It’s really difficult to find Korean food where we live in Southampton, and never having been there myself I’m not totally sure how the “real deal” should taste, but this is my take on Bulgogi-style beef.
For this recipe, I use beef skirt – it’s a very cheap yet tender cut which is easy to find at your local butcher or even the butcher’s counter at the supermarket. You can use any large cut of beef, but the grain of beef means it’s very tender when cooked medium-rare and really absorbs the distinctive flavours.
We can easily get through this serving between 2 of us, but it should serve up to 4, with sides thrown in.
1/4 cup of gochujang paste (this is a Korean chilli bean paste with a distinctively sweet taste – it can be difficult to find. I bought a big tub from my local Asian supermarket for a very reasonable price)
4 x cloves of garlic
1 inch piece of fresh ginger
2 tbsp soy sauce
2 tbsp rice wine vinegar
2 tbsp sugar
3 x spring onions, chopped
handful of fresh coriander, chopped
1/2 cup sunflower oil
1 tsp black pepper
1 tbsp sunflower oil
500-600g of uncooked beef skirt (ask the butcher if they’re able to provide it in one large piece – it looks more visually impressive!)
1 x lime, quartered
1 x red chilli, sliced
2 x spring onions, sliced
small handful of coriander, chopped
- combine all ingredients excluding the beef and 1 tbsp of sunflower oil in a food processor until smooth sauce-like texture.
- cover the beef with 1/2 of the mixture as a marinade and refrigerate overnight or for at least 4 hours. keep the other half of the mixture refrigerated separately.
- when ready, add 1 tbsp of sunflower oil to a griddle pan and heat to a high temperature. once the oil is sizzling, add the beef. I’d say 3 mins on each side to keep it nice and pink – beef skirt is most tender this way. it can be a very thin cut of beef – if it looks slightly thick or you prefer your beef more well done, add an extra 2-3 mins each side.
- for the last 2 mins of cooking, add in the remaining sauce so it costs the beef in a sticky glaze and changes from a reddish colour to a warm orange brown. be careful though, as it can easily burn.
- serve the beef whole, drizzled with leftover sauce. I slice mine up so it’s easier to dish out at the table. scatter with chillies, spring onions and coriander, and serve with the lime wedges.
- i have suggested serving with jasmine rice and a cucumber salad (just add a splash of rice wine vinegar, soy sauce and sugar to sliced cucumber). however, side dishes are interchangeable – basmati rice also tastes great with this dish, and I’ve previous served with steamed tenderstem broccoli.