{"id":66214,"date":"2025-07-28T06:02:00","date_gmt":"2025-07-28T04:02:00","guid":{"rendered":"https:\/\/1mal1japan.de\/asiatische-rezepte\/make-your-own-bulgogi-korean-fire-meat-with-a-spicy-marinade\/"},"modified":"2026-04-29T09:59:51","modified_gmt":"2026-04-29T07:59:51","slug":"make-your-own-bulgogi-korean-fire-meat-with-a-spicy-marinade","status":"publish","type":"asiatische_rezepte","link":"https:\/\/1mal1japan.de\/en\/asiatische-rezepte\/make-your-own-bulgogi-korean-fire-meat-with-a-spicy-marinade\/","title":{"rendered":"Make your own Bulgogi: Korean fire meat with a spicy marinade"},"content":{"rendered":"\n<div class=\"wp-block-buttons is-horizontal is-content-justification-left is-layout-flex wp-container-core-buttons-is-layout-20be11b6 wp-block-buttons-is-layout-flex\">\n<div class=\"wp-block-button has-custom-font-size is-style-fill\" style=\"font-size:14px\"><a class=\"wp-block-button__link has-background wp-element-button\" href=\"#recipe\" style=\"background-color:#ff3333\">to the recipe \u2193<\/a><\/div>\n\n\n\n<div class=\"wp-block-button has-custom-font-size is-style-fill\" style=\"font-size:14px\"><a class=\"wp-block-button__link has-background wp-element-button\" href=\"#video\" style=\"background-color:#ff3333\">To the video \u2193<\/a><\/div>\n<\/div>\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n<p>When I think of Korean food, Bulgogi is always right at the top of the list. This tender, caramelised beef with its slightly sweet marinade, which is a bit reminiscent of BBQ but clearly screams \u2018Korea\u2019, is real comfort food for me. Incidentally, the word Bulgogi translates quite literally as \u2018fire meat\u2019; and that\u2019s exactly what you get here: Finely sliced beef, marinated in a mixture of pear, soy sauce, garlic, ginger and sesame oil, then seared at a high heat.<\/p>\n\n<!--more-->\n\n<figure class=\"wp-block-image aligncenter size-full\"><img decoding=\"async\" width=\"800\" height=\"1200\" src=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2025\/07\/Bulgogi-Rezeptbild.jpg\" alt=\"Bulgogi recipe image\" class=\"wp-image-54343\" srcset=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2025\/07\/Bulgogi-Rezeptbild.jpg 800w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2025\/07\/Bulgogi-Rezeptbild-200x300.jpg 200w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2025\/07\/Bulgogi-Rezeptbild-683x1024.jpg 683w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2025\/07\/Bulgogi-Rezeptbild-768x1152.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/><\/figure>\n\n<p>Personally, I love the version with Nashi pears in the spicy-sweet marinade. It makes the meat particularly tender and adds a fruity sweetness that goes perfectly with the salty and spicy flavours. If you can\u2019t get hold of Nashi pears, a small ordinary pear will do just fine.<\/p>\n\n<p>You can serve your Bulgogi the classic way with rice or \u2013 as is often done in Korea \u2013 wrap it in lettuce leaves, spread a little ssamjang on top and eat it with your hands. It tastes particularly good when combined with a few side dishes such as Kimchi, pickled radish or a fried egg.<\/p>\n\n<div style=\"height:60px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n<section class=\"wp-block-uagb-section uagb-section__wrap uagb-section__background-image uagb-block-4f33e59d\"><div class=\"uagb-section__overlay\"><\/div><div class=\"uagb-section__inner-wrap\">\n<section class=\"wp-block-uagb-section uagb-section__wrap uagb-section__background-undefined uagb-block-cb2aa0ee\"><div class=\"uagb-section__overlay\"><\/div><div class=\"uagb-section__inner-wrap\">\n<section class=\"wp-block-uagb-section uagb-section__wrap uagb-section__background-color uagb-block-c542a610\"><div class=\"uagb-section__overlay\"><\/div><div class=\"uagb-section__inner-wrap\">\n<p class=\"has-text-align-center has-white-color has-text-color\">TOP RECOMMENDATION<\/p>\n<\/div><\/section>\n\n\n\n<div style=\"height:30px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n<\/div><\/section>\n\n\n\n<div data-block-name=\"woocommerce\/single-product\" data-product-id=\"55078\" data-wp-context=\"{&quot;productId&quot;:55078,&quot;variationId&quot;:null}\" data-wp-interactive=\"woocommerce\/single-product\" class=\"wp-block-woocommerce-single-product woocommerce\">\n<div class=\"wp-block-columns has-background is-layout-flex wp-container-core-columns-is-layout-6e3f7954 wp-block-columns-is-layout-flex\" style=\"background-color:#ffffffd1;margin-top:0;margin-bottom:0;padding-top:var(--wp--preset--spacing--20);padding-right:var(--wp--preset--spacing--20);padding-bottom:var(--wp--preset--spacing--20);padding-left:var(--wp--preset--spacing--20)\">\n<div class=\"wp-block-column is-vertically-aligned-top is-layout-flow wp-block-column-is-layout-flow\" style=\"flex-basis:50%\"><div style=\"position:relative;\"><div data-block-name=\"woocommerce\/product-image\" data-height=\"\" data-is-descendent-of-single-product-block=\"true\" data-sale-badge-align=\"left\" data-show-sale-badge=\"false\" class=\"wc-block-components-product-image wc-block-grid__product-image wc-block-components-product-image--aspect-ratio-auto wp-block-woocommerce-product-image\"><a href=\"https:\/\/1mal1japan.de\/produkt\/bulgogi-kochbox\/\" style=\"\" data-wp-on--click=\"woocommerce\/product-collection::actions.viewProduct\"><img decoding=\"async\" width=\"800\" height=\"800\" src=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2025\/08\/Bulgogi-Kochbox-Titelbild-komp.jpg\" class=\"attachment-woocommerce_single size-woocommerce_single\" alt=\"Bulgogi Kochbox Titelbild\" data-testid=\"product-image\" data-image-id=\"55240\" style=\"object-fit:cover;\" loading=\"lazy\" srcset=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2025\/08\/Bulgogi-Kochbox-Titelbild-komp.jpg 800w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2025\/08\/Bulgogi-Kochbox-Titelbild-komp-300x300.jpg 300w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2025\/08\/Bulgogi-Kochbox-Titelbild-komp-150x150.jpg 150w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2025\/08\/Bulgogi-Kochbox-Titelbild-komp-768x768.jpg 768w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2025\/08\/Bulgogi-Kochbox-Titelbild-komp-600x600.jpg 600w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2025\/08\/Bulgogi-Kochbox-Titelbild-komp-100x100.jpg 100w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\" \/><div class=\"wc-block-components-product-image__inner-container\">\n\n<\/div><\/a><\/div><\/div><\/div>\n\n\n\n<div class=\"wp-block-column is-layout-flow wp-container-core-column-is-layout-334757f1 wp-block-column-is-layout-flow\" style=\"padding-top:var(--wp--preset--spacing--20);padding-right:var(--wp--preset--spacing--20);padding-bottom:var(--wp--preset--spacing--20);padding-left:var(--wp--preset--spacing--20)\"><h2 style=\"font-size:25px;text-transform:none; padding-top:0;padding-bottom:0;padding-left:0;padding-right:0;margin-top:0;margin-bottom:0;\" class=\"has-link-color wp-elements-c0c0a7a5aef499f4629e8802c740c862 wp-block-post-title has-text-color has-ast-global-color-1-color\"><a href=\"https:\/\/1mal1japan.de\/produkt\/bulgogi-kochbox\/\" target=\"_self\" >Bulgogi Kochbox | f\u00fcr koreanisches Feuerfleisch<\/a><\/h2>\n\n<div style=\"font-size:16px; padding-top:0;padding-bottom:0;margin-top:var(--wp--preset--spacing--20);margin-bottom:0;\" class=\"wp-block-post-excerpt\"><p class=\"wp-block-post-excerpt__excerpt\">8-tlg. Set f\u00fcr 10 Portionen koreanisches Feuerfleisch, inkl. Anleitung, f\u00fcr Korean BBQ. Die Bulgogi Kochbox enth\u00e4lt alles, was du f\u00fcr bis zu zehn Portionen koreanisches&hellip; <\/p><\/div>\n\n<div data-block-name=\"woocommerce\/product-price\" data-is-descendent-of-single-product-block=\"true\" data-style=\"{&quot;spacing&quot;:{&quot;margin&quot;:{&quot;top&quot;:&quot;0px&quot;,&quot;bottom&quot;:&quot;0px&quot;,&quot;left&quot;:&quot;0&quot;,&quot;right&quot;:&quot;0&quot;}}}\" style=\"margin-top:0px;margin-bottom:0px;margin-left:0;margin-right:0; margin-top:0px;margin-bottom:0px;margin-left:0;margin-right:0;\" class=\"wp-block-woocommerce-product-price\" ><div class=\"wc-block-components-product-price wc-block-grid__product-price\" >\n\t\t\t\t\t<span class=\"woocommerce-Price-amount amount\"><bdi><span class=\"woocommerce-Price-currencySymbol\">&euro;<\/span>23,99<\/bdi><\/span>\n\t\t\t\t<\/div><\/div>\n\n<div