Chef Jinsoon Kim Beef bulgogi

  • Prep time 20Min
  • Cook time 10Min
  • Technique
  • Meat Beef
  • Cut Tenderloin
  • Serves 6

Beef bulgogi


3 pound tenderloin or other steak cut, thinly sliced
2 Tbsp brown sugar
2 Tbsp dark soy sauce
2 tsp sesame oil
2 tsp crushed garlic
1 Tbsp rice wine
pinch of black pepper

Steamed rice
Lightly toasted sesame seeds
Spring onions


For Marinating Meat:
Trim any excess fat off the beef. Distribute the sugar evenly on the beef by sprinkling it over each piece. Allow the beef to sit for 10 minutes.

In a separate bowl, mix together the soy sauce, sesame oil, garlic, rice wine, salt and pepper. Put aside.

Add the soy sauce mixture to the beef and mix. Allow the beef to marinate 10 minutes. Because the beef is so thin, it doesn’t require long marinating time.

For Cooking Beef:
Heat a cast iron skillet/pan and cook the beef, turning once only until just browned. Be careful not to overcook. Remove the beef while it is still a little pink and rest in a warm place before slicing into smaller pieces.

To Serve:
Serve Bulgogi in lettuce cups with steamed rice, and sprinkle with toasted sesame seeds and finely chopped spring onion. Wrap into a parcel and eat. This dish can be served as a canapé, or as a shared dish for the middle of the table with the condiments in bowls and customers putting their own parcel together.