Monday 22 November 2010

Korean Bulgogi

I made this recipe during the World Cup Kitchen in the summer but wanted to repost it as the photos back then I was never happy with.
Bulgogi is a marinated beef recipe, although other meats such as chicken and pork can also be used.

It is made from very thin slices of prime cut beef. The meat is marinated with a mixture of soy sauce, sugar, sesame oil & seeds, garlic & chilli. This is then combined with a selection of vegetables. I used onions, carrots, peppers, mushrooms & broccoli. (you can use of course other vegetables to your own taste)

When serving it can be served with either rice or noodles. For todays meal I served it with some sticky Asian rice and full heads of iceberg lettuce so that I could make lettuce/rice wraps with the bulgogi in the middle

Ingredients (serves 2)
300g Premium Beef
6 baby carrots
2 red onions
2 scallions
Piece of yellow & red pepper

6-8 button mushrooms
Head of Iceberg lettuce

3tbsp soy sauce
1 tbsp sesame oil
1 tbsp sesame seeds
1 clove of garlic
1 tsp white sugar
½ tsp salt
½ tsp black pepper
1-2 chillis (optional)


Cooking utensils
Chopping board
Sharp knife
Garlic crusher
Ziplock bag 

Small Bowl

- Thinly slice your carrots, peppers, onions, mushrooms & broccoli  

- Thinly slice beef 
- Combine all marinade ingredients in your glass jar and mix thoroughly (crush your garlic and finely chop your chilli)

- Combine beef and vegetables with your marinade in the Ziplock bag and marinade for a minimum of 2 hours or overnight for best results

- Prepare your iceberg lettuce into large bowl sizes - your cooked bulgogi will sit here

- Preheat your wok to a high heat
- Just before adding your ingredients apply a small amount of oil to the wok

- Sieve your ingredients over a bowl so that you will only flash fry the vegetables & beef 

- Add all your ingredients to your hot wok and flash fry the ingredients for 4-5 minutes. In the last minute add your liquid from the bowl to the side.

- Serve in the heads of some Iceberg Lettuce and with some very sticky asian rice. You can now make very tasty lettuce wraps with your Bulgogi and rice   


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