Korean Chilli Beef (bulgogi)

Spice up rump steak Korean-style with this flavoursome recipe.

The ingredient of Korean Chilli Beef Bulgogi

• 600g piece beef rump steak trimmed thinly sliced
• 2 tablespoons soy sauce
• 3 teaspoons korean chilli paste
• 2 teaspoons rice wine vinegar
• 2 teaspoons fish sauce
• 3 cups cooked white rice
• 1 butter lettuce leaves separated
• kimchi to serve
• shredded green onion to serve
• toasted sesame seeds to serve
• 2 tablespoons soy sauce
• 3 teaspoons korean chilli paste
• 2 teaspoons rice wine vinegar
• 3 garlic cloves crushed
• 2cm piece fresh ginger peeled finely grated
• 2 green onions finely chopped
• 1 nashi pear peeled grated
• 2 tablespoons caster sugar
• 1 tablespoon mirin seasoning
• 1 tablespoon sesame oil
• 1 2 teaspoon ground black pepper

The Instruction of korean chilli beef bulgogi

• make bulgogi marinade combine all ingredients in a jug
• place beef in a shallow glass or ceramic dish pour over marinade stir to coat cover refrigerate for 6 hours stirring occasionally or overnight if time permits
• heat a barbecue chargrill on medium high heat drain beef discard marinade pat beef with paper towel to remove excess marinade cook beef in batches for 2 minutes each side or until browned all over transfer to a bowl
• meanwhile combine soy chilli paste vinegar and fish sauce in a small bowl
• spoon rice into lettuce leaves and top with beef serve with soy mixture kimchi green onion and sesame seeds

Nutritions of Korean Chilli Beef Bulgogi

calories: 657 967 calories
calories: 12 2 grams fat
calories: 3 1 grams saturated fat
calories: 92 3 grams carbohydrates
calories: n a
calories: n a
calories: 43 2 grams protein
calories: 52 milligrams cholesterol
calories: 1962 milligrams sodium
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calories: nutritioninformation