Bulgogi is one of Korea’s most loved dishes — thinly sliced beef marinated in a sweet–savory sauce, then grilled or pan-fried until caramelised and juicy. With Wagyu, it reaches another level: tender, melt-in-your-mouth, and packed with flavour. Serve it with rice, lettuce wraps, or a spread of banchan (side dishes) for the full experience.

Ingredients (Serves 4)

• 500g Wagyu beef (ribeye, sirloin, or chuck, sliced thinly against the grain)

• 1 small onion (sliced)

• 1 carrot (julienned)

• 2 spring onions (sliced)

• 1 tbsp sesame seeds (to garnish)

For the marinade:

• 4 tbsp soy sauce

• 2 tbsp sugar (or honey)

• 2 tbsp mirin (or rice wine)

• 1 tbsp sesame oil

• 2 cloves garlic (minced)

• 1 small pear or apple (grated, for natural sweetness & tenderising)

• ½ tsp black pepper

Method

1. Make the marinade. In a bowl, combine soy sauce, sugar, mirin, sesame oil, garlic, pear, and pepper. Stir until sugar dissolves.

2. Marinate the beef. Add the sliced Wagyu and onions. Mix gently to coat, cover, and refrigerate for at least 30 minutes (overnight for best flavour).

3. Cook. Heat a pan or grill over high heat. Add the beef in a single layer, cook quickly until caramelised — about 1–2 minutes per side.

4. Serve. Garnish with carrot, spring onions, and sesame seeds. Enjoy with steamed rice or wrap in lettuce leaves with kimchi.

Tips

• Slice beef thin while it’s still slightly chilled for easier cutting.

• Don’t overcrowd the pan — cook in batches for the best sear.

• Add mushrooms (like enoki or shiitake) for extra depth.