Recipe by: Lynn Park

Source: Adapted from

Serves: 6 – 8


  • 500 g of beef tenderloin, sliced thinly into pieces (1 cm x 5 cm x 3 mm thick)
  • one grated pear (or two crushed kiwis for a tougher cut of beef)
  • 4 small red onions, cut in wedges
  • 4 cloves of chopped garlic
  • 1 tsp minced ginger (optional)
  • 2 chopped green onions
  • 2 Tbsp soy sauce
  • 2 Tbsp brown sugar
  • a pinch of ground black pepper
  • 1 Tbsp toasted sesame oil


  • Mix all the ingredients except the beef in a bowl.
  • Add the sliced beef and mix well. Keep it in the fridge and let it marinate for at least 30 minutes, or overnight for a tougher cut of beef.
  • Pan-fry over high flame, until beef is cooked (brown, not red) yet still juicy.
  • Serve hot with white rice.

Download PDF version here: south-korean-bulgogi-beef-bbq-lynn-park