Korean Beef Bulgogi
Thin beef marinated in soy, pear and sesame, then seared hard so the sugars catch and char.
- Total
- 30 min
- Prep
- 15 min
- Cook
- 15 min
- Serves
- 4
Ingredients
For 4 servings
- beef strips20 oz
- jasmine rice2 cup
- pear1 piece
- carrot2 piece
- white cabbage8 oz
- scallion2 piece
- soy sauce6 tbsp
- brown sugar6 tsp
- toasted sesame oil4 tsp
- garlic8 clove
- fresh ginger4 tsp
- sesame seeds4 tsp
- sriracha4 tsp
- olive oil4 tbsp
- salt1 tsp
You'll need
pot · skillet · bowl
Method
Grate the pear and mix it with soy, sugar, sesame oil, garlic and ginger.
6 min · prep
Toss the beef through the marinade and leave it to sit.
15 min · rest
Cook the jasmine rice according to package directions.
15 min · boil
Shred the cabbage and carrot, then toss with a pinch of salt.
5 min · prep
Sear the beef in a screaming-hot pan in one layer.
4 min · fry
Leave it untouched until the marinade sugars catch and char.
3 min · fry
Stir the sriracha through the slaw.
2 min · prep
Serve over rice with sesame seeds and sliced scallion.
2 min · rest
Serving suggestion
Cook it in two batches if the pan looks full — crowded beef steams instead of charring.