data-block-name=\"woocommerce\/add-to-cart-form\" class=\"wp-block-add-to-cart-form wc-block-add-to-cart-form wc-block-add-to-cart-form--input wp-block-woocommerce-add-to-cart-form\" ><p class=\"stock in-stock\">In stock<\/p>\n\n\t\n\t<form class=\"cart\" action=\"https:\/\/1mal1japan.de\/produkt\/bulgogi-kochbox\/\" method=\"post\" enctype='multipart\/form-data'>\n\t\t\n\t\t<div class=\"quantity\">\n\t\t<label class=\"screen-reader-text\" for=\"quantity_69f2cf8f4d822\">Bulgogi Kochbox | f\u00fcr koreanisches Feuerfleisch quantity<\/label>\n\t<input\n\t\ttype=\"number\"\n\t\t\t\tid=\"quantity_69f2cf8f4d822\"\n\t\tclass=\"input-text qty text\"\n\t\tname=\"quantity\"\n\t\tvalue=\"1\"\n\t\taria-label=\"Product quantity\"\n\t\t\t\tmin=\"1\"\n\t\t\t\t\tmax=\"26\"\n\t\t\t\t\t\t\tstep=\"1\"\n\t\t\tplaceholder=\"\"\n\t\t\tinputmode=\"numeric\"\n\t\t\tautocomplete=\"off\"\n\t\t\t\/>\n\t<\/div>\n\n\t\t<button type=\"submit\" name=\"add-to-cart\" value=\"55078\" class=\"single_add_to_cart_button button alt\">Add to cart<\/button>\n\n\t\t\t<\/form>\n\n\t\n<\/div>\n\n\n<div class=\"wp-block-buttons is-vertical is-content-justification-left is-layout-flex wp-container-core-buttons-is-layout-a04304db wp-block-buttons-is-layout-flex\">\n<div class=\"wp-block-button has-custom-width wp-block-button__width-100\"><a class=\"wp-block-button__link has-vivid-cyan-blue-background-color has-background wp-element-button\" href=\"https:\/\/amzn.to\/4hupNN1\" target=\"_blank\" rel=\"noreferrer noopener\">\u2192 Buy at <strong>Amazon<\/strong><\/a><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n\n\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n<\/div><\/section>\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n<h2 class=\"wp-block-heading\" id=\"h-woher-kommt-bulgogi-eigentlich\">Where does Bulgogi actually come from?<\/h2>\n\n<p>Bulgogi is one of the best-known dishes in Korean cuisine and dates back to a centuries-old tradition. Originally, it was known as \u2018Maekjeok\u2019 and grilled on skewers over an open fire \u2013 similar to Japanese yakitori or Turkish shashlik. Over time, this evolved into the bulgogi we know today, where the meat is first marinated in a flavourful sauce and then grilled or pan-fried . In Korea, it is a typical family dish, often served at celebrations or social gatherings \u2013 simple, yet full of flavour.<\/p>\n\n<figure class=\"wp-block-image aligncenter size-full\"><img decoding=\"async\" width=\"1200\" height=\"800\" src=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2025\/07\/Bulgogi-einfach-selber-machen.jpg\" alt=\"Make your own bulgogi\" class=\"wp-image-54341\" srcset=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2025\/07\/Bulgogi-einfach-selber-machen.jpg 1200w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2025\/07\/Bulgogi-einfach-selber-machen-300x200.jpg 300w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2025\/07\/Bulgogi-einfach-selber-machen-1024x683.jpg 1024w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2025\/07\/Bulgogi-einfach-selber-machen-768x512.jpg 768w\" sizes=\"(max-width: 1200px) 100vw, 1200px\" \/><\/figure>\n\n<h2 class=\"wp-block-heading\" id=\"h-bulgogi-selber-machen-so-geht-s\">Making your own bulgogi: Here\u2019s how<\/h2>\n\n<p>Making Bulgogi at home is easier than you might think, and with the right marinade, it turns into a wonderfully aromatic dish that tastes just like Korea. All you need is good quality beef, a bit of preparation and a few typical ingredients from Korean cuisine.<\/p>\n\n<p><strong>The key ingredients for Bulgogi:<\/strong><\/p>\n\n<ul class=\"wp-block-list\">\n<li><strong>Meat:<\/strong> Well-marbled beef such as entrec\u00f4te, fillet or rump is ideal. If you freeze the meat for about 30 minutes before slicing, you can cut it particularly thinly. This ensures tender, juicy bites later on.<\/li>\n\n\n\n<li><strong>Marinade:<\/strong> The base is a mixture of pur\u00e9ed Nashi pear (or a sweet pear), onion, garlic, ginger, soy sauce, honey, toasted sesame oil and, if you like, a dollop of gochujang. The pear provides natural sweetness and makes the meat wonderfully tender.<\/li>\n\n\n\n<li><strong>For frying:<\/strong> A combination of neutral oil (e.g. rapeseed oil) and sesame oil adds flavour and heat. The meat is fried in a pan or on a griddle along with thin carrot sticks and spring onions.<\/li>\n\n\n\n<li><strong>Side dishes:<\/strong> Traditionally, Bulgogi is served with rice. However, you can also wrap the meat in lettuce leaves, spread with a little ssamjang and eat it with your hands, just like the Koreans do. It\u2019s particularly delicious with Kimchi, pickled vegetables or a fried egg.<\/li>\n<\/ul>\n\n<p><strong>Here\u2019s how it works:<\/strong><\/p>\n\n<p>First, prepare the marinade and leave the meat to marinate in it overnight. The next day, all you need to do is cook the rice, chop the vegetables and sear the marinated meat well. As soon as the sauce has caramelised slightly, add spring onions and toasted sesame seeds, and your homemade Bulgogi is ready to serve.<\/p>\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n<section class=\"wp-block-uagb-section uagb-section__wrap uagb-section__background-none uagb-block-6492d650\"><div class=\"uagb-section__overlay\"><\/div><div class=\"uagb-section__inner-wrap\">\n<section class=\"wp-block-uagb-section uagb-section__wrap uagb-section__background-none uagb-block-89760efc\"><div class=\"uagb-section__overlay\"><\/div><div class=\"uagb-section__inner-wrap\">\n<figure class=\"wp-block-image alignleft size-full is-resized\"><img decoding=\"async\" width=\"2000\" height=\"2000\" src=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2024\/01\/Logo-Onigiri-Reisball-2000px.png\" alt=\"\" class=\"wp-image-36793\" style=\"width:100px\" srcset=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2024\/01\/Logo-Onigiri-Reisball-2000px.png 2000w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2024\/01\/Logo-Onigiri-Reisball-2000px-300x300.png 300w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2024\/01\/Logo-Onigiri-Reisball-2000px-1024x1024.png 1024w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2024\/01\/Logo-Onigiri-Reisball-2000px-150x150.png 150w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2024\/01\/Logo-Onigiri-Reisball-2000px-768x768.png 768w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2024\/01\/Logo-Onigiri-Reisball-2000px-1536x1536.png 1536w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2024\/01\/Logo-Onigiri-Reisball-2000px-600x600.png 600w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2024\/01\/Logo-Onigiri-Reisball-2000px-1200x1200.png 1200w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2024\/01\/Logo-Onigiri-Reisball-2000px-100x100.png 100w\" sizes=\"(max-width: 2000px) 100vw, 2000px\" \/><\/figure>\n<\/div><\/section>\n\n\n\n<section class=\"wp-block-uagb-section uagb-section__wrap uagb-section__background-none uagb-block-6d656dd4\"><div class=\"uagb-section__overlay\"><\/div><div class=\"uagb-section__inner-wrap\">\n<h3 class=\"wp-block-heading has-text-align-left\" id=\"h-tipp\" style=\"margin-top:0px;margin-bottom:0px\">Tip<\/h3>\n\n\n\n<p class=\"has-text-align-left\"><em>If you make a larger batch, you can also freeze the marinated meat. That way, you\u2019ll always have a portion of Korean BBQ ready to go. Simply defrost, fry, and you\u2019re done.<\/em><\/p>\n<\/div><\/section>\n<\/div><\/section>\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n<figure class=\"wp-block-image aligncenter size-full\"><img decoding=\"async\" width=\"1200\" height=\"800\" src=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2025\/07\/Bulgogi-Titelbild.jpg\" alt=\"Bulgogi cover photo\" class=\"wp-image-54344\" srcset=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2025\/07\/Bulgogi-Titelbild.jpg 1200w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2025\/07\/Bulgogi-Titelbild-300x200.jpg 300w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2025\/07\/Bulgogi-Titelbild-1024x683.jpg 1024w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2025\/07\/Bulgogi-Titelbild-768x512.jpg 768w\" sizes=\"(max-width: 1200px) 100vw, 1200px\" \/><\/figure>\n\n<h3 class=\"wp-block-heading\">Popular variations: Bulgogi with a twist<\/h3>\n\n<p>Although the classic version with beef is the best-known style of bulgogi, there are many delicious variations that taste just as good and sometimes even suit your own kitchen or daily routine better.