Korean bulgogi grilled steak
Thin ribeye marinated in soy, pear and sesame, then seared hard so the edges caramelise. It cooks in minutes once the marinade has done its work.
- Prep
- 20 minutes
- Cook
- 10 minutes
- Makes
- 6 portions
- Difficulty
- Easy
In one portion
These are the figures for one medium portion. In Susten, each person at your table gets their own portion size.
To see how one portion fits your day, work out your daily calories and protein.
- Calories
- 675kcal
- Protein
- 29g
- Carbs
- 67g
- Fat
- 32g
Where the calories come from
- Protein 17%
- Carbs 40%
- Fat 43%
- Fibre
- 1 g
- Sugar
- 8.5 g
- Salt
- 1.14 g
What it costs at Tesco
Susten matches every ingredient to a Tesco product. Your shopping list names each one, with its price.
£3.66a portion
We base this on how much of each product the recipe uses. Half a pack costs half the price.
We last updated these Tesco prices on .
Ingredients
- 680g ribeye steak, thinly sliced
- ½ pear, peeled and coarsely grated
- 4 tbsp reduced salt soy sauce
- 2 tbsp brown sugar
- 2 tbsp toasted sesame oil
- 3 cloves of garlic, minced
- 6g fresh ginger, grated
- 1 tbsp gochujang
- 2 tbsp vegetable oil
- 2 stems of spring onion, thinly sliced
- 1 tsp sesame seeds, toasted
- 450g rice, dried
Method
Slice the ribeye as thinly as you can across the grain. Freeze it for 20 minutes first to make this much easier.
Whisk the grated pear, soy sauce, brown sugar, toasted sesame oil, minced garlic, grated ginger and gochujang together in a bowl.
Add the sliced steak, turn to coat, and leave to marinate for at least 30 minutes in the fridge.
Rinse the rice, then cook it in salted water to the packet timing and keep it covered.
Heat half the vegetable oil in a large frying pan over high heat until it shimmers.
Sear the beef in batches, in a single layer, for 2 minutes a side until charred at the edges. Add the rest of the oil between batches.
Serve over the rice, scattered with sliced spring onion and toasted sesame seeds.
Adapted from Damn Delicious
