Beef Bulgogi

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

 

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