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Korean beef bulgogi
Summary Not available
Person: 2
Calories: 750kcal
Materials
- 250 g Marinated steak
- 200 g sirloin steaks
- 1 pear grated
- 50 ml BBQ Marinade
- 5 Pickled carrot
- 3 carrots peeled into ribbons
- 1 tsp salt
- 1 tsp sugar
- 1 soy sauce
- 2 tbsp Mirin
- 1 pepper flakes or dried red chilli (optional)
To serve
- 100 g rice noodles glass noodles of vermicelli
- 1 tbsp sesame oil
- 1 tbsp sesame seeds
- 1 spring onion finely sliced
- 1 tsp salt
Instructions
- Place the steaks in a shallow dish with the grated pear
- Pour over the Korean marinade and toss together to coat fully
- Cover and leave to marinate in the fridge for at least 30 minutes, or ideally overnight An hour before cooking, take the steaks out of the fridge to allow them to come up to room temperature Meanwhile, prepare the carrot pickle
- In a small bowl, toss together the carrot ribbons, salt, sugar, soy sauce and mirin
- Mix in the red pepper or chilli flakes (if using) and leave to pickle for 30 minutes or until serving Place a frying pan or griddle over a high heat
- Wipe most of the excess marinade off the steaks (reserving for later) and add to the hot pan
- Cook for 2 minutes each side for rare, or 3 minutes for medium Leave the steaks to rest tented in foil for 5–10 minutes
- Tip the reserved marinade into a small pan and place over a gentle heat to warm through Meanwhile, cook the rice noodles in boiling salted water for 4–5 minutes, or according to packet instructions Drain the cooked noodles and toss with the sesame oil to coat
- Divide the noodles and carrots between 2 serving plates and sprinkle over the sesame seeds Slice the steaks and spoon over the warm marinade
- Scatter over the sliced spring onion to serve
Notes
No extra notes
Nutrition
Calories: 750kcal | Carbohydrates: 97g | Protein: 53g | Fat: 17g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 3328mg | Potassium: 1736mg | Fiber: 11g | Sugar: 33g | Vitamin A: 40800IU | Vitamin C: 18mg | Calcium: 171mg | Iron: 6mg
