Growing up, the most delicious way to eat Korean bulgogi was at church picnics. I grew up in a Korean church and we had picnics as much as possible. Families brought side dishes like kimchi* (Most popular varieties of kimchi – Napa cabbage, cucumber, Korean radish called moo), spinach salad, and dessert which was usually fruit. These were highlights, but the star of the show was the bulgogi grilled to perfection slightly burnt on the edges. The umami and smokiness in perfect harmony with comforting fellowship in a park near water. Surely this will be a scene in heaven for us to enjoy!
Bulgogi 불고기
Marinade:
6 Tbsp soy sauce (I use regular Kikkoman soy sauce)
3 Tbsp brown sugar
2 Tbsp rice wine (Mirin)
1 asian pear or apple purée (serves as meat tenderizer)
1/2 onion
1 Tbsp minced garlic
1 tsp minced ginger
1/8 tsp ground black pepper
Add after raw meat has absorbed the marinade
1 Tbsp sesame seed oil for traditional taste
Garnish
1 Tbsp sesame seeds
Thinly sliced Green onions/scallions
Cooking oil to lightly grease pan
Beef
2 lbs thinly sliced ribeye or top sirloin (1/8” thick). If slicing yourself, freeze for 30 minutes then
slice against grain.
Instructions:
Mix ingredients together for marinade then add in the beef slices in a bowl or in a zip lock to
make sure all the beef gets coated. Then add sesame oil. This ensures the meat absorbs the
other ingredients first.
Marinate for at least 30 minutes or overnight in the fridge.
Grill, pan fry, or roast in the oven in a sheet pan then broil for browning.
To grill, cover grill with aluminum foil then poke small holes in it or use a mesh pan. This is
picnic style.
When not grilling, I use a skillet lightly oiled. Cook meat and any optional vegetables on medium
high to high for 3-5 minutes.
Optional: Garnish with roasted sesame seeds and scallions
Enjoy over rice, in lettuce wraps, or in Korean tacos. You can even make Bulgogi pizza!
Tip 1: I add all marinade ingredients in my mixer then grind it all into a purée. Put that in a zip
lock then add the beef. Massage the bag to coat beef with marinade. It’s less messy than
massaging the beef directly in a bowl.
Tip 2: I get sliced beef from Costco when they have it.
Tip 3: You can use a quarter of a kiwi instead of Asian pear but it’s a very strong meat
tenderizer. Some people use cola. My mom did this when I was young because it was often
hard to find Asian pears in an American grocery. Now you can find them at Costco, Target,
Trader Joe’s, Hyvee at various times of the year.
Tip 4: I make a lot and freeze it. You can freeze the marinade itself or with the beef in the
marinade.
Tip 5: I add sliced onions, sliced green onions, shredded carrots, or sliced mushrooms to the
marinade and beef mixture for a bit before grilling to add vegetables and make it a more
complete meal.
*There are about 250 commonly known types of Kimchi but about 1000 different Kimchi in
Korea.
Sharon moved to Rochester 6 years ago from Ellicott City, Maryland. She grew up on the east coast mostly in Jacksonville, Florida. Before becoming a stay-at-home mom, she was a reporter and anchor for CBS news in Baltimore and Boston. She loves to sing and travel, and can be often found on a golf course as her husband and son are avid golfers. She has been married to Eddie for 24 years, and their son Isaac is a senior at Mayo High School. She has been attending Calvary since April 2024.