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Korean-style bulgogi beef waffles
Packed full of punchy, bold flavours like sesame and ginger, and accompanied by bright, crunchy carrots and purple cabbage, this is one epic brunch masterpiece we’re certain you’ll be making more than once. Many elements in this recipe can be made the day before your brunch, meaning you’ll have even more time to enjoy good food and great friends.
SERVES
Ingredients
For the waffle batter:
- 1 cup whole milk
- 2 tablespoons neutral cooking oil
- 1 large egg
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
For the bulgogi beef:
- 300 gram beef tenderloin
For the beef marinade:
- 1/2 cup soy sauce
- 5 tablespoons mirin
- 2 tablespoons sesame oil
- Juice of 1/2 lime
- 5 tablespoons granulated sugar
- 2 tablespoons toasted sesame seeds
- 2 tablespoons finely chopped green onion
- 2 garlic cloves, minced
For the sauce:
- 4 tablespoons Classic 30-Second Mayonnaise
- 1 tablespoon reduced Beef Marinade
- Juice of 1/2 lime (about 1 teaspoon)
For serving:
- 1/2 cup thinly sliced purple cabbage
- 1/2 cup chopped carrots (cut into matchsticks)
- 1/2 cup chopped English cucumber (cut into matchsticks)
- Fresh cilantro, to garnish
Directions
Make batter: In a medium bowl, combine milk, oil, egg, flour, baking powder and salt. Mix well, cover and refrigerate overnight (or up to 24 hours)
Make beef: Wrap beef tenderloin tightly in plastic wrap, and freeze for one to two hours, until firm but not frozen all the way through. Remove plastic wrap and cut beef into very thin slices.
Make marinade: In a medium bowl, combine soy sauce, mirin, sesame oil, lime juice, sugar, sesame seeds, green onion and minced garlic. Stir well and reserve 1/3 cup for the sauce.
- In a resealable bag, combine sliced beef and marinade. Refrigerate overnight (or up to 24 hours). Drain beef and discard marinade.
- In a medium frying pan or skillet on medium-high heat, cook beef for one to two minutes, until cooked through.
- In a small saucepan on medium-high heat, bring the 1/3 cup of reserved marinade to a boil. Cook until thickened, three to five minutes. Set aside to cool. (You will need one tablespoon of the reduced marinade for the sauce.)
- Cook waffles: Preheat waffle iron. Cook waffles according to the manufacturer’s instructions.
- Make sauce: In a small bowl, whisk together mayonnaise, one tablespoon reserved marinade and lime juice.
- Serve waffles with purple cabbage, bulgogi beef and sauce, topped with carrots, cucumber and cilantro.
Tips: Letting the batter sit overnight (or up to 24 hours) results in lighter, fluffier waffles.
Sirloin, tenderloin or skirt steak are all great choices for this dish.
