The bulgogi is a traditional Korean barbeque meat dish that oftentimes, one may find hard to resist. Seasoned perfectly with a special marinade, then left to sizzle on the pan while preserving its tender and juicy flavours, it’s no wonder that the dish would find itself with pairings of rice, noodles and served with a variety of condiments, such as kimchi and choy sum.
Our special version even features a diversity of mushrooms, namely oyster, shimeji, shiitake and enoki.
- 500 g round or rump steak, trimmed, thinly sliced
- ¼ cup rice wine
- ¼ cup caster sugar
- ½ cup soy sauce
- 2 tbsps sesame oil
- 1 tbsp ground pepper
- 3 garlic cloves, crushed
- 2 onions, sliced
- 250 g mixed oyster, shimeji, shiitake, enoki mushrooms, sliced
- Steamed choy sum, kimchi, to serve
Arrange steak in a shallow dish in one layer. Drizzle over combined rice wine and sugar. Marinate for 30 mins.
In a bowl combine soy, sesame oil, pepper and garlic. Drizzle over meat.
Heat a large frying pan on high. Drain meat from marinade and cook in 2 batches, for 1-2 mins each side.
Add onions and mushrooms to pan with reserved marinade. Cook for 4-5 mins until onions are tender. Serve with steamed choy sum and kimchi.
TIP Kimchi is an essential Korean condiment. To make, halve a Chinese cabbage and sprinkle salt between leaves. Set aside for 10 mins. Immerse in salted water for 6 hrs, turning occasionally. Rinse twice and drain for 2-3 hrs. Thickly slice and toss with chilli flakes, chopped green onions, fish sauce, sugar, garlic, ginger and sesame seeds to taste.