Bulgogi baguette

Bulgogi baguette

main courses | serves 8

1. Purée the fruit, garlic and roughly chopped onion in a blender. Mix the purée with the sugar, pepper, soy and oil, then add the chopped onion, spring onion, ale, lemonade and 25ml water, and massage the marinade into the steak. Transfer to a non-reactive bowl, cover with clingfilm and chill for 24 hours.
2. Cook the beef in a large frying pan over a medium–high heat, stirring occasionally, for 3–5 minutes, depending whether you want it pinkish or well done; there’s no need to add oil. Serve in baguettes, or with rice, with teriyaki sauce and mayo.

Per serving 348 cals, 13.1g fat (3.9g saturated), 36.6g protein, 19g carbs, 17.5g sugars

 

Recipe Ji-Sun Shin
Photo Julian Anderson


from Issue 23

ingredients

• ½ apple, peeled, cored and roughly chopped
• 1 kiwi fruit, peeled and roughly chopped
• 1 pear, peeled, cored and roughly chopped
• 10g garlic (2–3 cloves), roughly chopped
• 2 onions, 1 roughly chopped and 1 chopped
• 100g granulated sugar
• 1 tsp ground white pepper
• 50ml soy sauce
• 50ml sesame oil
• 2 spring onions, chopped
• 75ml ale, such as Marston’s Pedigree
• 25ml lemonade
• 1.2kg featherblade steak, thinly sliced
• 8 x 30cm baguettes, split, or 500g rice, steamed
• Teriyaki sauce and mayonnaise, to serve (optional)

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