KOREAN BEEF BULGOGI WITH KIMCHI

Take the flavour outside with these lunch recipes perfect for National Braai Day

---

Bulgogi translates as ‘fire meat’ – so this is, quite literally, Korean braai. Kimchi is a traditional Korean condiment made from vegetables which are salted and fermented to create a unique savoury pickled flavour, the perfect accompaniment to a Asian-flavoured dinner.

KOREAN BEEF BULGOGI WITH KIMCHI
Prep time 35 mins, plus 1–2 hours marinating 

Serves 6

INGREDIENTS
½ cup soy sauce
3 Tbsp brown sugar
1 tsp garlic & ginger paste
1–2 tsp sriracha sauce
600g beef skirt or flank steak

TO SERVE
2 Tbsp sesame seeds
2 cups kimchi (see below) or atchar
4 heads baby gem lettuce, leaves separated
2 spring onions, chopped
1–2 radishes, sliced
6 tortilla wraps

METHOD
1. Combine soy sauce, brown sugar, garlic & ginger paste and sriracha sauce in a bowl.
2. Pour mixture over steak and marinate for 1–2 hours.
3. Grill meat over medium-hot coals for 3–4 minutes, basting and turning regularly.
4. Rest for 5–10 minutes before slicing, then coat with leftover marinade.
5. Toast sesame seeds in a dry pan over medium heat for 3–5 minutes, stirring occasionally. Allow to cool.
6. Arrange meat and kimchi, lettuce, spring onion, radish slices and toasted sesame seeds on a large platter and invite guests to assemble their own wrap.

QUICK KIMCHI
Makes 1 jar
Keeps in the fridge for 2 weeks.

Chop 1 small cabbage and sprinkle with 2 Tbsp salt. Toss to coat.
Set aside in a bowl to ferment for 60 minutes.
Rinse cabbage well.
Mix 1 Tbsp crushed garlic, 1 Tbsp grated ginger, 2 Tbsp sriracha sauce, 1 tsp sugar and 2 Tbsp fish sauce.
Rub mixture into cabbage. Slice 2 peeled carrots and 4 spring onions into thin strips and add to cabbage.
Serve, or spoon into a clean, airtight jar and ferment some more at room temperature for 2–3 days, then store in fridge.

DID YOU KNOW?
Bulgogi (which means ‘fire meat’) is a traditional Korean dish of grilled, marinated beef or pork.