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Korean steak (Bulgogi steak) from the oven

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Ingredients for 4 servings:

  • 500 g entrecôte(s) (rib eye steak)
  • 4 tbsp spice paste (gochujang paste)
  • 2 tbsp honey
  • 3 tbsp soy sauce
  • 2 tbsp sesame oil, roasted
  • 2 cloves garlic
  • 1 tbsp fish sauce

Instructions

Working time approx. 10 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 40 minutes

Mince the garlic. Cut the steak into strips. Mix all ingredients, including the steak strips. Marinate either at room temperature for 1 hour or overnight, then refrigerate. Line the roasting pan with parchment paper. Arrange the steak strips on the parchment paper. Preheat the oven to 200°C (top/bottom heat) and cook the strips for about 30 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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