Korean BBQ meat (Bulgogi)

by Chef Heather Jeong

(4)

Difficulty Level	Cooking Time
	10 mins

Korean

Korean BBQ meat (Bulgogi)

by Chef Heather Jeong

(4)

Difficulty Level	Cooking Time
	10 mins

Ingredients

Serves: 3-4 people

Main Ingredients

500g thinly sliced scotch fillet (available from a Korean/Asian butcher)
½ tbsp sesame oil, to use when frying
Salad leaves (cos lettuce or sesame leaves) for wraps

Marinade Ingredients

3 garlic cloves, minced
2 green onion stalks, chopped
3-4 tbsp soy sauce
2 tbsp cooking sake
2 tbsp mirin
2-3 tbsp sugar
¼ tsp black pepper
2 tbsp sesame oil
2 tbsp juice of a Korean pear/nashi pear (optional)

Ssamjang Sauce

2 tbsp gochujang (Korean chilli paste)
2 tbsp miso
2 tbsp rice syrup or corn syrup
1 tsp garlic, minced
1 tbsp green onions, chopped
1 tbsp sugar
2 tbsp sesame oil

Directions

To Make

Mix all marinade ingredients. Pour marinade over meat and mix well. Leave to marinate in the fridge for at least 30 minutes or overnight.
Heat a wok or frying pan and oil with sesame oil. Cook beef on high heat, for about 2 minutes or until beef is cooked through.
To make an optional Ssamjang sauce (Korean dipping sauce) to serve bulgolgi with, combine all Ssamjang sauce ingredients together until well combined.
Serve with rice, kimchi, Ssamjang sauce and salad leaves such as cos lettuce.

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Did you know?

Bulgogi literally translates to 'fire meat' in Korean! It is commonly made with beef slices and is served at Korean barbeque restaurants. Bulgolgi-flavoured items are is often found at many South Korean fast-food restaurants.