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Beef bulgogi

 


Method 1


Ingredients

For the beef

300–400g/10½–14oz rib-eye steak

2–3 spring onions, each chopped into 2–3 pieces

2 Little Gem lettuces, halved lengthways

1 tbsp sesame seeds, toasted

For the marinade

½ ripe Asian pear, cored and cut into chunks (see recipe tip)

4 tbsp light soy sauce

2 tbsp soft brown sugar

2 garlic cloves

25g/1oz fresh root ginger, peeled and chopped

2 spring onions, chopped

1 tbsp sesame seeds

1 tbsp sesame oil

pinch salt and pepper

For the ssamjang (barbecue sauce)

2 tbsp gochujang (Korean fermented chilli paste)

1 tbsp miso paste

½ tbsp light soy sauce

1 tbsp honey

1 tsp sesame oil


Slice the steak as thinly as possible into long, wide pieces and then bash well with the side of a knife, cleaver or meat mallet to flatten.


To make the marinade, blitz all of the ingredients together in a food processor. Pour over the steak and massage into the meat. Cover with cling film or leave in a sealed food container in the fridge overnight.


Mix all of the ssamjang ingredients together in a ramekin or small bowl.


Preheat a griddle or frying pan over a high heat or prepare the coals for a barbecue. Once the pan or barbecue is smoking hot, place the marinated meat, piece by piece, on top of the hot grill or pan and sear until nicely charred. Turn once and sear the other side. Char the spring onion and lettuces on the grill too. Scatter over the sesame seeds and serve with the ssamjang on the side.


Recipe tips

If you can't get hold of an Asian pear, you can use a regular pear, but it needs to be very ripe.




Method 2


Ingredients (Serves 2–3)

For the beef:

300–400g (10–14 oz) beef ribeye, sirloin, or flank steak


½ onion, very thinly sliced


2–3 spring onions, chopped (optional)


1 tsp toasted sesame seeds (for garnish)


1 tbsp neutral oil (for cooking)


Bulgogi marinade:

3 tbsp soy sauce


1½ tbsp brown sugar (or honey)


1 tbsp sesame oil


1 tbsp rice wine or mirin (optional, but recommended)


1 tbsp grated Asian pear or apple (for tenderness & sweetness)


2 garlic cloves, minced


½ tsp grated ginger (optional)


½ tsp freshly ground black pepper


🥢 Instructions

1. Slice the beef:

Freeze the beef for 30–60 minutes until firm, then slice thinly across the grain (about 2 mm thick).


Place into a large bowl with sliced onions and spring onions.


2. Make the marinade:

In a small bowl, whisk together all marinade ingredients.


3. Marinate the beef:

Pour the marinade over the beef and onions. Mix well with your hands to coat every piece.


Marinate for at least 30 minutes (up to overnight in the fridge for best flavor).


4. Cook the bulgogi:

Heat a grill pan or skillet over high heat. Add a bit of oil.


In batches, sear the beef for 1–2 minutes per side until caramelized and cooked through.


Don’t overcrowd the pan; you want a good sear.


5. Serve:

Sprinkle with toasted sesame seeds and extra chopped scallions.


Serve with steamed rice, lettuce wraps, kimchi, or banchan (Korean side dishes).


🔄 Optional Add-ins:

Thinly sliced carrots or mushrooms in the marinade


A touch of gochujang or chili flakes for spicy bulgogi


Lettuce or perilla leaves for wraps



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