Bulgogi Bomb Recipe

Make the marinade

In a large bowl, whisk together soy sauce, grated Asian pear, grated onion, brown sugar, mirin, sesame oil, minced garlic, grated ginger, and white pepper until sugar dissolves and mixture is well combined. Stir in toasted sesame seeds and sliced green onions.

Marinate the beef

Add the thinly sliced beef to the marinade and toss thoroughly so every slice is coated. Press plastic wrap onto the surface or transfer to a zip-top bag, removing as much air as possible. Refrigerate for 24 hours to allow flavors to penetrate (flip the bag once after 12 hours).

Cook the bulgogi

When ready to cook, remove beef from refrigerator and let sit 15 minutes to lose chill. Heat a large heavy skillet or cast-iron pan over high heat until very hot. Add 1-2 tsp neutral oil and swirl. Working in batches to avoid crowding, add marinated beef slices in a single layer (reserve marinade). Sear without moving 30–60 seconds, then toss and spread again, cooking 2–3 minutes until edges caramelize and beef is cooked through but still tender. Transfer cooked beef to a warm plate and repeat with remaining beef. If you want more sauce, pour reserved marinade into the hot pan and bring to a boil for 1–2 minutes, then reduce and spoon over beef.

Cook noodles

Bring a large pot of water to a boil. Add sweet potato noodles and cook according to package instructions (typically 6–8 minutes) until soft but slightly chewy. Drain and rinse under cold water. Cut noodles with kitchen shears a few times (3–4 cuts) to shorten for easier eating and set aside.

Prepare vegetables

Heat 1 tbsp vegetable oil in a skillet over medium-high heat. Add julienned carrot and sliced shiitake mushrooms and stir-fry 3–4 minutes until tender. Add blanched and squeezed spinach and cook 1 minute to combine. Remove vegetables from pan and set aside.

Finish japchae

Reduce heat to medium-low. Add cooked noodles to the skillet with soy sauce, 1.5 tbsp sesame oil, sugar, and minced garlic. Toss to coat evenly. Return the cooked vegetables to the pan and toss everything together until well combined and heated through, about 2 minutes. Sprinkle with 1 tsp toasted sesame seeds and adjust seasoning with a little more soy or sesame oil if desired. Keep warm.

Prepare sides

Steam broccoli until bright green and tender-crisp, about 3–4 minutes; drain. Halve the hard-boiled eggs and peel. Pan-fry or steam the frozen mandoo according to package directions (pan-fry: heat 1 tsp oil in a skillet and fry 2–3 minutes per side until crisp; finish with a splash of water and cover to steam 1–2 minutes). Arrange lettuce leaves and cucumber slices on a platter.

Assemble the Bulgogi Bomb plate

Arrange a generous portion of cooked bulgogi in the center of a serving plate. Place a serving of japchae beside the beef. Neatly arrange lettuce leaves, cucumber slices, steamed broccoli, halved eggs, and two mandoo around the bulgogi. Provide gochujang or ssamjang on the side for spreading. Sprinkle extra sesame seeds and sliced green onion over the bulgogi for garnish.

Serving suggestion

To eat as ssam: take a lettuce leaf, place a small amount of japchae, a slice of bulgogi, cucumber, a sliver of egg, and a dab of ssamjang/gochujang, then fold and enjoy. Serve immediately while beef and japchae are warm.

All components are best served warm. If preparing ahead, keep bulgogi and japchae warm in a low oven (200°F / 95°C) covered loosely with foil, and reheat quickly in a hot pan before serving to revive caramelization. The marinade relies on fruit enzymes to tenderize — do not marinate for more than 24–36 hours to avoid overly soft texture.