<\/p>\n\n<p><strong>With chicken (Dak Bulgogi \ub2ed\ubd88\uace0\uae30):<\/strong> Instead of beef, you can also use chicken; skinless, boneless chicken thighs work best as they remain juicy when fried. The marinade remains essentially the same, only the frying method changes slightly: chicken takes a little longer and should be cooked through thoroughly. Perfect for a slightly lighter, but just as flavourful version.<\/p>\n\n<p><strong>Vegetarian with Tofu or mushrooms:<\/strong> Tofu absorbs the Bulgogi marinade particularly well. It\u2019s best to squeeze out the excess liquid beforehand and pat it dry thoroughly so that it becomes nice and crispy when fried. The dish also works wonderfully with thick mushrooms such as king oyster mushrooms or oyster mushrooms. Simply cut them into thick strips, marinate and fry vigorously \u2013 this creates a real burst of Umami.<\/p>\n\n<p><strong>A bit spicier, for those who like it:<\/strong> If you like it spicy, you can increase the amount of gochujang in the marinade or stir in a little Gochugaru <a href=\"https:\/\/1mal1japan.de\/produkt\/gochugaru-400g\/\"><u>(im Shop ansehen)<\/u><\/a> as well. Finely chopped fresh chilli also adds extra heat; combined with the sweetness of the pear, this creates a really lovely contrast.<\/p>\n\n<p><strong>With glass noodles, almost like Japchae:<\/strong> You can create a particularly hearty version by adding Korean glass noodles (dangmyeon) to the Bulgogi. Simply cook them separately, drain them and add them to the pan in the final few minutes; they soak up the remaining marinade and make the dish even more filling. This turns the Bulgogi into an almost Japchae-inspired stir-fry with a bit of bite.<\/p>\n\n<p><strong>Have you ever made your own Bulgogi? Perhaps even on the barbecue or with Tofu instead of meat? I\u2019d love to hear in the comments how you like to prepare your Bulgogi. Have fun trying it out!<\/strong><\/p>\n\n\n\n<div style=\"height:40px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n<div class=\"wp-block-columns custom-container is-layout-flex wp-container-core-columns-is-layout-28f84493 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\" style=\"flex-basis:100%\">\n<div class=\"wp-block-columns wp-embed-aspect-16-9 wp-has-aspect-ratio is-layout-flex wp-container-core-columns-is-layout-28f84493 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column wp-block-uagb-column uagb-column__wrap uagb-column__background-undefined uagb-block-df3ed33d is-layout-flow wp-block-column-is-layout-flow\">\n<figure class=\"wp-block-image aligncenter size-full\"><img decoding=\"async\" width=\"800\" height=\"1200\" src=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2025\/07\/Bulgogi-Rezeptbild.jpg\" alt=\"Bulgogi recipe image\" class=\"wp-image-54343\" srcset=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2025\/07\/Bulgogi-Rezeptbild.jpg 800w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2025\/07\/Bulgogi-Rezeptbild-200x300.jpg 200w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2025\/07\/Bulgogi-Rezeptbild-683x1024.jpg 683w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2025\/07\/Bulgogi-Rezeptbild-768x1152.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/><\/figure>\n<\/div>\n\n\n\n<div class=\"wp-block-column wp-block-uagb-column uagb-column__wrap uagb-column__background-undefined uagb-block-2c1672f5 is-layout-flow wp-block-column-is-layout-flow\">\n<figure class=\"wp-block-image alignright size-full is-resized\" style=\"margin-top:-80px;margin-right:0px;margin-bottom:0;margin-left:0\"><img decoding=\"async\" width=\"200\" height=\"200\" src=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2025\/03\/Zeichenflaeche-1.png\" alt=\"Japan meets Korea recipes\" class=\"wp-image-54678\" style=\"width:150px\" srcset=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2025\/03\/Zeichenflaeche-1.png 200w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2025\/03\/Zeichenflaeche-1-150x150.png 150w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2025\/03\/Zeichenflaeche-1-100x100.png 100w\" sizes=\"(max-width: 200px) 100vw, 200px\" \/><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-bulgogi\">Bulgogi<\/h2>\n\n\n\n<p><strong>Serves 2 | 30 minutes | 724 kcal<\/strong><\/p>\n\n\n\n<a class=\"rezeptbutton rezeptbutton1 matomo_download\" href=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2025\/07\/Rezept_Bulgogi_Druckansicht.pdf\" target=\"_blank\" rel=\"noopener noreferrer\">\ud83d\udda8\ufe0f Print PDF<\/a>\n\n<a class=\"rezeptbutton rezeptbutton2\" href=\"https:\/\/www.pinterest.com\/pin\/create\/bookmarklet\/?url=https:\/\/1mal1japan.de\/rezepte\/Bulgogi\/&#038;media=https:\/\/1mal1japan.de\/ wp-content\/uploads\/2025\/08\/Pinterest-Recipe-Bulgogi.png&#038;description=Make+your+own+Bulgogi:+Korean+grilled+beef+with+a+spicy-hot+marinade&#038;is_video=false\" target=\"_blank\" rel=\"noopener noreferrer\">\ud83d\udccc Save pin<\/a>\n\n\n\n<p class=\"has-normal-font-size\">Bulgogi is a real star of Korean cuisine: tender beef, marinated in a sweet and spicy sauce with soy sauce, pear and sesame oil, then seared and served with rice. Here you\u2019ll find step-by-step instructions on how to make bulgogi yourself, what\u2019s important when it comes to the marinade, and which variations you can try, including vegetarian or extra spicy versions!<\/p>\n<\/div>\n<\/div>\n\n\n\n<hr class=\"wp-block-separator has-text-color has-css-opacity has-background wp-embed-aspect-16-9 wp-has-aspect-ratio is-style-wide\" style=\"background-color:#eaeaea;color:#eaeaea\"\/>\n\n\n\n<h3 class=\"wp-block-heading\" id=\"h-zutaten-2-portionen\">Ingredients (2 servings)<\/h3>\n\n\n\n<div class=\"wp-block-buttons is-layout-flex wp-block-buttons-is-layout-flex\">\n<div class=\"wp-block-button\"><a class=\"wp-block-button__link wp-element-button\" href=\"https:\/\/1mal1japan.de\/en\/cart\/?add-to-cart=55078\" target=\"_blank\" rel=\"nofollow noopener noreferrer noopener\">* Add ingredients to basket \ud83e\ude84<\/a><\/div>\n<\/div>\n\n\n\n<p class=\"has-text-align-left\" style=\"font-size:16px\"><strong>For the meat:<\/strong><br\/><strong>300\u202fg <\/strong>beef<em>(e.g. beef fillet, entrec\u00f4te<\/em> <em>or rump)<\/em><br\/><strong>2 <\/strong>spring onions<br\/><strong>1 <\/strong>small carrot<br\/><strong>2 tbsp<\/strong> sesame oil <a href=\"https:\/\/1mal1japan.de\/produkt\/sesamoel-55ml-ottogi\/\"><u>(im Shop ansehen)<\/u><\/a>*<br\/><strong>2 tbsp<\/strong> neutral oil for frying <em>(e.g. rapeseed oil)<\/em><\/p>\n\n\n\n<p class=\"has-text-align-left\" style=\"font-size:16px\"><strong>For the marinade:<\/strong><br\/><strong>\u00bd <\/strong>Nashi pear<em> (alternatively: small sweet pear)<\/em><br\/><strong>1 <\/strong>small onion<br\/><strong>2 <\/strong>garlic cloves<br\/><strong>20 g <\/strong>fresh ginger<br\/><strong>2 tbsp <\/strong>Shoyu <a href=\"https:\/\/1mal1japan.de\/produkt\/sojasauce\/\"><u>(im Shop ansehen)<\/u><\/a>*<br\/><strong>1 tbsp <\/strong>honey or sugar<br\/><strong>2 tbsp<\/strong> sesame oil<br\/><strong>1 tbsp<\/strong> Ssamjang <a href=\"https:\/\/1mal1japan.de\/produkt\/ssamjang\/\"><u>(im Shop ansehen)<\/u><\/a>*<br\/><strong>1 tbsp<\/strong> Sake <a href=\"https:\/\/1mal1japan.de\/produkt\/junmai-sake-nihonshu\/\"><u>(im Shop ansehen)<\/u><\/a>*<em> (optional)<\/em><br\/><strong>1 tsp<\/strong> Gochujang <a href=\"https:\/\/1mal1japan.de\/produkt\/gochujang\/\"><u>(im Shop ansehen)<\/u><\/a>*<br\/><strong>a little <\/strong>pepper<\/p>\n\n\n\n<p class=\"has-text-align-left\" style=\"font-size:16px\"><strong>To serve:<\/strong><br\/><strong>2 tbsp <\/strong>toasted sesame seeds <a href=\"https:\/\/1mal1japan.de\/produkt\/geroesteter-weisser-sesam\/\"><u>(im Shop ansehen)<\/u><\/a>*<br\/><strong>2 <\/strong>servings of rice <strong>(<a href=\"https:\/\/1mal1japan.de\/rezepte\/reis-kochen\/\">to the recipe<\/a>)<\/strong><\/p>\n\n\n\n<p style=\"font-size:16px\"><strong>Useful tools:<\/strong><br\/>Japanese grater <a href=\"https:\/\/1mal1japan.de\/produkt\/reibe\/\"><u>(im Shop ansehen)<\/u><\/a><br\/>Santoku knife <a href=\"https:\/\/1mal1japan.de\/produkt\/messer-santoku\/\"><u>(im Shop ansehen)<\/u><\/a><\/p>\n\n\n\n<hr class=\"wp-block-separator has-text-color has-css-opacity