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Beef Bulgogi

Thin strips of succulent ribeye marinated in a soy and sesame-based bulgogi sauce before being fried at high heat. This recipe is a great treat and hardly takes any time to cook at all. Prepare early by marinating overnight.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course
Cuisine Korean
Servings 2 people
Calories 722 kcal



  • 1/2 a ripe pear
  • 40 ml soy sauce
  • 1.5 tbsp honey
  • 1.5 tbsp sesame oil
  • 3 cloves garlic
  • Thumb-sized piece of ginger
  • 1 tsp cayenne pepper
  • 1/2 tsp ground black pepper


  • 270 g ribeye steak
  • 1 spring onion
  • 1 tbsp sesame seeds
  • 120 g uncooked jasmine rice


  • peel the pear and remove half of the flesh for the marinade. Next, peel and roughly chop the ginger before adding to a food processor with the other marinade ingredients. Blend until smooth.
  • Slice the ribeye into thin strips. Tip: this is made easier if the meat is very cold. Add to the marinade and place in the fridge for at least an hour or ideally overnight.
  • Cook the rice either in a rice cooker or a pot according to instructions (you’ll need around 175ml water per 60g uncooked rice) and remember to wash the rice first! This should take around 13-15 minutes.
  • Take the beef out of the fridge for at least 10 minutes before cooking. Place a wok or large pan on a high heat. Once hot, add the beef and marinade and stir-fry (moving constantly) until cooked and caramelised. At this point there shouldn’t be any liquid marinade in the wok. Serve with spring onions and sesame seeds and enjoy!

Nutrition (per serving)

Calories: 722kcalCarbohydrates: 74gProtein: 35gFat: 32gSaturated Fat: 10gPolyunsaturated Fat: 6gMonounsaturated Fat: 14gCholesterol: 82mgSodium: 1174mgPotassium: 654mgFiber: 4gSugar: 18gVitamin A: 511IUVitamin C: 6mgCalcium: 92mgIron: 4mg

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