Soupy Beef Bulgogi (Gukmul Bulgogi) with Pear Marinade
Soupy Beef Bulgogi (Gukmul Bulgogi) with Pear Marinade
If there’s one Korean dish that wins over just about everyone at the table, it’s bulgogi—and this soupy beef bulgogi version is especially satisfying. You get all the classic sweet-savory flavor, plus a little extra sauce that turns into a light broth as it cooks.
The key is a well-balanced bulgogi marinade. Here, pear does double duty: it brings a gentle sweetness and helps the beef cook up tender without needing complicated techniques. Add onions, scallions, and (optionally) mushrooms, and you’ve got a warm, home-style dinner that feels like it came from a favorite Korean restaurant.
What is Soupy Beef Bulgogi?
Soupy beef bulgogi (often called gukmul bulgogi) is Korean beef bulgogi cooked so the sauce, onions, and beef juices mingle into a lightly saucy, spoonable broth. It’s not a soup, but it’s also not dry—think glossy, flavorful juices that you’ll want to pour over rice.
Flavor-wise, it’s a classic “sweet-salty-umami” profile: soy sauce depth, sesame aroma, black pepper warmth, and that soft, fruity sweetness from a pear bulgogi base.
What You’ll Need to Make Soupy Beef Bulgogi
Quick checklist
- Blender or food processor (for the pear-onion-garlic base)
- Large mixing bowl
- Cutting board + knife
- Wide skillet or sauté pan (the wider, the better for quick cooking)
- Tongs or chopsticks (helpful for separating thin slices)
Pantry staples
- Soy sauce
- Toasted sesame oil
- Rice syrup (or a mild, thick syrup)
- Black pepper
- Sesame seeds (optional)
Why You’ll Love This Soupy Beef Bulgogi
It’s the ultimate "lazy but impressive" dinner
I’ve made this after a 10-hour workday and still felt like I served a restaurant-worthy meal to my family. The pear-based bulgogi marinade does all the heavy lifting: blend a few ingredients, toss with beef, and cook in one pan. No multiple pots, no complicated techniques—just juicy, flavorful soupy beef bulgogi that tastes like you spent hours on it.
The broth is a game-changer (my kid drinks it straight)
Unlike dry bulgogi, this version has a light, glossy broth that’s not just an afterthought. The pear and onion mix gives it a gentle sweetness that cuts through the soy sauce depth. It turns plain steamed rice into something magical.
It’s flexible enough for whatever’s in your fridge
Last week, I realized I was out of fresh mushrooms, so I tossed in a bag of frozen shiitakes from the back of my freezer—they melted into the broth perfectly, adding extra umami. I’ve also thrown in leftover zucchini slices, bell peppers, or even a handful of spinach when I want to sneak in veggies. This soupy beef bulgogi doesn’t care if you improvise—it just tastes better for it.
Leftovers are better the next day (lunch win)
I pack leftover bulgogi for lunch every time I make it, and my coworkers always lean over to ask what I’m eating. The flavors deepen overnight, so the broth is even richer and the beef is more tender. I’ll heat it up in the microwave, pour it over rice, and add a fried egg for a lunch that beats any takeout.
It’s kid-approved and adult-pleasing
My picky niece (who refuses to eat anything with "funny spices") will polish off two servings of this Korean beef bulgogi. My sister-in-law, who’s a self-proclaimed foodie, asks for the recipe every time she visits. It’s the rare dish that works for both the tiny, picky eaters and the grown-ups who want something with real flavor.
Ingredients (Serves 3–4)
Beef
- 600 g thinly sliced beef for bulgogi (about 1.3 lb; sirloin works beautifully)
Blended pear mixture
- 1 medium pear, peeled and chopped (about 2 packed cups)
- 1 small onion, chopped (about 1 cup)
- 10 garlic cloves, trimmed
- 1/2 kiwi, peeled
Seasonings (to mix with the blended pear mixture)
- 100 ml soy sauce
- 50 ml sweet cooking seasoning
- 30 ml toasted sesame oil
- 45 ml rice syrup
- Black pepper, to taste
- Fine salt, optional and only if needed
Optional add-ins (recommended for a fuller pan)
- 1 scallion, sliced on a diagonal
- 1/2 onion, thinly sliced
- 150–200 g mushrooms (enoki, oyster, or shiitake), trimmed
- Sesame seeds, to finish
Method / Instructions
Let’s walk through this like we’re in my kitchen—no fancy tools, just simple steps with a few hard-earned tricks thrown in:
-
Blend that pear base (scrape the sides)
Grab your blender (Blend until very smooth, scraping down the sides as needed.) and toss in the pear, chopped onion, garlic, and kiwi. Blend until it’s smooth—you might need to stop and scrape the sticky pear bits off the sides once or twice. I used to leave a few chunks in here, but smooth marinade coats the beef way better, so take the extra 10 seconds to get it right. -
Prep the beef (don’t skip this step—I learned the hard way)
Grab a stack of paper towels and pat the thin beef slices lightly. Once, I skipped this and ended up with a watery pan that never formed that nice glossy broth. You don’t need to press hard—just soak up the excess moisture so the marinade sticks like it should. -
Mix the marinade
Dump the beef into a big glass bowl (plastic absorbs the marinade smell, so I always use glass). Pour in the blended pear mix, then add the soy sauce, sweet cooking seasoning, toasted sesame oil, rice syrup, and a few grinds of black pepper.
