Immerse your palate in the umami world of thinly sliced beef marinated to perfection in traditional Korean flavours. Served alongside a crisp cabbage & carrot slaw with corn. The dish is elevated with the creamy richness of kewpie mayo & a sprinkle of sesame seeds.
Bulgogi Beef Rump
Bulgogi Beef Rump
with kewpie mayo & sesame seeds
Hands on Time: 15 - 30 minutes
Overall Time: 30 - 45 minutes
Ingredients:
- Beef
- Beef Rump
- Bulgogi Sauce
- Cabbage
- Carrot
- Corn
- Garlic Clove
- Garlic Cloves
- Kewpie Mayo
- Lemon Juice
- Pickled Ginger
- White Sesame Seeds
From your kitchen:
- Oil (cooking, olive or coconut)
- Water
- Sugar/Sweetener/Honey
- Paper Towel
- Seasoning (salt & pepper)
OPEN SESAME
Place the sesame seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
MARINATION STATION
In a bowl, combine the Bulgogi sauce with the garlic, ½ the lemon juice, a drizzle of oil, a sweetener (to taste), and seasoning. Pat the Beef dry with paper towel, and toss through the marinade. Set aside.
CHARRED Corn
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the Corn until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
SAUCE & SALAD
Place ½ the kewpie mayo into a small bowl. Loosen with a splash of water, season, and set aside. To a salad bowl, add the Cabbage, the carrot, the charred corn, and the ginger. Toss through a drizzle of olive oil, the remaining lemon juice, the remaining kewpie mayo, and season. Set aside.
FRY THE Beef
Return the pan to medium-high heat with a drizzle of oil. Sear the steak fat-side down until crispy, 3-5 minutes. Flip the steak and sear until browned, 2-4 minutes per side (for medium-rare). Remove from the pan and rest for 1-2 minutes before slicing and seasoning. Set aside, reserving the marinade mixture in the bowl.
FINAL TOUCHES
Return the pan to medium-high heat. Pour in the reserved marinade and simmer until reduced and thickening, 2-3 minutes. Remove from the heat and mix through the cooked Beef slices.
TIME TO DINE!
Plate up the Bulgogi Beef and side with the slaw. Drizzle it all with the loosened mayo. Garnish with the toasted sesame seeds. Nicely done, Chef!
OPEN SESAME
Place the sesame seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
MARINATION STATION
In a bowl, combine the Bulgogi sauce with the garlic, ½ the lemon juice, a drizzle of oil, a sweetener (to taste), and seasoning. Pat the Beef dry with paper towel, and toss through the marinade. Set aside.
CHARRED Corn
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the Corn until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
SAUCE & SALAD
Place ½ the kewpie mayo into a small bowl. Loosen with a splash of water, season, and set aside. To a salad bowl, add the Cabbage, the carrot, the charred corn, and the ginger. Toss through a drizzle of olive oil, the remaining lemon juice, the remaining kewpie mayo, and season. Set aside.
FRY THE Beef
Return the pan to medium-high heat with a drizzle of oil. Sear the steak fat-side down until crispy, 3-5 minutes. Flip the steak and sear until browned, 2-4 minutes per side (for medium-rare). Remove from the pan and rest for 1-2 minutes before slicing and seasoning. Set aside, reserving the marinade mixture in the bowl.
FINAL TOUCHES
Return the pan to medium-high heat. Pour in the reserved marinade and simmer until reduced and thickening, 2-3 minutes. Remove from the heat and mix through the cooked Beef slices.
TIME TO DINE!
Plate up the Bulgogi Beef and side with the slaw. Drizzle it all with the loosened mayo. Garnish with the toasted sesame seeds. Nicely done, Chef!
OPEN SESAME
Place the sesame seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
MARINATION STATION
In a bowl, combine the Bulgogi sauce with the garlic, ½ the lemon juice, a drizzle of oil, a sweetener (to taste), and seasoning. Pat the Beef dry with paper towel, and toss through the marinade. Set aside.
CHARRED Corn
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the Corn until lightly charred, 4-5 minutes (shifting occasionally). Remove from the pan and set aside.
SAUCE & SALAD
Place ½ the kewpie mayo into a small bowl. Loosen with a splash of water, season, and set aside. To a salad bowl, add the Cabbage, the carrot, the charred corn, and the ginger. Toss through a drizzle of olive oil, the remaining lemon juice, the remaining kewpie mayo, and season. Set aside.
FRY THE Beef
Return the pan to medium-high heat with a drizzle of oil. Sear the steak fat-side down until crispy, 3-5 minutes. Flip the steak and sear until browned, 2-4 minutes per side (for medium-rare). Remove from the pan and rest for 1-2 minutes before slicing and seasoning. Set aside, reserving the marinade mixture in the bowl.
