Korean BBQ Bulgogi Beef with Asian Slaw

Serves	4
Prep time	24 hours, 10 minutes
Cook time	10 minutes
Total time	24 hours, 20 minutes
Meal type	Lunch, Main Dish, Snack
Misc	Pre-preparable, Serve Hot
Occasion	Barbecue, Casual Party
Region	Asian
By author	Karen S Burns-Booth

This fabulous recipe for Korean BBQ Bulgogi Beef with Asian Slaw is easy to prepare and cook, and you don't need a barbecue! Classic Korean Bulgogi is eaten with rice, spicy side dishes and is served inside lettuce leaves with chopped peppers, thinly sliced garlic and a dipping sauce; my version offers a variation of this classic dish, and is served with toasted brioche buns and Asian style coleslaw, which is perfect for all the family or for a party crowd (just increase the ingredients amounts)

Ingredients

500g Beef or Steaks cut into 1/2 (such as Sirloin, Strip Steak or Rib Eye)

Bulgogi Sauce

2 tablespoons light soy sauce
2 tablespoons Demerara sugar (or soft brown sugar)
1 tablespoon rice wine vinegar (or sake)
2 teaspoons Pura liquid coconut oil blend (plus more to cook)
2 teaspoons minced fresh garlic cloves
1 teaspoon sesame oil
1 teaspoon Gochugaru chilli flakes
1 whole kiwi fruit (blended in food processor and sieved of seeds)
6 to 8 spring onions, trimmed and chopped

Coleslaw

125g chopped white cabbage
125g chopped and drained kimchi
4 spring onions trimmed and chopped
1 carrot, peeled and grated
1 tablespoon chopped fresh coriander

To serve

Toasted brioche buns to serve

Note

Directions

Step 1	Mix the Bulgogi sauce ingredients together and place the beef slices into a covered container. Spoon the sauce over the beef and using make sure that beef is completely covered in the sauce. Allow to marinade overnight or for at least one hour before cooking.
Step 2	To make the Asian slaw, mix the chopped Kimchi, cabbage, grated carrot and chopped coriander leaves together and season to taste with salt and pepper. Set to one side until the beef is cooked.
Step 3	To cook the beef; add some Pura liquid coconut oil blend to a cast iron skillet or griddle pan, and heat it up over a high heat. Add the beef slices in one layer, and all of the sauce, and sear for about 2 to 3 minutes on each side.
Step 4	Turn the heat down and continue to cook the beef until the sauce is thick and beef is tender.
Step 5	Serve the beef and sauce immediately with toasted brioche buns and the Asian slaw, garnish with coriander leaves.