Korean Bulgogi - Fire Meat
A Korean Classic Made with Balgone Beef
Serves 4 · 30 mins + marinating
Growing up in Sydney, exotic food was part of growing up — it was how you understood the people around you. In a city shaped by wave after wave of immigration creating a beautiful tapestry of cultures, sitting down at a friend's family table and encountering something completely new was just part of childhood. Korean, Italian, Greek, Japanese, Lebanese — the diversity was so woven into my daily life that it would have felt strange not to have it.
That's where bulgogi first appeared in my life. A friend's mother cooking for a table full of hungry teenagers before a rugby match — long tables, a spread of Korean dishes, the smell of something caramelising in a hot pan. It was the kind of meal that stays with you. Not just because of the flavour, though that was extraordinary, but because of everything around it: the noise, the warmth, the generosity of it.
Korean food has been a favourite of mine ever since — bulgogi alongside bibimbap, japchae, and kimchi as the constants. What draws me back, every time, is that balance: sweet and savoury pulled in opposite directions, a thread of spice running through it, food that is deeply, unapologetically satisfying. It's the kind of cuisine that feels both exciting and like coming home.
We've built the recipe around Balgone Beef stir-fry strips — Aberdeen Angus cattle raised on 1,500 acres of East Lothian pasture just two miles from North Berwick, grazed freely on rich grassland and reared with a genuine commitment to welfare and regenerative farming. The result is beautifully marbled, richly flavoured beef that holds its own against a bold marinade. We've also made one small, considered substitution: in place of the traditional Asian pear, we're using a Pink Lady apple — sweet, gently acidic, and available right here in the shop. It does the job beautifully.
At Farm Shop At The Mart we stock around 600 specialist Asian ingredients alongside close to 9,000 product lines — enough that with a little knowledge and the occasional smart substitution, you can cook almost anything. This recipe is a good example of that. Everything you need is on the shop floor.
The Recipe
Ingredients
600g Balgone Beef stir-fry strips
4 tbsp soy sauce
½ Pink Lady apple, grated
2 tbsp sesame oil
4 garlic cloves, minced
1 tsp fresh ginger, grated
1 tbsp brown sugar
4 spring onions, sliced
1 tbsp sesame seeds, toasted
1 tbsp neutral oil
300g short-grain white rice
Method
Rinse the rice several times in cold water until it runs clear, then cook with a 1:1.1 ratio of rice to water. Bring to the boil, cover tightly, and simmer on the lowest heat for 12 minutes. Remove from the heat and leave to steam, lid on, for a further 10 minutes. Don't lift the lid.
Combine the soy sauce, grated Pink Lady apple, sesame oil, garlic, ginger, and sugar in a bowl and mix well. Add the beef, toss to coat thoroughly, and marinate for at least 20 minutes — or overnight in the fridge for best results.
Get a heavy-based frying pan or cast iron griddle very hot over a high heat. Add a thin film of neutral oil.
Cook the beef in batches — don't crowd the pan. Each batch needs only 1–2 minutes, turning once. You're after caramelised, slightly charred edges; resist the urge to move it too much.
Serve over the steamed rice, scattered with spring onions and toasted sesame seeds.
Everything you need for this recipe — including Balgone Beef stir-fry strips and short-grain rice — is available in store at Farm Shop At The Mart, East Linton.
Frequently Asked Questions
What is bulgogi? Bulgogi is a Korean dish of thinly sliced beef marinated in a mixture of soy sauce, sesame oil, garlic, and fruit, then cooked quickly over high heat. The word translates literally as "fire meat." It is one of the most popular and widely eaten dishes in Korean cuisine, enjoyed both as everyday family food and at celebrations.
What cut of beef is best for bulgogi? Traditionally sirloin or ribeye, sliced very thin. Stir-fry strips work excellently and save preparation time. The key is thin cuts that cook quickly and absorb the marinade well. Balgone Beef Aberdeen Angus stir-fry strips are ideal — well-marbled, richly flavoured, and sourced from pasture-raised cattle in East Lothian.
Why is fruit used in a bulgogi marinade? Asian pear is the traditional choice. It contains natural enzymes that tenderise the beef without making it mushy, while adding a gentle sweetness that balances the soy and sesame. A Pink Lady apple works as an excellent substitute — sweet, mildly acidic, and readily available.
Can I use a regular apple instead of Asian pear in bulgogi? Yes. A Pink Lady apple is a particularly good substitute — its natural sweetness and mild acidity closely mirrors the effect of Asian pear in the marinade. Granny Smith also works well if you prefer a sharper, more acidic result.
What rice should I serve with bulgogi? Short-grain white rice is traditional. It has a slightly sticky texture that holds together well with chopsticks and absorbs the bulgogi juices beautifully. Rinse the rice several times before cooking and use a 1:1.1 ratio of rice to water for the best texture.
How long should I marinate bulgogi? At least 20 minutes, though overnight in the fridge produces significantly better results. The longer marinating time allows the fruit enzymes to tenderise the meat more deeply and the flavours to penetrate fully.
What else can I serve with bulgogi? Bulgogi pairs naturally with kimchi, steamed rice, and simple banchan (Korean side dishes) such as seasoned spinach or cucumber. It also works well served in lettuce wraps, over noodles, or as the base for a fried rice made with leftovers.
Where can I buy Korean ingredients in East Lothian? Farm Shop At The Mart in East Linton stocks around 600 specialist Asian ingredients including soy sauce, sesame oil, short-grain rice, and Korean staples such as gochugaru and gochujang. Balgone Beef stir-fry strips are available fresh at the counter.
What is Balgone Beef? Balgone Beef comes from a suckler herd of Aberdeen Angus cattle raised on Balgone Estate, a 1,500-acre working farm two miles from North Berwick in East Lothian. The cattle graze freely on rich pasture during the warmer months, with a strong commitment to animal welfare and regenerative farming practices. The result is beautifully marbled, richly flavoured beef with full traceability from farm to counter.
Is bulgogi difficult to make at home? No. It is one of the more approachable Asian beef dishes — the marinade takes minutes to prepare, the cooking time is under five minutes, and the ingredients are straightforward. The most important variables are thin-sliced beef, sufficient marinating time, and a very hot pan.
