Korean Bulgogi

Korean Bulgogi and Brown Rice – Super spicy!

This is a super quick version of making the famous Korean style Bulgogi – using Sirloin Steaks, lots of garlic and tons of spicy heat. This would be equally nice with just some roast potatoes and veggies, with a spicy Bulgogi gravy!

KOREAN BULGOGI 

Marinade:
¼ cup Chilli Garlic Sauce
4 tbsp Garlic paste
2 tbsp ginger paste
1 tbsp Sriracha Sauce
2.5 tbsp Granulated Sugar
3 tbsp Rice Wine Vinegar
3 tbsp Soy Sauce
1 tsp ground Black Pepper
½ cup Grapeseed oil
1 cup red onion, chopped
1/2 cup fresh cilantro, chopped
Salt to taste

2 lbs Sirloin steak

Korean Bulgogi
Korean Bulgogi

1.  Combine the marinade ingredients in a food processor, until they form a smooth paste.

2. Put the steak in a zip loc bag and pour the marinade over the steak. Massage it in, and refrigerate in the fridge overnight. (I only did mine for 1 hour, but it was equally good)

3.  Grill the steak on medium high heat for 6-8 minutes per side, depending on the thickness of the steak. It should ideally be cooked medium rare, but mine is cooked very well done for my boys like it that way. I grilled mine and then put the steak in a hot preheated oven whilst I was getting things together for the Bibimbap.

4. Let the steak rest for 3-4 minutes before slicing thinly.

I had saved some of the marinade aside to drizzle on top of the steaks before serving, and I am told it was amazing that way. Unfortunately, I had none left for the photo!

Bulgogi
Bulgogi
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