Fri, 17 May 2024
INGREDIENTS:
300g beef, very thinly sliced
1/2 small onion, sliced
2 tbsp of chopped scallion
12 baby gem lettuce leaves
Kimchi
2 bowls of cooked sushi rice
1 tbsp of roasted white sesame seeds to garnish
For The Marinade:
150g Korean pear (approx 1/2 pear, grated)
1/2 small onion, finely grated
5 cloves of garlic, finely grated
1 ½ inch fresh ginger, skinned and finely grated
4 tbsp korean soy sauce
2 tbsp light brown sugar
1 tbsp sesame oil
For The Extra Sauce:
3 tbsp Korean soy sauce
2 tbsp light brown sugar
100 ml of cold water
1 tsp finely chopped garlic
3 tbsp of chopped scallion
1 tsp of roasted white sesame
METHOD:
1. In a large bowl, mix the beef with all the marinade ingredients. Place in the fridge for a
minimum of 30 mins, or ideally overnight for the best results.
2. In a large flat frying pan, add some oil and then the onions. Saute for 30 seconds, push them
to the side of the pan and then add the beef. Spread the beef out in the pan. Cook for
approximately 4 to 5 mins. Sprinkle some chopped scallion and roasted sesame seeds. Ready
to serve.
3. If you would like more sauce, mix all the ingredients for the extra sauce together and add it
into the pan and allow it to heat up for 1-2 minutes.
4. Serve the Bulgogi Beef with cooked sushi rice, kimchi and baby gem lettuce.
Wed, 4 March 2026
Chef: Simon O’Connell
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