Bulgogi (thinly sliced beef)

Name: Bulgogi (thinly sliced beef)
Total time: 35 min
Ingredients: 450g ribeye steak, trimmed of fat; 3 tbsp caster sugar, or to taste; 1 small Asian pear or other hard sweet pear, grated coarsely; 3 tbsp soy sauce (we like Kikkoman); 2 tbsp toasted sesame oil; 2 tbsp sesame seeds, toasted and lightly crushed; 1¼ tsp grated root ginger; 5 garlic cloves, crushed; 1 tbsp vegetable oil; 1 small onion, sliced thinly; 4 button mushrooms, sliced thinly; 1 small carrot, julienned (we like to use a julienne peeler to get long strips); a few chives, cut into 7.5cm lengths; ½ tsp black sesame seeds, toasted; ½ tsp sesame seeds, toasted; cooked short-grain white rice, to serve; soft lettuce leaves, such as red butterhead, curly leaf or round lettuce, for wrapping

www.sainsburysmagazine.co.uk

How to eat bulgogi: Take a soft, pliable lettuce leaf, spoon in a bit of rice, a generous smear of ssamjang and then add a piece of meat. Finally, top off with

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Ingredients

450g ribeye steak, trimmed of fat
3 tbsp caster sugar, or to taste
1 small Asian pear or other hard sweet pear, grated coarsely
3 tbsp soy sauce (we like Kikkoman)
2 tbsp toasted sesame oil
2 tbsp sesame seeds, toasted and lightly crushed
1¼ tsp grated root ginger
5 garlic cloves, crushed
1 tbsp vegetable oil
1 small onion, sliced thinly
4 button mushrooms, sliced thinly
1 small carrot, julienned (we like to use a julienne peeler to get long strips)
a few chives, cut into 7.5cm lengths
½ tsp black sesame seeds, toasted
½ tsp sesame seeds, toasted
cooked short-grain white rice, to serve
soft lettuce leaves, such as red butterhead, curly leaf or round lettuce, for wrapping