Easy Beef Bulgogi
Uber popular Beef Bulgogi is on the menu tonight. It’s incredibly easy to prepare and cook and only takes 30 minutes including marinating time. Serve with rice for a delicious meal.
How long will it take?
30 minutes
What’s the serving size?
Serves 4
What do I need?
For the Puree
- ½ brown onion, roughly chopped
- 1 pear, peeled, cored, roughly chopped
- 6 cloves garlic
- 1-centimetre piece of ginger, peeled
For the marinade
- ½ brown onion, thinly sliced
- 2 spring onions, chopped, divided
- ¼ cup soy sauce
- 2 tbsp caster sugar
- 2 tbsp mirin
- 1 tbsp sesame oil
- 2 tbsp sesame seeds, divided
- ½ tsp freshly ground black pepper
- 500 g Wursthaus sizzle steak, sliced into thin strips
- 1 tbsp vegetable oil
How do I make it?
- Add puree ingredients to a food processor and blitz until pureed.
- Spoon puree into a large bowl and add sliced onion, half the spring onion, soy sauce, sugar, mirin, sesame oil, 1 tbsp sesame seeds, and pepper. Stir to combine all ingredients, then add sizzle steak and mix to coat. Cover and refrigerate for 15 minutes to marinate.
- Heat a large non-stick frying pan over medium heat. Add vegetable oil and when hot, add the bulgogi. Ensure that it is evenly distributed in the frying pan, and cook without stirring for 2 to 3 minutes, then stir and continue cooking until the beef is dark brown and caramelised, and the sauce has reduced, about 8-10 minutes.
- Serve garnished with reserved spring onion and sesame seeds.
