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United Kingdom, Europe · Yorkshire Pudding

Bulgogi Yorkshire Pudding Bowls

Puffed, crisp Yorkshire puddings used as edible bowls for sweet Korean bulgogi and seared kimchi, finished with gochujang mayo.

ServingsServes 2
Total cooking time40 min
Resting the batter and marinating+ 30 min
DifficultyMedium
About servingsOne egg makes 2 large puddings in a 4-hole Yorkshire pudding tin (10 cm holes), which is 1 serving. From 3 servings, bake two tins side by side on one shelf.

Method

  1. Whisk the eggs and salt in a bowl, add the flour and mix until smooth, then gradually whisk in the milk for to a thin batter. Cover and rest at room temperature for 30 minutes.

    Add in this stepEggs 2Salt 1 pinchPlain flour 80 gMilk 150 ml

  2. While the batter rests, cut the beef into bite-sized pieces and toss with the soy sauce, brown sugar, grated pear, garlic, sesame oil and pepper. Mix in the thinly sliced onion and marinate for 20 minutes. Cut the kimchi into 1 cm strips.

    Add in this stepBeef sirloin, very thinly sliced 240 gSoy sauce 3 tbspBrown sugar 4 tspAsian pear, finely grated 60 gGarlic cloves, minced 2Toasted sesame oil 2 tspBlack pepper 1 pinchOnion ½

  3. Heat the oven to 220°C. Put 1 tsp of oil in each of 4 holes and heat in the oven for , until the oil just starts to smoke.

    Add in this stepCooking oil (1 tsp per hole) 4 tsp

    oven

  4. Take out the tin, quickly pour the batter in until each hole is half full and put it straight back in the oven. Bake at 220°C for . Do not open the door for the first 15 minutes. They are done when tall and deep brown.

    oven

  5. While the puddings bake, heat the oil in a 26–28 cm frying pan over high heat and stir-fry the bulgogi in 1 batch(es), in total. Spread the meat out and leave it for about 30 seconds so the edges char slightly before tossing. After the last batch, add the kimchi to the pan and fry for 1 minute.

    Add in this stepCooking oil (for stir-frying) 1 tbspWell-fermented cabbage kimchi 60 g

    high heat

  6. Mix the mayonnaise, gochujang and honey. Fill the hollow of each freshly baked pudding with bulgogi and kimchi, drizzle with gochujang mayo, scatter over sliced spring onions and sesame seeds and serve immediately.

    Add in this stepMayonnaise 2 tbspGochujang (Korean chili paste) 2 tspHoney 1 tspSpring onions 1Toasted sesame seeds 1 tsp

Cook's tip

If you add all the meat at once it releases water and stews, so always fry in batches. No Asian pear? Use a little apple, or kiwi for only 10 minutes, since kiwi softens meat quickly. The puddings sink as they cool, so have the filling ready and fill them straight from the oven.

Cooking it at camp

Make the batter at home and carry it in a jar; marinate the bulgogi and take it in its zip bag in the cooler. Heat 2 tbsp of oil in a 30 cm Dutch oven with 17 coals on the lid and 8 underneath for 10 minutes, pour in the batter and bake one big pudding for 20 to 25 minutes, while you fry the bulgogi in a cast-iron pan on the burner. Cut the pudding into wedges and pile the beef on top.