Spice up rump steak Korean-style with this flavoursome recipe.
Prep Time : 6:15 | Cook Time : 0:35 | Total Time : 6:50 | Serving : 4 person.
Ingredients
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600g piece beef rump steak, trimmed, thinly sliced
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2 tablespoons soy sauce
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3 teaspoons Korean chilli paste
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2 teaspoons rice wine vinegar
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2 teaspoons fish sauce
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3 cups cooked white rice
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1 butter lettuce, leaves separated
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Kimchi, to serve
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Shredded green onion, to serve
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Toasted sesame seeds, to serve
Bulgogi marinade
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2 tablespoons soy sauce
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3 teaspoons Korean chilli paste
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2 teaspoons rice wine vinegar
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3 garlic cloves, crushed
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2cm piece fresh ginger, peeled, finely grated
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2 green onions, finely chopped
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1 nashi pear, peeled, grated
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2 tablespoons caster sugar
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1 tablespoon mirin seasoning
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1 tablespoon sesame oil
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1/2 teaspoon ground black pepper
Method
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Step 1
Make bulgogi marinade Combine all ingredients in a jug.
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Step 2
Place beef in a shallow glass or ceramic dish. Pour over marinade. Stir to coat. Cover. Refrigerate for 6 hours, stirring occasionally, or overnight if time permits.
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Step 3
Heat a barbecue chargrill on medium- high heat. Drain beef. Discard marinade. Pat beef with paper towel to remove excess marinade. Cook beef, in batches, for 2 minutes each side or until browned all over. Transfer to a bowl.
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Step 4
Meanwhile, combine soy, chilli paste, vinegar and fish sauce in a small bowl.
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Step 5
Spoon rice into lettuce leaves and top with beef. Serve with soy mixture, kimchi, green onion and sesame seeds.