has-background wp-embed-aspect-16-9 wp-has-aspect-ratio is-style-wide\" style=\"background-color:#eaeaea;color:#eaeaea\"\/>\n\n\n\n<h3 class=\"wp-block-heading\" id=\"h-zubereitung-30-minuten-marinierzeit\">Preparation (30 minutes + marinating time)<\/h3>\n\n\n\n<div class=\"wp-block-columns wp-embed-aspect-16-9 wp-has-aspect-ratio is-layout-flex wp-container-core-columns-is-layout-28f84493 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column wp-block-uagb-column uagb-column__wrap uagb-column__background-undefined uagb-block-fa2c4c14 is-layout-flow wp-block-column-is-layout-flow\">\n<figure class=\"wp-block-image aligncenter size-full\"><img decoding=\"async\" width=\"800\" height=\"800\" src=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2025\/07\/Bulgogi-Zutaten.jpg\" alt=\"Bulgogi ingredients\" class=\"wp-image-54345\" srcset=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2025\/07\/Bulgogi-Zutaten.jpg 800w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2025\/07\/Bulgogi-Zutaten-300x300.jpg 300w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2025\/07\/Bulgogi-Zutaten-150x150.jpg 150w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2025\/07\/Bulgogi-Zutaten-768x768.jpg 768w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2025\/07\/Bulgogi-Zutaten-600x600.jpg 600w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2025\/07\/Bulgogi-Zutaten-100x100.jpg 100w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/><\/figure>\n<\/div>\n\n\n\n<div class=\"wp-block-column wp-block-uagb-column uagb-column__wrap uagb-column__background-undefined uagb-block-98936963 is-layout-flow wp-block-column-is-layout-flow\">\n<p class=\"has-text-align-left has-background\" style=\"background-color:#eaeaea;font-size:18px\"><strong>Passaggio 1<\/strong><\/p>\n\n\n\n<p style=\"font-size:16px\"><strong>PLEASE NOTE: It\u2019s best to start the day before, as the meat needs time to marinate!<\/strong><br\/>First, we\u2019ll check that we have all the <strong>ingredients<\/strong> for the Korean Bulgogi. <br\/><br\/><strong>To ensure everything goes smoothly later on, we\u2019ll prepare a few things in advance: <\/strong>To help you slice the meat particularly thinly, place it in the freezer for about 30 minutes beforehand \u2013 this will make it firmer and easier to work with.<\/p>\n<\/div>\n<\/div>\n\n\n\n<hr class=\"wp-block-separator has-text-color has-css-opacity has-background wp-embed-aspect-16-9 wp-has-aspect-ratio\" style=\"background-color:#eaeaea;color:#eaeaea\"\/>\n\n\n\n<div class=\"wp-block-columns wp-embed-aspect-16-9 wp-has-aspect-ratio is-layout-flex wp-container-core-columns-is-layout-28f84493 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column wp-block-uagb-column uagb-column__wrap uagb-column__background-undefined uagb-block-ec694e81 is-layout-flow wp-block-column-is-layout-flow\">\n<figure class=\"wp-block-image aligncenter size-full\"><img decoding=\"async\" width=\"636\" height=\"2560\" src=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2025\/07\/Bulgogi-Schritt-2-Marinade-vorbereiten-scaled.jpg\" alt=\"Bulgogi passaggio 2: Preparare la marinata\" class=\"wp-image-54346\" srcset=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2025\/07\/Bulgogi-Schritt-2-Marinade-vorbereiten-scaled.jpg 636w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2025\/07\/Bulgogi-Schritt-2-Marinade-vorbereiten-768x3092.jpg 768w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2025\/07\/Bulgogi-Schritt-2-Marinade-vorbereiten-509x2048.jpg 509w\" sizes=\"(max-width: 636px) 100vw, 636px\" \/><\/figure>\n<\/div>\n\n\n\n<div class=\"wp-block-column wp-block-uagb-column uagb-column__wrap uagb-column__background-undefined uagb-block-b8f9e46f is-layout-flow wp-block-column-is-layout-flow\">\n<p class=\"has-text-align-left has-background\" style=\"background-color:#eaeaea;font-size:18px\"><strong>Passaggio 2<\/strong><\/p>\n\n\n\n<p style=\"font-size:16px\"><strong>Prepare the marinade: <\/strong>Peel a <strong>Nashi pear <\/strong><em>(we only need half, though)<\/em>, a small <strong>onion <\/strong>and two <strong>cloves of garlic<\/strong>. Chop them roughly and place them together in a tall container \u2013 a blender works just as well, of course. Peel the <strong>ginger <\/strong>as well, grate it finely and add it to the mixture.<\/p>\n<\/div>\n<\/div>\n\n\n\n<div class=\"wp-block-columns wp-embed-aspect-16-9 wp-has-aspect-ratio is-layout-flex wp-container-core-columns-is-layout-28f84493 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column wp-block-uagb-column uagb-column__wrap uagb-column__background-undefined uagb-block-ec694e81 is-layout-flow wp-block-column-is-layout-flow\">\n<figure class=\"wp-block-image aligncenter size-full\"><img decoding=\"async\" width=\"636\" height=\"2560\" src=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2025\/07\/Bulgogi-Schritt-3-Marinade-wuerzen-scaled.jpg\" alt=\"Bulgogi passaggio 3: condisci la marinata\" class=\"wp-image-54347\" srcset=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2025\/07\/Bulgogi-Schritt-3-Marinade-wuerzen-scaled.jpg 636w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2025\/07\/Bulgogi-Schritt-3-Marinade-wuerzen-768x3092.jpg 768w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2025\/07\/Bulgogi-Schritt-3-Marinade-wuerzen-509x2048.jpg 509w\" sizes=\"(max-width: 636px) 100vw, 636px\" \/><\/figure>\n<\/div>\n\n\n\n<div class=\"wp-block-column wp-block-uagb-column uagb-column__wrap uagb-column__background-undefined uagb-block-b8f9e46f is-layout-flow wp-block-column-is-layout-flow\">\n<p class=\"has-text-align-left has-background\" style=\"background-color:#eaeaea;font-size:18px\"><strong>passaggio 3<\/strong><\/p>\n\n\n\n<p style=\"font-size:16px\">Poi aggiungi <strong>2 cucchiai di salsa di soia, 1 tbsp honey, 2 tbsp sesame oil, 1 tbsp ssamjang<\/strong>, <strong>1 tbsp Sake, 1 tsp gochujang<\/strong> and a little freshly ground black <strong>pepper <\/strong>. Blend everything together to form a smooth, slightly creamy marinade.<\/p>\n<\/div>\n<\/div>\n\n\n\n<hr class=\"wp-block-separator has-text-color has-css-opacity has-background wp-embed-aspect-16-9 wp-has-aspect-ratio\" style=\"background-color:#eaeaea;color:#eaeaea\"\/>\n\n\n\n<div class=\"wp-block-columns wp-embed-aspect-16-9 wp-has-aspect-ratio is-layout-flex wp-container-core-columns-is-layout-28f84493 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column wp-block-uagb-column uagb-column__wrap uagb-column__background-undefined uagb-block-dd2da8d1 is-layout-flow wp-block-column-is-layout-flow\">\n<figure class=\"wp-block-image aligncenter size-full\"><img decoding=\"async\" width=\"636\" height=\"2560\" src=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2025\/07\/Bulgogi-Schritt-4-Fleisch-marinieren-scaled.jpg\" alt=\"Bulgogi passaggio 4 Marinate the meat\" class=\"wp-image-54348\" srcset=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2025\/07\/Bulgogi-Schritt-4-Fleisch-marinieren-scaled.jpg 636w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2025\/07\/Bulgogi-Schritt-4-Fleisch-marinieren-768x3092.jpg 768w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2025\/07\/Bulgogi-Schritt-4-Fleisch-marinieren-509x2048.jpg 509w\" sizes=\"(max-width: 636px) 100vw, 636px\" \/><\/figure>\n<\/div>\n\n\n\n<div class=\"wp-block-column wp-block-uagb-column uagb-column__wrap uagb-column__background-undefined uagb-block-7a76f9b1 is-layout-flow wp-block-column-is-layout-flow\">\n<p class=\"has-text-align-left has-background\" style=\"background-color:#eaeaea;font-size:18px\"><strong>Passaggio 4<\/strong><\/p>\n\n\n\n<p style=\"font-size:16px\"><strong>Preparazione del cibo:<\/strong> Prendi il <strong>beef <\/strong>, poi taglialo in strisce molto sottili o fette (circa 2 \u20133 mm thick) and place them in a large bowl. Add the meat to the prepared marinade and mix everything thoroughly. The slices should be completely coated. Cover the bowl and place it <strong>in the fridge<\/strong> for at least 1 hour \u2013 preferably overnight. This allows the meat to really soak up the flavours.