Bulgogi Korean Beef Barbecue

Boiler House Food Hall

Bulgogi is the signature dish from Ssambop, the Korean barbecue stall you can find at the market every Sunday. The owner, Kisu, has expert knife skills with which he slices and carves his meat and vegetables, so recreating this at home may not measure up! He barbecues delicate pieces of beef that have been marinated in aromatic spices but you can pan fry them for a similar result (although you won’t get any of the smokiness which makes his so special). For rice syrup try a health food store.


  • 500 g beef tenderloin fillet steak
  • 1 pear, peeled and roughly chopped
  • ½ onion, roughly chopped
  • 4 garlic cloves, finely chopped
  • 2 cm fresh ginger, grated
  • 1 spring onion, chopped
  • 2 tablespoons brown sugar
  • 2 tablespoons soy sauce
  • 1 tablespoon rice syrup
  • 1 tablespoon toasted sesame oil
  • 1 carrot, shaved into strips


First slice the beef as finely as possible. Process the chopped pear and onion to a purée and scrape into a bowl. Add the garlic, ginger, spring onion, brown sugar, soy sauce, rice syrup and sesame oil. Add the sliced beef and carrot strips and mix well. Marinate for at least an hour, or preferably overnight in the fridge.

When you’re ready to cook, heat up a griddle pan or fire up your barbecue. Cook the beef and carrot pieces on high heat for three to five minutes, depending on how well done you like your meat. Serve with steamed rice and ssamjang - a Korean dipping sauce you can buy online at Sous Chef (www.souschef.co.uk).