Korean Beef Bulgogi
Lets go oriental with this super-easy intensely flavoured and tantalizingly delicious dish!
Method
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. 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. 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. Thinly slice the remaining 2 balls of stem ginger and spring onions.
5. Garnish the cooked steak with the ginger slices, onions and sesame seeds, if using.
Tip
If you like things extra spicy, top with some spicy chilli sauce – preferably Gochujang which is an authentic Korean sauce. If you want to go carb-free, then serve the beef in lettuce cups rather than with rice.Ingredients
• 680g Steak (frying, rib eye, rump or sirloin)
• ½ small Pear, peeled and coarsely grated
• 60g Soy Sauce (use reduced sodium if you’re watching your salt intake)
• 2 tbsp Brown Sugar
• 2 tbsp Toasted Sesame Oil
• 3 cloves of Garlic, minced
• 5 balls Opies Stem Ginger (thinly sliced) plus 2tsp of syrup
• 1 tbsp Sriracha Sauce (or Gochujang sauce or paste for authenticity)
• 2 tbsp Vegetable Oil
• 2 Spring Onions, thinly sliced
• 1 tsp Toasted Sesame Seeds (optional)
