Bulgogi - Korean

Serves 4

Recipe created by Ross Burden for Taste of Asia in association with Alsace wines. Try with Alsace Pinot Gris: the rich and buttery character of this wine works well with the red meat aspect, whist the crispness echoes the crisp lettuce texture.


600g beef sirloin
spring onions
6 tbsp soy sauce
1 clove garlic
3 tbsp sugar
1 tbsp crushed sesame salt
2 tbsp sesame oil
1 tbsp pepper
1tbsp molasses
1.5 tbsp rice wine


Preparation time: 60 mins
Cooking time: 20 mins
Total time: 80 mins
Ease of Cooking: Medium 

1. Slice the meat thinly against the grain and marinate in rice wine and sugar for about 30 minutes

2. Mix the soy sauce with minced garlic, spring onions, crushed sesame salt, ground pepper and sesame oil

3. Our the soy sauce mixture over the marinated meat. Make sure all the meat is evenly covered with soy sauce and marinade for about 30 minutes

4. Place the meat on a frying pan and cook over high heat. You mat add crushed garlic at this point if you like

5. When the meat starts to brown, add sliced onions and mushrooms and cook until meat is well done

6. Bulgogi is often served on a lettuce leaf which is then wrapped up to eat

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