Korean Beef Bulgogi
*makes 6 servings
Korean Beef Bulgogi
*makes 6 servingsBulgogi literally means “fire” and “meat,” and it is the ultimate Korean dish.
The pear flavour both tenderises the meat, and imparts a unique sweet flavour into the dish.
I N G R E D I E N T S
- 1 kg Beef Strips
- 1/3 cup soy sauce
- 3 tbsps brown sugar
- 1 ½ tbsps toasted sesame oil
- Toasted sesame seeds
- 1 ½ tbsps wine vinegar
- ½ brown onion, thinly sliced
- 2 cloves garlic, crushed
- 1 tsp grated fresh ginger
- 1 pear or nashi, grated
- Ground black pepper
- 1 large carrot, sliced
- 2 spring onions, sliced
M E T H O D
1. In a large bowl prepare the Bulgogi marinade by whisking together the soy sauce, sugar, sesame oil, wine vinegar, onion, garlic, ginger, grated pear and pepper.
2. Gently stir meat into marinade, ensuring meat is coated. Refrigerate for 30 minutes or overnight.
3. Heat the grill until sizzling hot. Drain and reserve the marinade from the meat. Grill until medium-well done. Add the carrots and spring onions, and pour some of the marinade over the meat at the last minute. Top with toasted sesame seeds.
4. Serve with rice, (Lewis & Son) kimchi, and red chilli paste (Gochujang) for the brave.