Beef Bulgogi

Cook Time 25 Minutes + Marinating

Servings 4


1kg beef Scotch fillet, rump or topside
2 tbsp peanut oil, or other vegetable oil
2 tsp toasted sesame seeds
Butter lettuce leaves, kimchi and cooked rice, to serve

1 small brown onion, peeled and roughly chopped
1 nashi pear, peeled and cored
6 garlic cloves, peeled
½ cup soy sauce
2 tbsp caster sugar
2 tbsp honey
1 tbsp sesame oil
2 tbsp peanut oil, or other vegetable oil
¼ cup cold water (or sake, or mirin if you prefer)


Chill the beef in the freezer for 2 hours and then slice thinly across the grain.

Combine all the marinade ingredients in a food processor and process to a puree. Pour over the beef in a snap lock bag and knead the bag to rub the marinade into the beef. Marinade for at least 1 hour, or preferably overnight. If you prefer, the marinated beef can be frozen at this stage and thawed for use later.

Heat the oil on a large hot barbecue hotplate or large frypan and cook the beef until lightly caramelized. Do this in batches if you need to. Scatter with the toasted sesame seeds.

Serve the bulgogi with rice, a little kimchi and butter lettuce leaves. Put a little rice, bulgogi and kimchi into a lettuce leaf, wrap it up and pop it into your mouth.


Beef Carpaccio


Beef and Red Wine Stew