Wagyu British Beef Bulgogi | ±220g

Regular price: £13.00
Regular price: ~~£13.00~~
Sale price: £13.00

Tax included.

2 Serve

2mm Thickness

Yorkshire Origin

Olive-Fed Feed

Frozen Delivered

Description

This is one of the most well-known dishes in Korean cuisine, made of thin, marinated slices of Wagyu Beef.

Our Wagyu Beef Bulgogi meat is thinly sliced (1.5mm-2mm) from boneless short ribs and will complement the dish with juicy flavours. Bulgogi meat is either grilled on barbecue or griddle pan and best enjoyed with Asian rice and our range of soy sauces from The Wasabi Company.

Freedown Hills F1 Wagyu beef (50% Wagyu - 50% Holstein)
Reared in Yorkshire, UK
Olive-fed
Slices are 1.5mm to 2mm thick
±220g
Frozen

Cooking Instructions

Wagyu Bulgogi - Griddle or Barbecue

±220g, sliced 1.5–2mm. Serves 2 with rice and sides. Defrost 2–3 hours. Under 3 minutes of cooking.

1. Defrost
Move the pack from freezer to fridge. Allow 2 to 3 hours. Slices this thin thaw quickly. Cook within 24 hours. Do not refreeze.

2. Separate the slices while cold
Open the pack as soon as the slices give. They should still be very cold and firm. Peel them apart one by one. Fully soft slices tear.

3. Make the marinade
3 tablespoons soy sauce, 2 tablespoons grated Asian pear (or 1 tablespoon sugar), 1 tablespoon sesame oil, 2 cloves of garlic grated, 1 teaspoon of grated ginger, 2 spring onions sliced, plenty of black pepper. The pear is not just for sweetness. It tenderises as it sits.

4. Marinate briefly
30 minutes is enough. Two hours is the most it needs. This cut is already tender, and a long marinade turns thin slices soft rather than better.

5. Get the pan or grill very hot
A griddle pan, a heavy frying pan or a barbecue over direct heat. Give it 3 to 4 minutes to come up. You want the sugars in the marinade to catch quickly rather than stew.

6. Cook in small batches
Lift the slices from the marinade and shake off the excess. Lay them in a single layer with space between them. 30 to 45 seconds a side. Crowding the pan brings the liquid out and the meat boils in it.

7. Wipe the pan between batches
The marinade catches and burns. Wipe it out with kitchen paper, add a little more oil, and let the pan come back up to temperature before the next batch.

8. Serve immediately
Scatter with toasted sesame seeds. Serve with steamed rice, or in lettuce leaves with ssamjang and kimchi. Cook as you eat, in rounds, rather than all at once.

Nutritional Information

Typical values	Per 100g
Energy	—
Fat	—
of which saturated	—
Carbohydrate	—
of which sugars	—
Fibre	—
Protein	—
Salt	—

Storage

Delivered frozen
Keep frozen at -18°C until needed. Use by the date on the pack.
Defrost in the fridge, in its packaging, on a plate. Allow 2 to 3 hours. Slices this thin thaw quickly. The pack will release liquid as it thaws.
Never defrost at room temperature or in a microwave.
Once defrosted, keep at 0-4°C and cook within 24 hours.
Do not refreeze once thawed.

Delivery

SHIPPING RATES (UK mainland only excl. Highlands)

Orders over £85 Express By End of Day (Tues-Sat)	FREE
Orders under £85 Express By End of Day (Tues-Sat)	£8.50
Express by 1PM (Tues-Fri) / by 1PM for Scotland	£11
Express Saturday by 1PM / by 1PM for Scotland	£22

Our delivery service covers all UK mainland addresses and is fully tracked using trusted courier DPD.
We aim to deliver all orders, excluding the Highlands & Islands, via next-day service; however, please allow up to 48 hours when placing your order in case of any courier delays.

Born & Raised in Yorkshire

Scurf Dyke Farm sits on the south-eastern edge of the Yorkshire Wolds, a few miles from the North Sea. This is where our British Freedown Hills F1 Wagyu are raised, on lush pasture, then slowly transitioned onto farm-grown grains, cereals, and locally sourced olive pieces. Rolling hills, clean air, and unhurried rearing. Quintessentially British, unmistakably Wagyu.