Gochujang Bulgogi Marinade

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Servings: 3-4 | Prep Time: 15 mins | Marinating Time: 30 mins minimum (2 hours recommended) | Cook Time: 8 mins

Ingredients:

For the beef:
- 500g beef ribeye or sirloin, thinly sliced (3-4mm thickness)
- 1 medium onion, thinly sliced
- 3 green onions, cut into 5cm pieces
For the gochujang bulgogi marinade:
- 3 tbsp Haechandle Gochujang
- 3 tbsp soy sauce
- 2 tbsp Asian pear or apple, grated (natural tenderizer)
- 1 tbsp bibigo Sesame Oil
- 1 tbsp honey or brown sugar
- 1 tbsp mirin or rice wine
- 4 cloves garlic, minced
- 1 tsp fresh ginger, grated
- ½ tsp black pepper
For serving:
- Steamed white rice
- Fresh lettuce or perilla leaves for wrapping
- Sliced garlic and green chili
- Toasted sesame seeds

Instructions:

Step 1 – Prepare the marinade: In a large bowl, whisk together gochujang, soy sauce, grated pear or apple, sesame oil, honey, mirin, minced garlic, grated ginger, and black pepper until smooth and well incorporated. The grated fruit acts as a natural tenderizer while adding subtle sweetness.

Step 2 – Prepare the beef: For easier slicing, freeze beef for 30 minutes to firm up. Slice against the grain at 3-4mm thickness for maximum tenderness. Add sliced beef, onion, and green onions to the marinade.

Step 3 – Marinate thoroughly: Using your hands (gloves recommended), massage the marinade into every piece of beef until completely coated. Cover and refrigerate for minimum 30 minutes, up to 2 hours for deeper flavor development.

Step 4 – Cook the bulgogi: Heat a cast iron skillet or grill pan over high heat until very hot. Working in small batches to avoid overcrowding, cook marinated beef 2-3 minutes per side. The natural sugars will caramelize rapidly, creating those signature charred, sticky edges.

Step 5 – Serve Korean BBQ style: Serve immediately over steamed rice or with fresh lettuce leaves for wrapping. Garnish with toasted sesame seeds and accompany with sliced garlic and chilies.