Bulgogi
(from BlueFinger’s recipe box)
Koreans love to eat bulgogi by placing a small amount of steamed rice in a lettuce leaf, a slice of bulgogi and small amount of kimchi (pickled fermented vegetable available in Asian stores). Roll up and eat.
Categories: Asian, Korean, beef
Ingredients
- 600g scotch fillet
- 3/4 cup Korean soy sauce
- 1/4 cup water
- 40g sugar
- 1 tbsp minced garlic
- 1 nashi pear
- 1 onion
- 1 tbsp sesame oil
- Pinch pepper
- Pinch salt
- Grape seed oil or olive oil
- 1/2 onion sliced
- Spring onion sliced
- Sesame seeds
- Pine nuts
- finely sliced red pepper, sesame seeds (Optional garnish)
Directions
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Slice the scotch fillet as thin as possible.
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Add Korean soy, water, sugar, garlic, salt and pepper.
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Puree the nashi pear and onion in a blender and add this to the marinade.
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Leave to marinate for approximately 30 minutes.
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Just before cooking, mix through sesame oil.
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Heat a heavy based pan and add either grape seed or olive oil.
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Cook marinated fillet for around 3 minutes, adding the juice so as not to dry the beef.
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Add sliced onion and spring onion and cook for another minute.
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Serve immediately, garnished with sesame seeds, pine nuts and strips of very fine red pepper.