BEEF BULGOGI + CLIP
Korean beef bulgogi
1 min 25 sec · 10 original digital images · English narration · 11 subtitle options
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Original AI-generated illustrations and AI narration show the cooking stages; this is not live cooking footage. Ingredient amounts shown in the images are illustrative.
BEFORE YOU COOK
Gather your ingredients
Beef and vegetables
- Thinly sliced beef: 1 kg
- Large onion: 1/2 · Green onions: 1–2 · Carrot: 1/2
Marinade
- Soy sauce: 10 tbsp (150 ml)
- Pear juice: 8 tbsp (120 ml)
- Cooking wine: 2–3 tbsp (30–45 ml)
- Sugar: 2 tbsp · Sesame oil: 1 tbsp (15 ml)
- Ground black pepper: 1/2 tsp
1 tablespoon = 15 ml; 1 teaspoon = 5 ml. Use 8–9 tbsp soy sauce if yours is especially salty. For a sweeter version, the reference allows 3 tbsp sugar.
This recipe contains soy and sesame; soy sauce may contain wheat. Cooking wine means this is not an alcohol-free recipe. Image quantities are illustrative; follow the measured amounts above.
FOLLOW THE COOKING ORDER
From thinly sliced beef to savoury bulgogi
1. Cut the beef
Cut 1 kg thinly sliced beef into easy-to-eat pieces.
2. Mix the marinade
Combine 150 ml soy sauce, 120 ml pear juice, 2–3 tbsp cooking wine, 2 tbsp sugar, 1 tbsp sesame oil and 1/2 tsp black pepper. If your soy sauce is especially salty, start with 8–9 tbsp instead of 10. For a sweeter version, use 3 tbsp sugar.
3. Coat the beef first
Mix the marinade into the beef, gently loosening and spreading the thin slices so they are evenly coated.
4. Prepare the vegetables
Slice half a large onion and 1–2 green onions. Cut half a carrot into thin strips.
5. Add the vegetables
Add the sliced vegetables to the marinated beef and mix gently.
6. Cook now or refrigerate
Very thin beef can be cooked straight away. For thicker slices, the reference suggests about half a day in a covered container in the refrigerator. Keep raw beef chilled.
7. Cook and adjust the broth
Cook over medium-high heat, separating and turning the slices until cooked through. Avoid overcrowding; cook in batches if needed. Higher heat reduces the liquid more; gentler heat retains more broth. For a soupier version, start covered over low heat, then uncover and finish over medium-high heat.
8. Taste and serve
Taste only after the beef is cooked. Adjust with small amounts of soy sauce, sugar or water to suit your ingredients. Serve hot with rice if you like.