Korean BBQ Beef with Shiitake Mushroom – Bulgogi

For melt-in-your-mouth tender beef that cooks in minutes, look no further than beef bulgogi. Korean BBQ beef and shiitake mushrooms are marinated in an irresistible garlic soy combo.

Why We Love This

Bulgogi is so easy to make, and the thinly sliced beef cooks in minutes! Marinated in a sweet and savoury Korean BBQ sauce, the flavours are out of this world.

Like all good homemade sauces, there are far less preservatives than you find in store-bought versions.

And if it’s not completely devoured in one sitting, any leftovers are amazing for lunch the next day!

What is Bulgogi? 

Bulgogi (불고기) literally means ‘fire meat’ in Korean. At first glance, it might sound similar to Korean BBQ, however there are a few main differences.

A traditional Korean dish, bulgogi consists of thin slices of beef and vegetables marinated in a blend of soy sauce, ginger, garlic and sesame oil. Pear juice is added for a hint of sweetness and to tenderise the meat. It’s usually pan fried or cooked over a special mesh grill so that the smaller slices of vegetables don’t fall through into the flame. 

Korean BBQ, on the other hand, is usually not marinated, and the meat and vegetables are cooked separately over an open charcoal grill. 

White it’s most often associated with beef, bulgogi can also be made with pork or chicken.

Where We Learned This

Ellie at F&C Korean Food & Culture Academy first taught us how to make beef bulgogi. She runs a series of cooking classes where we also learned how to make traditional homemade kimchi and Korean seafood pancakes.

What You’ll Need

• Beef – You can use any cut you like, but for the best texture and flavour aim for the highest quality you can afford. Try it with thin slices of marbled beef sirloin, tenderloin, skirt steak or scotch fillet/ribeye. If you’re lucky, you might find pre-sliced beef at your local butcher or Asian grocery. If not, you can always ask them to slice it for you, or slice it yourself at home. Of course, if you want to save time and make it easier, you can use supermarket stir fry steak. You could even swap for pork, lamb or chicken if you prefer. 
• Shiitake Mushrooms – Sliced shiitake mushrooms not only add a depth of umami flavour, they soak up all the incredible marinade flavours too, adding a juicy chewiness to the dish. We used fresh shiitake mushrooms from our nearby Asian grocer, but you can use dried shiitake mushrooms that have been soaked in boiling water for around 20 minutes.
• Veggies – We use thinly sliced carrots, onion and leek, but you can use just about anything you have on hand. Spinach, bok choy, capsicum/bell pepper and bean sprouts would also make great additions.

For the Bulgogi Sauce / Korean Beef Marinade: 

In addition to sesame oil, raw sugar, garlic, ginger and black pepper, you’ll also need:

• Korean Soy Sauce – This is different to Chinese style soy sauce. Since it’s made from soybeans, salt and water (no wheat) it has an earthier, saltier flavour. The best substitute would be Japanese tamari, otherwise, just use whatever soy sauce you have on hand. 
• Pear Juice – This is the secret ingredient to bulgogi’s deliciously soft and melt-in-your-mouth texture. The enzymes in pears help to tenderise the meat while adding a touch of sweetness. You can often find it at Asian groceries, or buy it online. Otherwise, substitute with grated fresh nashi pear, grated apple, apple juice, pureed kiwifruit, minced onion or even a splash of coca-cola. They’ll all have this magic effect when added to a tasty marinade.

How to make Bulgogi:

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1. Mix the water, soy sauce, pear juice, sesame oil, sugar, garlic, ginger and black pepper in a large mixing bowl. Add in the thinly sliced beef, shiitake mushrooms, carrots, leek, onions and spring onions and stir through to coat evenly in the marinade. Pop the marinated bulgogi in the fridge for a minimum of 10 minutes (or even better, overnight).
2. Heat the vegetable oil in a large frying pan, skillet or wok over high heat. Separate the bulgogi into two batches and stir fry each for a few minutes until beef is cooked through.

Wandercook’s Tips

• Slicing the Meat – It’s so much easier to slice meat thinly when it’s partially frozen first. Wrap in clingfilm, lay on a baking tray and pop in the freezer for 20-30 minutes. When you’re ready to slice, remove the cling film and slice thinly across the grain. Aim for 2mm to 3mm (1/8 inch) slices. 
• Use a Hot Pan – For the best flavour and caramelisation, cook on a super hot cast iron skillet. This will help to sear the meat and lock in the juices. Otherwise, a non stick wok or frying pan will work just fine. 
• Marinate Overnight – While you can start cooking after the minimum 10 minutes, the flavours will be so much richer if you allow it to marinate overnight. 
• Cook in Batches + Avoid Adding Excess Marinade to the Pan – This will prevent the meat from boiling in the pan, which would cause it to become chewy rather than tender.
• Leftover mushrooms? Make a mushroom pate dip for the appetiser!

FAQs

Variations

• Make a Vegetarian Version – Swap the beef for extra veggies such as bok choy or capsicum/bell pepper. Throw in extra shiitake mushrooms, button mushrooms, enoki mushrooms or any of your other favourite mushroom varieties.
• Bulgogi Beef Bowls – Serve it on top of rice or noodles, with sliced tomato, cucumber, julienne carrot and soft or hard boiled egg on top. Garnish with sesame seeds, spring onion, fresh kimchi and shichimi chilli powder.

Serve your beef bulgogi with these Korean favourites:

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