Korean Barbecue

Name: Korean Barbecue
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 1 serving
Cuisine: Korean
Ingredients: 150 g beef sirloin or ribeye; 1 tbsp soy sauce; 1 tsp caster sugar; 30 g Asian pear; 2 garlic cloves; 1 tsp toasted sesame oil; 0.5 tsp toasted sesame seeds; black pepper; 1 spring onion; 40 g onion; 1 tsp vegetable oil; 1 tsp gochujang; 1 tsp doenjang; 6 little gem or red leaf lettuce leaves; 150 g cooked short-grain rice

Bulgogi-style Korean barbecue: paper-thin beef marinated in soy, garlic and grated pear, seared hard on a hot pan and eaten in lettuce wraps with ssamjang and rice.

Lunch & dinner 25g+ protein

35 min25 prep · 10 cookEasy600 kcalper serving

Method

If your butcher has not sliced the meat for you, wrap 150 g of sirloin and freeze it for 30 minutes until firm at the edges, then slice it against the grain into sheets 2-3 mm thick. Thin slices are what let the marinade bite and the meat char in seconds.
In a bowl whisk 1 tbsp of soy sauce with 1 tsp of caster sugar until the sugar dissolves, then stir in 30 g of grated Asian pear, 1 garlic clove grated to a paste, 1 tsp of toasted sesame oil, 0.5 tsp of toasted sesame seeds and a generous grind of black pepper.
Add the sliced beef, 40 g of thinly sliced onion and the white part of 1 spring onion, cut into 3 cm lengths. Massage everything together with your hands so each slice is coated, cover and marinate in the fridge for 30 minutes to 2 hours — longer and the pear enzyme turns the meat mushy.