Bulgogi (Korean BBQ Beef) Recipe | olivemagazine

A bowl of Bulgogi topped with sliced spring onions

500g sirloin steak
trimmed
3 garlic cloves
peeled
1 apple
peeled and cored
1 tbsp light brown sugar
60ml Korean or Japanese soy sauce
2 tsp sesame oil
fresh ginger (approx. 10g)
peeled and roughly sliced
½ tsp ground black pepper
¼ onion
thinly sliced
3 spring onions
cut into 5cm lengths plus extra, finely sliced, to garnish
1 tbsp vegetable oil
1 tsp sesame seeds
lettuce leaves
to serve
rice
to serve

Method

step 1
Place the beef in the freezer for 30-40 minutes to firm up which will make it easier to slice. Add the garlic, apple, sugar, soy sauce, sesame oil, ginger and ground black pepper to a food processor and blitz until smooth.
step 2
Slice the beef into wafer thin strips, across the grain and put in a bowl with the onion and spring onion. Add the marinade and mix – this is best done by hand to make sure the sauce is fully mixed into the beef.
step 3
Oil a cast iron griddle pan with the vegetable oil using a pastry brush and place over a high heat. When hot, spread the beef and onions evenly over the top of the griddle using a pair of tongs, and cook for 2-3 minutes on each side until cooked through and the beef starts to caramelise.
step 4
Serve immediately with freshly steamed rice and lettuce leaves to wrap, garnishing with sesame seeds and sliced spring onions.