Korean beef bulgogi
Summary Not available
- Marinated steak
- 2 sirloin steaks
- 1 pear (grated)
- 180 g BBQ Marinade
- 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)
- salt
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
No extra notes