Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 lb (450 g) thinly sliced beef (ribeye, sirloin, or brisket)
- 1/3 cup (80 ml) low-sodium soy sauce, 3 tbsp (36 g) brown sugar, 2 tbsp (30 ml) mirin, 1 tbsp (15 ml) sesame oil
- 1/2 cup (120 g) grated Asian pear or grated sweet apple, 4 garlic cloves (grated), 1 tsp (2 g) grated ginger
- 1 medium yellow onion (about 8 oz/225 g), thinly sliced
- 3 scallions, thinly sliced; 1 tbsp (9 g) toasted sesame seeds
- 1 tbsp (8 g) cornstarch + 1 tbsp (15 ml) water
- 2 sheets puff pastry (about 17.3 oz/490 g total), thawed
- 1 large egg + 1 tbsp (15 ml) water (egg wash)
- Spicy mayo: 1/2 cup (120 g) mayonnaise + 1 tbsp (18 g) gochujang + 1 tsp (5 ml) lemon juice
- Kimchi, for serving (optional)
Do This
- 1. Marinate beef 20 minutes in soy sauce, brown sugar, pear/apple, garlic, ginger, mirin, sesame oil.
- 2. Sauté onion 5 minutes; cook beef fast on high heat until just cooked through.
- 3. Stir in scallions + sesame; thicken juices with cornstarch slurry; cool filling 10 minutes.
- 4. Heat oven to 400°F (205°C). Cut each puff pastry sheet into 4 squares (8 total).
- 5. Fill, fold into triangles, crimp, egg-wash, and vent.
- 6. Bake 18–22 minutes until deeply golden and crisp.
- 7. Serve warm with spicy mayo and/or kimchi.
Why You’ll Love This Recipe
- Big bulgogi flavor, easy format: sweet-savory beef, onion, and sesame baked into crisp pastry.
- Weeknight-friendly: quick marinade, fast stovetop cook, then the oven does the rest.
- Perfect for sharing: great as a party snack, lunchbox hand pie, or casual dinner.
- Customizable heat: keep it mild or add gochujang and serve with spicy mayo or kimchi.
Grocery List
- Produce: 1 medium yellow onion, 3 scallions, 1 Asian pear (or 1 sweet apple), 4 garlic cloves, fresh ginger (small knob), lemon (optional, for spicy mayo)
- Dairy: 1 large egg, mayonnaise
- Pantry: puff pastry sheets (2), low-sodium soy sauce, brown sugar, mirin, toasted sesame oil, toasted sesame seeds, cornstarch, gochujang (optional but recommended), black pepper, neutral cooking oil (canola/avocado), kimchi (optional, for serving)
Full Ingredients
Bulgogi-Style Beef Filling
- Beef: 1 lb (450 g) thinly sliced beef (ribeye, sirloin, or brisket; ideally 1/8-inch / 3 mm thick)
- Low-sodium soy sauce: 1/3 cup (80 ml)
- Brown sugar (packed): 3 tbsp (36 g)
- Mirin: 2 tbsp (30 ml) (or 2 tbsp (30 ml) rice vinegar + 2 tsp (8 g) sugar)
- Toasted sesame oil: 1 tbsp (15 ml)
- Grated Asian pear: 1/2 cup (120 g) (or grated sweet apple)
- Garlic: 4 cloves, finely grated or minced
- Fresh ginger: 1 tsp (2 g), finely grated
- Black pepper: 1/2 tsp
- Gochujang (optional, for gentle heat): 1 tbsp (18 g)
- Neutral oil: 1 tbsp (15 ml)
- Yellow onion: 1 medium (about 8 oz/225 g), thinly sliced
- Scallions: 3, thinly sliced (white and green parts)
- Toasted sesame seeds: 1 tbsp (9 g), plus more for topping
- Cornstarch: 1 tbsp (8 g)
- Water: 1 tbsp (15 ml)
Pastry + Assembly
- Puff pastry: 2 sheets (about 17.3 oz/490 g total), thawed in the refrigerator (follow package timing)
- All-purpose flour: 2 tbsp (15 g), for dusting
- Egg wash: 1 large egg + 1 tbsp (15 ml) water, whisked
Spicy Mayo (for serving)
- Mayonnaise: 1/2 cup (120 g)
- Gochujang: 1 tbsp (18 g)
- Lemon juice: 1 tsp (5 ml)
- Toasted sesame oil (optional): 1/2 tsp (2.5 ml)
To Serve
- Kimchi: 1 cup (150 g), optional but excellent on the side
Step-by-Step Instructions
Step 1: Thaw the puff pastry and set up your pans
Move the puff pastry to the refrigerator to thaw according to the package directions (most brands need about 30–45 minutes in the fridge). Line a large baking sheet with parchment paper and set it aside.
Tip: Puff pastry is easiest to work with when it’s thawed but still cool. If it becomes soft and sticky, pop it back in the fridge for 10 minutes.
