Korean bulgogi beef

Korean bulgogi beef

From
Posh Kebabs
Serves
4
Cooking time
20 mins

Bulgogi can be interpreted as meat cooked over hot coals, or if it isn’t barbeque weather, a hot griddle. Simple and satisfying, this is impressive Korean food without the need for a trip to a specialist shop.

Ingredients

Quantity Ingredient
3 garlic cloves, crushed
3cm piece ginger, peeled and grated
2 1/2 tablespoon dark soy sauce
1 1/2 tablespoon sesame oil
1 1/2 tablespoon clear honey
1/4 teaspoon chilli powder
500g sirloin steak, cut into 2cm cubes
150g bean sprouts
150g baby leaf spinach
1 tablespoon toasted sesame seeds, plus extra to garnish
freshly ground black pepper

Method

  1. First make up the marinade. In a medium bowl, mix the garlic, ginger, 2 tablespoons of the soy sauce, 1 tablespoon of the sesame oil, and 1 tablespoon of the honey. Whisk to combine, then add the chilli powder, plenty of black pepper, and the steak. Cover and chill for at least 30 minutes.
  2. Heat a barbeque or griddle pan to high. Lift the beef out of the marinade, shaking off any excess juices, then thread onto 8 small skewers. Cook the skewers for 6–8 minutes, turning every couple of minutes until charred in places and cooked to your liking. Remove from the heat and allow to rest for a few minutes.
  3. Meanwhile, put the kettle on. Put the bean sprouts and spinach into a colander and pour over a kettle full of boiling water. Drain well and pat dry with kitchen paper to remove any excess water. Tip into a bowl, whisk the remaining soy sauce, sesame oil, and honey, then pour over the sprouts and spinach. Toss to coat in the dressing and sprinkle over the sesame seeds. Divide between serving bowls, top with the skewers, and scatter with a few more sesame seeds.
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