A Korean meat preparation using a barbecue or a stove-top griddle
Bulgogi Recipe by Chef Ranveer Brar

- 4

Cooking Time

-35 Min


- Medium

Preparation Time

- 20 Min


  • 500 gms boneless Lamb
  • 1 tbsp finely chopped Ginger
  • 1 tbsp finely Garlic
  • 2 tsp White Sesame Seeds
  • 1 tbsp Soy Sauce
  • 1 tbsp Gochujang Paste
  • 1 Pear (Grated)
  • 2 tsp Sesame Oil
  • To taste Salt
  • 1 Large Green Chilli
  • 1 Onion
  • 1 stalk Spring Onion. For Accompaniments:{1 cup cooked Sticky Rice
  • . For Garnish:{Processed Chees
  • sliced Carrot
  • Spring Onion
  • White Sesame Seeds}


  1. 1

    Thinly slice 500 gms lamb meat into strips.
  2. 2

    In a bowl, add meat, 1 tbsp chopped ginger, 1 tbsp chopped garlic, 2 tsp white sesame seeds, 1 tbsp soy sauce, 1 tbsp gochujang paste, salt as per needed, half grated pear and marinate for 2 hours.
  3. 3

    In a pan, heat 2 tsp sesame oil, put marinated lamb strips lengthwise next to each other and cook meat by flipping on both sides.
  4. 4

    Add 1 stalk spring onion, 1 sliced chilli, slices of 1 onion in the same pan to cook in the juices of meat.
  5. 5

    For serving, spread rice on a plate, spoon processed cheese on it followed by meat strips, cooked chilli, spring onion and regular onion.
  6. 6

    Garnish with thinly sliced carrot, spring onion and white sesame seeds.
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Ranveer Brar


Ranveer's fascination with food began on the streets of Lucknow. One of India's youngest executive chefs when he headed the kitchen at The Claridges, New Delhi, he has also spearheading Taj Group properties like Goa-based restaurants Morisco, Il Camino and Fishtail. This globe-trotting award-winning chef paints in his free time.

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