Recipe

Bulgogi

Bulgogi is traditionally a Korean meat dish, full of tangy and savoury flavours.

  • 20 mins cooking
  • Serves 4
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Beef bulgogi is a traditional Korean meat dish, full of tangy and savoury flavours served with kimchi and mixed mushrooms.
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Ingredients

Bulgogi
  • 500 gram round or rump steak, trimmed, thinly sliced
  • 1/4 cup rice wine
  • 1/4 cup caster sugar
  • 1/2 cup soy sauce
  • 2 tablespoon sesame oil
  • 1 tablespoon ground pepper
  • 3 garlic cloves, crushed
  • 2 onions, sliced
  • 250 gram mixed oyster, shimeji, shiitake, enoki mushrooms, sliced
  • steamed choy sum, kimchi, to serve

Method

Bulgogi
  • 1
    Arrange steak in a shallow dish in one layer. Drizzle over combined rice wine and sugar. Marinate for 30 minutes.
  • 2
    In a bowl combine soy, sesame oil, pepper and garlic. Drizzle over meat.
  • 3
    Heat a large frying pan on high. Drain meat from marinade and cook in 2 batches, for 1-2 minutes each side.
  • 4
    Add onions and mushrooms to pan with reserved marinade. Cook for 4-5 minutes until onions are tender. Serve with steamed choy sum and kimchi.

Notes

Kimchi is an essential Korean condiment. To make, halve a Chinese cabbage and sprinkle salt between leaves. Set aside for 10 minutes. Immerse in salted water for 6 hours, turning occasionally. Rinse twice and drain for 2-3 hours. Thickly slice and toss with chilli flakes, chopped green onions, fish sauce, sugar, garlic, ginger and sesame seeds to taste.

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