Recipes
Korean
Bulgogi

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.

Mains 25g+ protein 8g+ fibre Under 30 min

28 min20 prep · 8 cookEasy650 kcalper serving

Instructions

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.