Meat
800g
Soy
84 ml
Pear
70g
Time
2 hr
84 ml
70g
28 ml
2 hr
Inputs
Result
4 × 200g = 800g meat. Marinade = 800 × 0.35 = 280g. Soy = 280 × 0.30 = 84ml. Pear = 280 × 0.25 = 70g.
Inputs
Result
6 × 200g = 1,200g. Marinade = 1,200 × 0.35 = 420g. Soy = 420 × 0.30 = 126ml.
Traditional bulgogi marinade is 35% of the meat weight, composed of soy sauce (30%), Asian pear (25%), sugar (10%), sesame oil (10%), garlic (8%), onion (10%), ginger (4%), green onion (5%), and black pepper (2%). For 200g meat per person, that means 70g total marinade.
| Ingredient | % of Marinade | Per 4 Servings |
|---|---|---|
| Soy Sauce | 30% | 84 ml |
| Asian Pear | 25% | 70g (grated) |
| Sugar | 10% | 28g |
| Sesame Oil | 10% | 28 ml |
Asian pear contains the enzyme calpain, which breaks down meat proteins for natural tenderization. It also adds subtle sweetness without the cloying taste of sugar. If unavailable, substitute with kiwi (use half the amount, much stronger enzyme) or grated apple.
Ribeye needs only 2 hours due to natural tenderness and thin slicing. Sirloin and pork need 4 hours for the marinade to penetrate tougher fibers. Brisket (chadol) is so thin it needs only 1 hour. Chicken thigh (dak bulgogi) works well at 2 hours.
Slice meat paper-thin (2–3mm) against the grain. Partially freeze the meat for 1–2 hours to make thin slicing easier. The thin slices allow the marinade to fully penetrate and cook quickly over high heat, creating the characteristic caramelized edges.
Read our guide
Read our guide
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Last Updated: Mar 21, 2026
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