Mrs. Kim's Beef Bulgogi
Korean marinated beef grilled to perfection. A sweet-savory family recipe from Seoul to Strathfield's Korea Town.
The Story Behind This Recipe
Mrs. Kim's family recipe from Seoul via Strathfield - David Park
In Strathfield, Sydney's thriving Korea Town, Mrs. Kim runs a small Korean grocery store that's been a community hub since 1998. On Saturday afternoons, she sets up a portable BBQ outside the shop and grills bulgogi - thin slices of marinated beef sizzling on the hot grill, the sweet-savory smell drawing customers from blocks away. "Free samples," she calls it, but really it's community building. As people taste the bulgogi wrapped in lettuce leaves, they chat, catch up on news, and invariably buy ingredients to make their own at home.
Mrs. Kim learned to make bulgogi from her mother in Seoul in the 1970s. Bulgogi - literally "fire meat" - is one of Korea's most beloved dishes, dating back centuries to when Korean royalty enjoyed thinly sliced beef marinated in soy sauce and grilled over charcoal. Every family has their own marinade recipe, passed down through generations. Mrs. Kim's version balances sweet (from Asian pear and sugar), salty (from soy sauce), savory (from garlic and sesame), and just slightly spicy (from a hint of gochugaru, Korean chili flakes).
"The secret is three things," Mrs. Kim teaches customers who ask for her recipe. "First, thin slices - the beef must be paper-thin so the marinade penetrates and it cooks fast. Second, the pear - Korean or Asian pear is traditional, it tenderizes the meat and adds natural sweetness. Third, don't overcook - bulgogi should be caramelized outside but still tender inside, not tough."
The traditional way to serve bulgogi is ssam-style - wrapping the grilled meat in fresh lettuce or perilla leaves with rice, ssamjang (spicy paste), and kimchi. It's interactive eating, everyone building their own wraps at the table, sharing from communal plates. When Mrs. Kim's extended family gathers for celebrations, they set up the BBQ in the backyard, someone is always grilling fresh bulgogi, and the table is piled with banchan (side dishes), rice, and greens for wrapping.
Since arriving in Australia in 1998, Mrs. Kim has seen the Korean community in Strathfield grow from a few dozen families to thousands. Korean restaurants, groceries, bakeries, and karaoke bars line the streets. But she says the heart of the community isn't the businesses - it's the food shared between families, the recipes passed from grandmothers to mothers to children, the Saturday afternoon bulgogi samples that bring people together.
This recipe represents the Korean-Australian experience - maintaining culinary traditions while building new communities, sharing food as a bridge between cultures, and proving that some flavors are universally loved. When I make Mrs. Kim's bulgogi now, using the thinly sliced beef from her shop and the Korean pear she insists I buy, I taste Seoul and Strathfield in every sweet-savory bite.
"Every recipe tells a story, and every story brings us closer to the heart of home."
Adjust Servings
Scaled Ingredients:
💡 Tip: Cooking times may need adjustment when scaling. Larger batches may take longer, smaller batches may cook faster.
Ingredients
For the Marinade
For Serving
Pro Tips
- • Slice the beef paper-thin - this is crucial for proper bulgogi texture and quick cooking.
- • Korean or Asian pear contains enzymes that tenderize meat - don't skip it!
- • High heat is essential - you want caramelization, not steaming.
- • Don't overcook - thin slices need only 2-4 minutes total.
- • Marinate for at least 30 minutes, but overnight is even better for flavor.
- • For easier slicing, ask your butcher to slice the beef thinly, or partially freeze it first.
- • The marinade can also be used for pork (dweji bulgogi) or chicken.
Storage
Marinated raw beef keeps refrigerated for up to 24 hours. Cooked bulgogi keeps for 3 days refrigerated - reheat in a hot pan. The marinade (without meat) can be refrigerated for 1 week.
Instructions
- 1
Prepare the beef: If not pre-sliced, freeze the beef for 1 hour until firm but not solid. This makes it much easier to slice thinly. Using a sharp knife, slice against the grain into 2-3mm thin slices. The thinner, the better - Mrs. Kim says they should be almost see-through.
15 minutes - 2
Make the marinade: In a large bowl, whisk together the soy sauce, brown sugar, grated Korean pear, sesame oil, minced garlic, grated ginger, mirin, gochugaru (if using), and black pepper. Whisk until the sugar dissolves. The pear not only adds sweetness but also contains enzymes that tenderize the meat.
- 3
Add the sliced beef, onion, and spring onions to the marinade. Use your hands to massage the marinade into the meat, ensuring every piece is well coated. The thin slices should be completely covered. Cover and refrigerate for at least 30 minutes, preferably 2-4 hours. Mrs. Kim often marinates overnight for deeper flavor.
30 minutes - 4
When ready to cook, remove the beef from the fridge and let it sit at room temperature for 10 minutes while you prepare your grill or pan. Also prepare your serving setup - lettuce leaves, rice, kimchi, and ssamjang on the table.
10 minutes - 5
Heat a BBQ grill, griddle pan, or large frying pan over high heat until very hot. Mrs. Kim uses a portable BBQ, but a hot pan works perfectly. You want it smoking hot - bulgogi needs high heat to caramelize quickly without overcooking.
- 6
Working in batches (don't overcrowd), lay the marinated beef slices in a single layer on the hot grill or pan. The marinade will sizzle dramatically. Cook for 1-2 minutes on the first side without moving - you want those caramelized edges.
2 minutes - 7
Flip and cook for another 1-2 minutes on the second side. The beef should be caramelized and slightly charred in places but still tender - not tough. Because the slices are so thin, they cook very fast. Total cooking time is about 2-4 minutes per batch.
2 minutes - 8
Transfer cooked bulgogi to a serving platter and repeat with remaining beef, letting the pan reheat between batches. The onions and spring onions should be cooked with the meat, softening and caramelizing in the sweet marinade.
- 9
When all the beef is cooked, sprinkle with toasted sesame seeds. Serve immediately while hot and sizzling.
- 10
To eat ssam-style (Mrs. Kim's way): Take a lettuce leaf, add a spoonful of rice, a piece or two of bulgogi, a dab of ssamjang, and a bit of kimchi. Wrap it up and eat it in one or two bites. Build your own combinations - that's the fun of ssam!
- 11
Alternatively, serve the bulgogi over steamed rice with the lettuce and banchan on the side. Both ways are traditional and delicious.
Ingredient Substitutions
Nutrition Information
Per serving (approximate)
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