Bulgogi Korean-style Beef with kewpie mayo & sesame seeds

Immerse your palate in the umami world of thinly sliced beef marinated to perfection in traditional Korean flavours. Served alongside a crisp cabbage & carrot slaw and edamame beans. The dish is elevated with the creamy richness of kewpie mayo & a sprinkle of sesame seeds.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Place the sesame seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.

Step 2

In a bowl, combine the Bulgogi sauce with the grated garlic, ½ the lemon juice, a drizzle of oil, a sweetener, and seasoning. Pat the beef dry with paper towel and toss through the marinade. Set aside.

Step 3

Return the pan to medium-high heat with a drizzle of oil. When hot, fry the edamame beans until starting to char, 1-2 minutes (shifting occasionally). Remove from the pan, season, and set aside.

Step 4

Place ½ the kewpie mayo into a small bowl or ramekin. Loosen with a splash of water, season, and set aside. To a salad bowl, add the sliced cabbage, the carrot ribbons, the charred edamame beans, and the chopped ginger. Toss through a drizzle of olive oil, the remaining lemon juice, the remaining kewpie mayo, and seasoning. Set aside.

Step 5

Return the pan to medium-high heat with a drizzle of oil. When hot, sear the beef until browned, 1-2 minutes (shifting occasionally). Remove from the pan, season, and set aside. Reserve the marinade mixture in the bowl.

Step 6

Return the pan to medium-high heat. Pour in the reserved marinade and simmer until reduced and thickening, 2-3 minutes. Remove from the heat and mix through the cooked beef.

Step 7

Plate up the Bulgogi beef and side with the slaw. Drizzle it all with the loosened mayo. Garnish with the toasted sesame seeds. Nicely done, Chef!

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