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Korean Bulgogi

  • 1
  • Easy
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Recipe Ingredients

  • 900g brisket, about 1,5cm thick
  • 1⁄3 cup low-sodium soya sauce or tamari
  • 1⁄4 cup dark brown sugar, packed
  • 2 tbsp fresh lime juice
  • 2 tbsp (about 6 cloves) garlic, finely chopped
  • 1⁄2 cup (about 4) spring onions, coarsely chopped
  • 2 tbsp toasted sesame seeds
  • 1⁄4 cup sesame oil
  • 2 tsp coarse salt
  • kimchi and Asian hot sauce (like sriracha), as condiments

Recipe Directions

1. Place steak in a straight-sided dish large enough to hold the pieces flat. 2. Mix remaining ingredients together, stirring until sugar dissolves. Pour marinade over steak, turning steak until all sides are coated. Cover dish and marinate in refrigerator for at least 1 hour, up to 24 hours, then bring steak to room temperature. 3. The coals are ready when you can hold your hand 10cm above the grill for 2 to 3 seconds. If you’re grilling, heat a grill to high heat. 4. Lift steak from marinade, letting excess drip off, and, discarding marinade, braai it, turning once (3 to 4 minutes per side for medium rare). Rest on a cutting board for 10 minutes, then thinly slice against the grain.   Each Serving About 1 995kJ, 28g fat, 51g protein, 5g carbohydrate.   Side idea Serve with bowls of white or brown rice, a simple leafy salad and crudités like carrots, radishes or sugar snap peas.   Note If the brisket comes from the butcher in one or two long strips, cut it into pieces about 15cm to 20cm in length – once cooked, it will be easier to slice against the grain.

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