Bulgogi marinade
A sweet, savoury Korean barbecue marinade of soy, grated pear, garlic and sesame that tenderises beef and pork.
Make this once, then cook it into 14 different dishes.
- Time15 min
- LevelEasy
- Costabout £2.12 a head
- Makesabout 450 ml, enough for 3 meals for 4 people
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Grate the pear and onion on the coarse side of a box grater into a mixing bowl, catching all the juice.
- 2
Add the tamari, mirin, brown sugar, sesame oil and water. Stir until the sugar has dissolved.
- 3
Stir in the garlic, sesame seeds, spring onions and black pepper.
- 4
Taste. It should be salty, sweet and fragrant, with a lightly fruity background. Add a pinch of sugar if too salty, or a splash of water if too strong.
- 5
Leave it for 10 minutes so the flavours mingle. You should have about 450 ml.
- 6
Before it touches raw meat, spoon a small portion into a clean dish to use as a dipping sauce. Pour the rest over thinly sliced beef or pork in a covered dish and chill.
About bulgogi marinade
Bulgogi marinade is a sweet and savoury Korean marinade made from soy sauce, grated Asian pear, onion, garlic and sesame oil. It is what gives bulgogi, thin slices of marinated beef grilled quickly over a hot flame, its tender texture and mellow flavour.
It tastes salty-sweet, nutty and aromatic. The grated pear contains natural enzymes that help soften the meat, and its juice adds fruity sweetness that is very different from the sugar-heavy marinades of Western barbecue. Bulgogi literally means fire meat.
This version is gluten free because it uses tamari. One batch makes about 450 ml, enough for three meals for four people. It also works on pork (dwaeji bulgogi), chicken, mushrooms and tofu.
Tips
- Slice beef very thinly across the grain. Freezing the meat for 30 minutes first makes slicing easier.
- A ripe Conference or Comice pear works if you cannot find an Asian pear. A grated apple is also fine.
- Do not marinate for more than 24 hours. The pear enzymes keep working, and the meat turns mushy.
- Cook the meat quickly in a very hot pan or on a grill in small batches. Crowding the pan steams the meat.
- Serve with rice, lettuce leaves, kimchi and a spoon of gochujang for wrapping.
Storing and freezing
The fresh marinade keeps up to 3 days in the fridge, or up to 3 months in the freezer. Never reuse marinade that has touched raw meat, unless it has been boiled hard for at least 2 minutes.
Dishes you can make with bulgogi marinade
Bulgogi Beef Tacos with Pickled Red Onions
GFDFEFBulgogi Cheesesteak Sandwiches
NFEFDwaeji Bulgogi (Korean Pork Bulgogi)
GFDFEFBeoseot Bulgogi (Mushroom Bulgogi)
GFDFEFBulgogi Jeongol (Korean Bulgogi Hot Pot)
GFDFEFKorean Style Bulgogi Burgers
NFBulgogi Bokkeumbap (Bulgogi Fried Rice)
GFDFNFBulgogi Sanjeok (Korean Beef and Spring Onion Skewers)
GFDFEFBulgogi Pizza
NFEFBulgogi Udon (Stir Fried Udon with Beef)
DFNFBulgogi Stuffed Peppers
GFDFEFBulgogi Sweet Potato Boats with Lime Crema
GFEFNFQuestions
Is bulgogi marinade gluten free?
Yes, when made with gluten free tamari as listed. It is also dairy free, egg free, nut free and vegan before any meat is added. Check the tamari and mirin labels, as some contain wheat.
How long should I marinate bulgogi?
Thinly sliced beef needs 30 minutes to 4 hours. Thicker cuts such as pork shoulder can go overnight. Stay under 24 hours, because the pear enzymes will make the meat soft and mushy.
Which cut of beef is best?
Ribeye or sirloin, sliced very thin, is traditional. Frozen shaved steak is a good shortcut. Cheaper cuts such as rump work if sliced thin and marinated for a few hours.
What can I use instead of Asian pear?
A ripe Conference or Comice pear is closest. Grated apple or a tablespoon of pineapple juice also works. Do not use tinned pear in syrup, which is too sweet.
Can I use it for vegetables?
Yes. It is excellent on mushrooms, courgette, aubergine and firm tofu. Marinate for 20 to 30 minutes and cook in a hot pan or on a grill.
More base recipes
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.