Korean chilli beef (bulgogi)
recipe

Tasteful Korean chilli beef (bulgogi) Recipe

Spice up rump steak Korean-style with this flavoursome recipe.
Korean chilli beef (bulgogi)
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.

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