Bulgogi

Prep: 15 mins Cook: 20 mins plus marinating

Easy

Serves 2
Marinate thinly sliced beef in a traditional Korean marinade, then pan-fry for a delicate balance of sweet and savoury flavours

Nutrition and extra info

  • raw marinated beef only

Nutrition: per serving

  • kcal694
  • fat36g
  • saturates9g
  • carbs39g
  • sugars36g
  • fibre3g
  • protein51g
  • salt4.4g
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Ingredients

  • 450g very thinly sliced beef bulgogi meat (sold at Asian supermarkets), or sirloin
  • 3 tbsp dark brown sugar
  • 1 small unpeeled firm but ripe pear, grated (optional)
    Pear

    Pear

    pair

    Like apples, to which they are related, pears come in thousands of varieties, of which only a…

  • 3 tbsp soy sauce
    Soy sauce

    Soy sauce

    soy sor-s

    An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…

  • 1½ tbsp toasted sesame oil
  • 2 tbsp vegetable oil
  • 5 garlic cloves, grated or crushed
  • 1½ tsp grated ginger
    Ginger

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 1½ tbsp roasted crushed sesame seeds
  • 1 small onion, thinly sliced
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 4 white button mushrooms, sliced
  • 1 small carrot, julienned or chopped into fine matchsticks (see tip)
    Carrot

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 4 chives, snipped
  • 1 tbsp black sesame seeds
  • 1 tbsp toasted sesame seeds

Method

  1. In a shallow dish, combine the beef, sugar and pear (if using) thoroughly, and leave to sit for 30 mins at room temperature. Meanwhile, in a large bowl, mix the soy sauce, sesame oil, 1 tbsp of the vegetable oil, the garlic, ginger and sesame seeds to make a marinade, and set aside.

  2. When the beef is ready, squeeze out any excess sugary liquid, then add the beef to the marinade. Toss to coat, cover and marinate at room temperature for 30 mins. Can be marinated for longer, or left overnight in the fridge.

  3. In a large frying pan or wok, heat the remaining vegetable oil over a medium heat. Add the onion and cook for 6-8 mins until softened. Add the mushrooms and carrots, and cook for 5 mins until slightly softened. Raise the heat to medium-high, add the beef and marinade, and cook for 4-5 mins, stirring occasionally, until the meat is browned. Transfer to a platter and sprinkle with the chives and sesame seeds.

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Comments (1)

Minoo's picture
3.75

I couldn't find bulgogi beef so had to sharpen my knife and use sirloin. In the magazine it suggested partly freezing the sirloin to make it easier to cut. I did this and would suggest it's a good idea! Love the fact that Korean has all the east Asian flavours with none of the heat.

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