In Korean, ‘bulgogi’ means ‘fire meat’ and refers traditionally to marinated meat that is grilled. This family favourite is perfect for cooking on the barbecue. It’s a delicious put-together of crisp lettuce, tangy pickles and juicy steak topped off with a dollop of miso mayonnaise.
4 x 200 gram sirloin steaks
2 spring onions, thinly sliced
2 teaspoons grated ginger
2 cloves garlic, crushed
1 tablespoon sesame seeds
1 tablespoon brown sugar
1 teaspoon chilli sauce
3 tablespoons lime juice
¼ cup soy sauce
1 tablespoon sesame oil
quick pickles (recipe below)
miso mayonnaise (recipe below)
crisp lettuce leaves
½ cup mayonnaise
2 tablespoons white miso paste
2 teaspoons Sriracha sauce or other chilli sauce
½ cup cider vinegar
¼ cup water
2 tablespoons caster sugar
1 medium carrot, peeled
2 radishes, very thinly sliced
1 small red onion, very thinly sliced
1 teaspoon black or white sesame seeds
Marinade: Combine all the ingredients in a bowl, stirring to dissolve the sugar.
Lightly score both sides of the steaks in a criss-cross and place in a shallow dish. Spoon over a quarter of the marinade and turn to coat. Set aside for 1 hour if time permits.
To cook: Heat a sauté pan until very hot then rub lightly with oil. Lift the steaks out of the marinade and pat off most of the liquid with kitchen towels.
Cook for about 2 minutes each side until lightly charred and still rare in the centre.
Transfer to a large plate and spoon 1 teaspoon of the reserved marinade over each steak. Do not use the leftover marinade from the raw steak.
Rest for a few minutes then transfer the steak to a board and slice thinly against the grain. Return the meat to the plate with the resting juices.
To serve: Top the lettuce leaves with steak, quick pickles, mayonnaise and a spoonful of the remaining marinade.
Whisk ingredients together in a bowl.
Put the vinegar, water and caster sugar in a small saucepan and bring to the boil, stirring to dissolve the sugar.
Using a vegetable peeler, shave the carrot into long strips and place in a shallow dish.
Pour over half of the hot pickling liquid and turn to coat.
Put the radishes and red onion in a separate dish and pour over the remaining liquid.
Turn the vegetables every few minutes over the next half hour until softened but still with a little bite.
Lift out of the liquid and place in bowls to serve. Scatter the sesame seeds over the carrots.