Bulgogi (Korean Beef)


Prep time1 hour, 15 minutes
Cooking time
Total time1 hour, 15 minutes


Top bulgogi with kimchi or pickled cabbage to make Korean-style tacos, or try it garnished with green onions and served in lettuce wraps or over rice.


2 pounds
beef sirloin
pear, Asian (seeded and chopped)
1/4 cup
onion, yellow (chopped)
4 cloves
garlic (peeled)
1 teaspoon
ginger, fresh (peeled and minced)
4 tablespoons
1 1/2 tablespoon
1 teaspoon
gochujang (Korean chili paste)
1 teaspoon
sesame seeds
1/4 teaspoon
black pepper
1 teaspoon
vegetable oil


Trim the beef of any excess fat and slice, against the grain, into thin slices. Place the beef into a large bowl. In a food processor or blender, purée the pear, onion, garlic, ginger, tamari, honey and gochujang. Pour the marinade over the sliced beef and add the sesame seeds and black pepper. Toss gently, cover and marinate in the refrigerator for at least 1 hour, turning the meat once after 30 minutes of marinating time. Heat the oil in a large skillet or wok over medium-high heat. Add the beef and cook for 2 minutes, turn and cook the other side for another minute or until the beef is browned and cooked to desired doneness.


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