FAST FOOD
Korean bulgogi

Korean bulgogi

Serves 4



Bulgogi
4   250 gm rump or sirloin beef steaks, at room temperature
16   green onions
125 ml   soy sauce
2 tbsp   rice wine
2 tbsp   brown sugar
4   cloves of garlic, finely chopped
3 tsp   sesame oil
1 tbsp   sesame seeds, coarsely crushed
1 tsp   coarsely ground black peppercorns
For brushing:   vegetable oil
To serve:   steamed short-grain rice, coriander sprigs, gochujang (Korean chilli bean paste) and soy sauce


1 Cut steaks in half widthways, then through the middle, to make 16 slices of meat. Using the flat side of a meat mallet, gently pound each piece until 5mm thick, then score flesh 1mm deep in a criss-cross pattern.
2 Trim 12 green onions to 14cm long and reserve. Chop remaining green onions finely, combine with remaining ingredients in a bowl, add steak and turn to coat well, then cover and refrigerate for 20 minutes.
3 Char-grill drained steak on a very hot oiled barbecue, in batches, for 30 seconds on each side, then char-grill reserved green onions for 2 minutes on each side or until tender.
4 Serve bulgogi and onions immediately with steamed rice, scattered with coriander and bowls of gochujang and soy sauce passed separately.


Drink Suggestion Clean, fresh, aromatic Czech-style pilsener lager.

RECIPE Sophia Young PHOTOGRAPHY Ben Dearnley STYLING Sophia Young


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