Beef Bulgogi
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Beef Bulgogi
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A delicious and flavour packed Koren Beef Bulgogi recipe.
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Ingredients
Marinade:
- ¼ pear or apple, very finely grated
- 3 garlic crushed, cloves
- 3 Tbs soy sauce
- 1 Tbs gochujang a Korean chilli paste
- 1 Tbsp ginger grated
- 2 Tbsp brown sugar + 1 tsp
- 1 Tbsp sesame oil
- 2 – 3 Tbs sunflower oil or other neutral cooking oil
Bulgogi:
- 500 gms rib-eye steak off the bone
- spring onions sliced, to serve
- mint sliced, to serve
- sesame seed optional, toasted, to serve
- basmati rice steamed
- Green vegetables steamed
Instructions
Make in advance:
- Mix all the marinade ingredients together in a medium-sized bowl. If you are making this in advance, pour this into a large Ziploc bag.
- Cut the beef into very thin slices and toss this through the marinade (either in the bowl or in the bag). Really ensure that all the sauce coats the meat well. Place in the fridge for a few hours or overnight.
- Before you are ready to cook, take the meat out of the fridge and bring it to room temperature. Make your rice and any steamed green vegetable sides.
- Heat a large nonstick skillet or griddle pan to searing hot.
- Cook the strips in batches, flipping when they are starting to char slightly. This goes very quickly because the meat is thin. Remove and set aside. You may need to wipe the pan down between each batch.
- Scatter over sliced spring onions and torn mint leaves and serve immediately with the beef.
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