Beef Bulgogi
SERVES 4 | 1 HR PREP | 10 MINS COOK TIME
INGREDIENTS
500g beef rump steak
- 1 small pear
- 2 garlic cloves, minced
- 2 Tbsp light soy sauce
- 1 tsp soft brown sugar
- 1 Tbsp gochujang (Korean red pepper paste)
- 1 tsp sesame oil
- 1 tsp fresh ginger, grated
- 2 Tbsp cooking oil
- 2 spring onions, sliced diagonally
- 1 tsp sesame seeds
To serve
- Jasmine rice
- Cos lettuce
- Kimchi
METHOD
Slice the rump steak into thin strips.
Cut the pear and remove core. Grate to make half a cup of grated pear.
Place grated pear in a glass or metal bowl and add garlic, soy sauce, soft brown sugar, gochujang, sesame oil and ginger. Mix until combined.
Fold in the sliced rump steak, cover and refrigerate for 1 hour.
Bring a frying pan to medium high heat. Once hot, add oil.
Add the beef and marinade and quickly arrange so the beef is in a single layer. Cook for 5 minutes until browned and starting to caramelise.
Flip steak and cook, stirring for a further 2 minutes until fully cooked.
Transfer to a serving plate. Garnish with sesame seeds and spring onions.
Serve with rice, lettuce leaves, kimchi and any extra vegetable side dishes.
Recipe and image thanks to recipes.co.nz