Step 2: Mix the bulgogi marinade
In a medium bowl, whisk together the soy sauce, brown sugar, mirin, toasted sesame oil, grated pear (or apple), garlic, ginger, black pepper, and gochujang (if using) until the sugar is mostly dissolved.
Step 3: Marinate the beef
Add the thinly sliced beef to the marinade and toss until evenly coated. Let it marinate for 20 minutes at room temperature (or cover and refrigerate up to 12 hours; if refrigerated, let it sit out for 10 minutes before cooking so it cooks evenly).
Step 4: Cook the onion and beef quickly, then thicken the juices
Heat a large skillet over medium-high heat. Add the neutral oil, then add the sliced onion and sauté until softened and lightly golden, about 5 minutes.
Increase heat to high. Add the marinated beef (and all marinade) to the skillet. Cook, stirring and tossing frequently, until the beef is just cooked through and the liquid is bubbling, about 3–5 minutes (thin slices cook fast).
Stir in the sliced scallions and toasted sesame seeds. In a small bowl, mix the cornstarch with the water to make a slurry, then stir it into the skillet. Cook for 30–60 seconds, just until the sauce turns glossy and thick enough to cling to the beef.
Step 5: Cool the filling to protect the pastry
Transfer the beef mixture to a shallow bowl or rimmed plate so it cools faster. Let it cool for 10 minutes (warm is fine; hot and steamy can melt the pastry and cause leaks).
Step 6: Cut the pastry, fill, fold, and crimp
Preheat the oven to 400°F (205°C) with a rack in the middle position.
Lightly flour a clean surface. Unfold one puff pastry sheet and gently roll it to smooth the seams (about 10 x 10 inches). Cut into 4 equal squares. Repeat with the second sheet for a total of 8 squares.
Place 2 heaping tablespoons of cooled bulgogi beef filling slightly off-center on each square, leaving a 1/2-inch border around the edges. Brush the edges lightly with egg wash, then fold each square into a triangle. Press to seal, then crimp firmly with the tines of a fork.
Transfer the pies to the lined baking sheet, spacing them at least 1 inch apart. Brush the tops with egg wash, sprinkle with a pinch of toasted sesame seeds, and cut 1–2 small vents in each pie with a sharp knife.
Step 7: Bake until crisp and deeply golden
Bake at 400°F (205°C) for 18–22 minutes, rotating the pan at the 12-minute mark, until the pastry is puffed and a deep golden brown.
Let the pies rest on the baking sheet for 5 minutes before serving. (The filling will be very hot right out of the oven.)
Step 8: Stir together spicy mayo and serve
In a small bowl, mix the mayonnaise, gochujang, lemon juice, and sesame oil (if using) until smooth. Serve the warm bulgogi beef pies with a dollop of spicy mayo and/or kimchi on the side.
Pro Tips
- Slice matters: If your beef isn’t pre-sliced, partially freeze it for 20–30 minutes and slice thinly across the grain.
- Reduce sogginess: Thickening the sauce with cornstarch and cooling the filling are the two best defenses against a wet bottom.
- Work cold: If the pastry warms up while assembling, refrigerate the formed pies for 10 minutes before baking for better puff and cleaner layers.
- Don’t overfill: Too much filling will burst the seams. Aim for 2 heaping tablespoons per pie.
- Deep color tastes better: Bake until richly golden; pale puff pastry can taste underbaked even if it looks “done.”
Variations
- One large pie instead of hand pies: Use a 9-inch (23 cm) pie dish. Line with one sheet of puff pastry, add cooled filling, top with the second sheet, seal and vent. Bake at 400°F (205°C) for 30–35 minutes.
- Veg-forward bulgogi: Add 8 oz (225 g) thinly sliced mushrooms when sautéing the onions; cook until their moisture evaporates before adding beef.
- Extra spicy: Add 1 tsp gochugaru (Korean chili flakes) to the marinade and serve with extra gochujang stirred into the mayo.
Storage & Make-Ahead
Refrigerate: Store baked pies in an airtight container for up to 3 days.
Reheat: Warm on a baking sheet in a 350°F (175°C) oven for 10–12 minutes until hot and re-crisped. (Microwaving works in a pinch, but the pastry will soften.)
Make-ahead: The filling can be cooked and refrigerated up to 2 days ahead. Assemble the pies up to 8 hours ahead, keep refrigerated, then bake just before serving. You can also freeze unbaked pies (solid on a sheet, then bag) for up to 2 months; bake from frozen at 400°F (205°C) for 24–28 minutes.
Nutrition (per serving)
Approximate per 1 hand pie (1/8 recipe): 420 calories, 20 g protein, 28 g carbohydrates, 25 g fat, 7 g sugar, 850 mg sodium. Values vary by puff pastry brand and beef cut.
