KOREAN BULGOGI

on


Bulgogi has got to be one of my all-time favourite beef dishes. The word literally means "fire meat" in Korean. In the Standard Korean Language Dictionary it is listed as meat, such as beef, that is thinly sliced, marinated, and grilled over the fire. The beef used is usually sirloin or other prime cuts of beef. Ribeye is also commonly used due to its tenderness and easily cuttable texture. In addition to beef, chicken and pork bulgogi are also common ingredients used to prepare the dish. The dish originated from northern areas of the Korean Peninsula, but is very popular in South Korea, where it can be found anywhere from upscale restaurants to local supermarkets as pan-ready kits. It's also a hugely popular dish in my household and I'm sure once you try it, it will be a favourite in your household too! 😋

Enjoy! 💗Helena


INGREDIENTS:

  • 1 kg of super thinly sliced, good quality beef (slice the beef across the grain in paper thin slices, partially freezing the beef helps with cutting clean slices)
  • ⅓ cup of Kikkoman soy sauce
  • 3 tablespoons white sugar
  • 1 tablespoon sesame oil
  • 3 cloves garlic, minced
  • ½ of a medium yellow onion, halved and sliced into medium moon shaped slivers
  • 2 stalks scallions (green onions) including the white parts, finely sliced into small pieces
  • 2 tablespoons toasted sesame seeds
  • 2 pinches of black pepper
  • 1 teaspoon of ginger, finely minced
  • ¼ teaspoon of red pepper flakes (optional)
  • Peanut oil for pan frying


DIRECTIONS:

  1. Cut the meat into paper thin slices. 


  2. Whisk all the ingredients together in a medium bowl, except the beef, onion and scallions. 


  3. When most of the sugar has dissolved, add the scallions, onion and beef to the bowl and mix the marinade well into each slice of beef. You can even use your hands to massage the marinade into the beef.





  4. Cover and refrigerate for at least 1 hour or overnight. I usually do overnight. 

  5. To pan fry, place a few slices of beef in single layers and completely flat on a hot oiled frying pan and fry each side until cooked. Some people prefer to cook the bulgogi until some of the edges have turned dark and crispy. 



     



  6. Serve with a bowl of hot rice. 


Comments

Post a Comment