Ingredients
- 1 kilogram beef rump (scotch fillet or topside)
- 2 tablespoons oil (peanut oil, or vegetable oil)
- 2 teaspoons sesame seeds (toasted)
- MARINADE
- 1 small (4 ounce) brown onion (peeled and roughly chopped)
- 1 nashi (7 ounce) pear (peeled and cored)
- 1 cup soy sauce
- 2 tablespoon caster sugar
- 2 tablespoon honey
- 1 tablespoon sesame oil
- 2 tablespoon oil (peanut oil, or vegetable oil)
- 1/4 cup water (cold water, or sake or mirin if preferred)
How to Make
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Step 1: Chill the beef in the freezer for 2 hours and then slice thinly across the grain.
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Step 2: Combine all the marinade ingredients in a food processor to a puree.
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Step 3: Pour over the beef in a snap lock bag and knead the bag to rub the marinade into the beef and marinade for at least 1 hour or preferably overnight or if you prefer the marinated beef can be frozen at this stage and thawed and used later.
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Step 4: Heat the oil on a large hot barbecue hotplate or large frypan and cook the beef until lightly caramelized, do this in batches if you need to and once cooked scatter with the toasted sesame seeds.
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Step 5: Serve the bulgogi with rice, a little kimchi and butter lettuce leaves, put a little rice, bulgogi and kimchi into a lettuce leaf, wrap it up and pop it into your mouth.
We hope you enjoy this recipe!
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