Korean

Bulgogi

Name: Bulgogi
Prep time: 20 min
Cook time: 8 min
Total time: 28 min
Yield: 1 serving
Cuisine: Korean
Ingredients: 150 g beef sirloin or ribeye; 40 g Asian pear; 1.5 tbsp soy sauce; 2 tsp brown sugar; 1 tsp toasted sesame oil; 2 cloves garlic; 1 spring onion; 40 g onion; 1 tsp rice wine (mirim) or dry sherry; 0.25 tsp black pepper; 1 tsp toasted sesame seeds; 1 tsp neutral oil; 150 g steamed short-grain rice; 4 round lettuce leaves

Thin slices of beef steeped in a sweet-savoury marinade of soy sauce, grated Asian pear, garlic and sesame oil, then seared hard and fast in a screaming-hot pan. Served with steamed rice and lettuce to wrap.

Lunch & dinner 25g+ protein 8g+ fibre Under 30 min

28 min20 prep · 8 cookEasy650 kcalper serving

Method

Wrap 150 g of beef sirloin and put it in the freezer for 30 minutes, until firm but not frozen solid. Unwrap and, with a long sharp knife held at a slight angle, slice it against the grain into sheets 2-3 mm thick. Pull off any hard fat or sinew.
In a bowl, stir together 40 g of finely grated Asian pear, 1.5 tbsp of soy sauce, 2 tsp of brown sugar, 1 tsp of rice wine, 2 cloves of minced garlic, 1 tsp of toasted sesame oil and 0.25 tsp of freshly ground black pepper. Whisk until the sugar has dissolved — the pear enzymes will also tenderise the meat.
Add the sliced beef, 40 g of thinly sliced onion and the white part of 1 spring onion, cut into 3 cm lengths. Massage the marinade into the meat with your fingers for a minute so every slice is coated, then cover and leave at room temperature for 30 minutes (or up to 4 hours in the fridge). Slice the spring onion greens finely and set aside for the finish.