Ingredients

• 500 g beef (f.eks. ribeye or tenderloin), sliced into thin strips
• 2 tbsp sesame oil
• 2 tbsp vegetable oil
• 1 large onion, thinly sliced
• 2 spring onions, sliced
• 1 tbsp sesame seeds
• 1 tsp freshly ground black pepper
• Fresh coriander for garnish
• Rice for serving

Bulgogi Marinade

• 4 tbsp soy sauce
• 2 tbsp sugar
• 2 tbsp mirin (rice wine)
• 2 tbsp grated Asian pear (or regular pear)
• 3 cloves garlic, crushed
• 1 tbsp grated ginger
• 1 tbsp rice wine vinegar
• 1 tsp chili flakes (adjust to taste)

Instructions

1. Combine all ingredients for the bulgogi marinade in a large bowl. Stir well until the sugar is completely dissolved.
2. Place the thin slices of beef in the marinade. Ensure each piece is evenly coated. Cover the bowl and refrigerate for at least 2 hours, preferably overnight for best results.
3. Heat the sesame oil and vegetable oil in a large frying pan or grill pan over medium heat.
4. Add the sliced onions and cook until they are soft and lightly caramelized.
5. Remove the onions from the pan and increase the heat to high. Add the marinated beef to the pan in a single layer and quickly sear until caramelized on both sides. This should only take a few minutes.
6. Return the onions to the pan along with the spring onions and sesame seeds, tossing everything together until combined and heated through.
7. Remove the pan from the heat and plate the bulgogi. Sprinkle with fresh coriander and black pepper. Serve with steamed rice.

Vegetarian variation with mushrooms

For a vegetarian variation of the bulgogi recipe you can replace the beef with 500 g mixed mushrooms (f.eks. portobello, shiitake, or button mushrooms), sliced. Marinate the mushrooms as in the recipe and cook until golden and tender. Then follow the rest of the recipe.