• Beef bulgogi (Asia Unplated with Diana Chan)Source: Asia Unplated with Diana Chan

Thin slices of tender marinated beef wrapped in crispy lettuce cups - this is a simple and healthy Korean classic that's great for entertaining. 

Serves
4

Preparation

20min

Cooking

5min

Skill level

Easy
By
Average: 3.7 (8 votes)
Yum

Ingredients

  • 500 g wagyu beef ribeye or sirloin
  • 1 carrot, thinly sliced
  • 1 white onion, thinly sliced
  • 2 cloves garlic, chopped
  • 2 cm piece ginger, chopped
  • 1 green pear, peeled, cored and chopped
  • 1 tbsp brown sugar
  • 100 ml rice wine vinegar
  • 60 ml (¼ cup) light soy sauce
  • 2 red oak lettuce, leaves separated and washed
  • kimchi, to serve

Dressing

  • 2 tbsp light soy sauce
  • 1 tbsp sesame oil
  • 1 tbsp sesame seeds
  • 5 spring onions, thinly sliced

Cook's notes

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 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Marinating time: 1 hour

1. Slice the beef against the grain into thin strips (as thin as you can but if they're a little thick, it's totally fine!). Place in a bowl with the carrot and onion and toss to combine.

2. Place the garlic, ginger, pear and brown sugar in a blender and process until smooth. Add the rice vinegar and light soy sauce and blitz to combine well. Pour over the beef and toss to combine. Cover and stand for 1 hour.

3. For the dressing, combine all the ingredients in a small bowl.

4. Heat a heavy-based chargrill pan or a barbecue flat plate over high heat until very hot. Working in batches if necessary, cook the beef mixture very quickly for 2-3 minutes or until tender and charred.

5. Place the lettuce leaves on a large serving platter and divide the beef between them. Spoon over a little dressing, then serve immediately with kimchi on the side.

 

Diana Chan is exploring the many dishes of Asia within Australia in the brand-new series, Asia Unplated with Diana Chan.