Prep time: 6 min
Cook time: 10 min
For the beef:
2 medium sirloin steaks
2 tbsp/ 30 mL dark soy sauce
2 tbsp/ 30 mL gochujang
1 small piece of ginger, minced
2 tbsp/ 30 mL brown sugar
2 tbsp/ 30 mL mirin/rice vinegar
2 garlic cloves- peeled and minced
1/2 tsp/ 2.5 mL black pepper
1 grated Asian pear or sweet apple
1 tbsp/ 5 mL toasted sesame oil
3 cups/ 100g baby green mix salad
half a cucumber
half a carrot, julienned
half a red bell pepper, sliced
half a yellow bell pepper, sliced
1 jalapeño chili, thinly sliced (optional)
1 tsp/ 5 mL sesame seeds, to garnish
2 spring onions, sliced into thin strips
Slice the steaks thinly against the grain, using a sharp knife. Place the sliced steak into a bowl and add all of the bulgogi. Mix together thoroughly, then cover and place in the refrigerator for 4 hours or overnight, to marinade.
Once the steak has marinated, heat the vegetable oil in a large frying pan on high heat. Add the steak using tongs, allowing any excess sauce to drip off, then CAREFULLY fry the steak in the hot oil. Cook until done and slightly charred. Remove from the heat.
Arrange the salad leaves on bowls and top with the cucumber, bell pepper slices, jalapeno slices (and any other veggies you choose to add). Divide the bulgogi between the bowls, sprinkle on sesame seeds, top with spring onions, and serve. Enjoy!