Korean chilli beef (bulgogi)

Korean chilli beef (bulgogi)


Spice up rump steak Korean-style with this flavoursome recipe.

The ingredient of Korean chilli beef (bulgogi)

  1. 600g piece beef rump steak, trimmed, thinly sliced
  2. 2 tablespoons soy sauce
  3. 3 teaspoons Korean chilli paste
  4. 2 teaspoons rice wine vinegar
  5. 2 teaspoons fish sauce
  6. 3 cups cooked white rice
  7. 1 butter lettuce, leaves separated
  8. Kimchi, to serve
  9. Shredded green onion, to serve
  10. Toasted sesame seeds, to serve
  11. 2 tablespoons soy sauce
  12. 3 teaspoons Korean chilli paste
  13. 2 teaspoons rice wine vinegar
  14. 3 garlic cloves, crushed
  15. 2cm piece fresh ginger, peeled, finely grated
  16. 2 green onions, finely chopped
  17. 1 nashi pear, peeled, grated
  18. 2 tablespoons caster sugar
  19. 1 tablespoon mirin seasoning
  20. 1 tablespoon sesame oil
  21. 1/2 teaspoon ground black pepper

The instruction how to make Korean chilli beef (bulgogi)

  1. Make bulgogi marinade Combine all ingredients in a jug.
  2. Place beef in a shallow glass or ceramic dish. Pour over marinade. Stir to coat. Cover. Refrigerate for 6 hours, stirring occasionally, or overnight if time permits.
  3. Heat a barbecue chargrill on medium- high heat. Drain beef. Discard marinade. Pat beef with paper towel to remove excess marinade. Cook beef, in batches, for 2 minutes each side or until browned all over. Transfer to a bowl.
  4. Meanwhile, combine soy, chilli paste, vinegar and fish sauce in a small bowl.
  5. Spoon rice into lettuce leaves and top with beef. Serve with soy mixture, kimchi, green onion and sesame seeds.

Nutritions of Korean chilli beef (bulgogi)

calories: 657.967 calories
calories: 12.2 grams fat
calories: 3.1 grams saturated fat
calories: 92.3 grams carbohydrates
calories: 43.2 grams protein
calories: 52 milligrams cholesterol
calories: 1962 milligrams sodium
calories: https://schema.org
calories: NutritionInformation

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