Beef Bulgogi & Asian Pear Slaw

DIFFICULTY
Average Average
PREP TIME
Under 30 Min. Under 30 Min.
COOK TIME
Under 1 Hr. Under 1 Hr.
SERVES
2-4 2-4
Beef Bulgogi & Asian Pear Slaw
A classic Korean dish, “Bulgogi” means fire meat. Traditionally created with beef this Korean BBQ dish is flavoured with the most delicious marinade and served with fresh pear slaw.
Main INGREDIENTS
  • Meat
Ingredients
Method

Ingredients

MARINADE
  • 4 tbsp soy sauce
  • ¼ sweet pear, grated
  • 3 tbsp brown sugar
  • 1 tbsp dry sherry
  • 1 tbsp sesame oil
  • 1 tbsp gochuchang Korean chilli paste
  • 2-3 garlic cloves, chopped
  • 1 tbsp fresh ginger, grated
  • ½ tsp coarsely ground black pepper
  • 3 shallots, finely chopped
  • 1 tbsp roasted sesame seeds
  • 700g sirloin or flank steak
  • Oil, for frying
PEAR SLAW
  • 200g red cabbage, finely sliced
  • ¼ pear, chopped
  • 1 small papaya, peeled and cut into small cubes
  • 3 tbsp fresh coriander, finely chopped
  • 2 spring onions, cut into fine slices
  • 2 tbsp lime juice
CHILLI DIP
  • 4 tbsp mayonnaise
  • 4 tbsp sour cream or Greek yoghurt
  • 1 tbsp lime juice
  • 1 tsp gochuchang Korean chilli paste
TO SERVE
  • Bunch of spring onions, finely chopped

  • Method

  • 1
    To make the marinade, add all the ingredients except for the sesame seeds to a bowl. Mix together until the sugar has fully dissolved and then fold in the sesame seeds.
  • 2
    Cut the meat into thin strips and add to the marinade. Cover the bowl and then allow the meat to marinate for at least 30 minutes in.
  • 3
    In the meantime, prepare the slaw and the chilli dip. Add the ingredients for each side dish to a bowl and mix together. Leave the two side dishes in the fridge until ready to serve.
  • 4
    Add the oil to the frying pan and place over a low-medium heat. Add the marinated meat and fry for about 5 minutes depending on how you like your steak cooked. Serve the meat with some freshly chopped spring onions and the Asian papaya and pear slaw and chilli dip.