Bulgogi (Korean Barbequed Beef)

Photo by jetalone/flickr

Serves 6-8.


1 kg/2 lb lean rump or fillet
3 tablespoons light soy sauce
3 tablespoons water
2 tablespoons finely chopped spring onions (scallions)
1 teaspoon crushed garlic
2 teaspoons sugar
1 teaspoon finely grated fresh ginger
1/4 teaspoon ground black pepper
1 tablespoon toasted, crushed sesame seeds

Bulgogi sauce

3 tablespoons soy sauce
2 teaspoons oriental sesame oil
1 teaspoon Korean bean paste
2 tablespoons water
2 tablespoons rice wine
2 teaspoons toasted, ground sesame seeds
1 tablespoon finely chopped spring onions (scallions)
1 teaspoon chilli sauce
1 teaspoon finely chopped garlic
2 teaspoons sugar
salt to taste


Cut beef into thin slices and beat them out flat, then cut into squares. Combine remaining ingredients, using some of the sugar to crush the garlic to a smooth paste. Mix with the beef, cover and marinate for 3 hours or longer. Grill briefly over glowing coals and serve with white rice and bulgogi sauce.

To make the bulgogi sauce: Combine soy sauce and sesame oil and stir in next 6 ingredients. Crush garlic to a smooth paste with sugar and mix well, adding salt if necessary.

Serve in small individual sauce dishes.

Recipe excerpted from Encyclopedia of Asian Food by Charmaine Solomon (Periplus Editions, 1998)