Bulgogi

Bulgogi

Fiery beef

By
From
The Complete Asian Cookbook
Serves
6-12
Photographer
Alan Benson

Ingredients

Quantity Ingredient
1kg lean rump or fillet

Bulgalbi marinade

Quantity Ingredient
125ml soy sauce
4 tablespoons spring onion, finely chopped
2 teaspoons garlic, crushed
1 teaspoon fresh ginger, finely grated
1 tablespoon sugar
1/2 teaspoon freshly ground black pepper
2 tablespoons sesame seeds, toasted and crushed

To serve

Quantity Ingredient
Yangnyum kanjang

Method

  1. To make the bulgalbi marinade, combine all of the ingredients in a large bowl with 125 ml water.
  2. Cut the steak into very thin slices. Beat them out very flat, then cut into medium-size squares. Place in a dish with the marinade, turning to coat and leave the meat to marinate for 3 hours or longer in the refrigerator. Grill briefly over glowing coals or in a chargrill pan and serve with rice and the bulgogi sauce (yangnyum kanjang).
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again