This fabulous recipe for Korean BBQ Bulgogi Beef with Asian Slaw is easy to prepare and cook, and you don’t need a barbecue! Classic Korean Bulgogi is eaten with rice, spicy side dishes and is served inside lettuce leaves with chopped peppers, thinly sliced garlic and a dipping sauce; my version offers a variation of this classic dish, and is served with toasted brioche buns and Asian style coleslaw, which is perfect for all the family or for a party crowd.
with
Pura Coconut Oil Liquid Blend
I love Korean food, and especially their barbecue dishes, which are spicy and full of different flavour layers and textures; today’s recipe for Korean BBQ Bulgogi Beef with Asian Slaw is my version of a classic Korean BBQ Beef, or Beef Bulgogi recipe, and is made very simply with beautifully fresh and healthy ingredients……sliced prime British beef is allowed to luxuriate in a spicy bath of soy sauce, rice wine vinegar, garlic, chilli flakes, sugar and kiwi pulp with a few spoons of Pura Liquid Coconut Oil Blend to lubricate the beef. Once cooked, the beef is served with an Asian style slaw made with grated and chopped cabbage, carrots and kimchi, which is then served inside toasted brioche buns. It’s a fabulous way to jazz up your mid-week family meal plan, or for a large gathering. I used Pura Liquid Coconut Oil Blend in my recipe, which is high in Omega 3, and is lower in saturated fat than traditional coconut oil. The oil is also flavour free, so it didn’t overwhelm the flavours in today’s recipe, but it did add healthy fats to the recipe and helped to keep the beef moist whilst being cooked.
The Pura Coconut Blend range includes the liquid blend that I used and a spray, which is handy for those people who are watching their weight, as you can fry with less fat than normal, and healthily. They are both very versatile and easy to use, reducing preparation time and are both suitable for all types of cooking, with the liquid coconut oil blend being so much more convenient than the solid block coconut oil I usually use. Today’s recipe is the perfect way to end the summer holidays before the children go back to school, and although you CAN cook the beef over coals or on a barbecue, you do end up losing all of the delicious sauce, so I prefer to cook it in a cast iron pan or skillet. If you still want to linger in the garden, and you want the beef to be saucy, then why not cook it in the cast iron pan over coals….which will impart a wonderful smoky flavour to the beef too! The only prerequisite is that you need to allow to beef to marinade overnight in the Bulgogi sauce, or for at least an hour if time is tight. Serve the beef with spicy Asian slaw, and some toasted brioche buns for a fun family meal. 
I’ve shared my recipe for Korean BBQ Bulgogi Beef with Asian Slaw below, in a printable recipe card, and I hope you will enjoy it as much as we did. If the children aren’t keen on lots of spices, just cut back on the chilli flakes in the recipe, and add a more subtle warmth to the spice mix, such as some finely sliced ginger. You can of course eat this Korean BBQ Bulgogi Beef the classic way too, and wrap the meat in a lettuce leaf with rice…….perfect for those on a Gluten Free diet or for those in a strict calorie controlled diet! I have a kimchi recipe coming soon on Lavender and Lovage, but in the meantime, you can buy it from any Asian supermarket, online or you can of course make it……this looks like a good recipe here: Quick and Easy Kimchi. You can buy Pura Liquid Coconut Oil Blend at these stockists: Asda, Sainsbury’s and Morrisons, and it retails for £4 a bottle (400mls) or for Pura Coconut Oil Liquid Blend Spray, it’s £2.50 (200mls) That’s all for today, have a fabulous weekend, and try to capture the last of the simmer sun if it’s shining where you are! Karen 
*Collaborative paid recipe post with Pura*
Korean BBQ Bulgogi Beef with Asian Slaw
Print recipe
| Serves | 4 |
| Prep time | 24 hours, 10 minutes |
| Cook time | 10 minutes |
| Total time | 24 hours, 20 minutes |
| Meal type | Lunch, Main Dish, Snack |
| Misc | Pre-preparable, Serve Hot |
| Occasion | Barbecue, Casual Party |
| Region | Asian |
| By author | Karen S Burns-Booth |
Ingredients
- 500g Beef or Steaks cut into 1/2 (such as Sirloin, Strip Steak or Rib Eye)
Bulgogi Sauce
- 2 tablespoons light soy sauce
- 2 tablespoons Demerara sugar (or soft brown sugar)
- 1 tablespoon rice wine vinegar (or sake)
- 2 teaspoons Pura liquid coconut oil blend (plus more to cook)
- 2 teaspoons minced fresh garlic cloves
- 1 teaspoon sesame oil
- 1 teaspoon Gochugaru chilli flakes
- 1 whole kiwi fruit (blended in food processor and sieved of seeds)
- 6 to 8 spring onions, trimmed and chopped
Coleslaw
- 125g chopped white cabbage
- 125g chopped and drained kimchi
- 4 spring onions trimmed and chopped
- 1 carrot, peeled and grated
- 1 tablespoon chopped fresh coriander
To serve
- Toasted brioche buns to serve
Note
This fabulous recipe for Korean BBQ Bulgogi Beef with Asian Slaw is easy to prepare and cook, and you don't need a barbecue! Classic Korean Bulgogi is eaten with rice, spicy side dishes and is served inside lettuce leaves with chopped peppers, thinly sliced garlic and a dipping sauce; my version offers a variation of this classic dish, and is served with toasted brioche buns and Asian style coleslaw, which is perfect for all the family or for a party crowd (just increase the ingredients amounts)
Directions
| Step 1 | Mix the Bulgogi sauce ingredients together and place the beef slices into a covered container. Spoon the sauce over the beef and using make sure that beef is completely covered in the sauce. Allow to marinade overnight or for at least one hour before cooking. |
| Step 2 | To make the Asian slaw, mix the chopped Kimchi, cabbage, grated carrot and chopped coriander leaves together and season to taste with salt and pepper. Set to one side until the beef is cooked. |
| Step 3 | To cook the beef; add some Pura liquid coconut oil blend to a cast iron skillet or griddle pan, and heat it up over a high heat. Add the beef slices in one layer, and all of the sauce, and sear for about 2 to 3 minutes on each side. |
| Step 4 | Turn the heat down and continue to cook the beef until the sauce is thick and beef is tender. |
| Step 5 | Serve the beef and sauce immediately with toasted brioche buns and the Asian slaw, garnish with coriander leaves. |
More Beef recipes on Lavender and Lovage:
Bannocks, Fry Bread and Indian Tacos
Montreal Style Roast Beef
Spicy Beef Larb Lettuce Wraps
Slow Cooked Beef Brisket with Elderberry Glaze and Port Jus
Suffolk Gold Double Cheese Burger
Pepper Steak with Pan-fried Onions, Tomatoes and Spinach
@aceso84 says
This looks absolutely fabulous, have been a huge fan of Korean food since we visited over 10 years ago. Have just shown my daughter and we’ve decided that this is Saturday’s supper. Hope our attempt tastes as good as yours looks.
Karen Burns-Booth says
Thank you! I hope you enjoy this if you make it, do let me know, Karen
All That I'm Eating says
I have tried something similar myself before but I didn’t add kiwi to it – love the sound of adding that! Sounds delicious Karen.
Karen Burns-Booth says
Thanks! 🙂 It is the acids in the kiwi which make the steak so tender, a clever idea!