Korean Beef Bulgogi

Prep5 min
Cook6 min
Total5 min
Servings2
LevelLaag

The story

About this recipe

This dish is super easy to make, you can replace the chuck steak with another cut if you like, for example a flank steak or shortribs.

What you need

Ingredients

300gramchuck steak, thinly sliced
2tbspsoy sauce
2tbspbrown sugar
1/4Nashi (Asian) pear
3clovesgarlic, chopped
1pcsonion, thinly sliced
1tbspsesame oil
1tbspsunflower oil
Black pepper to taste
1pcsSpring onion

High temperature? Warm up your kamado slowly

Ceramic and a pizza stone expand when they get warm. If that happens too quickly or too unevenly, stresses build up, with a risk of hairline cracks in the interior or a broken stone.

Stone in cold. Put the pizza stone in from the start and let it warm up together with the kamado. Never put a cold stone on a hot kamado.
Dry first at 100 to 130°C. Keep the kamado at that temperature for half an hour, so the moisture evaporates from the ceramic and the stone. Even a kamado that has been stored dry in a shed or under a cover contains moisture.
Only then increase gently. Take 30 to 45 minutes to reach the final temperature and open the vents step by step, not fully in one go.
Stay around 300°C. Much hotter adds nothing and puts strain on the lid's seal.
Lid ajar. Lift the lid a few centimetres first before opening it fully, so no flare-up shoots out.
Let everything cool down inside the kamado. Close the vents after baking. Never cool the stone down with water.

Step by step

How to make it

Grate the pear, and mix with the soy sauce, brown sugar, garlic, onion, sesame oil and black pepper in a large bowl.
Score the chuck steak crosswise on both sides, so you get a diamond/harmonica effect
Add the mixture to the chuck steak and marinate the meat for at least 60 minutes, but preferably overnight in the fridge.
Grill the chuck steak on the direct part of the kamado at a high temperature of about 210/230 degrees. Until both sides have a nice golden brown crust.
Cut the meat into thin strips, chop the spring onion and mix together. Taste, and add salt or pepper to taste.
Serve the meat immediately, and serve with rice, vegetables or kimchi.

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