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

• 600g piece beef rump steak, trimmed, thinly sliced

• 2 tablespoons soy sauce

• 3 teaspoons Korean chilli paste

• 2 teaspoons rice wine vinegar

• 2 teaspoons fish sauce

• 3 cups cooked white rice

• 1 butter lettuce, leaves separated

• Kimchi, to serve

• Shredded green onion, to serve

• Toasted sesame seeds, to serve

Bulgogi marinade

• 2 tablespoons soy sauce

• 3 teaspoons Korean chilli paste

• 2 teaspoons rice wine vinegar

• 3 garlic cloves, crushed

• 2cm piece fresh ginger, peeled, finely grated

• 2 green onions, finely chopped

• 1 nashi pear, peeled, grated

• 2 tablespoons caster sugar

• 1 tablespoon mirin seasoning

• 1 tablespoon sesame oil

• 1/2 teaspoon ground black pepper

Method

• Step 1

  Make bulgogi marinade Combine all ingredients in a jug.

• 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.

• 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.

• Step 4

  Meanwhile, combine soy, chilli paste, vinegar and fish sauce in a small bowl.

• Step 5

  Spoon rice into lettuce leaves and top with beef. Serve with soy mixture, kimchi, green onion and sesame seeds.