<\/p>\n<\/div>\n<\/div>\n\n\n\n<hr class=\"wp-block-separator has-text-color has-css-opacity has-background wp-embed-aspect-16-9 wp-has-aspect-ratio\" style=\"background-color:#eaeaea;color:#eaeaea\"\/>\n\n\n\n<div class=\"wp-block-columns wp-embed-aspect-16-9 wp-has-aspect-ratio is-layout-flex wp-container-core-columns-is-layout-28f84493 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column wp-block-uagb-column uagb-column__wrap uagb-column__background-undefined uagb-block-03c5b27b is-layout-flow wp-block-column-is-layout-flow\">\n<figure class=\"wp-block-image aligncenter size-full\"><img decoding=\"async\" width=\"636\" height=\"2560\" src=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2025\/07\/Bulgogi-Schritt-5-Gemuese-schneiden-scaled.jpg\" alt=\"Bulgogi passaggio 5: Chopping the vegetables\" class=\"wp-image-54349\" srcset=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2025\/07\/Bulgogi-Schritt-5-Gemuese-schneiden-scaled.jpg 636w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2025\/07\/Bulgogi-Schritt-5-Gemuese-schneiden-768x3092.jpg 768w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2025\/07\/Bulgogi-Schritt-5-Gemuese-schneiden-509x2048.jpg 509w\" sizes=\"(max-width: 636px) 100vw, 636px\" \/><\/figure>\n<\/div>\n\n\n\n<div class=\"wp-block-column wp-block-uagb-column uagb-column__wrap uagb-column__background-undefined uagb-block-71c12484 is-layout-flow wp-block-column-is-layout-flow\">\n<p class=\"has-text-align-left has-background\" style=\"background-color:#eaeaea;font-size:18px\"><strong>Passaggio 5<\/strong><\/p>\n\n\n\n<p style=\"font-size:16px\"><strong>Il giorno successivo, prepariamo le side dishes:<\/strong> Prima, prendi cura del <strong>riso<\/strong><em><strong> <\/strong>(<a href=\"https:\/\/1mal1japan.de\/ recipes\/cooking-rice\/\">you can find the detailed recipe here<\/a>)<\/em>. Wash 200 g of short-grain rice thoroughly in cold water until the water runs clear. Then add it to the rice cooker or saucepan with an equal amount of water (i.e. 200 ml water for 200 g of rice) and cook for 13 minutes or according to the instructions on the packet. Leave it to rest for 10 minutes before serving. <br\/>In the meantime, wash <strong>2 spring onions <\/strong>and slice them into fine rings. Peel a <strong>carrot<\/strong>, halve it lengthways and cut it into thin strips.<\/p>\n<\/div>\n<\/div>\n\n\n\n<hr class=\"wp-block-separator has-text-color has-css-opacity has-background wp-embed-aspect-16-9 wp-has-aspect-ratio\" style=\"background-color:#eaeaea;color:#eaeaea\"\/>\n\n\n\n<div class=\"wp-block-columns wp-embed-aspect-16-9 wp-has-aspect-ratio is-layout-flex wp-container-core-columns-is-layout-28f84493 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column wp-block-uagb-column uagb-column__wrap uagb-column__background-undefined uagb-block-78af6ed4 is-layout-flow wp-block-column-is-layout-flow\">\n<figure class=\"wp-block-image aligncenter size-full\"><img decoding=\"async\" width=\"800\" height=\"1607\" src=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2025\/07\/Bulgogi-Schritt-6-Gemuese-anbraten.jpg\" alt=\"Bulgogi passaggio 6 Friggere le verdure\" class=\"wp-image-54350\" srcset=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2025\/07\/Bulgogi-Schritt-6-Gemuese-anbraten.jpg 800w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2025\/07\/Bulgogi-Schritt-6-Gemuese-anbraten-149x300.jpg 149w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2025\/07\/Bulgogi-Schritt-6-Gemuese-anbraten-510x1024.jpg 510w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2025\/07\/Bulgogi-Schritt-6-Gemuese-anbraten-768x1543.jpg 768w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2025\/07\/Bulgogi-Schritt-6-Gemuese-anbraten-765x1536.jpg 765w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/><\/figure>\n<\/div>\n\n\n\n<div class=\"wp-block-column wp-block-uagb-column uagb-column__wrap uagb-column__background-undefined uagb-block-85a44f88 is-layout-flow wp-block-column-is-layout-flow\">\n<p class=\"has-text-align-left has-background\" style=\"background-color:#eaeaea;font-size:18px\"><strong>Passaggio 6<\/strong><\/p>\n\n\n\n<p style=\"font-size:16px\">Heat<strong> 2 tbsp sesame oil<\/strong> and<strong> 2 tbsp neutral oil<\/strong> in a large frying pan <em> (or griddle pan)<\/em>. First, saut\u00e9 the carrot sticks for about 2 minutes over a medium heat, then add half the spring onions and fry them together. Both can be allowed to brown slightly; this brings out the roasted flavours.<\/p>\n<\/div>\n<\/div>\n\n\n\n<div class=\"wp-block-columns wp-embed-aspect-16-9 wp-has-aspect-ratio is-layout-flex wp-container-core-columns-is-layout-28f84493 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column wp-block-uagb-column uagb-column__wrap uagb-column__background-undefined uagb-block-78af6ed4 is-layout-flow wp-block-column-is-layout-flow\">\n<figure class=\"wp-block-image aligncenter size-full\"><img decoding=\"async\" width=\"800\" height=\"2414\" src=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2025\/07\/Bulgogi-Schritt-7-Fleisch-anbraten.jpg\" alt=\"Bulgogi passaggio 7: Soffriggere la carne\" class=\"wp-image-54351\" srcset=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2025\/07\/Bulgogi-Schritt-7-Fleisch-anbraten.jpg 800w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2025\/07\/Bulgogi-Schritt-7-Fleisch-anbraten-99x300.jpg 99w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2025\/07\/Bulgogi-Schritt-7-Fleisch-anbraten-339x1024.jpg 339w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2025\/07\/Bulgogi-Schritt-7-Fleisch-anbraten-768x2317.jpg 768w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2025\/07\/Bulgogi-Schritt-7-Fleisch-anbraten-509x1536.jpg 509w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2025\/07\/Bulgogi-Schritt-7-Fleisch-anbraten-679x2048.jpg 679w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/><\/figure>\n<\/div>\n\n\n\n<div class=\"wp-block-column wp-block-uagb-column uagb-column__wrap uagb-column__background-undefined uagb-block-85a44f88 is-layout-flow wp-block-column-is-layout-flow\">\n<p class=\"has-text-align-left has-background\" style=\"background-color:#eaeaea;font-size:18px\"><strong>Passaggio 7<\/strong><\/p>\n\n\n\n<p style=\"font-size:16px\">Push the vegetables to the edge of the pan and place the<strong> marinated meat<\/strong> in the centre. Sear it over a high heat until it browns and the marinade caramelises slightly. This only takes 2\u20133 minutes. <em>Important: If you\u2019re cooking for several people or your pan is small, it\u2019s best to fry the meat in two batches. This prevents it from releasing too much liquid and boiling rather than frying.<\/em><\/p>\n<\/div>\n<\/div>\n\n\n\n<hr class=\"wp-block-separator has-text-color has-css-opacity has-background wp-embed-aspect-16-9 wp-has-aspect-ratio\" style=\"background-color:#eaeaea;color:#eaeaea\"\/>\n\n\n\n<div class=\"wp-block-columns wp-embed-aspect-16-9 wp-has-aspect-ratio is-layout-flex wp-container-core-columns-is-layout-28f84493 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column wp-block-uagb-column uagb-column__wrap uagb-column__background-undefined uagb-block-a2219e63 is-layout-flow wp-block-column-is-layout-flow\">\n<figure class=\"wp-block-image aligncenter size-full\"><img decoding=\"async\" width=\"800\" height=\"2414\" src=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2025\/07\/Bulgogi-Schritt-8-Servieren.jpg\" alt=\"Bulgogi Passaggio 8 Serving\" class=\"wp-image-54352\" srcset=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2025\/07\/Bulgogi-Schritt-8-Servieren.jpg 800w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2025\/07\/Bulgogi-Schritt-8-Servieren-99x300.jpg 99w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2025\/07\/Bulgogi-Schritt-8-Servieren-339x1024.jpg 339w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2025\/07\/Bulgogi-Schritt-8-Servieren-768x2317.jpg 768w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2025\/07\/Bulgogi-Schritt-8-Servieren-509x1536.jpg 509w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2025\/07\/Bulgogi-Schritt-8-Servieren-679x2048.jpg 679w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/><\/figure>\n<\/div>\n\n\n\n<div class=\"wp-block-column wp-block-uagb-column uagb-column__wrap uagb-column__background-undefined uagb-block-e4821980 is-layout-flow wp-block-column-is-layout-flow\">\n<p class=\"has-text-align-left has-background\" style=\"background-color:#eaeaea;font-size:18px\"><strong>Passaggio 8<\/strong><\/p>\n\n\n\n<p style=\"font-size:16px\">Divide the <strong>rice <\/strong>between bowls, top with the hot <strong>Bulgogi <\/strong>and vegetables, and garnish with the <strong>remaining spring onions<\/strong> and a little <strong>sesame<\/strong>. If you like, mix a small portion of ssamjang with a little water until smooth and pour it over as a spicy sauce \u2013 or serve the whole thing in the traditional way in a crisp lettuce leaf. Done!