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Korean bulgogi

You'll need

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


  • 01
  • 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.
  • 02
  • 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.
  • 03
  • 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.
  • 04
  • Serve bulgogi and onions immediately with steamed rice, scattered with coriander and bowls of gochujang and soy sauce passed separately.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

Clean, fresh, aromatic Czech-style pilsener lager.

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