KOREAN HOME COOKING

Bulgogi Stuffed Onion Cups (불고기쌈구이)

Name: Bulgogi Stuffed Onion Cups (불고기쌈구이)
Prep time: 35 min
Cook time: 20 min
Total time: 55 min
Yield: 6 servings
Cuisine: Korean
Ingredients: Ground beef: 10 1/2 oz (300 g); Ground pork: 10 1/2 oz (300 g); Large onions: 2 (about 500 g); Small potato: 1 (120 g); Minced scallion, white part: 2 tbsp (20 g); Glutinous rice flour: 3 tbsp (27 g); All-purpose flour: 2 tbsp (16 g); Ice cubes: 3 (about 75 g); Soy sauce: 2 1/2 tbsp (37 ml); Mirin: 2 1/2 tbsp (37 ml); Sugar: 1 tbsp (12 g); Asian pear juice: 2 tbsp (30 ml); Maesil syrup: 1 tbsp (15 ml); Toasted sesame oil: 2 tbsp (30 ml); Fine salt: 1 tsp (5 g); Sesame seeds and black pepper: To taste (To taste)

불고기쌈구이 · Bulgogi Ssam-gui

Sweet soy bulgogi meat is tucked into onion cups, seared, then steam-finished for a juicy Korean main that already comes wrapped in its vegetable.

Total time55 minYield6 servingsDifficultyModerate

Editorial guidance updated September 16, 2026 · Not a claim of kitchen testing

Bulgogi meat patties cooked inside onion cups on a white platter

Finished dish from the official Altoran recipe video ↗

QUICK ANSWER

What to know before you cook

Sweet soy bulgogi meat is tucked into onion cups, seared, then steam-finished for a juicy Korean main that already comes wrapped in its vegetable.

Bulgogi Stuffed Onion Cups (불고기쌈구이) takes about 55 minutes and makes 6 servings. It is rated moderate and the finished dish is not spicy. Add 1 finely chopped Cheongyang chile to the filling for heat.

The key cooking cue: If the pan dries before the meat is done, add 1 tablespoon water and cover again.

WHY THIS DISH MATTERS

A little cultural context

Ssam usually means wrapping food in leaves. This playful ssam-gui version lets a sweet onion layer become the edible wrapper, keeping the bulgogi-style filling especially juicy.

INGREDIENTS

What you'll need

Both systems are shown so you can cook without converting.

IngredientUSMetric

Ground beef10 1/2 oz300 g

Ground pork10 1/2 oz300 g

Large onionsOne is for cups; use the inner layers in the filling2about 500 g

Small potatoA practical home-kitchen quantity where the source says as needed1120 g

Minced scallion, white part2 tbsp20 g

Glutinous rice flour3 tbsp27 g

All-purpose flour2 tbsp16 g

Ice cubes3about 75 g

Soy sauce2 1/2 tbsp37 ml

Mirin2 1/2 tbsp37 ml

Sugar1 tbsp12 g

Asian pear juice2 tbsp30 ml

Maesil syrup1 tbsp15 ml

Toasted sesame oil2 tbsp30 ml

Fine salt1 tsp5 g

Sesame seeds and black pepperTo tasteTo taste

COOKING WEBTOON

Cook it panel by panel

A quick visual memory guide for the whole recipe.

5 cute steps

1
Shape the onion cups
8 minutes
Halve the onions crosswise. Separate 10 to 12 of the broad outer layers into shallow cups. Finely chop the remaining onion and grate or finely mince the potato.
2
Cook out the moisture
5 minutes
Warm 1 teaspoon sesame oil in a skillet over medium heat. Cook the chopped onion and potato for 4 to 5 minutes, until softened and no longer wet. Cool for 5 minutes.
3
Mix and fill
10 minutes
Combine both meats, cooked vegetables, scallion, glutinous rice flour, soy sauce, mirin, sugar, pear juice, maesil syrup, remaining sesame oil, salt, pepper, and sesame seeds. Dust the inside of each onion cup lightly with flour and pack in the meat without mounding too high.
4
Sear the meat side
4 minutes
Heat a thin film of neutral oil over medium-high. Set the cups meat-side down and leave undisturbed for 3 to 4 minutes, until deeply browned.
5
Flip and steam
9 minutes
Turn the cups onion-side down, add 3 ice cubes, and cover immediately. Reduce to medium-low and steam for 8 to 9 minutes, until the center reaches 160°F/71°C.

