Bulgogi

I am taking baby steps into Korean food with bulgogi, a well-known Korean marinated meat dish, typically cooked over the grill. It has a sweet-savoury taste which is easy on the palate and found at all Korean eateries.

This recipe comes from Rachel, my Korean beautician. She tells me that she cooks bulgogi once a week and typically cooks 1kg of beef. The marinated meat can be kept frozen until required.

This is truly an easy dish to make; the bulgogi marinade can be easily prepared from common sauces, and the proportions can be varied to your taste. The trickiest part may be to obtain the thinly shaved sirloin beef used for steamboat and Korean grills, though these are now readily found in almost all Asian stores.

Ingredients:
500g shaved beef (from Asian stores)
1 ½ Tbsp sugar
2 Tbsp soy sauce
1 garlic, finely chopped
1 ½ Tbsp rice wine
1 ½ Tbsp oyster sauce
black pepper
a splash of sesame oil
1 onion, sliced
Vegetables, – pick from cabbage, carrots, spring onions, etc

Mix all the ingredients and marinade the beef for at least an hour. You can even prepare this the night before.

I used a cast iron grill pan, but this is traditionally cooked over a Korean grill. This can also be cooked over a BBQ grill and basted with the marinade as it is cooking.

Heat the grill pan until it is nearly smoking, brush the grill with oil, then sear the marinated meat quickly for 1 minutes, and add the onion and vegetables and continue to cook until the vegetables are wilted.

Serve hot, with steamed rice.

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