⏰ Prep Time: 20 m
🍳 Cook Time: 20 m
🍳 Cook Time: 20 m
Bulgogi (불고기) - Stir-Fried and No-Sugar Version
I think it’s safe to say Bulgogi is one of Korea’s most famous culinary exports. Bulgogi is soy-sauced meat (usually beef, but pork and chicken work too) that’s either grilled (Eonyang-style) or stir-fried (Seoul-style). Today, I’m sharing the Seoul-style version—stir-fried with a bit of juice—because, well, I’m from Suwon (basically Seoul’s neighbor).
But here’s the twist: this is a quick version (because, let’s be real, who has time for elaborate cooking when you’re working full-time?) and it’s sugar-free (because, as I’m getting older, I’ve decided to be serious about my health). Don’t worry, though—it still has that signature sweet flavor, thanks to the magic of pear and veggies. Let’s get cooking!
At a Glance 🔍
- Type: Non-vegetarian
- Flavor: Sweet & savory
- Origin: Korean cuisine
- Prep Time: 20 minutes
- Cook Time: 20 minutes
Ingredients 🥩🥕
Let’s keep it simple—I’ve linked the products I used (highlighted) so you don’t have to go searching.
- Beef loin: 300g, thinly sliced
- Shiitake mushrooms: 3
- Garlic: 3 cloves
- Spring onion: 1 stalk
- Pear: 1 (about 120g)
- Onion: 1 (divided into 3/4 for stir-frying and 1/4 for the sauce)
- Carrot: 1/2 stalk
- Ground black pepper: 1/3 tsp
- Soy sauce: 3 tbsp
- Fish sauce: 1 tbsp
Recipe 📓
1. Prep the meat: Wrap the beef (300g) in kitchen towels to absorb any blood and remove that unpleasant odor. Let it sit while you prepare the sauce and veggies.
2. Chop the stir-fry veggies: Thinly slice the onion (3/4, about 90g), carrot (1/2 stalk), spring onion (1 stalk), and shiitake mushrooms (3). Set aside.
3. Prep the sauce veggies: Cut the pear (120g), onion (1/4, about 30g), and garlic (3 cloves).
4. Blend the sauce: Toss the pear, onion, and garlic into a blender with 50ml of water. Blend until smooth—no chunks allowed!
5. Slice the meat: Unwrap the beef and thinly slice it.
6. Mix it all together: In a wok, combine the blended sauce, sliced beef, soy sauce (3 tbsp), fish sauce (1 tbsp), and ground black pepper (1/3 tsp).
Pro Tip😎: Want a richer flavor? Let it marinate for 2-3 hours. Or, if you’re a meal-prep pro, make a bigger batch and freeze it for future use. My mom used to do this when I was a teen, so I could just defrost and fry it whenever I wanted. Genius, right?
7. Cook the meat: Heat the wok over medium-high heat. Fry the meat for a couple of minutes until it’s slightly cooked and turns light brown.
8. Add the veggies: Once the meat is no longer bloody, toss in all the sliced veggies. Cook for about 15 minutes on medium-high heat, stirring occasionally to prevent burning. No need to add water or oil—the veggies will release their own juices.
Pro Tip😎: If you have Tteokbokki rice cakes lying around, throw them in! They’ll turn this dish into Gungjung Tteokbokki (Royal Tteokbokki). Fancy, huh?
9. Serve : Serve hot and enjoy your quick, sugar-free, and delicious Bulgogi! 🍚🥢
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