Recipe

Bulgogi

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

Jan 06, 2022 1:00pm
  • 20 mins cooking
  • Serves 4
    • Print
    Print
Beef bulgogi is a traditional Korean meat dish, full of tangy and savoury flavours served with kimchi and mixed mushrooms.
Looking for more Korean recipes?

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.

The Latest from Australian Women's Weekly Food

More From Women's Weekly Food