450gramsground beef (minced beef) - sirloin or rib eye, or whatever good quality beef you can afford
5tablespoonssoy sauce
1tablespoonssesame oil
4clovesgarlic - crushed
1tablespoonsesame seeds - optional
2teaspoonsginger - grated
2stalksspring onions - finely sliced
1tablespoonbrown sugar
1pinchground black pepper
½mediumAsian pear - shredded, or 1 teaspoon of kiwi pulp
TO MAKE THE KOREAN BBQ DIPPING SAUCE
2tablespoonsGochujang - hot fermented chilli sauce, available in most Asian supermarkets
2teaspoonsbrown sugar
1teaspoonsesame oil
1teaspoonsoy sauce
1clovegarlic - minced
2tablespoonssesame seeds - optional
Instructions
To make the Korean dipping sauce, mix all ingredients together, try a little, it should be spicy and sweet. Set aside.
In a large bowl, add all ingredients and give it a good mix. The Asian pear is important as its enzymes break down the meat protein and make it really very soft. If you can’t find Asian pears (available in Asian supermarkets) use kiwi pulp as it has the same or similar enzymes. Don’t use any other kind of pear as it wouldn’t work.
Cover bowl with cling film and put it in the fridge to marinate overnight.
Heat a cast iron grill pan in medium-high heat. Once hot, cook your bulgogi beef until cooked through.
When cooked, put the meat in a hot house lettuce leaf with some sticky rice, sliced raw spring onions and some Korean dipping sauce.
Notes
Put some rice in a lettuce leaf, add the cooked meat, a bit of the sauce and some spring onions, wrap and eat in one go! It’s a wrap! You can eat it without the rice but it makes the whole thing more filling. Delicious served with some kimchi on the side.