Beef Bulgogi Recipe
Thin strips of rib-eye marinated overnight in a sticky, savoury gochujang and soy sauce marinade, then cooked fast over high heat until caramelised. Serve immediately with steamed basmati rice, greens, sliced spring onions, fresh mint, and sesame seeds.
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Ingredients
Marinade:
- ΒΌ of a pear or apple very finely grated
- 3 garlic cloves crushed
- 3 Tbs soy sauce
- 1 Tbs Gochujang a Korean chilli paste
- 1 Tbsp grated ginger
- 2 Tbsp brown sugar + 1 tsp
- 1 Tbsp sesame oil
- 2-3 Tbsp sunflower oil or other neutral cooking oil
Bulgogi:
- 500 grams rib-eye steak off the bone
- Sliced spring onions and mint leaves to serve
- Toasted sesame seeds to serve optional
- Basmati rice and steamed green vegetables.
Instructions
Make in advance:
- Mix all the marinade ingredients together in a medium-sized bowl. If you are making this in advance, pour this into a large Ziploc bag.
- Cut the beef into very thin slices and toss this through the marinade (either in the bowl or in the bag). Really ensure that all the sauce coats the meat well. Place in the fridge for a few hours or overnight.
- Before you are ready to cook, take the meat out of the fridge and bring it to room temperature. Make your rice and any steamed green vegetable sides.
- Heat a large nonstick skillet or griddle pan to searing hot.
- Cook the strips in batches, flipping when they are starting to char slightly. This goes very quickly because the meat is thin. Remove and set aside. You may need to wipe the pan down between each batch.
- Scatter over sliced spring onions and torn mint leaves and serve immediately with the beef.
Notes
Storage: Store leftovers in an airtight container in the fridge for up to three days.
Freezing (uncooked): combine the sliced beef with the marinade in a zip-lock bag, press out the air, and freeze flat for up to 3 months. The meat marinates as it thaws. Defrost in the fridge overnight and bring to room temperature before cooking.
Freezing (cooked): freeze in an airtight container for up to two months. Thaw in the fridge overnight.
Reheating: reheat in a hot nonstick pan for two to three minutes for the best texture, or in the microwave in short bursts, loosely covered.