Beef bulgogi with rump steak
Korean beef stir-fry recipe
Serves
4
Prep Time
1 hr
Cook Time
10 mins
Beef Bulgogi is a popular Korean dish that offers tender and juicy steak marinated in a mildly sweet soy, sesame, garlic, and ginger marinade. Intensely flavourful, and tantalizingly delicious, Bulgogi cooks super fast, so once the steak is done marinating, it’s 10 minutes to dinner!
Recipe courtesy of Greenlea Butcher Shop.
Beef Bulgogi is a popular Korean dish that offers tender and juicy steak marinated in a mildly sweet soy, sesame, garlic, and ginger marinade. Intensely flavourful, and tantalizingly delicious, Bulgogi cooks super fast, so once the steak is done marinating, it’s 10 minutes to dinner! Recipe courtesy of Greenlea Butcher Shop.
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ShareIngredients
500g Quality Mark beef rump steaki
1 small pear
2 garlic cloves
minced2 Tbsp soy saucei
1 tsp soft brown sugar
1 Tbsp gochujang
(Korean red pepper paste)1 tsp sesame oil
1 tsp fresh ginger
grated2 Tbsp cooking oil
2 spring onions
sliced diagonally1 tsp sesame seeds
Jasmine rice
cos lettuce
kimchi
Method
Slice the rump steak into thin strips and reserve.
Cut the pear and remove core. Grate to make half a cup of grated pear.
Place grated pear in a glass or metal bowl and add garlic, soy sauce, soft brown sugar, gochujang sesame oil and ginger. Mix until combined.
Fold in the sliced rump steak, cover and refrigerate for 1 hour.
Bring a frying pan to medium high heat. Once hot, add oil.
Add the beef and marinade and quickly arrange so the beef is in a single layer. Cook for 5 minutes until browned and starting to caramelise.
Flip steak and cook, stirring for a further 2 minutes until fully cooked
Transfer to a serving plate.
Garnish with sesame seeds and spring onions.
Serve with rice, lettuce leaves, kimchi and any extra vegetable side dishes.
Nutrition Information per Serving (205g)
This nutrition analysis is based on 4 serves and doesn't include the rice, lettuce or kimchi to serve.
