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At a glance: Korean Beef Bulgogi — Tallow Marinated Grilled Beef: serves 4, cooked in ghee and tallow, with no seed oils.
Bulgogi — 'fire meat' — is the most popular Korean barbecue dish outside Korea. The pear in the marinade contains enzymes that tenderise the beef while adding natural sweetness. The very thin slices cook in under 2 minutes per side over very high heat. The result has a caramelised, slightly sweet crust and a tender interior that is almost impossible to achieve with a thicker cut.
Korean Beef Bulgogi Recipe
Ingredients
- 600g beef sirloin or ribeye, sliced 2-3mm thin against the grain
- 1 tbsp beef tallow
- Marinade: ½ Asian pear (grated), 4 tbsp soy sauce, 2 tbsp honey, 4 garlic cloves (minced), 1 tsp fresh ginger (grated), 1 tbsp melted ghee, ½ tsp black pepper
- Steamed short-grain rice, sliced spring onion, sesame seeds to serve
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South Chicago Packing Wagyu Beef Tallow- Lodge 12-Inch Cast Iron Skillet
- Craft Wok Hand-Hammered Carbon Steel Wok
Method
- Combine all marinade ingredients. Add the sliced beef and mix thoroughly to coat every piece. Marinate for a minimum of 30 minutes.
- Heat the tallow in a cast iron skillet or wok over the highest heat available until smoking.
- Cook the beef in small batches — do not crowd. Add a single layer of marinated beef and cook for 1 minute without touching. Flip. Cook 1 more minute. Remove.
- The beef should be slightly caramelised at the edges from the honey in the marinade.
- Serve immediately over steamed rice, scattered with sliced spring onion and sesame seeds.
Is bulgogi seed oil free?
Yes. It is cooked in tallow, and the marinade uses melted ghee instead of sesame oil.
Why Asian pear?
The enzymes in Asian pear (and regular pear or kiwi) break down muscle fibres, tenderising the beef. This is the traditional Korean technique. Grated apple works as a substitute.
Where to get beef sliced this thin?
Ask a butcher, or partially freeze the beef and slice yourself with a sharp knife.
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