Ralph Schelling GmbH
St. Andreas 7
6330 Cham, Switzerland
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South Korean-style beef ‘bulgogi’

Our Swiss chef’s culinary travels take us to South Korea with this toothsome bulgogi (literally “fire meat”). The beef takes a minimum of 30 minutes to marinate but you can leave it overnight for a fuller flavor. Spice it up with some kimchi on the side and serve with rice as a filling main.

  • Ingredients: Serves 4
  • 600g ribeye steak or another well-marbled cut
  • 1 onion ½ roughly diced and ½ thinly sliced
  • 2 cloves of garlic, diced
  • ½ apple peeled and coarsely chopped
  • 2 spring onions 1 roughly diced and 1 thinly sliced
  • 2 tbsps brown sugar
  • 1 tbsp grated ginger
  • 1 tsp gochujang (South Korean red bell pepper paste)
  • 50g soy sauce
  • 3 tbsps sesame oil
  • 1 tbsp vegetable oil
  • Ingredients as sides (optional):
  • 1 tsp roasted sesame seeds
  • Cooked rice
  • Kimchi
  • Method:
  • 1. Slice beef as thinly as possible and set aside in a large bowl.
  • 2. In a blender, purée the roughly diced onion pieces, garlic, apple, roughly chopped spring onion, brown sugar, ginger, gochujang, soy sauce and sesame oil until smooth.
  • 3. Pour the marinade over the beef, add the thinly sliced onion and mix. Cover with plastic wrap and marinate in the refrigerator for at least 30 minutes (or ideally overnight).
  • 4. Heat the oil in a large skillet over high heat. Pat the meat dry then sauté it with the marinated onions in the skillet until browned.
  • 5. Plate up with the rice then add the remaining spring onions and toasted sesame seeds. Serve with South Korean side dishes.


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