Name: Korean bulgogi
Yield: 4
Ingredients: 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

Ingredients

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

Main

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.