Day 14 and back to South Korea
Day 14, the penultimate day of the group games in the 2018 World Cup. For the World Cup of BBQ, we return to South Korea, to cook Bulgogi. This is the second dish cooked from South Korea, after cooking chicken wings earlier in the tournament.
Bulgogi, translates into “fire meat”, and is a gui (Korean-style grilled or roasted dish) made of thin, marinated slices of beef or pork grilled. It is typically cooked on a barbecue or on a stove-top griddle. The Bulgogi has a really nice kick to it, and serving with cold lettuce leaves provides a nice contrast. For the meat, I used thin sliced sirloin steak from Waitrose.
I marinated the meat for around 5 hours before cooking, which would have been longer but I had some time constraints. If possible I like to marinate the meat overnight if I can.
The BBQ was set-up for direct cooking, and completed the cook using the Weber griddle which is part of the Weber Master-touch GBS. It is a relatively quick cook so there is not a great opportunity to impart additional smoke into the meat.
As with many of the dishes being cooked in the world cup of BBQ series, I had never had Bulgogi before. The dish had a really nice heat, and serving with the lettuce leaves worked really well. Serving with rice would also work equally well. Definitely another dish I will be cooking again.
- Prep Time15 min
- Cook Time5 min
- Total Time20 min
- Serving Size2
For the Bulgogi
- 1/4 Pear, grated
- 1 Garlic Clove (crushed)
- 2 tbsp Soy Sauce
- 1 tbsp Mirin
- 1 tbsp Gochugaru paste
- 1 tbsp Ginger (grated)
- 1 tbsp Light Brown Sugar
- 1 tbsp Toasted Sesame Oil
- 400g thinly sliced Sirloin
- Kosher salt
- Sliced Spring Onions (for serving)
- Sliced Red Chilli (for serving)
Combine the pear, garlic, soy sauce, mirin, gochugaru, ginger, sugar, and sesame oil in a bowl and mix well. Slice meat into very thin strips. Add to marinade and stir well ensuring the meat is well covered. Cover the bowl with clingfilm and put in the fridge until ready to cook (try to leave overnight).
Prepare your BBQ for direct cooking. I was using the GBS griddle for this cook so I placed that on the BBQ and added a little Rapeseed oil to cover the pan. Let both the pan and oil heat up for around 5 minutes.
Add the meat to the griddle and cook for a couple of minutes each side. Towards the end of cooking pour any remaining marinade over the meat and cook for a further minute.
Remove from the BBQ, and spoon the beef onto lettuce leaves then add the spring onions and red chilli and serve.