Bulgogi

Bulgogi

Korean barbecued beef

By
From
Ben's BBQ Bible
Serves
6
Photographer
Billy Law

Bulgogi is one of Korea’s most popular barbecued beef dishes. The word means ‘fire meat’, and it’s often served as an introduction to Korean food for those who are unfamiliar with this style of cooking.

Bulgogi is served with various condiments and wrapped in salad leaves, quite similar to the Chinese san choy bow. As in many Asian cuisines, there is a sense of balance and harmony in a bulgogi, with the flavours of the healthy kimchi, spicy ssamjang and fresh lettuce and herbs.

Ingredients

Quantity Ingredient
500g rump or sirloin steak, sliced
3 tablespoons brown sugar or palm sugar
125ml light soy sauce
4 garlic cloves, finely chopped
good pinch salt
100ml rice wine or mirin
2 tablespoons sesame oil
1 tablespoon toasted sesame seeds
1 bunch spring onions, finely sliced
sunflower oil
1 carrot, finely sliced
1/2 iceberg lettuce, washed and separated into leaves
1 butterleaf or lollo rosso lettuce
60ml Ssamjang
200g Kimchi
1 cup mint

Method

  1. To make the bulgogi, combine the beef with the sugar, soy sauce, garlic, salt, rice wine, sesame oil, sesame seeds and spring onions. Mix thoroughly and leave to marinate in the refrigerator for a minimum of 2 hours.
  2. Remove the bulgogi from the refrigerator and allow it to come to room temperature.
  3. Heat your barbecue hotplate to medium–hot. Add a little sunflower oil to the hotplate and quickly fry the marinated meat. Add the carrot and cook the beef to desired tenderness — I like to cook to medium.
  4. Transfer the bulgogi to a serving dish.
  5. To serve, take a lettuce leaf and add a little ssamjang, kimchi and bulgogi, top with mint and roll up to make a wrap.
Tags:
bbq
barbecue
outdoor
grill
entertaining
party
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