Bulgogi is thinly sliced Korean beef in a sweet-savoury marinade of soy, pear, sesame and garlic, traditionally grilled. The air fryer chars it in 10 minutes. Here's how.
Key takeaways
Q: How do you make beef bulgogi in an air fryer?
A: Marinate thin beef and air fry at 200°C (400°F) for 8–10 minutes, until charred at the edges.
Q: What's the secret ingredient?
A: Grated pear (or apple) in the marinade tenderises and sweetens the beef.
Times & temperatures
| Type | Temp | Time |
|---|---|---|
| Thin slices | 200°C / 400°F | 8–10 min |
The recipe
Air Fryer Beef Bulgogi
Ingredients
- 500g thin beef slices
- Soy, sesame oil, sugar
- Grated pear, garlic, ginger
- Spring onion, sesame
Method
- Marinate the beef 30 minutes.
- Spread out; air fry at 200°C for 8–10 min.
- Shake once for an even char.
- Top with spring onion and sesame.
Tips
- Slice thinly across the grain.
- Grated pear tenderises and sweetens.
- Don't overcrowd so it chars, not steams.
Frequently asked questions
How do you make beef bulgogi in an air fryer?
Marinate thinly sliced beef in soy, sesame, sugar, pear and garlic, then air fry at 200°C for 8–10 minutes, shaking once, until charred at the edges.
What tenderises bulgogi beef?
Grated pear (or apple) in the marinade — its enzymes tenderise the beef while adding a subtle sweetness.
What do you serve with bulgogi?
Steamed rice, kimchi and lettuce leaves for wrapping, or in a rice bowl with vegetables.