Korean beef bulgogi skewers
- Preparation and cooking time
- plus marinating
- Makes 25 skewers
Sweet pineapple is combined with salty soy sauce in a delicious marinade for these sirloin steak canapés - great for a party buffet
- 300g sirloin steak , fat removed
- 2 tbsp soy sauce
- 2 tbsp golden caster sugar
- 2 tbsp mirin
- thumb-sized piece ginger , peeled and sliced
- 2 garlic cloves
- 50g chopped fresh pineapple
- 1 tsp chilli flakes or Korean chilli powder
- 1 tbsp sesame oil , plus extra for frying
- lettuce leaves, to serve
- toasted sesame seeds , to serve
- spring onions , thinly sliced, to serve
For the dipping sauce
- STEP 1
Put the steak in the freezer for 30 mins – it will firm up and be much easier to slice thinly. Meanwhile, make a marinade. Put the soy, sugar, mirin, ginger, garlic, pineapple, chilli flakes and oil in a food processor. Blitz until smooth, then pour into a bowl.
- STEP 2
When the meat is semi-frozen, thinly slice into 25 pieces and add to the marinade. Chill until ready to use, but don’t leave for longer than 2 hrs or the pineapple juice will break down the meat too much.
- STEP 3
Meanwhile, soak small wooden skewers in water for 10 mins. When ready to serve, thread a piece of meat onto each skewer. Heat a griddle pan, or frying pan, and brown skewers for 1-2 mins each side or until grill marks appear. Add a little more oil to the pan if needed.
- STEP 4
Mix together the dipping sauce ingredients in a small bowl. Serve the skewers with lettuce, sesame seeds, spring onions and dipping sauce.
If you’re not serving these immediately, just sear the skewers quickly on both sides so they are still undercooked. Cover and chill until ready to serve. Finish cooking in the oven at 200C/180C fan/gas 6 for 5 mins on a tray covered with foil.