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Beef bulgogi recipe
- Cuisine: Korean
- Prep Time: 10 min(s)
- Cook Time: 20 min(s)
- Serves 4
Featured as part of our Cooks and their Books series.
Ingredients
800 g beef fillet (or 1kg beef rib-eye on the bone)1 tbsp vegetable oil
Sea salt
A few chives (optional) for garnish
Bulgogi hot sauce
10 long dried red chillies
2 garlic cloves
100 ml soy sauce
125 ml mirin
50 g sugar
Tempura vegetables
50 g plain flour
50 g cornflour
Ice-cold sparkling water
Sunflower oil, for deep-frying
8 cherry tomatoes
50 g enoki or fresh shiitake mushrooms
Salt and freshly ground black pepper
Sour cream sauce
200 ml sour cream
Small handful coriander leaves, chopped
1 tbsp water
Salt and freshly ground black pepper
Preparation
To make the bulgogi hot sauce, combine all the ingredients in a food processor and blend to a smooth paste.Tip into a saucepan and heat gently to dissolve the sugar. Simmer, if necessary, until reduced to a thickish sauce. Keep warm while you prepare the remaining ingredients.
If using beef fillet, cut into 4 equal slices, brush with oil and season with salt. Heat a heavy-based frying pan and cook the steaks to your liking (rare or medium-rare is best). Remove from the pan and leave to rest in a warm place.
If using beef rib-eye, brush with oil and season with salt. Sear in a hot frying pan then cook in a 200°C oven for 10–15 minutes. Remove from the oven and leave to rest in a warm place.
While the meat is resting, make a tempura batter by sifting the flours into a bowl and slowly whisking in the water to make a thick creamy consistency like pouring cream.
Heat the sunflower oil to 180°C in a wok or deep-fryer. Dip the vegetables in the tempura batter and fry for 30–45 seconds until crisp and golden. Drain on kitchen paper and season with salt and pepper.
Mix the sour cream sauce ingredients together, adding a little more water if necessary, to achieve a pouring consistency.
To serve, arrange the beef slices on a platter and place the tempura vegetables alongside. If serving rib-eye, remove the meat from the bone in one piece and cut into slices. Serve the bulgogi and sour cream sauces separately.
SBS cook’s notes
This recipe has been reproduced with minor SBS recipe style changes. | Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5ml; 1 tablespoon equals 20ml; 1 cup equals 250ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55–60g, unless specified.
Recipe from The Eastern & Oriental Cookbook by Will Ricker, with photographs by William Meppem. Published by Hardie Grant Books.
If you enjoyed this Beef bulgogi recipe then browse more Korean recipes, meat recipes, cooks and their books recipes, modern asian: the eastern and oriental cookbook recipes, entertaining recipes, baking recipes and our most popular hainanese chicken rice recipe.
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| Restaurant | Book Online | Suburb | |
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| 3. | 7 & 7 | Carnegie | |
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| 5. | Se Joung | Campsie | |
| 6. | Great River Korean Barbecue | Adelaide | |
| 7. | Seoul Restaurant | Melbourne | |
| 8. | Korea Palace | Melbourne | |
| 9. | Kimchi Grandma | Carnegie | |
| 10. | JJ Jackson | Brisbane |
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