Beef bulgogi with rump steak

Serves 4



500g Greenlea rump steak

1 small pear

2 cloves garlic, minced

2 tablespoons light soy sauce

1 teaspoon soft brown sugar

1 tablespoon Gochujang (Korean red pepper paste)

1 teaspoon sesame oil

1 teaspoon fresh ginger, grated

2 tablespoons cooking oil

2 spring onions, sliced diagonally

1 teaspoon sesame seeds


TO SERVE: Rice, cos lettuce leaves, kimchi


Slice the rump steak into thin strips and reserve. 

Cut the pear and remove core. Grate the pear to make half a cup of grated pear. Place grated pear in a glass or metal bowl and add garlic, soy sauce, soft brown sugar, gochujang sesame oil and ginger. Mix until combined.

Fold in the sliced rump steak, cover and refrigerate for 1 hour. 

Bring a frying pan to medium high heat. Once hot, add oil. Add the beef and marinade and quickly arrange so the beef is in a single layer. Cook for 5 minutes until browned and starting to caramelise, then flip steak and cook, stirring for a further 2 minutes until fully cooked. Transfer to a serving plate. 

Garnish with sesame seeds and spring onions. Serve with rice, lettuce leaves, kimchi and any extra vegetable side dishes.