In this bulgogi grilled cheese, shaved steak is marinated in a sweet, spicy, umami-rich sauce and piled onto brioche with ...

(sirloin/ eye of round), thinly sliced against the grain For the marinade 1 ripe pear 250g, peeled and chopped 4 tbsp soy sauce 2 tbsp sugar 6 cloves garlic 1 small onion 80g, peeled and chopped 1 tsp ...

2. In the morning, drain and rinse the beans and add to a large pot with the aromatics. Cover with water and add olive oil ...

Towards the end of the meal, after cooking most of the ingredients ... but you can also buy bottled bulgogi marinade. The commercial marinade is saltier and sweeter than the home-made version.

The word bulgogi translates as ‘fire meat’ as strips of meat are cooked on a barbecue in this recipe. A hot griddle or frying pan can also be used. Slice the steak as thinly as possible into ...

Cover and leave to marinate in the fridge for an hour. After half an hour, bring a pan of water to the boil, add the rice and cook for 25 - 30 minutes, or until tender. Drain and set aside.

Cook the marinated rib-eye steak on the grill or grill pan, turning constantly with a spatula, for 4 to 5 minutes. Transfer to a bowl and cover with aluminum foil to keep warm. Scrape any residue ...