Lamb Bulgogi

Annyeonghaseyo! Are you curious to know what happens when the traditional Beef Bulgogi recipe is changed to a Lamb Bulgogi? Watch the video and you might run to stock up on Aussie lamb for all your future Korean food cravings!


  • 500 g lamb shoulder (yakiniku cut) 

  • 3 spring onions (cut into 2-inch pieces)

  • 1 small onion(thinly sliced)

  • 1 small carrot(thinly sliced) - optional


  • 6 tbs soy sauce

  • 3 tbs water

  • 4 tsp sugar

  • 2 tbs mirin / grape juice

  • 2 tbs minced garlic

  • 2 tbs sesame oil

  • 2 tsp sesame seeds

  • 4 tbs grated korean / asian pear

  • 1/4 tsp pepper


  1. Mix all the marinade ingredients in a bowl.

  2. Place the meat and vegetables in a large bowl. Add the marinade and toss gently to combine everything well. Marinate the meat for 30 minutes to an hour.

  3. Preheat a pan, and add the meat to stir-fry over high heat. You can crowd the pan to generate some liquid and let the meat cook in its own juice. Use all the marinade if you want some sauce at the end. 

  4. Turn off the heat and the lamb bulgogi is ready to serve.

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