Bulgogi (Korean BBQ beef)
Bulgogi is one of the best loved dishes in Korean cuisine. The sweet and salty soy sauce marinade adds a real depth of flavour and makes the beef incredibly tender. Cook in a pan or on a barbecue to add smokiness
- Serves: 4 persons
- 500g sirloin steak, trimmed
- 3garlic cloves, peeled
- 1apple, peeled and cored
- 1tbsp light brown sugar
- 60ml Korean or Japanese soy sauce
- 2tsp sesame oil
- fresh ginger (approx. 10g), peeled and roughly sliced
- ½tsp ground black pepper
- ¼onion, thinly sliced
- 3spring onions, cut into 5cm lengths plus extra, finely sliced, to garnish
- 1tbsp vegetable oil
- 1tsp sesame seeds
- lettuce leaves, to serve
- rice, to serve
Step 1Place the beef in the freezer for 30-40 minutes to firm up which will make it easier to slice. Add the garlic, apple, sugar, soy sauce, sesame oil, ginger and ground black pepper to a food processor and blitz until smooth.
Step 2Slice the beef into wafer thin strips, across the grain and put in a bowl with the onion and spring onion. Add the marinade and mix – this is best done by hand to make sure the sauce is fully mixed into the beef.
Step 3Oil a cast iron griddle pan with the vegetable oil using a pastry brush and place over a high heat. When hot, spread the beef and onions evenly over the top of the griddle using a pair of tongs, and cook for 2-3 minutes on each side until cooked through and the beef starts to caramelise.
Step 4Serve immediately with freshly steamed rice and lettuce leaves to wrap, garnishing with sesame seeds and sliced spring onions.