Beef Bulgogi

Ingredients for Beef Bulgogi

• 60ml low-sodium soy sauce

• 2 tablespoons sugar

• 1 tablespoon Asian (toasted) sesame oil

• 1 tablespoon mirin (Japanese sweet rice wine)

• 1/4 Asian pear, coarsely grated (about 40g )

• 1/2 medium onion, coarsely grated (about 80g )

• 2 cloves garlic, minced (about 1 teaspoon )

• 1/2 teaspoons fresh ginger, peeled and finely grated

• 1 teaspoon sesame seeds, toasted , plus additional for garnish

• 1/4 teaspoons freshly ground black pepper

• 450g beef sirloin, trimmed of excess fat and thinly sliced

• 2 tablespoons vegetable oil

• 8 red leaf or bibb lettuce leaves, for serving

• 1 cup cooked white rice , for serving

• 90g kimchi, for serving

• 240ml fresh enoki mushrooms, trimmed

• 20ml hot bean paste

How to make Beef Bulgogi

In large bowl, whisk together soy sauce, sugar, sesame oil, mirin, pear, onion, garlic, ginger, sesame seeds, and pepper. Let marinade stand 30 minutes at room temperature, then add beef and toss to coat. Refrigerate, covered, 1 hour.

In large skillet over moderately high heat, heat oil. Remove beef from marinade, draining it very briefly over bowl to remove excess liquid, and then cook until browned and done medium-well, 6 to 7 minutes.

Remove beef from heat and serve by filling each lettuce leaf with about 2 tablespoons Korean sticky rice, small handful of beef, 1 tablespoon kimchi, about 8 enoki mushrooms, and about 1/2 teaspoons hot bean paste. Serve immediately.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.