Beef bulgogi with rump steak
Stir-fry Korean beef stir-fry recipe
Bunny Eats Design
Beef Bulgogi is a popular Korean dish that offers tender and juicy steak marinated in a mildly sweet soy, sesame, garlic, and ginger marinade. Intensely flavourful, and tantalizingly delicious, Bulgogi cooks super fast, so once the steak is done marinating, it’s 10 minutes to dinner! Recipe courtesy of Greenlea Butcher Shop.
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Quality Mark beef rump steak
1 small pear
2 garlic cloves
2 tbsp soy sauce
1 tsp soft brown sugar
1 tbsp gochujang
(Korean red pepper paste)
1 tsp sesame oil
1 tsp fresh ginger
2 tbsp cooking oil
2 spring onions
1 tsp sesame seeds
For the beef bulgogi
Slice the rump steak into thin strips and reserve.
Cut the pear and remove core. Grate to make half a cup of grated pear.
Place grated pear in a glass or metal bowl and add garlic, soy sauce, soft brown sugar, gochujang sesame oil and ginger. Mix until combined.
Fold in the sliced rump steak, cover and refrigerate for 1 hour.
Bring a frying pan to medium high heat. Once hot, add oil.
Add the beef and marinade and quickly arrange so the beef is in a single layer. Cook for 5 minutes until browned and starting to caramelise.
Flip steak and cook, stirring for a further 2 minutes until fully cooked
Transfer to a serving plate.