Bulgogi Korean beef BBQ

2 servings


40 minutes

total time


1 pound of beef tenderloin, cut into thin slices ½ inch x 2 inches and ⅛ inch thick

½ cup of crushed Korean pear (aka “Asian pear”)

¼ cup onion purée

4 cloves of minced garlic

1 teaspoon minced ginger

1 chopped green onion

2 tbs soy sauce

2 tbs brown sugar (or 1 tbs of brown sugar and 1½ tbs rice syrup)

a pinch of ground black pepper

1 tbs toasted toasted sesame oil

several thin slices of carrot


Mix all the marinade ingredients in a bowl.

Add the sliced beef and mix well.

Soak the dried shiitake mushrooms in warm water for several hours until they’re soft.

Squeeze out any excess water and slice each mushroom thinly.

Slice some white mushrooms, carrot, and onion.

Mix all of it together in the marinade.

You can grill, pan-fry, or BBQ right after marinating, but it’s best to keep it in the fridge and let it marinate for at least 30 minutes, or overnight for a tougher cut of beef.

Grill over medium-high heat. Best is over an open flame on a grill or cast iron grill pan or skillet, but stir-frying will also work, if that’s all you have.

Serve with Korean side dishes (banchan) like kimchi as well as lettuce, ssamjang, and garlic cloves to make lettuce wraps, like I do in the video. Just put some meat on a lettuce leaf with some ssamjang and a clove of garlic, wrap it up and eat it in one bite! Everyone makes their own wrap, one by one, until they are finished.

2 servings


40 minutes

total time
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