Traditional Bulgogi (Authentic Korean Bulgogi)
- Korean Food Addict
- Nov 30, 2025
Traditional Bulgogi (Authentic Korean Bulgogi)
Traditional bulgogi is an authentic Korean recipe that creates deep, rich flavor using only natural ingredients like pear, apple, and kelp broth without artificial seasonings. With just 10 minutes of marinating, you can enjoy this dish immediately - perfect for busy modern life while honoring traditional methods.
What Makes Traditional Bulgogi Special
Unlike modern versions, traditional bulgogi uses the natural sweetness of pear and apple instead of sugar or corn syrup. The enzymes in these fruits naturally tenderize the meat while adding subtle, elegant sweetness. Finishing with kelp broth adds umami depth, creating rich flavor without any artificial additives.
The Key to Perfect Cooking
The secret to traditional bulgogi is cooking quickly over high heat. When you place the meat in a well-heated pan, the surface sears immediately, locking in all the juices. Adding kelp broth at the end and reducing it allows the flavors to penetrate the meat for even deeper taste.
A Healthier Choice
Traditional bulgogi uses olive oil for added health benefits. The unsaturated fatty acids in olive oil help keep the meat tender, and the variety of vegetables including burdock root provides balanced nutrition. Made without artificial seasonings, it's perfect for health-conscious diners.
How to Enjoy
Serve traditional bulgogi over hot steamed rice or wrap it in lettuce and perilla leaves for ssam. Mix the remaining sauce with rice for another delicious way to enjoy every last bit of flavor.
Instructions:
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Prepare the Beef
- Prepare 600g of beef (chuck or bulgogi-cut), sliced 0.3cm thin.
- Rinse the sliced beef briefly under cold running water to remove blood.
- Drain well in a strainer to remove excess water.
- Don't soak too long or the meat will lose its juices - rinse quickly.
- Prepare the Beef
- Prepare 600g of beef (chuck or bulgogi-cut), sliced 0.3cm thin.
- Rinse the sliced beef briefly under cold running water to remove blood.
- Drain well in a strainer to remove excess water.
- Don't soak too long or the meat will lose its juices - rinse quickly.
- Make Kelp Broth
- Place 1 piece of dried kelp (7×7cm) in 300ml of water.
- Simmer over medium heat for 10 minutes.
- Remove the kelp just before boiling and let the broth cool.
- The kelp broth adds umami depth to the bulgogi.
- Prepare the Vegetables
- Thinly slice 1 onion into strips.
- Julienne 1/3 carrot and 2 pieces of burdock root (10cm each).
- Remove stems from 3 fresh shiitake mushrooms and slice thinly.
- Diagonally slice 1 green onion, and thinly slice red and green chili peppers.
- Grate the Fruit
- Finely grate 1/2 pear and 1/2 apple.
- Mince or grate 8 cloves of garlic.
- Prepare 1/2 teaspoon of ginger juice.
- Pear and apple tenderize the meat and add natural sweetness.
- Make the Marinade
- In a large bowl, combine grated pear, apple, minced garlic, and ginger juice.
- Add 4 tablespoons soy sauce, 1/2 teaspoon salt, and 1/2 teaspoon pepper.
- Mix in 3 tablespoons olive oil and 3 tablespoons sesame oil.
- This creates deep flavor using only natural ingredients without artificial seasonings.
- Marinate the Beef
- Coat the prepared beef evenly with the marinade.
- Add the julienned onion, carrot, burdock root, and shiitake mushrooms.
- Let it marinate at room temperature for 10 minutes.
- The traditional method doesn't require long marinating - it's ready to cook right away.
- Cook Over High Heat
- Heat a pan over high heat until very hot.
- Spread the marinated beef and vegetables in the pan.
- Flip when one side is cooked, continuing to cook evenly.
- High heat cooking keeps the juices locked in the meat.
- Add Broth and Reduce
- When the meat is about 80% cooked, pour in 300ml kelp broth.
- Add green onion, red chili, and green chili peppers.
- Simmer over medium heat until the liquid reduces.
- Finish with a sprinkle of sesame seeds for extra nuttiness.
Recipe Notes:
- Traditional bulgogi uses only natural ingredients without artificial seasonings.
- Enzymes in pear and apple tenderize the meat and add natural sweetness.
- Kelp broth is the secret to umami - remove before boiling to avoid bitterness.
- High heat cooking keeps the juices in the meat, making it tender.
- Olive oil makes the meat even more tender and adds health benefits.
- Burdock root adds a nice chewy texture and extra nutrition.
- Mix the remaining sauce with rice for a delicious finishing touch.
- Enjoy wrapped in lettuce or perilla leaves for the authentic experience.
Ingredients:
Serving size
Main Ingredients
- 600 g beef (chuck or bulgogi-cut)
- 1 onion
- 1/3 carrot
- 2 pieces burdock root (10cm each)
- 3 fresh shiitake mushrooms
- 1 green onion
- 1 red chili pepper
- 1 green chili pepper
Marinade
- 1/2 pear
- 1/2 apple
- 8 cloves garlic
- 1/2 tsp ginger juice
- 4 tbsp soy sauce
- 1/2 tsp salt
- 1/2 tsp black pepper
- 3 tbsp olive oil
- 3 tbsp sesame oil
Kelp Broth
- 1 piece dried kelp (7×7cm)
- 300 ml water
Garnish
- to taste sesame seeds