Okra is a delicious addition to this veggie beef soup. Most likely, the components are in your kitchen right now!
| Prep Time: | 20 mins |
| Cook Time: | 10 mins |
| Additional Time: | 2 hrs 30 mins |
| Total Time: | 3 hrs |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 ½ pounds beef top sirloin, thinly sliced
- 2 tablespoons white cooking wine
- 1 cup pear juice
- 1 teaspoon ground black pepper
- ¼ cup soy sauce
- 1 tablespoon white sugar
- 2 tablespoons Asian (toasted) sesame oil
- 1 tablespoon minced garlic
- 2 tablespoons chopped green onion
- 1 tablespoon sesame seeds
- ½ pound fresh mushrooms, halved (Optional)
- ½ onion, chopped (Optional)
Instructions
- Place the beef in a bowl, and pour in the cooking wine, pear juice, and black pepper. Stir to combine, and allow to marinate for 30 minutes. Stir in the soy sauce, sugar, sesame oil, garlic, green onion, and sesame seeds, and marinate in refrigerator at least 2 hours or overnight.
- Preheat an outdoor grill for medium-high heat.
- Remove the beef from the marinade, and discard the marinade. Place a sheet of aluminum foil on the heated grill, and lay the beef slices separately on the foil. Place the mushrooms and onion on another part of the foil. Cook the beef slices until they are evenly brown, 3 to 5 minutes per side. Serve with cooked mushrooms and onion.
- You can substitute 2 shredded fresh pears for the pear juice.
- For better taste, soak beef in cold water for a couple of hours. Change water occasionally.
- Optional: Serve with a handful of Korean sweet-potato noodles. If pan-frying the beef, you can add 1/2 cup of beef broth to make a sauce to go over rice.
Nutrition Facts
| Calories | 375 kcal |
| Carbohydrate | 19 g |
| Cholesterol | 74 mg |
| Dietary Fiber | 2 g |
| Protein | 33 g |
| Saturated Fat | 5 g |
| Sodium | 1018 mg |
| Sugars | 15 g |
| Fat | 18 g |
| Unsaturated Fat | 0 g |
Reviews
This is delicious! I used the juice from canned pears.
Tastes great and has become a staple for our household. All those that have a hard time finding pear juice; look in the baby food aisle or in natural foods aisle (I prefers the Gerber Pear Juice-less sugar). As of how I prepare it; start with butter leaf lettuce, white rice, bulgogi (this recipe), top with some broccoli slaw, top with sriracha or a garlic sauce. I have tried some variations but my family prefers this recipe as is. Everyone I have made it for asks for the recipe and for me to make again.
This was delicious! I followed a few other reviewers and used pureed pear instead of juice, and I also substituted the wine for sake. Delicious!
This recipe tenderizes the beef. I used a cheaper cut, and our whole family wanted to know how it became so tender. Great recipe!
One of my favorite dishes. I made a few changes. left out sesame seeds ( cant eat them) and added some of my house blend seasoning to the meat. I used a roast cant afford a sirloin. sliced very then and marinated longer so it would be tender. Turned out GREAT. i barely got any!!!! The family and neighbors loved it!!!!!
Excellent! I did not have pear juice, and I would use 1/2 the black pepper next time.
Delicious recipe. Add a bit mor soy sauce if you prefer!
I made this according to the recipe (Yes, I did find pear juice at the store. It was on the soda isle in a can. I’ve also seen it in the asian sections, just not in my town.) We loved this at my house. So tasty. The pear juice really makes a difference. Will make this again, and again.
Yum. Pear juice is the secret. I found mine in cans (near the guava and papaya juices) at a Mexican grocery store.
Used this recipe a week ago and following the clear recipe directions, it was a great success! My guest were Korean nationals and it “felt like home” was the general comments. Thanks!
When this recipe showed up in the All Recipes Magazine, my Korean husband asked me to make it. We both scarfed it up. Doesn’t taste like my mother-in-law’s, but it was pretty close. I think we will try pan frying or baking next time. Something about the grill process just didn’t let us get the sear we were looking for. I used shredded Anjou pears instead of pear juice and it worked just fine. Served with rice and kimchi. It was great!
Different marinade but the sweetness sticks with the beef and makes it tasty. Grilling everything always is a plus. Very good overall.
It’s ‘ok’.
Everyone in household loved it…husband is Korean and he said was great recipe 🙂
Good, but I will double the soy sauce next time!
I have made this twice. First time I didn’t have pear juice, second time I finely shredded a very ripe pear. I marinated as directed overnight but at the end it was so-so for me. I needed to add Siracha and some extra soy sauce to make some more flavor.
My thirteen year old daughter is fascinated with the Korean culture. I thought it was just K-Pop, but no, everything. I decided to make this for her tonight. I didn’t read the recipe carefully, so I didn’t know about the grilling part. The magazine said that they cooked the meat in batches in a frying pan on the oven, so I did that. My whole family loved it. I served it over white rice. It kind of ended up with it’s own gravy cooking it this way and they were spooning it over the rice. It didn’t look as pretty as the picture, but it had all the flavor and was very tender. I will definietly make it again, but next time, I want to grilll it.
I never had this before, but it sounded really good so decided to give it a try. Glad I did! I had no issue finding the pear juice, it was in the juice isle – Kearns Pear Nectar, it comes in a can. I froze the sirloin for a couple hours to make it easy to slice in thin strips. I marinated it overnight which made the meat really flavorsome. I sautéd the onions and mushrooms, then added the meat after grilling and mixed it together. As another reviewer suggested, I saved the marinade and brought it to a boil in a sauce pan then added rice noodles to serve on the side. I also made the Spicy Korean Red Pepper Cucumbers (also on allrecipes) and the whole meal was just delicious!!
I think it would be better if you marinated and cooked the meat whole and then sliced it.
Great recipe. I used venison instead of beef and marinated it for 24 hrs. Very tender and flavorful. Served over rice with a little red pepper flake. Thank you, will do again.
My two sons lived in Korean with their father for two years. The only thing they missed was Bulgogi. So I looked it up and used this recipe. My boys loved it. They said it taisted just like it did in Korea. It wasn’t hard and I had to admit it is one of my favorites to make. Thank you for a wonderful recipe.