Bulgogi translates to ‘fire meat’ in Korean, referring to the traditional method of cooking thinly sliced marinated strips of beef over an open flame or on a hot grill
| Created by | Spinneys |
| Prep time | 30 minutes |
| Marination time | 1-12 hours |
| Cook time | 30 minutes |
| Serves | 4 |
| Cuisine | Korean |
| Diet | Other |
| Preparation | Moderate |
| Calories | 237 |
| Fat | 11g |
| Saturates | 1g |
| Protein | 6g |
| Carbs | 31g |
| Sugars | 15g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFTo make your own fluffy baos use this recipe.
Place the steak in the freezer for 30 minutes so that the meat becomes firm, which makes it easier to slice. Using a sharp knife, slice the beef as thinly as possible and place it in a medium bowl. Finely slice an onion. Chop the spring onions into 3cm long pieces. Place the onion, spring onion and sesame seeds in the bowl with the sliced meat.
To make the marinade, peel and remove the seeds from the pear. Roughly chop the pear and onion before adding them into a blender with the remaining ingredients. Blitz until smooth, then pour over the beef. Toss well, ensuring the meat is well coated. Set aside to marinate for 1 hour or up to 12 hours.
Juice the lime and add it to a bowl with the mayonnaise and gochujang to make the spicy mayo.
Slice the cabbage. Steam the bao according to the recipe above or package instructions if using store-bought baos.
Heat a pan over a high heat and sear the marinated beef strips in batches until caramelised and tender. The meat will form a charred crust to replicate ‘fire meat’.
Assemble the bao by spreading a spoonful of the spicy mayonnaise on one side of each bao. Add the cabbage and fill it with a generous spoonful of the bulgogi beef. Scatter over fresh coriander and extra sesame seeds before serving.
