Seared Apple Ginger Beef
One of our staples at Korean barbecue joints is bulgogi – thinly sliced marinated grilled beef. But we also like our meat big. That’s where this recipe comes in – we use relatively inexpensive frying steaks, bash them then marinate them in Korean Apple Bulgogi which tenderises the meat for a fall-apart-in-your mouth texture.
// Get ready to cook:
1. Bash steaks in a food bag with a rolling pin. Add Korean Apple Bulgogi; mix in and marinate for 30 mins or preferably overnight.
2. Once marinated, heat 1 Tbsp oil in a pan on medium heat. Add ginger; fry until crispy. Remove to paper towel.
3. Heat retained oil on high heat till slightly smoking; add steaks to pan. Sear on one side till almost cooked. Turn steaks and sear for another 30 secs. Remove and rest for 5 mins.
4. Throw on sesame seeds and crispy ginger; serve with rice.
4 Tbsp (60g) Korean Apple Bulgogi
2 Thin Cut Steaks
1 inch Ginger (cut into matchstick strips)
2 tsp Sesame Seeds
By crisping the ginger in the pan first, you get a nicely infused oil which fries your steak. Using the ginger then as a topping gives a different texture when eating. A two-in-one combo.
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Korean Apple Bulgogi
Our Korean Bulgogi takes us to Seoul’s gogi-jib barbecue houses and the unique Korean cooking culture of gogi-gui i.e. the grilling of meats over charcoal grills which are built into the dining tables. It is inspired by one of the best loved gogi-gui dishes, bulgogi (meaning “fire meat”), comprising thinly sliced beef marinated in a special Korean marinade then char-grilled to perfection!
About this dish:
Cooking Equipment Needed: 1 Frying Pan, 1 Rolling Pin (or meat mallet)
Make It Your Own: Slice up the steak and serve in a warm baguette with melted cheese, fried onions, chopped romaine lettuce, topped with pan juices - it’s a Korea meets Philly Cheesesteak extravaganza!