FINAL TOUCHES
Return the pan to medium-high heat. Pour in the reserved marinade and simmer until reduced and thickening, 3-4 minutes. Remove from the heat and mix through the cooked Beef slices.
TIME TO DINE!
Plate up the Bulgogi Beef and side with the slaw. Drizzle it all with the loosened mayo. Garnish with the toasted sesame seeds. Nicely done, Chef!
OPEN SESAME
Place the sesame seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
MARINATION STATION
In a bowl, combine the Bulgogi sauce with the garlic, ½ the lemon juice, a drizzle of oil, a sweetener (to taste), and seasoning. Pat the Beef dry with paper towel, and toss through the marinade. Set aside.
CHARRED Corn
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the Corn until lightly charred, 4-5 minutes (shifting occasionally). Remove from the pan and set aside.
SAUCE & SALAD
Place ½ the kewpie mayo into a small bowl. Loosen with a splash of water, season, and set aside. To a salad bowl, add the Cabbage, the carrot, the charred corn, and the ginger. Toss through a drizzle of olive oil, the remaining lemon juice, the remaining kewpie mayo, and season. Set aside.
FRY THE Beef
Return the pan to medium-high heat with a drizzle of oil. Sear the steak fat-side down until crispy, 3-5 minutes. Flip the steak and sear until browned, 2-4 minutes per side (for medium-rare). Remove from the pan and rest for 1-2 minutes before slicing and seasoning. Set aside, reserving the marinade mixture in the bowl.
FINAL TOUCHES
Return the pan to medium-high heat. Pour in the reserved marinade and simmer until reduced and thickening, 3-4 minutes. Remove from the heat and mix through the cooked Beef slices.
TIME TO DINE!
Plate up the Bulgogi Beef and side with the slaw. Drizzle it all with the loosened mayo. Garnish with the toasted sesame seeds. Nicely done, Chef!
Frequently Asked Questions
What is the preparation time for Bulgogi Beef Rump?
The preparation time for Bulgogi Beef Rump with kewpie mayo & sesame seeds is between 15 and 30 minutes.
What is the total time required to make Bulgogi Beef Rump with kewpie mayo & sesame seeds?
The total time required to make Bulgogi Beef Rump with kewpie mayo & sesame seeds is between 30 and 45 minutes.
How many servings does Bulgogi Beef Rump provide?
4 servings
What are the main ingredients in Bulgogi Beef Rump?
Beef, Beef Rump, Bulgogi Sauce, Cabbage, Carrot, Corn, Garlic Clove, Garlic Cloves, Kewpie Mayo, Lemon Juice, Pickled Ginger, White Sesame Seeds
What is the nutritional information of Bulgogi Beef Rump?
Calories: 781, Carbs: 35 grams, Fat: grams, Protein: 41.6 grams, Sugar: 12.4 grams, Salt: 818 grams
How do I prepare Bulgogi Beef Rump?
OPEN SESAME: Place the sesame seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside. CHARRED CORN: Return the pan to medium-high heat with a drizzle of oil. When hot, fry the corn until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and set aside. SAUCE & SALAD: Place ½ the kewpie mayo into a small bowl. Loosen with a splash of water, season, and set aside. To a salad bowl, add the cabbage, the carrot, the charred corn, and the ginger. Toss through a drizzle of olive oil, the remaining lemon juice, the remaining kewpie mayo, and season. Set aside. FINAL TOUCHES: Return the pan to medium-high heat. Pour in the reserved marinade and simmer until reduced and thickening, 2-3 minutes. Remove from the heat and mix through the cooked beef slices. TIME TO DINE!: Plate up the Bulgogi beef and side with the slaw. Drizzle it all with the loosened mayo. Garnish with the toasted sesame seeds. Nicely done, Chef! MARINATION STATION: In a bowl, combine the Bulgogi sauce with the garlic, ½ the lemon juice, a drizzle of oil, a sweetener (to taste), and seasoning. Pat the beef dry with paper towel, and toss through the marinade. Set aside. FRY THE BEEF: Return the pan to medium-high heat with a drizzle of oil. Sear the steak fat-side down until crispy, 3-5 minutes. Flip the steak and sear until browned, 2-4 minutes per side (for medium-rare). Remove from the pan and rest for 1-2 minutes before slicing and seasoning. Set aside, reserving the marinade mixture in the bowl.
What should be prepared from my kitchen to make Bulgogi Beef Rump?
Beef, Beef Rump, Bulgogi Sauce, Cabbage, Carrot, Corn, Garlic Clove, Garlic Cloves, Kewpie Mayo, Lemon Juice, Pickled Ginger, White Sesame Seeds
How many calories does Bulgogi Beef Rump have?
781 calories
How much fat content does Bulgogi Beef Rump have?
grams
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