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Meat, East Asian

Bulgogi with white rice

Bulgogi is a Korean dish of thinly sliced beef marinated in pear, garlic, and sesame, then seared in a hot pan and served over white rice with kimchi. For 4 people, it takes 40 minutes and stays easy to make at €3.70 per person. The key to success is a very hot pan and a marinade that doesn't sit longer than 4 hours.

Tonight we're headed to Korea with bulgogi, beef marinated in pear and sesame, seared in a hot pan, with rice and kimchi on the side.

Bulgogi with white rice
Total time
40 min
Difficulty
Easy
Cost per person
€3.70
Calories per person
610 kcalcalculated by Kiloach, your weight coach
Season
Winter, Spring, Summer, Fall
The kids
They generally like it

Bulgogi is thinly sliced beef that caramelizes in a hot pan after marinating in a sweet savory mix of pear, soy sauce, and sesame. The pear adds a subtle sweetness and tenderizes the meat naturally, without making it bland. The result is tender beef, slightly sticky, that plays well against the crunch of kimchi and the softness of rice.

It's a great choice for a weeknight when you want something different without spending hours in the kitchen. Kids usually like the sweet edge of the marinade, and adults enjoy the kimchi on the side for a kick. You can also turn it into a sharing meal, with lettuce leaves so everyone wraps their own bulgogi at the table.

The ingredients

4 people

Butcher

  • Rump steak or sirloin, thinly sliced 600 g

Fruits and vegetables

  • Pear 1
  • Garlic 4 cloves
  • Onion 1
  • Scallions 3

Pantry

  • Soy sauceoften in the pantry 5 tbsp
  • Sugaroften in the pantry 2 tbsp
  • Sesame oiloften in the pantry 2 tbsp
  • Sesame seedsoften in the pantry 1 tbsp
  • Riceoften in the pantry 300 g

Dairy

  • Kimchi 200 g

Allergens Soy, Gluten, Sesame

The step by step recipe

  1. Grate the pear and garlic, mix with the soy sauce, sugar, and sesame oil to make the marinade.

    An apple works too if you don't have a pear.

  2. Add the thinly sliced beef and the sliced onion, massage by hand and let it marinate. 30 min

    The longer it marinates, the more tender it gets, but don't go past 4 hours.

  3. Cook the rice in salted water, then drain it. 11 min

    Short grain rice, slightly sticky, is ideal for bulgogi.

  4. Heat a pan until very hot, sear the beef in small batches with a bit of the marinade. 8 min

    Don't crowd the pan, the meat needs to sear and caramelize.

  5. Sprinkle with sesame seeds and chopped scallions, and serve over the rice with kimchi.

    Served in lettuce leaves, bulgogi can be wrapped Korean style with a little rice and kimchi.

Our tips to get it right

  • Slice the beef against the grain so it stays tender even after the quick sear in the pan.
  • Take the meat out of the fridge 15 minutes before cooking, it sears better when it's not too cold.
  • Cook the beef in batches if your pan is small, crowded meat releases liquid and steams instead of browning.

The variations

  • Swap the beef for thinly sliced pork for a cheaper version that works just as well with the same marinade.
  • For a vegetarian version, use shiitake mushrooms or firm tofu sliced thin and marinated the same way.
  • For kids, cut back on the garlic and serve small pieces of meat wrapped in lettuce with just a little rice.

What to serve it with

  • Extra kimchi on the side
  • Korean style cucumber salad
  • Green tea or lemon water

Storage

Cooked bulgogi keeps for 2 to 3 days in the fridge in a sealed container. It freezes well, either marinated raw or already cooked, for up to 2 months. Reheat in a hot pan to bring back some of the caramelized edges rather than using a microwave.

Questions about this dish

Can you make the marinade ahead of time?

Yes, you can mix the marinade the night before and add it to the beef the next morning. Avoid marinating the meat longer than 4 hours, since the pear's enzymes can make the texture mushy.

What cut of beef works if I don't have rumsteak?

Flank steak or skirt steak both work well, as long as the meat is sliced thin. Ask your butcher to slice it for you if you don't have a sharp enough knife.

Can I use a different fruit instead of pear?

An apple works well and gives a similar result. Kiwi also works and has stronger tenderizing enzymes, but cut the marinating time down to 1 hour if you use it.

Does the rice need to be a specific type?

Short grain or medium grain rice, slightly sticky once cooked, is ideal for soaking up the meat juices. Basmati rice works too, but the result will feel less authentic.

How long does it take to make a bulgogi with white rice?

Count 40 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a bulgogi with white rice?

About 610 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a bulgogi with white rice cost?

About €3.70 per serving, or €14.80 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains soy, gluten, sesame. Always check the labels of the products you buy.

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