Weeknight Sesame Bulgogi with Quick Pickled Cucumber

⏱ 45 min · Serves 4

Sweet, savoury, smoky ribbons of beef caramelised in a screaming-hot pan, with a grated pear marinade that tenderises as it sweetens. Serve with sticky rice and a bowl of sharp cucumber pickles to cut the richness.

Per serving: 760 kcal · 42.0g protein · 85.0g carbs · 28.0g fat

Ingredients

• 600g sirloin or ribeye steak, very thinly sliced (freeze 30 min for easier slicing)
• 1 small ripe Korean or Nashi pear (or 1/2 apple), peeled and grated
• 5 tbsp soy sauce
• 2 tbsp light brown sugar
• 1 tbsp honey
• 1 tbsp toasted sesame oil
• 4 garlic cloves, finely grated
• 1 tsp finely grated fresh ginger
• 1/2 tsp coarsely ground black pepper
• 1 tbsp mirin or dry sherry (optional)
• 1 medium onion, sliced
• 4 spring onions, cut into 3cm lengths
• 1 tbsp neutral oil, for frying
• 1 tbsp toasted sesame seeds
• 1 large cucumber, thinly sliced
• 2 tbsp rice vinegar
• 1 tsp caster sugar
• 1/2 tsp fine salt
• 1 tsp gochugaru (Korean chilli flakes), optional
• 300g short-grain rice, cooked, to serve
• Lettuce leaves and kimchi, to serve (optional)

Method

1. In a large bowl, whisk together the grated pear, soy sauce, brown sugar, honey, sesame oil, garlic, ginger, black pepper and mirin.
2. Add the thinly sliced beef and sliced onion, and mix thoroughly with your hands so every piece is coated. Leave to marinate at room temperature for 20 minutes (or up to 8 hours in the fridge).
3. Meanwhile, make the pickles: toss the cucumber with the rice vinegar, caster sugar, salt and gochugaru in a small bowl. Set aside, stirring once or twice.
4. Get your rice cooking or reheating so it's ready at the same time.
5. Heat a large heavy frying pan or wok over the highest heat until smoking. Add the neutral oil.
6. Lift a third of the beef and onion from the marinade, letting excess drip off, and spread it in a single layer. Leave undisturbed for 1 minute to catch some colour, then toss for another 1-2 minutes until caramelised at the edges. Tip onto a warm plate.
7. Repeat in two more batches - crowding the pan will steam the beef instead of browning it.
8. Return all the beef to the pan with any remaining marinade and the spring onions. Toss over high heat for 1 minute until the sauce clings and glosses the meat.
9. Scatter with sesame seeds and serve straight away with rice, the cucumber pickles, and lettuce leaves and kimchi if you like.