Steak Bulgogi – Wagamama style

Steak Bulgogi – Wagamama Style. Korean Steak Bulgogi is my favourite dish to have at Wagamama and so I had to recreate it. Bulgogi literally translates as fire meat. Sirloin steak is marinated in a soy based sauce before being flash fried and served with miso glazed aubergine, noodles, spring onions, coriander and a soft egg.

If you liked my Steak Bulgogi recipe, then try out my Slow Cooked Korean Beef Brisket Rice Bowl

Recipe

Serves 4

Difficulty Level: Rookie

Ingredients:

For the Steak Bulgogi :

• 4 sirloin or rib eye steaks
• 1 pear, grated
• 4 tablespoons soy sauce
• 4 garlic cloves, crushed
• 3 tablespoons brown sugar
• 2 tablespoons sesame oil
• Tablespoon of freshly grated ginger
• Teaspoon white pepper

For the Miso Aubergine:

• 1 large aubergine, cut into 1cm slices
• 3 tablespoons miso paste
• 1 teaspoon sesame oil
• 1 tablespoon brown sugar

To serve:

• 4 nests of egg noodles
• Bunch of coriander, chopped
• 4 spring onions, sliced
• 2 soft boiled eggs

Method:

1. Slice the steaks into thin strips with a sharp knife.
2. Mix all the marinade ingredients together in a bowl and pour half into another bowl.
3. Add the steak to one of the bowls, cover with cling film and marinate in the fridge for an hour.
4. For the aubergine, heat the oven to 220C. Mix together the miso paste, sesame oil and brown sugar. Use a pastry brush to brush the aubergine slices with the miso paste and cook in the oven for about 15-20 minutes.
5. Meanwhile, heat a griddle pan or large frying pan over the highest heat. Add the steak in batches and fry until caramelised on the outside.
6. When the steak is all cooked, transfer to some tin foil to rest whilst you prepare the rest of the dish.
7. Cook the noodles according to packaging instructions.
8. Pour the remaining marinade in the pan used for cooking the steak. Bubble over a high heat for a couple of minutes until slightly reduced. Add the noodles to the sauce and toss to combine.
9. Serve the Steak Bulgogi and on the side plate the noodles, miso aubergine, egg, coriander and spring onions! Enjoy!