Toss everything together—if you use your hands, you can make sure every single slice gets coated (just wash them well after!). I always add a little extra pepper here because my family loves that subtle kick. -
Marinate (30 minutes minimum, or all day if you remember)
Cover the bowl with plastic wrap and stick it in the fridge. If you’re crunched for time, 30 minutes is enough to get that pear sweetness into the beef. But if you remember to do this in the morning before work? Marinating all day makes the flavor so much deeper. A longer marination develops deeper, restaurant-style flavor.
-
Cook the beef (don’t crowd the pan!) Heat a wide skillet over medium heat—cast iron is my favorite for this, but a non-stick works too. Add the marinated beef in a single layer (if you have too much, cook it in batches). Cook undisturbed briefly, then stir to separate the slices, this lets the edges get a tiny bit caramelized, which adds so much flavor. Stir and separate the slices as they loosen, cooking for another minute until the beef is just starting to brown.
-
Add onions and build that perfect broth
Toss in the thinly sliced onion and scallion (if you’re using them). Stir occasionally for about 5 minutes—you’ll watch the onions soften, and the beef will release its juices, mixing with the marinade to make that light, glossy broth we all love. I like to swirl the pan once in a while to make sure nothing sticks to the bottom. -
Finish with mushrooms (if you’re using them—don’t overcook!)
Add your mushrooms now—enoki is my go-to because it gets crispy at the edges, but oyster or shiitake works great too. Cook for 2-3 minutes, just until they’re tender. Turn off the heat right away—if you cook them too long, they get mushy, and no one wants that. -
Serve (pile high on rice!)
Spoon the soupy beef bulgogi over steamed rice, then drizzle that extra pan broth on top—it’s the best part. Sprinkle with sesame seeds if you like. I always serve this with my go-to Korean Cucumber Salad (Oi Muchim) and a side of Spinach Namul for a full, cozy meal. My family clears their plates every single time.
Tips, Variations & Serving Suggestions
My Pro Tips for Perfect Bulgogi
- Don’t crowd the pan. If you’re cooking for a big group, split the beef into two batches. I once tried to cook all 600g at once, and the beef steamed instead of searing—total bummer. Cooking in batches gives you that nice, slightly caramelized edge on some slices while keeping everything juicy.
- Mushroom hack for busy nights. If I don’t have fresh mushrooms on hand, I keep frozen sliced shiitakes in my freezer. Just toss them straight into the pan (no thawing needed) and they’ll release their liquid right into the broth—game-changer for weeknights when I’m running late.
- Taste before adding salt. The soy sauce and rice syrup already add a lot of depth. I almost never need extra salt, but if you do, add just a pinch at a time so you don’t overdo it.
- Skip the blender if you don’t have one. I’ve used a box grater for the pear and onion when my blender broke—just grate them finely and mix with minced garlic. It’s not as smooth, but it still works great for tenderizing the beef.
My Go To Variations
- Crunchy veggie add-in. I love tossing in a handful of thinly sliced red bell peppers with the mushrooms. They add a bright, sweet crunch that cuts through the savory broth.
- Spicy twist. If my family’s craving heat, I stir in a teaspoon of gochujang (Korean chili paste) with the marinade. It adds a warm, smoky kick without overpowering the pear’s gentle sweetness.
- Kid friendly version. For my niece, I skip the kiwi and add an extra half pear to the blended mixture. It makes the bulgogi milder and fruitier, and she’ll eat two bowls of rice with it without complaining.
How I Serve This Bulgogi
- Classic rice bowl. I pile the bulgogi and broth over steamed rice, then top with a fried egg (runny yolk is non-negotiable here—mix it into the broth for extra creaminess).
- Leftover hack. The next day, I toss leftover bulgogi into fried rice with carrots and peas. The broth from the bulgogi adds so much flavor, I don’t even need extra soy sauce.
- Side dish pairings. I always serve this with a crisp cucumber salad to dip into the broth—my husband goes crazy for that combo.
Frequently Asked Questions
This soupy beef bulgogi is the kind of Korean home-style comfort food you’ll want on repeat: tender beef, a balanced pear-forward bulgogi marinade, and that spoonable, glossy broth that makes rice taste even better.
If you’re building a Korean dinner menu, pair it with a crisp side like Oi Muchim and one simple vegetable banchan for an easy, satisfying spread.
