Bulgogi

Bulgogi in Korean means fire meat. But don't get scared, the fire does not refer to the spiciness of the dish but rather the cooking technique used. Bulgogi was one of the dishes that were served to royalties in the late dynasties of Korea. Bulgogi is now one of the most popular Korean dishes among natives and foreigners and if you're interested in making Bulgogi at home, it's really easy, just read on!




Ingredients


(serves 2 big eaters, 4 small eaters)

1 hour preparation in advance

Marinating the beef

• 400g beef sirloin, cut into strips
• 3 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon white sugar
• 2 garlic cloves, pressed
• ground pepper

Vegies and seasoning

• 1 stalk of spring onion
• 1 carrot, chopped into strips
• 200g dried chitake mushrooms (soaked in water)
• 1 medium onion, cut into half then sliced
• 1 red pepper (optional)
• 1,5dl water
• 1,5 teaspoon beef bouillon (stock)
• salt
• 1 teaspoon sesame seeds
• vegetable oil
• Steamed white rice 

Preparation

In a medium sized bowl, combine the beef with the marinating ingredients and mix well with a spoon or your hands. Cover with wrap and place in fridge for 1 hour. Soak the dried chitake mushrooms in water and set aside for 1 hour.

Slice your vegetables into stripes, NO cubes! Heat 1 tablespoon of oil in a large frying pan over high heat. Fry the carrots, onions and pepper (if using) with 2 pinches of salt until medium-soft. Take the veggies out onto a plate. In the same frying pan, heat another tablespoon of oil and fry the meat on medium-high heat for 3-4 minutes. Add the mushrooms, a sprinkle of salt, pre-fried vegetables and water with the beef stock (bouillon) and simmer on medium heat.

1 minute before serving, stir in the chopped spring onions and sprinkle some sesame seeds into the pan and give everything a good stir!

Serve the Bulgogi with steamed rice! Bon Appetit!