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Recipe Instructions

Make bulgogi marinade Combine all ingredients in a jug.

Place beef in a shallow glass or ceramic dish. Pour over marinade. Stir to coat. Cover. Refrigerate for 6 hours, stirring occasionally, or overnight if time permits.

Heat a barbecue chargrill on medium- high heat. Drain beef. Discard marinade. Pat beef with paper towel to remove excess marinade. Cook beef, in batches, for 2 minutes each side or until browned all over. Transfer to a bowl.

Meanwhile, combine soy, chilli paste, vinegar and fish sauce in a small bowl.

Spoon rice into lettuce leaves and top with beef. Serve with soy mixture, kimchi, green onion and sesame seeds.

Recipe Ingredient

600g piece beef rump steak, trimmed, thinly sliced

84.00 gm soy sauce

6.00 tsp Korean chilli paste

4.00 tsp rice wine vinegar

12.20 gm fish sauce

600.00 gm cooked white rice

1 butter lettuce, leaves separated

Kimchi, to serve

Shredded green onion, to serve

Toasted sesame seeds, to serve

3 garlic cloves, crushed

2cm piece fresh ginger, peeled, finely grated

2 green onions, finely chopped

1 nashi pear, peeled, grated

40.00 gm caster sugar

10.00 gm mirin seasoning

20.00 ml sesame oil

1/2 tsp ground black pepper

Recipe Cuisine

Asian, korean

Cook Time


Prep Time


Total Time



119.57 calories

14.9 grams fat

4.0 grams saturated fat

53.4 grams carbohydrates

15.7 grams sugar

38.4 grams protein

82.5 milligrams cholesterol

1.9 milligrams sodium


Recipe Category



Low fat, dinner, asian, korean, family friendly, steak, main, beef


Spice up rump steak Korean-style with this flavoursome recipe.

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