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Bulgogi
Bulgogi
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Prep Time:
15 minutes
Cook Time:
5 minutes
Total Time:
20 minutes
Enjoy Korean bulgogi wrapped in fresh lettuce for a delicious and hands-on experience!
Ingredients:
  • 800g beef sizzle steaks, halved crossways
  • 60ml (1/4 cup) tamari (wheat-free soy sauce)
  • 60g (1/4 cup) white sugar
  • 40.00 ml rice wine vinegar
  • 3 garlic cloves, finely chopped
  • Pinch of white pepper
  • 1 nashi, peeled, cored, coarsely chopped
  • 1 small red onion, coarsely chopped
  • 20.00 ml sesame oil
  • 1 butter lettuce, leaves separated
  • 2 shallots, trimmed, thinly sliced
  • Finely chopped red capsicum, to serve
Instructions:
  • Place the beef in a large sealable plastic bag. Add tamari, sugar, vinegar, garlic, and pepper. Massage the bag to ensure the meat is coated evenly. Refrigerate for 4 hours to allow the flavors to meld together.
  • Puree the nashi and onion in a blender until it's a smooth mixture. Combine the onion puree and sesame oil with the beef mixture. Chill in the fridge for an additional 30 minutes to allow the flavors to meld together.
  • Heat up a barbecue flat plate on high until sizzling hot. Sear the beef for 2 minutes until beautifully golden. Flip and cook for an additional minute. Serve the beef in fresh lettuce leaves and garnish with shallots and capsicum.

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