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Bulgogi - Korean BBQ beef

 
Type of Dish: Main
Serves:
4
Prep Time:
15 min
Marinating Time:
4-12 hours
Cooking Time:
15 min
Primary Ingredient:
Best Suited for: Easter

Korean food has strong, no nonsense flavours (if in doubt, compare their Kim Chi to our tomato sauce. Bulgogi could easily be the Korean national dish and there’s no escaping the strength of flavours. The BBQ beef is traditionally serves in a lettuce leaf with rice and one of many condiments including kim chi.

Apparently it is bad manners to bite into the lettuce parcel; you’re supposed to swallow it in one mouthful- good luck.

Goes Well With

Ingredients

  • 500
    g
    Fillet Steak
  • 1/2
    cup(s)
    Soy Sauce
    preferably Korean
  • 2
    tbsp
    Caster Sugar
  • 1
    tbsp
    Honey
  • 3
    clove(s)
    Garlic
    crushed or grated
  • 2
    whole
    Spring Onion(s)
    white and pale green separated and finely sliced, the dark green reserved
  • 1
    small
    Nashi Pear
    peeled and cored
  • 1
    tsp
    Black Pepper
    freshly ground
  • 1/2
    tsp
    Salt
  • 1
    tsp
    Sesame Oil
  • 12-16
    leaves
    Butter Lettuce
    or cos lettuce
  • Small
    bowl
    Steamed Rice
  • 1
    whole
    Kim Chi Pickle

Directions

  • 1 Wrap the fillet tightly in plastic wrap and partially freeze for an hour or so to make slicing easier. Cut into very thin slices.
  • 2 Place all the marinade ingredients in a food processor and process to a smooth paste. Place the beef in a bowl and add the marinade, stirring well to coat. Marinate, covered in the fridge for 4-12 hours.
  • 3 Heat a grill plate or heavy large frying pan on top of the stove or your BBQ and wipe well with neutral oil.
  • 4 Do not drain the beef from the marinade and place the beef on the hotplate on the highest heat. Turn only once so the meat caramelises.
  • 5 Place the cooked meat along with any juices on a plate and serve with the lettuce leaves, rice and kim chi pickle.

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