Learn how to make truly tender Korean beef bulgogi with Lance as he shares the School of Wok secrets behind that glossy, flavour-packed marinade. From slicing your vegetables to blending the perfect Asian pear base, this recipe gives you all the tips for charred, juicy bulgogi cooked the proper way. Whether it’s for rice bowls, kimbap or quick midweek dinners, this is bulgogi done right.
To find the recipe for this dish, click the link below!
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– Video Title –
Chapters:
00:00 Welcome to Wok Wednesday and intro to bulgogi
00:21 Prepping vegetables and aromatics
01:28 Making the pear marinade and blending aromatics
04:21 Marinating the beef and prepping to cook
05:51 Stir frying, charring and serving the bulgogi
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19 Comments
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Thank You
Can you make Peking Chicken or Beijing chicken please?
Onions still raw. Fail
That piece of onion that was sticking to the wooden spoon, yeah. It caused me problems, it was there so long, sorry my issue, not yours haha. Yes it was on the back of the spoon. But, great recipe will have to try this 🙂
Just to let you know, I googled it, a Courgette" is a zucchini. Since I know what everything else was, but Courgette is the french name.
EDIT : I mean to let people know who are wondering what it was.
Please TURN AUTO-DUB OFF. Thanks
This is nothing like a beef bulgogi. Chinese pear? WTAF?
Kiwi is a great substitute for the asian pear
Lance
What about a simple take a way must have. Beef in green peppers 🫑 please 🙏🏽
Colin ❤
Beautiful but I would never try to cook like you 😮
You make it look easy…….no no
Colin ❤
It’s not authentic, it’s just a beef stir fry
If you don't have courgettes and oyster sauce, no need to buy them. They're not traditional bulgogi ingredients. But it's still a lovely recipe. 👏 👏
So, that's what those pears for!
Watching tmz afternoon, assembling ingredients Fried-egg, cooking for wiff next week. She has been pre-warned.
Looks good just received your 36 cm wok and not impressed with the quality the helper handle wood handle rattles its so thin the whole wok is bendy also.. and should have better more secure type of rivets and handle i think
That looks great!!
Can you do tobokki? I want to try it but not sure if the spice level would be too much for the family.
Anything thing you cook is good Lance
A chopstick is a quarter of a fork.
First