally occurring sugars & acids in pear/onion gently tenderize and round off flavors; mirin helps with aroma. For thin beef, very hot & very quick prevents steaming and keeps it juicy.

Variations

• Spicy Bulgogi: +1.5 Tbsp gochujang + 1 Tbsp gochugaru; reduce sugar by 20%.
• Perilla Bulgogi: Add 10 sliced perilla leaves in the last 30 sec.
• Cleaner Soy Version: Reduce sugar by 30%, add +1 Tbsp pear juice and +1 Tbsp water.
• Veg-Forward: Add 1/3 zucchini and 1 pack enoki (keep heat high to avoid excess moisture).

Batch Cooking & Storage

• Meal prep: Combine beef + marinade only; keep 24 h chilled or freeze 2 weeks (portion first).
• After cooking: 2–3 days in the fridge. Reheat 40–60 sec in the microwave or 1–2 min in a skillet over medium.

FAQ

Can I use kiwi or pineapple to tenderize?

Yes, but risk of over-tenderizing. If used, keep it small (1–2 tsp) and short (5–10 min).

Why is there so much liquid in the pan?

Preheat the pan well, spread the beef, and avoid overcrowding (cook in two batches). Finish on high to reduce.

Too sweet / not sweet enough?

Adjust sugar ±20%. Increasing pear/onion adds soft sweetness & tenderness naturally.

Best cuts?

Sirloin/chuck are classics; flap/short plate add richness. If very fatty, add a bit more onion.

Serving & Sides

• Finish with sesame seeds, sliced scallion, and a drop of sesame oil.
• Serve with lettuce/perilla wraps, kimchi, radish salad, rice or mixed noodles.

Nutrition (approx., per serving of 4)

380–480 kcal · Protein 24–30 g · Carbs 10–18 g · Fat 22–30 g (varies by cut & sauce amount)