Wonderfull Bulgogi Recipe

Bulgogi is a classic example of tasty Korean barbecue. It features mouth-watering pieces of caramelised beef that have been tenderised in a sweet and savoury marinade and grilled to tasty perfection on a barbecue.

If you love Korean food like bulgogi but are under the impression that Korean cuisine is too complicated to make on your own, then you’re going to love this scrumptious and easy-to-make bulgogi recipe.

Makes 4 to 6 servings

1 white onion, medium, roughly chopped
1 Asian pear (or regular pear, worst case scenario), pitted, peeled, roughly chopped
2 tablespoons garlic, finely minced
2 teaspoons fresh ginger, finely minced
3/4 cup soy sauce
1/4 cup sugar (preferably dehydrated cane sugar)
2 tablespoons mirin (Japanese condiment similar to sake)
1 teaspoon black pepper, freshly ground
2 tablespoons sesame oil
1/2 cup water
2 1/2 lbs sirloin or rump cut of beef, cut into 2 inch long pieces, finger width
1 white onion, very thinly sliced (use mandoline)
2 carrots, very thinly sliced (again, mandoline)
Canola or other cooking oil
2-3 stalks of green onion, green parts roughly chopped diagonally
Toasted sesame seeds

Rinse the meat cuts thoroughly. Pat dry and set aside. In a food processor, chop the onion and Asian pear. In a medium mixing bowl, combine the garlic, ginger, soy sauce, sugar, mirin, black pepper, sesame oil and water. Add the onion and Asian pear. Transfer to a large Ziploc bag. Add the meat cuts to the bag, ensuring all are basking in the marinade… Seal the bag shut. Sit the bag in a bowl or deep dish and refrigerate overnight.

Weather permitting fire up the bbq the next day, or heat a tablespoon or so of cooking oil in a skillet or cast-iron pan over medium high heat. Throw the strips into the pan, paying attention not to include the juices (you want to sear, not steam the meat).

Cook in batches if there isn’t enough room for all pieces. Cook for a few minutes, turning the strips once browned. Get rid of the juices in a separate bowl in between batches. When all strips are cooked, return the juices to the pan to reduce. Pour a bit of the reduced juices onto the meat at serving time if it’s looking dry. Decorate with the sesame seeds and green onion.

Click here if you would like to get your hands on the entire volume of “The Cooking Primer: A Taste of Korea.”

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