AI-assisted illustration. Follow the written recipe below for exact measurements, doneness, and food-safety details.

DIRECTIONS

How to make it

01
Shape the onion cups · 8 minutes
Halve the onions crosswise. Separate 10 to 12 of the broad outer layers into shallow cups. Finely chop the remaining onion and grate or finely mince the potato.
02
Cook out the moisture · 5 minutes
Warm 1 teaspoon sesame oil in a skillet over medium heat. Cook the chopped onion and potato for 4 to 5 minutes, until softened and no longer wet. Cool for 5 minutes.
03
Mix and fill · 10 minutes
Combine both meats, cooked vegetables, scallion, glutinous rice flour, soy sauce, mirin, sugar, pear juice, maesil syrup, remaining sesame oil, salt, pepper, and sesame seeds. Dust the inside of each onion cup lightly with flour and pack in the meat without mounding too high.
04
Sear the meat side · 4 minutes
Heat a thin film of neutral oil over medium-high. Set the cups meat-side down and leave undisturbed for 3 to 4 minutes, until deeply browned.
05
Flip and steam · 9 minutes
Turn the cups onion-side down, add 3 ice cubes, and cover immediately. Reduce to medium-low and steam for 8 to 9 minutes, until the center reaches 160°F/71°C.
Cook's noteIf the pan dries before the meat is done, add 1 tablespoon water and cover again.

COOK WITH CONFIDENCE

Fix common problems

Use the symptom, likely cause, and rescue step while you cook.

Cups release liquid and filling loosens

Likely causeVegetables went into the filling while wet or hot.

How to fix itCook off their moisture and cool before mixing. Dust cups lightly with flour and avoid overfilling.

Meat browns but center stays raw

Likely causeCups are too deep or the pan dried during steaming.

How to fix itAdd a little water and cover again. Check the center with a thermometer: mixed beef/pork filling needs 160°F/71°C; poultry needs 165°F/74°C.

SHOP & SUBSTITUTE

Cook it anywhere

Ingredient swaps

Asian pear juiceUse grated ripe pear, kiwi-free apple juice, or 1 tablespoon honey plus 1 tablespoon water.

Maesil syrupUse honey or brown rice syrup with 1 teaspoon rice vinegar.

Korean pantry guide

Maesil syrup →매실청 · maesil-cheong

A sweet-tart green plum syrup used in Korean marinades and dressings.

Search: Korean green plum syrup maesil cheong

🍚

Serve it with

Steamed short-grain rice
Fresh kimchi
A crisp lettuce salad

🌶️

Spice level

Not spicy. Add 1 finely chopped Cheongyang chile to the filling for heat.

♨️

Storage & serving

Refrigerate for up to 3 days. Reheat covered in a skillet with 1 tablespoon water for 5 to 7 minutes.

REAL COOK QUESTIONS

Good questions, clear answers

Short answers for substitutions, heat level, make-ahead cooking, and serving.

What can I substitute for Asian pear juice in Bulgogi Stuffed Onion Cups (불고기쌈구이)?

Use grated ripe pear, kiwi-free apple juice, or 1 tablespoon honey plus 1 tablespoon water.

Is Bulgogi Stuffed Onion Cups (불고기쌈구이) spicy?

Not spicy. Add 1 finely chopped Cheongyang chile to the filling for heat.

Can I make Bulgogi Stuffed Onion Cups (불고기쌈구이) ahead of time?

Refrigerate for up to 3 days. Reheat covered in a skillet with 1 tablespoon water for 5 to 7 minutes.

What should I serve with Bulgogi Stuffed Onion Cups (불고기쌈구이)?

Serve it with Steamed short-grain rice, Fresh kimchi, A crisp lettuce salad.

# bulgogi# stuffed onion# Korean beef# Altoran

Bulgogi Stuffed Onion Cups (불고기쌈구이)

What to know before you cook

A little cultural context

What you'll need

Cook it panel by panel

Shape the onion cups

Cook out the moisture

Mix and fill

Sear the meat side

Flip and steam

How to make it

Shape the onion cups · 8 minutes

Cook out the moisture · 5 minutes

Mix and fill · 10 minutes

Sear the meat side · 4 minutes

Flip and steam · 9 minutes