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Korean chilli beef (bulgogi)
Korean chilli beef (bulgogi)
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Prep Time:
375 minutes
Cook Time:
35 minutes
Total Time:
410 minutes
Elevate rump steak with bold Korean flavors in this delectable recipe.
Ingredients:
  • 600g piece beef rump steak, trimmed, thinly sliced
  • 84.00 gm soy sauce
  • 6.00 tsp Korean chilli paste
  • 4.00 tsp rice wine vinegar
  • 12.20 gm fish sauce
  • 600.00 gm cooked white rice
  • 1 butter lettuce, leaves separated
  • Kimchi, to serve
  • Shredded green onion, to serve
  • Toasted sesame seeds, to serve
  • 3 garlic cloves, crushed
  • 2cm piece fresh ginger, peeled, finely grated
  • 1 nashi pear, peeled, grated
  • 40.00 gm caster sugar
  • 10.00 gm mirin seasoning
  • 20.00 ml sesame oil
  • 1/2 tsp ground black pepper
Instructions:
  • Create the delicious bulgogi marinade by mixing all the ingredients in a jug.
  • Place the beef in a shallow glass or ceramic dish. Pour the marinade over the beef and make sure to stir until well coated. Cover the dish and refrigerate for 6 hours, stirring occasionally, or overnight for even better flavor.
  • Preheat a barbecue chargrill to medium-high heat. Drain excess marinade from the beef and pat dry with paper towels. Grill beef in batches for 2 minutes on each side until evenly browned. Transfer cooked beef to a bowl.
  • In a small bowl, mix together soy sauce, chili paste, vinegar, and fish sauce.
  • Fill lettuce leaves with rice and meat. Drizzle with soy mixture, and garnish with kimchi, green onion, and sesame seeds before serving.

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