<\/p>\n<\/div>\n<\/div>\n\n\n\n<hr class=\"wp-block-separator has-text-color has-css-opacity has-background wp-embed-aspect-16-9 wp-has-aspect-ratio is-style-wide\" style=\"background-color:#eaeaea;color:#eaeaea\"\/>\n\n\n\n<a name=\"video\"><\/a>\n\n\n\n<figure class=\"wp-block-embed is-type-video is-provider-youtube wp-block-embed-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe title=\"Bulgogi selber machen | Koreanisches Feuerfleisch Rezept | Korean BBQ | fertig in 30 Min.\" width=\"500\" height=\"281\" src=\"https:\/\/www.youtube.com\/embed\/_U-5Jk8oRKI?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe>\n<\/div><\/figure>\n\n\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n<\/div>\n<\/div>\n\n<p><strong><strong>Fancy some more delicious inspiration from Korea? You\u2019ll find even more quick recipe ideas here:<\/strong><\/strong><\/p>\n\n\t\t\t<div class=\"wp-block-uagb-post-grid uagb-post-grid  uagb-post__image-position-top uagb-post__image-enabled uagb-block-27b66334     uagb-post__items uagb-post__columns-2 is-grid uagb-post__columns-tablet-2 uagb-post__columns-mobile-2 uagb-post__equal-height\" data-total=\"2\" style=\"\">\n\n\t\t\t\t\t\t\t\t\t\t\t\t<article class=\"uagb-post__inner-wrap\">\t\t\t\t\t\t\t\t<div class='uagb-post__image'>\n\t\t\t\t\t\t\t\t\t<a href=\"https:\/\/1mal1japan.de\/en\/asiatische-rezepte\/thai-sticky-rice-how-to-steam-thai-sticky-rice-khao-niao-properly\/\" target=\"_self\" rel=\"bookmark noopener noreferrer\" class='uagb-image-ratio-inherit'><img decoding=\"async\" width=\"1024\" height=\"683\" src=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/04\/Thai-Sticky-Rice-Titelbild-1024x683.jpg\" class=\"attachment-large size-large\" alt=\"Thai Sticky Rice Cover Image\" srcset=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/04\/Thai-Sticky-Rice-Titelbild-1024x683.jpg 1024w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/04\/Thai-Sticky-Rice-Titelbild-300x200.jpg 300w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/04\/Thai-Sticky-Rice-Titelbild-768x512.jpg 768w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/04\/Thai-Sticky-Rice-Titelbild.jpg 1200w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/>\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<p class=\"uagb-post__title uagb-post__text\">\n\t\t\t\t<a href=\"https:\/\/1mal1japan.de\/en\/asiatische-rezepte\/thai-sticky-rice-how-to-steam-thai-sticky-rice-khao-niao-properly\/\" target=\"_self\" rel=\"bookmark noopener noreferrer\">Thai Sticky Rice: How to steam Thai sticky rice (Khao Niao) properly<\/a>\n\t\t\t<\/p>\n\t\t\t\t\t\t<div class='uagb-post__text uagb-post-grid-byline'>\n\t\t\t\t\t\t\t\t<time datetime=\"2026-04-28T05:30:00+02:00\" class=\"uagb-post__date\">\n\t\t\t\t<span class=\"dashicons-calendar dashicons\"><\/span>\t\t\t\t\t28. April 2026\t\t\t\t<\/time>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t<div class='uagb-post__text uagb-post__excerpt'>\n\t\t\t\t\t<p>to the recipe \u2193 Thai sticky rice, also known as Khao Niao, is a very&#8230;\t\t\t\t<\/div>\n\t\t\t\t\t\t<div class=\"uagb-post__text uagb-post__cta wp-block-button\">\n\t\t\t\t<a class=\"wp-block-button__link uagb-text-link\" style=\"\" href=\"https:\/\/1mal1japan.de\/en\/asiatische-rezepte\/thai-sticky-rice-how-to-steam-thai-sticky-rice-khao-niao-properly\/\" target=\"_self\" rel=\"bookmark noopener noreferrer\">\u279f to the recipe<\/a>\n\t\t\t<\/div>\n\t\t\t\n\t\t\t\t\t\t\t\t\t<\/article>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<article class=\"uagb-post__inner-wrap\">\t\t\t\t\t\t\t\t<div class='uagb-post__image'>\n\t\t\t\t\t\t\t\t\t<a href=\"https:\/\/1mal1japan.de\/en\/asiatische-rezepte\/kimchi-fried-rice-make-your-own-quick-kimchi-bokkeumbap-in-20-minutes\/\" target=\"_self\" rel=\"bookmark noopener noreferrer\" class='uagb-image-ratio-inherit'><img decoding=\"async\" width=\"1024\" height=\"683\" src=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/03\/Kimchi-Fried-Rice-selber-machen-1024x683.jpg\" class=\"attachment-large size-large\" alt=\"Make your own Kimchi Fried Rice\" srcset=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/03\/Kimchi-Fried-Rice-selber-machen-1024x683.jpg 1024w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/03\/Kimchi-Fried-Rice-selber-machen-300x200.jpg 300w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/03\/Kimchi-Fried-Rice-selber-machen-768x512.jpg 768w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/03\/Kimchi-Fried-Rice-selber-machen.jpg 1200w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/>\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<p class=\"uagb-post__title uagb-post__text\">\n\t\t\t\t<a href=\"https:\/\/1mal1japan.de\/en\/asiatische-rezepte\/kimchi-fried-rice-make-your-own-quick-kimchi-bokkeumbap-in-20-minutes\/\" target=\"_self\" rel=\"bookmark noopener noreferrer\">Kimchi Fried Rice: Make your own quick Kimchi Bokkeumbap | in 20 minutes<\/a>\n\t\t\t<\/p>\n\t\t\t\t\t\t<div class='uagb-post__text uagb-post-grid-byline'>\n\t\t\t\t\t\t\t\t<time datetime=\"2026-03-18T06:02:00+01:00\" class=\"uagb-post__date\">\n\t\t\t\t<span class=\"dashicons-calendar dashicons\"><\/span>\t\t\t\t\t18. March 2026\t\t\t\t<\/time>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t<div class='uagb-post__text uagb-post__excerpt'>\n\t\t\t\t\t<p>To the recipe \u2193 Kimchi Fried Rice, also known as Kimchi Bokkeumbap, is a classic&#8230;\t\t\t\t<\/div>\n\t\t\t\t\t\t<div class=\"uagb-post__text uagb-post__cta wp-block-button\">\n\t\t\t\t<a class=\"wp-block-button__link uagb-text-link\" style=\"\" href=\"https:\/\/1mal1japan.de\/en\/asiatische-rezepte\/kimchi-fried-rice-make-your-own-quick-kimchi-bokkeumbap-in-20-minutes\/\" target=\"_self\" rel=\"bookmark noopener noreferrer\">\u279f to the recipe<\/a>\n\t\t\t<\/div>\n\t\t\t\n\t\t\t\t\t\t\t\t\t<\/article>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<article class=\"uagb-post__inner-wrap\">\t\t\t\t\t\t\t\t<div class='uagb-post__image'>\n\t\t\t\t\t\t\t\t\t<a href=\"https:\/\/1mal1japan.de\/en\/asiatische-rezepte\/sundubu-jjigae-spicy-korean-tofu-stew-with-courgette-kimchi-dashima\/\" target=\"_self\" rel=\"bookmark noopener noreferrer\" class='uagb-image-ratio-inherit'><img decoding=\"async\" width=\"1024\" height=\"683\" src=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/02\/Sundubu-Jjigae-Titelbild-1024x683.jpg\" class=\"attachment-large size-large\" alt=\"Sundubu Jjigae cover image\" srcset=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/02\/Sundubu-Jjigae-Titelbild-1024x683.jpg 1024w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/02\/Sundubu-Jjigae-Titelbild-300x200.jpg 300w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/02\/Sundubu-Jjigae-Titelbild-768x512.jpg 768w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/02\/Sundubu-Jjigae-Titelbild.jpg 1200w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/>\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<p class=\"uagb-post__title uagb-post__text\">\n\t\t\t\t<a href=\"https:\/\/1mal1japan.de\/en\/asiatische-rezepte\/sundubu-jjigae-spicy-korean-tofu-stew-with-courgette-kimchi-dashima\/\" target=\"_self\" rel=\"bookmark noopener noreferrer\">Sundubu Jjigae: Spicy Korean Tofu stew with courgette, Kimchi &#038; Dashima<\/a>\n\t\t\t<\/p>\n\t\t\t\t\t\t<div class='uagb-post__text uagb-post-grid-byline'>\n\t\t\t\t\t\t\t\t<time datetime=\"2026-02-03T10:15:00+01:00\" class=\"uagb-post__date\">\n\t\t\t\t<span class=\"dashicons-calendar dashicons\"><\/span>\t\t\t\t\t3. February 2026\t\t\t\t<\/time>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t<div class='uagb-post__text uagb-post__excerpt'>\n\t\t\t\t\t<p>To the recipe \u2193 Sundubu Jjigae is one of the best-known Korean stews and is&#8230;\t\t\t\t<\/div>\n\t\t\t\t\t\t<div class=\"uagb-post__text uagb-post__cta wp-block-button\">\n\t\t\t\t<a class=\"wp-block-button__link uagb-text-link\" style=\"\" href=\"https:\/\/1mal1japan.de\/en\/asiatische-rezepte\/sundubu-jjigae-spicy-korean-tofu-stew-with-courgette-kimchi-dashima\/\" target=\"_self\" rel=\"bookmark noopener noreferrer\">\u279f to the