Recipe: Bulgogi Grain-fed Beef Rump Cap

Most of us have our go-to recipes, be it for a mid-week lunch, a dinner party pleaser or a sumptuous cake. If you love Korean bulgogi, try this recipe by Chef William Lum. Bon appétit!

Bulgogi Recipe – Grain-fed Beef Rump Cap

“Try the art of smoking to create additional depths of flavour!” – William Lum, Weber Grill Academy Chef

Ingredients

• Rump cap (2 to 3kg)
• 180ml Korean soy sauce
• 40g light brown sugar
• 120g honey
• 120ml rice wine
• 60ml sesame oil
• 80g garlic
• 20g ground black pepper
• 60g spring onion
• 100g Asian pear or kiwifruit, without skin

Instructions

1. Place all the ingredients except the meat into the food processor and blend until fine.
2. Add the marinade to the rump cap and leave for three to four hours, turning the meat every hour.
3. Remove the meat and pat dry with a paper towel.
4. Preheat the grill to 220°C.
5. Place meat with the fat side up on a rack in a roasting pan. Roast for 15 minutes.
6. Reduce grill temperature to 180°C.
7. Roast meat for around 35 minutes longer, until a thermometer inserted into thickest part of meat registers 65°C for medium well done.
8. Remove from grill; let meat rest for 20 minutes.
9. Cut crosswise into 1cm thick slices.
10. Arrange slices on a plate and serve.

Want to learn more? Check out Weber Grill Academy’s upcoming cooking and grilling classes at weber.com/sg!

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