Beef Bulgogi

Beef Bulgogi

Serves 4


500 grams beef – either a nice piece of steak that you can slice finely (if you put your steak in the freezer until it starts to nearly freeze you can slice it really easily) or beef strips are fine.
1 pear
½ tsp minced garlic
1 tsp ginger
1 tbsp Soy sauce
½ tbsp. Apple Cider Vinegar
4 x Spring onions finely sliced
1 pinch of chilli flakes
Salt and pepper


Peel and grate pear into glass bowl and combine with ½ teaspoon of garlic, teaspoon of ginger, 1 tablespoon of soy sauce, ½ a tablespoon of apple cider vinegar, pinch of chilli flakes, salt and pepper – mix in the beef and leave to marinate at room temperature for at least 20 minutes or in the fridge overnight.

Heat up a wok if deep based pan and cook in batches of 10 pieces and either super quick if you like it pink or leave it to go very gnarly and caramalise if you like it better done. Keep cooking and placing to one side and then when all done put back in the pan and add spring onions and add some noodles and broccoli to serve.

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