recipe<\/a>\n\t\t\t<\/div>\n\t\t\t\n\t\t\t\t\t\t\t\t\t<\/article>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<article class=\"uagb-post__inner-wrap\">\t\t\t\t\t\t\t\t<div class='uagb-post__image'>\n\t\t\t\t\t\t\t\t\t<a href=\"https:\/\/1mal1japan.de\/en\/asiatische-rezepte\/make-your-own-gong-bao-chicken-classic-kung-pao-chicken-from-sichuan-cuisine-with-peanuts-chilli\/\" target=\"_self\" rel=\"bookmark noopener noreferrer\" class='uagb-image-ratio-inherit'><img decoding=\"async\" width=\"1024\" height=\"683\" src=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/01\/Gong-Bao-Chicken-Titelbild-1024x683.jpg\" class=\"attachment-large size-large\" alt=\"Gong Bao Chicken cover image\" srcset=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/01\/Gong-Bao-Chicken-Titelbild-1024x683.jpg 1024w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/01\/Gong-Bao-Chicken-Titelbild-300x200.jpg 300w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/01\/Gong-Bao-Chicken-Titelbild-768x512.jpg 768w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/01\/Gong-Bao-Chicken-Titelbild.jpg 1200w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/>\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<p class=\"uagb-post__title uagb-post__text\">\n\t\t\t\t<a href=\"https:\/\/1mal1japan.de\/en\/asiatische-rezepte\/make-your-own-gong-bao-chicken-classic-kung-pao-chicken-from-sichuan-cuisine-with-peanuts-chilli\/\" target=\"_self\" rel=\"bookmark noopener noreferrer\">Make your own Gong Bao Chicken: Classic Kung Pao Chicken from Sichuan cuisine with peanuts &amp; chilli<\/a>\n\t\t\t<\/p>\n\t\t\t\t\t\t<div class='uagb-post__text uagb-post-grid-byline'>\n\t\t\t\t\t\t\t\t<time datetime=\"2026-01-29T10:30:29+01:00\" class=\"uagb-post__date\">\n\t\t\t\t<span class=\"dashicons-calendar dashicons\"><\/span>\t\t\t\t\t29. January 2026\t\t\t\t<\/time>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t<div class='uagb-post__text uagb-post__excerpt'>\n\t\t\t\t\t<p>Gong Bao Chicken is a classic stir-fry dish from Sichuan cuisine that requires just a&#8230;\t\t\t\t<\/div>\n\t\t\t\t\t\t<div class=\"uagb-post__text uagb-post__cta wp-block-button\">\n\t\t\t\t<a class=\"wp-block-button__link uagb-text-link\" style=\"\" href=\"https:\/\/1mal1japan.de\/en\/asiatische-rezepte\/make-your-own-gong-bao-chicken-classic-kung-pao-chicken-from-sichuan-cuisine-with-peanuts-chilli\/\" target=\"_self\" rel=\"bookmark noopener noreferrer\">\u279f to the recipe<\/a>\n\t\t\t<\/div>\n\t\t\t\n\t\t\t\t\t\t\t\t\t<\/article>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<article class=\"uagb-post__inner-wrap\">\t\t\t\t\t\t\t\t<div class='uagb-post__image'>\n\t\t\t\t\t\t\t\t\t<a href=\"https:\/\/1mal1japan.de\/en\/asiatische-rezepte\/beijing-soup-make-your-own-suan-la-tang-chinese-hot-and-sour-soup\/\" target=\"_self\" rel=\"bookmark noopener noreferrer\" class='uagb-image-ratio-inherit'><img decoding=\"async\" width=\"1024\" height=\"683\" src=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/01\/Pekingsuppe-Titelbild-1024x683.jpg\" class=\"attachment-large size-large\" alt=\"Peking soup cover image\" srcset=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/01\/Pekingsuppe-Titelbild-1024x683.jpg 1024w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/01\/Pekingsuppe-Titelbild-300x200.jpg 300w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/01\/Pekingsuppe-Titelbild-768x512.jpg 768w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/01\/Pekingsuppe-Titelbild.jpg 1200w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/>\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<p class=\"uagb-post__title uagb-post__text\">\n\t\t\t\t<a href=\"https:\/\/1mal1japan.de\/en\/asiatische-rezepte\/beijing-soup-make-your-own-suan-la-tang-chinese-hot-and-sour-soup\/\" target=\"_self\" rel=\"bookmark noopener noreferrer\">Beijing soup: Make your own Suan La Tang | Chinese hot and sour soup<\/a>\n\t\t\t<\/p>\n\t\t\t\t\t\t<div class='uagb-post__text uagb-post-grid-byline'>\n\t\t\t\t\t\t\t\t<time datetime=\"2026-01-15T06:01:00+01:00\" class=\"uagb-post__date\">\n\t\t\t\t<span class=\"dashicons-calendar dashicons\"><\/span>\t\t\t\t\t15. January 2026\t\t\t\t<\/time>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t<div class='uagb-post__text uagb-post__excerpt'>\n\t\t\t\t\t<p>Beijing Soup (Suan La Tang) is a classic sour and spicy soup from Chinese cuisine&#8230;.\t\t\t\t<\/div>\n\t\t\t\t\t\t<div class=\"uagb-post__text uagb-post__cta wp-block-button\">\n\t\t\t\t<a class=\"wp-block-button__link uagb-text-link\" style=\"\" href=\"https:\/\/1mal1japan.de\/en\/asiatische-rezepte\/beijing-soup-make-your-own-suan-la-tang-chinese-hot-and-sour-soup\/\" target=\"_self\" rel=\"bookmark noopener noreferrer\">\u279f to the recipe<\/a>\n\t\t\t<\/div>\n\t\t\t\n\t\t\t\t\t\t\t\t\t<\/article>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<article class=\"uagb-post__inner-wrap\">\t\t\t\t\t\t\t\t<div class='uagb-post__image'>\n\t\t\t\t\t\t\t\t\t<a href=\"https:\/\/1mal1japan.de\/en\/asiatische-rezepte\/dakgangjeong-make-your-own-korean-crispy-chicken-with-a-sweet-and-spicy-marinade\/\" target=\"_self\" rel=\"bookmark noopener noreferrer\" class='uagb-image-ratio-inherit'><img decoding=\"async\" width=\"1024\" height=\"683\" src=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2025\/09\/Dakgangjeong-Titelbild-1024x683.jpg\" class=\"attachment-large size-large\" alt=\"Dakgangjeong cover image\" srcset=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2025\/09\/Dakgangjeong-Titelbild-1024x683.jpg 1024w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2025\/09\/Dakgangjeong-Titelbild-300x200.jpg 300w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2025\/09\/Dakgangjeong-Titelbild-768x512.jpg 768w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2025\/09\/Dakgangjeong-Titelbild.jpg 1200w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/>\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<p class=\"uagb-post__title uagb-post__text\">\n\t\t\t\t<a href=\"https:\/\/1mal1japan.de\/en\/asiatische-rezepte\/dakgangjeong-make-your-own-korean-crispy-chicken-with-a-sweet-and-spicy-marinade\/\" target=\"_self\" rel=\"bookmark noopener noreferrer\">Dakgangjeong: Make your own Korean crispy chicken with a sweet and spicy marinade<\/a>\n\t\t\t<\/p>\n\t\t\t\t\t\t<div class='uagb-post__text uagb-post-grid-byline'>\n\t\t\t\t\t\t\t\t<time datetime=\"2025-09-15T06:02:00+02:00\" class=\"uagb-post__date\">\n\t\t\t\t<span class=\"dashicons-calendar dashicons\"><\/span>\t\t\t\t\t15. September 2025\t\t\t\t<\/time>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t<div class='uagb-post__text uagb-post__excerpt'>\n\t\t\t\t\t<p>I didn\u2019t discover Dakgangjeong for the first time whilst travelling, but rather quite inconspicuously in&#8230;\t\t\t\t<\/div>\n\t\t\t\t\t\t<div class=\"uagb-post__text uagb-post__cta wp-block-button\">\n\t\t\t\t<a class=\"wp-block-button__link uagb-text-link\" style=\"\" href=\"https:\/\/1mal1japan.de\/en\/asiatische-rezepte\/dakgangjeong-make-your-own-korean-crispy-chicken-with-a-sweet-and-spicy-marinade\/\" target=\"_self\" rel=\"bookmark noopener noreferrer\">\u279f to the recipe<\/a>\n\t\t\t<\/div>\n\t\t\t\n\t\t\t\t\t\t\t\t\t<\/article>\n\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n<p class=\"has-background\" style=\"background-color:#ffdddd\"><strong><em>Have you tried the recipe yet? Let me know in the comments \u2013 I can\u2019t wait to hear from you.<\/em><\/strong><\/p>\n\n<script type=\"application\/ld+json\">\n    {\n      \u2018@context\u2019: \u2018http:\/\/schema.org\u2019,\n      \u2018@type\u2019: \u2018Recipe\u2019,\n\n      \u201cname\u201d:\u2018Make your own Bulgogi | Korean grilled beef recipe\u2019,\n      \u2018image\u2019: [\n\t\t\n\u2018https:\/\/1mal1japan.de\/wp-content\/uploads\/2025\/07\/Bulgogi-Titelbild.jpg\u2019,\n        \u2018https:\/\/1mal1japan.de\/wp-content\/uploads\/2025\/07\/Bulgogi-Rezeptbild.jpg\u2019,\n\t\t\n\u2018https:\/\/1mal1japan.de\/wp-content\/uploads\/2025\/07\/Bulgogi-Fertig.jpg\u2019,\n        \u2018https:\/\/1mal1japan.de\/wp-content\/uploads\/2025\/07\/Bulgogi-einfach-selber-machen.jpg\u2019\n        ],\n\t\t      \n\u2018author\u2019: {\n        \u2018@type\u2019:\u2018Person\u2019,\n        \u2018name\u2019:\u2018Elisa\u2019\n      },\n\n      \u201cdatePublished\u201d:\u20182025-07-28\u2019, \n      \n      \u2018description\u2019: \u2018Bulgogi is a real star of Korean cuisine: tender beef, marinated in a sweet and spicy sauce with soy sauce, pear and sesame oil, then seared and served with rice. Here you\u2019ll find step-by-step instructions on how to make bulgogi yourself, what\u2019s important when it comes to the marinade, and which variations you can try \u2013 including vegetarian or extra spicy!