KBBQ Bulgogi Steak
Updated: May 2
by Philli Armitage-Mattin from Taste Kitchen: Asia
(The Little Brown Book Group) Photography: Phoebe Pearson
One of my favourite cuts is bavette. It’s a little less utilised than sirloin or fillet and, due to the fibres, it can hold getting cooked a little longer. If you can’t get hold of bavette, opt for a rump. A bulgogi marinade is soy-based, and pears are often used in Korean marinades to tenderise the meat.
Cast-iron frying pan or heavy-based frying pan
700g/1lb 8½ oz bavette steak or rump, thinly sliced
1 nashi pear or pear, grated
60ml/2fl oz soy sauce
1 tbsp brown sugar
3 garlic cloves, minced
2.5cm/1in piece of ginger, minced
1 tsp sesame seeds
2 tbsp sesame oil
4 spring onions, finely sliced
2 tbsp sesame oil for frying the beef (omit if cooking on BBQ)
FOR THE DIPPING SAUCE
4 tbsp gochujang
1 tsp miso (Nigel used white miso paste)
3 tsp rice vinegar
1 tsp soy sauce
1 tsp sesame oil
1. Pop the beef in the freezer for 10 minutes while you make the marinade.
2. Mix together the pear, soy sauce, sugar, sesame oil, garlic, ginger and sesame seeds.
3. Take out the beef and use your longest, sharpest knife to slice it as thinly as you can against the grain.
4. Mix the beef with the marinade and leave for at least 2 hours but preferably overnight in a sealed container in the fridge.
5. Mix the gochujang, miso, rice vinegar, soy sauce, sesame oil and 2 tablespoons of water together to make the dipping sauce. Taste and adjust to your palate.
6. Turn on your extractor fan and heat the sesame oil in a large pan over a high heat until it’s almost smoking. Remove the beef from the marinade and pat dry.
Working in batches, fry the beef slices for 2–3 minutes per side, then remove.
Add more sesame oil if necessary. Be careful as the sugar in the marinade can caramelise quickly.
7. Garnish with spring onions and serve with the dipping sauce.