Korean Beef Bulgogi

Cooking Time
35
Portions
6

Ingredients

Increase Portion Size

  • g Steak (frying, rib eye, rump or sirloin)
  • g small Pear, peeled and coarsely grated
  • g Soy Sauce (use reduced sodium if you’re watching your salt intake)
  •   tbsp Brown Sugar
  •   tbsp Toasted Sesame Oil
  • g cloves of Garlic, minced
  •   tsp balls Opies Stem Ginger in Syrup (thinly sliced) plus 2tsp of syrup
  •   tbsp Sriracha Sauce (or Gochujang sauce or paste for authenticity)
  •   tbsp Vegetable Oil
  • g Spring Onions, thinly sliced
  •   tsp Toasted Sesame Seeds (optional)

  • 1

    Step 1

    Wrap the steak in cling film and place in the freezer for 30 minutes to firm up. Unwrap and slice across the grain into thin slices.
  • 2

    Step 2

    In a medium bowl combine the pear, soy sauce, brown sugar, sesame oil, garlic, three balls of stem ginger, 2 teaspoons of the ginger syrup and sriracha sauce (or gochujang if using). Add in the steak, mix well, and marinate for at least 2 hours (or overnight), stirring occasionally.
  • 3

    Step 3

    Add 1 tablespoon of vegetable oil to a cast iron griddle pan over medium-high heat. Add half of the marinated steak to the grill pan in a single layer and cook, flipping once, until the steak is charred and cooked through – this will take about 2-3 minutes per side. Repeat with the remaining 1 tablespoon vegetable oil and steak.
  • 4

    Step 4

    Thinly slice the remaining 2 balls of stem ginger and spring onions.
  • 5

    Step 5

    Garnish the cooked steak with the ginger slices, onions and sesame seeds, if using.

Ingredients

  • 680 g Steak (frying, rib eye, rump or sirloin)
  • 0.5 g small Pear, peeled and coarsely grated
  • 60 g Soy Sauce (use reduced sodium if you’re watching your salt intake)
  • 2 tbsp Brown Sugar
  • 2 tbsp Toasted Sesame Oil
  • 3 g cloves of Garlic, minced
  • 5 tsp balls Opies Stem Ginger in Syrup (thinly sliced) plus 2tsp of syrup
  • 1 tbsp Sriracha Sauce (or Gochujang sauce or paste for authenticity)
  • 2 tbsp Vegetable Oil
  • 2 g Spring Onions, thinly sliced
  • 1 tsp Toasted Sesame Seeds (optional)