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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

Method

  • 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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