Bulgogi is a very popular dish for outdoor entertaining. Traditionally it would have been cooked on a Genghis Khan grill, which is shaped like the crown of a hat, but a ridged heavy griddle pan works almost as well.

  • 450 g / 1 lb fillet (tenderloin) of beef or rump (round) steak, in a single piece
  • sesame oil, for frying
For the marinade
  • 150 ml / ¼ pint / ⅔ cup dark soy sauce
  • 30 ml / 2 tbsp sesame oil
  • 30 ml / 2 tbsp sake or dry white wine
  • 1 garlic clove, cut into thin slivers
  • 15 ml / 1 tbsp sugar
  • 30 ml / 2 tbsp crushed roasted sesame seeds
  • 4 spring onions (scallions), cut into long lengths
  • salt and ground black pepper
  1. Put the meat into the freezer until it is firm enough to slice very thinly and evenly. Arrange the slices of beef on a shallow glass dish.
  2. Make the marinade. Mix the soy sauce, oil, sake or wine, garlic, sugar and sesame seeds in a bowl and add the spring onions. Season to taste.
  3. Pour the marinade over the slices of beef and mix well. Cover the dish and transfer to the refrigerator. Chill for at least 3 hour or overnight.
  4. Heat the merest slick of oil in a heavy, ridged griddle pan. Drain the beef slices and cook over a high heat for a few seconds, turning once, then serve.