Preparation time is 15minutes
Cook time is 3hours
Total time is 3hours 15minutes
Serve is for 4 people
Estimated cost per serve is 12.4 dollar
Difficulty level: 3 out of 4
13 Ingredients
Number of servings
4
For the bulgogi sauce
- 1 medium pear, peeled, cored and diced
- 4tablespoons soy sauce
- 2tablespoons chilli flakes
- 2tablespoons rice wine vinegar
- 2 cloves garlic, peeled and finely diced
- 1tablespoons maple syrup
- 1teaspoons ginger, finely diced
- 1 small chilli, finely diced
- 1 pinch salt
- 1 pinch pepper
- 2tablespoons sesame oil
- 4 ribeye steaks (approx 1kg)
- 1 stalk scallion, sliced (to garnish)
Nutrition per serving
2820kJ / 675Cal
2820 Kilojoules or 675 Calories
32% of daily energy intake*
Protein
55.2grams
Fat
43.2grams
Carbs
12.9grams
Sugars
9.7grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
A sweet combination of pears and meat perfectly matched.
Method
Step 1 of 3
Pre-heat the oven to 160°C. Fry the steaks for 30 seconds on each side on a chargrill on a medium heat.
Step 2 of 3
Combine all the sauce ingredients in a blender and blend until smooth. In a casserole dish, place the meat with sauce and bake for 3 hours.
Step 3 of 3
Remove from the oven occasionally and marinade the meat with the juices from the bottom. Serve the meat with the leftover sauce as a dip and garnish with scallions.
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