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Beef bulgogi
Serves 4-6 Starters and mains
Ingredients
- 900g sirloin or ribeye steak
- 2tbsp rapeseed oil
- lettuce leaves, to serve
For the marinade
- 6tbsp soy sauce
- 2tbsp light brown or white sugar
- 1tbsp honey or 2tsp sugar
- 4tbsp rice wine or dry sherry
- 2tbsp sesame oil
- 12 garlic cloves, finely chopped
- 1 1⁄2tsp ground black pepper
- 2tsp toasted sesame seeds
- 1tbsp chopped spring onion
- 4tbsp grated onion
For the sauce
- 7 garlic cloves, finely chopped
- 3 spring onions, thinly sliced
- 2tbsp toasted sesame seeds
- 2tbsp sugar or to taste
- 2tbsp honey or to taste
- 5tbsp rice wine or dry sherry
- 2tbsp apple cider vinegar
- 3tbsp gochujang (Korean hot pepper paste)
- 2tsp dried red chilli flakes
- 21⁄2tbsp sesame oil
- 4tbsp soy sauce
Method
Up to a day before, put the beef steaks in the freezer for around 60 minutes to make them easier to slice, then slice as thinly as you can with a sharp knife, against the grain.
Put the marinade ingredients in a mixing bowl, add the sliced beef and marinate for at least 30 minutes or overnight – the longer, the better.
Put all the sauce ingredients in a bowl, whisk to combine and then set aside.
When ready to cook, pour the rapeseed oil into a pan set over a medium-high heat and, when smoking hot, add a few pieces of the beef. When it’s charred and caramelised- looking, transfer to a serving plate and keep hot while you fry the remaining batches. Alternatively, you can use a non- stick pan without the oil.
Serve immediately wrapped in lettuce leaves, with the sauce for dipping.
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