Korean BBQ Steak

    (247)
    12 hours 15 minutes

    Although this is not cooked on a BBQ it is often referred to as such. Serve with stir fried vegetables, rice and a chilli sauce.


    238 people made this

    Ingredients
    Serves: 6 

    • 1kg thinly sliced Scotch fillet
    • 1/2 cup (125ml) soy sauce
    • 5 tablespoons white sugar
    • 2 1/2 tablespoons sesame seeds
    • 2 tablespoons sesame oil
    • 3 small onions or shallots, thinly sliced
    • 2 cloves garlic, crushed
    • 5 tablespoons mirin (Japanese sweet wine)

    Directions
    Preparation:10min  ›  Cook:5min  ›  Extra time:12hours marinating  ›  Ready in:12hours15min 

    1. In a large bowl stir together the soy sauce, sugar, sesame seeds, sesame oil, onions, garlic and mirin. Add the meat and stir to coat. Cover and refrigerate for 12 to 24 hours.
    2. Heat a large frypan over medium heat. Fry the meat for 5 to 10 minutes or until no longer pink. Serve with salad or fried rice.

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    Reviews and Ratings
    Global Ratings:
    (247)

    Reviews in English (181)

    BigBob
    by
    1

    I love Korean BBQ and this is a great recipe. I used Brown sugar instead of white, I toasted the sesame seeds and added thinly sliced carrot.  -  15 Jun 2011

    by
    202

    This is a good basic recipe to make Bulgogi which is the Korean name for this dish. But I made a few changes to make this recipe authentic. 1. instead of using shallots I used spring onions 2. I used half brown sugar and half white 3. I also added 1 tsp crushed ginger which is a key ingredient for this dish, I'm surprised it's not listed. 4. Instead of using mirin which is Japanese, I used Korean cooking wine, attention: rice wine vinegar is NOT a substitute!!!! You can however use mirin if that is the only thing you can find. 5. to soften the meat, add shredded Korean pear to the marinade, if you can't find it, someone suggested Kiwi pulp which is good too. 6. The sesame oil should be added after the meat has been marinated for a while as it prevents the flavour get into the meat. And if you don't like chuck eye, try topside sirloin, works just as well! The meat is tradtionally served with steamed rice. Hope this info is useful.  -  13 Apr 2008  (Review from Allrecipes USA and Canada)

    by
    131

    It doesn't get any better than this. This marinade is fantastic. But here's a few cosmetic suggestions to make it even more authentic: First, add three chopped green onions. Second, add one onion, thinly sliced lengthwise. However, I wouldn't dream of suggesting anything about the actual marinade, since it is absolutely perfect. This dish is the pride and joy of Koreans (and their national dish), and I'm sure you'll understand why when you try it! * A friend of mine who also makes this dish always has the most soft, tender beef. After years of badgering, I finally got her to tell me her secret. She adds a tiny amount of fresh, crushed kiwi, less than 1/8 tsp to 2 lbs of beef. I was skeptical, but gave it a shot. I can tell you that it really does work! It was melt in your mouth delicious. Don't be tempted to use more, or you'll end up with a powdery beef mush.  -  06 Sep 2002  (Review from Allrecipes USA and Canada)

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