Bulgogi (literally “fire meat”) is a classic Korean dish where thin slices of marinated beef are grilled on a BBQ or wok-fried (when cooked at home). The beef is marinated in a sweet and savoury sauce of soy, garlic, ginger and sugar along with some pureed Asian pear or apple, which tenderises the meat. Bulgogi is often served over rice with lots of accompaniments like spicy sauces and crisp veg. Get creative!

Cook our delicious Korean Beef Bulgogi in just Minutes

We’ve sourced and blended all of the unique flavour ingredients to make our authentic Korean Beef Bulgogi. We bring these all together in a recipe kit, which consists of 3 flavour pots; a Bulgogi Marinade pot, a Honey Ginger Sauce pot and a Gochujang pot. Simply follow our recipe, adding a few items from your fridge, to cook this delicious Korean Beef Bulgogi in just 20 minutes.

How Our Recipes Kits Work

We provide flavour ingredients:

  • Bulgogi Marinade
  • Honey Ginger Sauce
  • Gochujang

Your shopping list for 2 servings:

  • 1 large sirloin steak
  • 1 granny smith apple
  • 120g jasmine rice
  • 4 spring onions
  • 2 carrots
  • sesame oil
  • 5 radishes (optional)
  • sesame seeds (optional)
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Our 20 minute recipe

  1. Marinate the beef

    Mix the BULGOGI MARINADE with the HONEY GINGER SAUCE and the apple in a bowl. 

    Mix in the beef, then keep aside. 

    Next, cook the rice according to pack instructions.

  2. While the rice cooks, get on with prep

    Mix the GOCHUJANG with 1 tbsp sesame oil in a small bowl.

    Slice the spring onions and peel the carrot into ribbons with a peeler (or thin sticks with a julienne peeler).

  3. Cook the bulgogi

    A few mins before your rice is done, cook the beef. You can either cook it simply like a stir-fry as below, (which is how locals cook this dish at home), OR see the tip for a more restaurant-style method for charred beef, which takes a little more effort. 

    Heat a little oil in a wide frying pan over high heat. Add some oil and stir fry the beef with all the marinade and most of the spring onions for 3 mins.

    TIP - alternative method to cook the beef - cook in batches for charred, caramelised beef strips. Heat a little oil in a wide frying pan over high heat. Use tongs to lift the beef slices out of the marinade, then fry them in batches very quickly (30 secs each side) to let them brown (careful not to burn). Then remove and keep aside. Fry the rest of the marinade in the pan with half of the spring onions for 1-2 mins, then plate up. 

  4. Serve!

    Serve the bulgogi over rice with the carrot ribbons and radish slices (optional) on the side. Sprinkle extra spring onions and sesame seeds (optional) on top and serve with the spicy Gochujang sauce on the side.

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Korean Beef Bulgogi Top Reviews

Jane - 29th November 2020

Very tasty. We will have this recipe again

Laura-May - 29th November 2020

Amazing! Spicy kick to it

Laura-May - 29th November 2020

Amazing! Spicy kick to it

Stacey - 25th November 2020

Did this with chicken and it was fabulous

Stacey - 25th November 2020

Did this with chicken and it was fabulous

Kelly - 25th November 2020

Not our peers I always preference but very easy to make if these are the flavours you like!

Paul - 24th November 2020

Tip mix carrot with beef too hot on its own

Laura - 24th November 2020

So so delicious! Perfect balance of sweet and savoury, we loved it. Also suitable for the whole family without as the spicy sauce is a side

Laura - 24th November 2020

So so delicious! Perfect balance of sweet and savoury, we loved it. Also suitable for the whole family without as the spicy sauce is a side

Joy - 23rd November 2020

Thanks

Joy - 23rd November 2020

Thanks

Jules - 23rd November 2020

Used minced beef instead and had with jacket potato. Very tasty.

Jules - 23rd November 2020

Used minced beef instead and had with jacket potato. Very tasty.

Rachel - 22nd November 2020

I still can’t decide if I liked this one enough to have again. If I went to a restaurant I wouldn’t have been disappointed with it, but I probably wouldn’t order it again. Very easy to cook as always and it was nice, it was different and not something I’d usually eat.

Graeme - 22nd November 2020

Missed what to do with carrot ribbons so put them in the stir fry, tasted good though.

Louise - 22nd November 2020

Lovely range of spices. Added more rice to pad out. Gorgeous meal

Louise - 22nd November 2020

So yummy! Only a little bit spicy so don’t be afraid if you’re not a spice lover

Shaun - 20th November 2020

Shaun - 20th November 2020

Elizabeth - 19th November 2020

Not too keen on this one. It wasn’t horrible, just not to my taste. It has quite a sour taste to it. It was easy to cook though, and as I used microwave rice it made for a very quick dish.

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