My best hostess tip is to have good food and really good music … Check This Amazing Recipe: Beef bulgogi

How to Make Beef bulgogi

Preparation time:

overnight

Cooking time:

10 to 30 mins

Serves:

Serves 2–3

Ingredients

For the beef

• 300–400g/10½–14oz rib-eye steak
• 2–3 spring onions
• 2 Little Gem lettuces
• 1 tbsp sesame seeds

For the marinade

• ½ ripe Asian pear
• 4 tbsp light soy sauce
• 2 tbsp soft brown sugar
• 2 garlic
• 25g/1oz fresh root ginger
• 2 spring onions
• 1 tbsp sesame seeds
• 1 tbsp sesame oil
• pinch salt and pepper

For the ssamjang (barbecue sauce)

• 2 tbsp gochujang
• 1 tbsp miso
• ½ tbsp light soy sauce
• 1 tbsp honey
• 1 tsp sesame oil

Method

1. Slice the steak as thinly as possible into long, wide pieces and then bash well with the side of a knife, cleaver or meat mallet to flatten.

2. To make the marinade, blitz all of the ingredients together in a food processor. Pour over the steak and massage into the meat. Cover with cling film or leave in a sealed food container in the fridge overnight.

3. Mix all of the ssamjang ingredients together in a ramekin or small bowl.

4. Preheat a griddle or frying pan over a high heat or prepare the coals for a barbecue. Once the pan or barbecue is smoking hot, place the marinated meat, piece by piece, on top of the hot grill or pan and sear until nicely charred. Turn once and sear the other side. Char the spring onion and lettuces on the grill too. Scatter over the sesame seeds and serve with the ssamjang on the side.