prep time
120 min
cook time
6 min
ready in
126 min
skill
medium
serves
2Bursting with flavour, this Korean Beef Bulgogi Salad will satisfy your flavour cravings, whilst offering a healthy, texture packed dish.
Spicy:
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For the Beef Bulgogi:
Rib eye steak works best for this dish
250g Sliced beefMirin
2 TablespoonsSun Hee Gochujang Paste
1 TablespoonSun Hee Namsan BBQ Sauce
2 TablespoonsLight Soy Sauce
2 TablespoonsFinely chopped Ginger
1 TablespoonSalt
1/2 TablespoonCrushed black pepper
1/2 TablespoonSesame oil
1 TablespoonVegetable Oil
2 TablespoonsSliced red pepper
90gDiced onion
90gSesame seeds
1/2 TablespoonFor the salad:
A handful of beansprouts
Salad leaves
Tinned Sweetcorn
drainedA handful of julienne carrots
Black & white sesame seeds
In a mixing bowl, marinate the sliced beef with mirin, gochujang, BBQ sauce, soy sauce, ginger, salt, pepper and sesame oil. Cover and marinade in the fridge for approximately 2 hours.
Whilst the meat is marinading; prepare your salad, cover and refrigerate until you are ready to assemble the dish.
Once the beef has been marinated, add the vegetable oil to a frying pan over high heat.
Add the red peppers and diced onion and cook for 1 minute.
Add the marinated beef and any leftover marinade to the pan and cook for 3-5 mins stirring constantly until the beef is just cooked.
Remove from the heat and toss through the sesame seeds.
Serve the beef immediately over the salad.
Finish off with a sprinkle of extra sesame seeds and a drizzle of sesame oil if you pepper a stronger sesame flavour.
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