\u2019,\n\t        \n\u2018prepTime\u2019:\u2018PT20M\u2019,\n      \u2018cookTime\u2019:\u2018PT10M\u2019,\n        \u201ctotalTime\u201d:\u2018PT30M\u2019,\n\t\t\t    \n\u2018keywords\u2019:\u2018make your own Bulgogi, Bulgogi recipe, Korean grilled beef, beef Bulgogi, Bulgogi marinade, Korean meat recipe, Bulgogi with rice, Korean BBQ, Korean-style beef\u2019,\n      \u2018recipeYield\u2019: [\n        \u201c2\u201d,\n        \u20182 servings\u2019\n        ],\n \t  \t    \n\u2018recipeCategory\u2019:\u2018Main course\u2019,\n        \u2018recipeCuisine\u2019:\u2018Korean\u2019,\n\n      \u2018nutrition\u2019: {\n        \u2018@type\u2019:\u2018NutritionInformation\u2019,\n        \u2018calories\u2019:\u2018724 kcal\u2019,\n        \u201cservingSize\u201d:\u20181 serving\u2019\n      },\n\n    \n\u2018recipeIngredient\u2019: [\n    \u2018300 g beef\u2019,\n    \u20182 spring onions\u2019,\n    \u20181 small carrot\u2019,\n    \u20182 tbsp sesame oil\u2019,\n    \u20182 tbsp neutral oil for frying\u2019,\n    \u2018\u00bd nashi pear\u2019,\n    \n\u20181 small onion\u2019,\n    \u20182 garlic cloves\u2019,\n    \u20182 cm fresh ginger\u2019,\n    \u20182 tbsp soy sauce\u2019,\n    \u20181 tbsp honey or sugar\u2019,\n    \u20182 tbsp sesame oil\u2019,\n    \u20181 tbsp ssamjang\u2019,\n    \u20181 tbsp Sake\u2019,\n    \u20181 tsp gochujang\u2019,\n    \u2018a pinch of pepper\u2019,\n    \n\u20182 tbsp toasted sesame seeds\u2019,\n    \u20182 portions of rice\u2019\n    ],\n\u2018recipeInstructions\u2019: [\n    {\n      \u2018@type\u2019: \u2018HowToStep\u2019,\n      \u2018name\u2019: \u2018Preparation\u2019,\n      \u201ctext\u201d: \"IMPORTANT: It\u2019s best to start the day before, as the meat needs time to marinate! First, check that you have all the ingredients for the Korean Bulgogi. To ensure everything goes smoothly later on, let\u2019s prepare a few things in advance: To ensure you can slice the meat particularly thinly, place it in the freezer for about 30 minutes beforehand \u2013 this will make it firmer and easier to handle.\",\n      \n\u2018image\u2019: \u2018https:\/\/1mal1japan.de\/wp-content\/uploads\/2025\/07\/Bulgogi-Zutaten.jpg\u2019\n    },\n    {\n      \u2018@type\u2019: \u2018HowToStep\u2019,\n      \u201cname\u201d: \u2018Prepare the marinade\u2019,\n      \u2018text\u2019: \u2018Prepare the marinade: Peel a pear (we only need half of it), a small onion and two cloves of garlic. Chop them roughly and place them together in a tall container \u2013 a food processor works just as well, of course. Peel the ginger too, grate it finely and add it to the mixture.\u2019 ,\n      \u2018image\u2019: \u2018https:\/\/1mal1japan.de\/wp-content\/uploads\/2025\/07\/Bulgogi-passaggio-2-Marinade-vorbereiten-768x3092.jpg\u2019\n    },\n    {\n      \u2018@type\u2019: \u201cHowToStep\u201d,\n      \u2018name\u2019: \u2018Seasoning the marinade\u2019,\n      \u201ctext\u201d: \u2018Then add 2 tbsp soy sauce, 1 tbsp honey, 2 tbsp sesame oil, 1 tbsp ssamjang, 1 tbsp Sake, 1 tsp gochujang and a little freshly ground black pepper. Blend everything together to form a smooth, slightly creamy marinade.\u2019,\n      \n\u2018image\u2019: \u2018https:\/\/1mal1japan.de\/wp-content\/uploads\/2025\/07\/Bulgogi-passaggio-3-Marinade-wuerzen-768x3092.jpg\u2019\n    },\n    {\n      \u2018@type\u2019: \u2018HowToStep\u2019,\n      \u201cname\u201d: \u2018Marinate the meat\u2019,\n      \u2018text\u2019: \"Prepare the meat: Take the beef out of the fridge, then cut it into very thin strips or slices (about 2\u20133 mm thick) and place them in a large bowl. Add the meat to the prepared marinade and mix everything thoroughly. The slices should be completely coated. Cover the bowl and place it in the fridge for at least 1 hour \u2013 preferably overnight. This allows the meat to really absorb the flavours.\u2018,\n      \u2019image\" : \u2018https:\/\/1mal1japan.de\/wp-content\/uploads\/2025\/07\/Bulgogi-passaggio-4-Fleisch-marinieren-768x3092.jpg\u2019\n    },\n    {\n      \u2018@type\u2019: \u2018HowToPassaggio\u2019,\n      \u2018name\u2019: \u2018Preparare le side dish\u2019,\n      \u201ctext\u201d: \" The next day, we\u2019ll prepare the side dishes: First, take care of the rice (you can find the full recipe here). Wash 200 g of short-grain rice thoroughly in cold water until the water runs clear. Then add it to the rice cooker or saucepan with 1.5 times the amount of water and cook according to the instructions on the packet. Leave it to rest for 10\u201320 minutes before serving. In the meantime, wash 2 spring onions and slice them into fine rings. Peel a carrot, halve it lengthways and cut it into thin strips.\",\n      \n\u2018image\u2019: \u2018https:\/\/1mal1japan.de\/wp-content\/uploads\/2025\/07\/Bulgogi-passaggio-5-Gemuese-schneiden-768x3092.jpg\u2019\n    },\n    {\n      \u2018@type\u2019: \u2018HowToStep\u2019,\n      \u201cname\u201d: \u2018Saut\u00e9ing the vegetables\u2019,\n      \u2018text\u2019: \u2018Heat 2 tbsp sesame oil and 2 tbsp neutral oil in a large frying pan (or griddle). First, saut\u00e9 the carrot sticks for about 2 minutes over a medium heat, then add half the spring onions and fry them together. Both can be allowed to brown slightly; this brings out the roasted flavours.\u2019,\n      \u2018image\u2019: \u2018https:\/\/1mal1japan.de\/wp-content\/uploads\/2025\/07\/Bulgogi-passaggio-6-Gemuese-anbraten.jpg\u2019\n    \n},\n    {\n      \u2018@type\u2019: \u2018HowToStep\u2019,\n      \u2018name\u2019: \u2018Searing the meat\u2019,\n      \u201ctext\u201d: \"Push the vegetables to the edge of the pan and place the marinated meat in the centre. Sear it over a high heat until it browns and the marinade caramelises slightly. This only takes 2\u20133 minutes. Important: If you\u2019re cooking for several people or your pan is small, it\u2019s best to sear the meat in two batches. This prevents it from releasing too much liquid and boiling rather than searing.\",\n      \n\u2018image\u2019: \u2018https:\/\/1mal1japan.de\/wp-content\/uploads\/2025\/07\/Bulgogi-passaggio-7-Fleisch-anbraten.jpg\u2019\n    },\n    {\n      \u2018@type\u2019: \u2018HowToStep\u2019,\n      \u2018name\u2019: \u201cServing\u201d,\n      \u2018text\u2019: \u2018Divide the rice between bowls, spoon the hot Bulgogi and vegetables on top, and garnish with the remaining spring onions and a sprinkling of sesame seeds. If you like, mix a small portion of ssamjang with a little water until smooth and drizzle it over as a spicy sauce \u2013 or serve the whole dish in the traditional way in a crisp lettuce leaf. Done!\u2019,\n      \n\u2018image\u2019: \u2018https:\/\/1mal1japan.de\/wp-content\/uploads\/2025\/07\/Bulgogi-passaggio-8-Servieren.jpg\u2019\n    }\n\t \n],\n      \u2018video\u2019: {\n        \u2018@type\u2019: \u2018VideoObject\u2019,\n        \u2018name\u2019: \u2018Make your own Bulgogi | Korean fire meat recipe | Korean BBQ | ready in 30 mins.\u2019,\n        \u201cdescription\u201d: \"Hello, welcome to my kitchen! Today we\u2019re making Bulgogi, the Korean \u2018fire meat\u2019, which is sweet, spicy and simply delicious. Thinly sliced beef, a marinade of soy sauce, sesame oil, garlic and a little pear \u2013 in no time at all, the meat becomes super tender and full of flavour. I\u2019ll show you how you can easily make Bulgogi at home. Don\u2019t worry: you don\u2019t need any exotic ingredients; you probably already have half of them in your kitchen. And best of all: it\u2019s quick,\n so you\u2019ll have a meal on the table in no time that everyone will love. Traditionally, Bulgogi is eaten with rice and lots of little side dishes (the typical banchan). It\u2019s also really enjoyable as ssam \u2013 rolled up in lettuce leaves with a bit of rice and sauce. Perfect if you\u2019ve got guests or want to serve up something special. Be sure to give it a go: Bulgogi brings a taste of Korean culinary culture straight to your home. 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