Korean Beef Bulgogi Salad

Prep Time: 120 min
Cook Time: 10 min
Ready in: 130 min
Serves: 2


For the beef bulgogi:

Sliced beef 1 cup

Mirin 2 tbsp

Sun Hee Gochujang 1 tbsp

Sun Hee BBQ Sauce 2 tbsp

Light soy sauce 2 tbsp

Chopped ginger 1 tbsp

Salt to taste

Vegetable oil 2 tbsp

Crushed black pepper ½ tsp

Sliced red pepper ½ cup

Diced onion ½ cup

For the salad:

A handful of beansprouts

Salad leaves

Sweetcorn 1 tbsp

A handful of julienne carrots

Black & white sesame seeds


  1. In a mixing bowl, marinate the sliced beef with mirin, gochujang, BBQ sauce and light soy sauce. Leave in the fridge for approximately 2 hours.
  2. Once the beef has been marinated, add the vegetable oil to a frying pan over high heat. Add the red peppers and diced onion. Toss for 1 minute then add the marinated beef. There will be some remaining marinade sauce from the beef. Keep this to one side.
  3. Continue cooking over high heat and constantly toss the pan.
  4. After the beef is nearly cooked, add the remaining marinade in the pan along with ginger, salt, and black pepper.
  5. Continue cooking on high heat for 5 minutes to allow the meat to absorb the sauce.
  6. Serve the beef over a bed of beansprouts, salad leaves, julienne carrots, and sweetcorn.
  7. Sprinkle some black and white sesame seeds.