Korean beef bulgogi (TM6)
Korean beef bulgogi is a classic Asian main course featuring thinly sliced beef flank marinated in a rich blend of soy sauce, sesame oil, fresh ginger and garlic. The Thermomix weighs, chops and blends the marinade in minutes, giving the meat an authentic sweet-savoury caramelised flavour with minimal effort, perfect for an exciting weeknight dinner.
About this recipe
Korean beef bulgogi Thermomix TM7 brings one of Korea's most beloved barbecue recipes straight into your kitchen with minimal effort. This recipes idea transforms humble beef flank into something spectacular: the TM7 weighs the soy sauce, sugar and sesame oil straight into the bowl, blitzes the fresh ginger and garlic into a fragrant paste, then blends everything into a glossy marinade that soaks deep into thin slices of meat. The result is tender beef with a sweet-savoury, gently spicy glaze thanks to the chilli broad bean paste, finished with spring onion and toasted sesame seeds. As an all-in-one kitchen machine, the Thermomix removes all the chopping board work and messy measuring jugs, making this Asian main course a realistic quick weeknight dinner option. Serve it with steamed rice and you have a restaurant-style Korean feast in your own dining room.
Preparation tips
- Slice the beef flank as thinly as possible while it is still slightly firm from the fridge; thin slices absorb the soy, ginger and sesame marinade much faster and stay beautifully tender when seared.
- Marinate the beef in the blended sauce for at least thirty minutes, or overnight for deeper flavour; keep the spring onion and sesame seeds aside and scatter them over the finished bulgogi for freshness and crunch.
- If you prefer a milder version for children, reduce or omit the chilli broad bean paste and add a little extra sugar and soy sauce to keep the signature sweet-savoury bulgogi balance.
Recipe variations
- Chicken bulgogi variation: replace the beef flank with thin chicken thigh strips and let them bathe longer in the soy, ginger and sesame marinade; the Thermomix sauce works equally well for poultry.
- Vegetarian variation: use the same Thermomix-blended marinade with king oyster mushrooms or firm tofu slices instead of beef, then pan-fry until caramelised and finish with spring onion and sesame seeds.
Thermomix TM7 Benefits
- Weighing precision - The TM7 built-in scale weighs soy sauce, sugar and sesame oil directly into the bowl without measuring cups. [Weighing]
- Aromatic chopping - The Thermomix chops the garlic cloves and spring onion finely in seconds, releasing intense aroma into the marinade. [Chopping]
- Fresh grinding - The TM7 grates the fresh ginger piece into a fine pulp that infuses the bulgogi sauce with zesty warmth. [Grating]
- Silky marinade - The Thermomix mixes the chilli paste, soy sauce and sesame oil into a uniform, glossy marinade that coats every beef slice. [Mixing]
- Controlled heating - The TM7 heats the marinade gently, melding the sugar and soy into a smooth glaze without any scorching. [Heating]
Ingredients
- beef flank
- piece fresh ginger
- garlic cloves
- brown sugar
- soy sauce
- chilli broad bean paste
- sesame oil
- peanut oil
- spring onion/shallot
- sesame seeds