Name: Korean bulgogi recipe
Prep time: 25 min
Cook time: 5 min
Total time: 30 min
Yield: 6
Ingredients: Bulgogi; 500 gram beef rump, trimmed, thinly sliced; 2 pork rashers, thinly sliced; 1/3 cup soy sauce; 2 tablespoon caster sugar; 2 clove garlic, crushed; 1 teaspoon sesame oil; 1 teaspoon toasted sesame seeds; 2 butter lettuce, leaves separated; 1 nashi pear, thinly sliced; Pickled vegetables; 2 carrots, thinly sliced; 1 bunch radish, trimmed, sliced; 1/4 cup rice-wine vinegar; 1 1/2 tablespoon caster sugar; 1 bird's eye chilli, thinly sliced

Korean bulgogi recipe

For delicious bulgogi, cutting the beef and pork into thin strips allows it to absorb the hot, sweet and salty marinade beautifully. Serve with lettuce cups and pickled vegetables

Serves 6

Prep

25M

Cook

Total

30M

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Ingredients

Bulgogi

500 gram beef rump, trimmed, thinly sliced

2 pork rashers, thinly sliced

1/3 cup soy sauce

2 tablespoon caster sugar

2 clove garlic, crushed

1 teaspoon sesame oil

1 teaspoon toasted sesame seeds

2 butter lettuce, leaves separated

1 nashi pear, thinly sliced

Pickled vegetables

2 carrots, thinly sliced

1 bunch radish, trimmed, sliced

1/4 cup rice-wine vinegar

1 1/2 tablespoon caster sugar

1 bird's eye chilli, thinly sliced

Method

Bulgogi

1.Place beef and pork in separate bowls. In a small jug, combine soy, sugar, garlic and oil. Pour evenly over beef and pork. Marinate in fridge for at least 2 hours.

2.To make the pickled vegetable; combine carrot and radish in a bowl. In a small saucepan, combine vinegar, sugar and chilli. Stir over low heat to dissolve sugar. Pour over vegetables and set aside to cool.

3.Heat a char-grill or barbecue on high. Cook pork for 2-3 minutes each side and beef for 1-2 minutes each side. Sprinkle with sesame seeds.

4.Arrange lettuce cups on platters with beef, pork, pickled veg and pear. Fill lettuce cups as desired.

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Ingredients

Method

Bulgogi

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