Korean beef (bulgogi)
From: The People's Cookbook
-
-recipe "Korean beef (bulgogi) recipe")
Korean beef (bulgogi)
- Prep time:
- 30 min, plus 1 hr marinating
- Cook time:
- 15 min
- Serves:
- 6-8
Rump steak in an aromatic sesame marinade from Mark Millon
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Ingredients
- 1x1.5 kg piece lean rump steaks, at least 2.5cm thick
To serve
- 6 spring onions, shredded diagonally
- 1 bunches radishes, thinly sliced
- large handful coarselychopped coriander
- 1 tbsp toasted sesame seeds, crushed with salt
For the marinade
- 4 large cloves garlic, finely chopped
- 2.5 cm piece ginger, finely chopped
- 6 spring onions, shredded diagonally
- 100 ml soy sauce
- 4 tbsp vegetable oil
- 1 tbsp sesame oil
- 2 tbsp coarsley crushed black peppercorns
- 1 tbsp toasted sesame seeds
For the light vinaigrette
- 100 ml groundnut oil
- 25 ml sherry vinegar
- splash soy sauce
For the salad
- mixed wild greens and herbs such as wild rocket, dandelion leaves, fresh basil, flat-leafed parsley and coriander
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Method
1. Score the meat lightly in a diamond pattern and put in a large flat dish.2. For the marinade: mix together all the marinade ingredients, pour over the meat and rub into the meat with your hands. Leave to marinate for about 1 hour at room tempreture.
3. Prepare a charcoal fire, preheat the grill or heat a ridged cast-iron frying pan until it is very hot. Drain the meat, reserving the marinade and pat dry. Cook under the grill or in the hot pan for 2-3 minutes on each side. The meat should be charred on the outside but still rare inside. Remove to a wooden board and leave to rest for about 10 minutes.
5. Meanwhile, put the marinade in a small pan and bring to the boil. Cook for a few minutes and remove from the heat.
6. For the vinaigrette: whisk all the ingredients together.
7. To serve: dress the salad leaves and herbs lightly with the vinaigrette and pile onto a large plate. Slice the beef diagonally and arrange the slices over the dressed salad leaves. Pile the spring onions, sliced radishes, coriander and sesame seeds on top of the meat. Spoon over a little of the marinade if desired.
Comments & Ratings
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Latest Comment
My mother lived in Korea for a few years and her Korean 'lady who does' taught her this national dish and this recipe bears little resemblance to it, the meat should be bacon rasher thin & marinated for at least 24hrs.
Mothergoose 1
Posted 09 May 2008 9:51 PM
This recipe is classed as intermediate
Avg User rating
3 /5 (5 votes cast)
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