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Minute Steak Bulgogi (Korean Fire Meat)

Bulgogi, meaning fire meat, is one of Korea’s most beloved dishes. Traditionally made with finely sliced ribeye or sirloin, this version uses British minute steak for a quick, flavour-packed supper. The thin beef soaks up a soy–sesame–garlic marinade, then cooks hot and fast, leaving it juicy, savoury, and perfect for wrapping in lettuce leaves or serving over rice.

INGREDIENTS
  • 500g British minute steak, sliced thinly against the grain
  • 3 tbsp soy sauce
  • 1½ tbsp brown sugar or honey
  • 2 garlic cloves, minced
  • 2 spring onions, finely chopped
  • 1 tbsp sesame oil
  • 1 tsp grated ginger
  • 1 tbsp grated pear or apple (optional, for tenderness and sweetness)
  • 1 tbsp toasted sesame seeds
  • ½ tsp freshly ground black pepper
  • 1 tbsp neutral oil (rapeseed or sunflower) for cooking
METHOD

  1. Prepare the beef: Slice the minute steak thinly across the grain. Place in a bowl.
  2. Make the marinade: Mix soy sauce, sugar, garlic, spring onion, sesame oil, ginger, pear/apple (if using), sesame seeds, and black pepper. Pour over beef. Marinate for at least 30 minutes (or up to overnight in the fridge).
  3. Cook: Heat a cast iron pan or grill pan until smoking hot. Add a little oil, then cook the beef in small batches for 1–2 minutes, turning once, until caramelised but still tender.
  4. Serve: Sprinkle with extra sesame seeds and spring onion. Eat with rice, or wrap in lettuce leaves with kimchi and chilli sauce.

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Native Breed Beef – Minute Steak – 500g

Minute steak is a popular cut of beef that is perfect for those who want a quick, easy and delicious meal. This thin and tender steak is perfect for pan-frying or grilling, and it cooks up in just a few minutes. Cut from the hind quarter of our Native breed beef, this is tender and tasty steak.

£13.85

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Sides

  • Steamed rice – the classic base.
  • Lettuce wraps – romaine or gem leaves for crunch.
  • Kimchi – spicy-sour contrast.
  • Pickled vegetables – carrot, cucumber, or daikon.
  • Stir-fried greens – pak choi or spinach with sesame oil.

Matches

  • Flavours like gochujang (Korean chilli paste), soy, sesame, ginger, garlic.
  • Fresh herbs like coriander and mint.
  • Sharp pickles, chilli sauce, and lime.

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Preparation Time: 15 minutes (plus marinating time)
Cooking Time: 5-10 minutes

Hot Tips

  • Don’t crowd the pan — cook in small batches for proper caramelisation.
  • Add a splash of water or stock at the end of cooking for extra sauciness if serving with rice.
  • Marinate overnight for the best depth of flavour.

Pairings

Red Wine

  • Beaujolais – light, fruity, and chilled slightly.
  • Pinot Noir – delicate and earthy, balances soy and sesame.
  • Zweigelt (Austria) – bright and peppery.

White Wine

  • Riesling (off-dry) – handles sweetness and spice.
  • Gewürztraminer – aromatic, pairs well with garlic and ginger.
  • Chenin Blanc – crisp with good acidity.

Beer & Cider

  • Korean lager (like Hite or Cass) – clean and refreshing.
  • Pale ale – hoppy edge cuts the richness.
  • Dry cider – apple notes echo the marinade.

Non-Alcoholic

  • Sparkling water with lime – fresh and cleansing.
  • Iced green tea – classic Korean pairing.
  • Ginger beer – spice to complement the marinade.

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