Pork/Beef Bulgogi

Bulgogi fried beef Korean food. Photo by photodee, c/o www.123rf.com

Bulgogi is the Korean version of that fiery meat we love when it just comes off the grill having been slapped and sizzled on a barbecue. It means ‘fire meat’ in Korean so you can guess where we are coming from when it comes to eating something so hot it sets our mouths alight.  For some of us this use of chili is what a good fiery dish is meant to be all about.

The classic Korean dish is based on marinating slices of beef and pork and then cooking it on a fire grill or barbecue. It is extremely easy to produce this dish at home. The key step is not so much the cooking but the marinading in the spices. The longer the marinading the more the flavours infuse into the flesh.

Preparation time: 15 minutes


For the marinade:

  • 500g pork shoulder, sliced OR  beef steak, sliced or both even
  • 1 thumb-sized piece ginger, minced
  • 1 clove garlic, minced
  • 1tbsp gochujang paste
  • 1tbsp chili flakes or the Korean equivalent of gochugaru 
  • ½tbsp mirin (optional)
  • 1tbsp light soy sauce
  • 1tbsp honey

For serving:

  • 1 brown onion, roughly sliced
  • Steamed rice


  1. Combine all the marinating ingredients together in a bowl, and thoroughly mix with the pork.
  2. Allow this to marinate for at least 30 mins, but preferably overnight.
  3. When you’re ready to cook, sauté the onion for a few mins until softened, then add the marinated meat.
  4. Stir-fry for 10 mins.
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