Korean Sizzling Beef

Angela Malik

Angela Malik

26th February 2015

Korean Sizzling Beef

As an incredibly popular meat within the UK, beef recipes are vast and varied. With a range of beef cuts to consider as well as cooking methods and flavour pairings, beef recipes are varied in flavour, texture and preparation time - give this one a try for yourself! For a party I suggest serving the beef on a platter of steamed basmati rice topped with finely chopped spring onions.


  • • 500g thinly sliced rib-eye or sirloin steak. Partially freezing the beef helps with cutting clean slices.
  • • 50ml light soy sauce
  • • 50ml Blue Nun Rivaner Riesling wine
  • • 2 tbspn white sugar
  • • 1 tbspn sesame oil
  • • 2 cloves of garlic, crushed
  • • 2 tspn ginger, finely minced
  • • 1 tbspn sesame seeds
  • • 1 red onion, sliced
  • • 4 spring onions finely sliced
  • • 500g cooked rice


Serves 4

1. Whisk all the ingredients together in a medium bowl except beef and onions.

2. When most of the sugar has dissolved, add beef and onion slices to the bowl and massage the marinade with your hands into each slice of beef. Cover and refrigerate for 1 hour

3. To pan fry, place a few slices of beef in single layers and completely flat on a hot oiled frying pan and fry each side until cooked. Some people prefer to cook the bulgogi until some of the edges have turned dark brown and crispy

4. Toss the spring onions with the cooked rice to serve with beef

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