Name: Bulgogi
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2
Cuisine: Korean
Ingredients: 450g very thinly sliced beef bulgogi meat (sold at Asian supermarkets), or sirloin; 3 tbsp dark brown sugar; 1 small unpeeled firm but ripe pear grated (optional); 3 tbsp soy sauce; 1 ½ tbsp toasted sesame oil; 2 tbsp vegetable oil; 5 garlic cloves grated or crushed; 1 ½ tsp grated ginger; 1 ½ tbsp roasted crushed sesame seeds; 1 small onion thinly sliced; 4 white button mushrooms sliced; 1 small carrot julienned or chopped into fine matchsticks (see tip); 4 chives snipped; 1 tbsp black sesame seeds; 1 tbsp toasted sesame seeds

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Bulgogi

Bulgogi

Judy Joo

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Serves 2

Easy

Prep: 15 mins

Cook: 20 mins

plus marinating

A star rating of 4.1 out of 5.9 ratingsRate

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Marinate thinly sliced beef in a traditional Korean marinade, then pan-fry for a delicate balance of sweet and savoury flavours

Freezable (raw marinated beef only)

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Ingredients

Nutrition

Units:

MetricUS

450g very thinly sliced beef bulgogi meat (sold at Asian supermarkets), or sirloin
3 tbsp dark brown sugar
1 small unpeeled firm but ripe pear

grated (optional)
3 tbsp soy sauce
1 ½ tbsp toasted sesame oil
2 tbsp vegetable oil
5 garlic cloves

grated or crushed
1 ½ tsp grated ginger
1 ½ tbsp roasted crushed sesame seeds
1 small onion

thinly sliced
4 white button mushrooms

sliced
1 small carrot

julienned or chopped into fine matchsticks (see tip)
4 chives

snipped
1 tbsp black sesame seeds
1 tbsp toasted sesame seeds

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Nutrition: per serving

kcal694
fat36g
saturates9g
carbs39g
sugars36g
fibre3g
protein51g
salt4.4g

Method

step 1

In a shallow dish, combine the beef, sugar and pear (if using) thoroughly, and leave to sit for 30 mins at room temperature. Meanwhile, in a large bowl, mix the soy sauce, sesame oil, 1 tbsp of the vegetable oil, the garlic, ginger and sesame seeds to make a marinade, and set aside.
step 2

When the beef is ready, squeeze out any excess sugary liquid, then add the beef to the marinade. Toss to coat, cover and marinate at room temperature for 30 mins. Can be marinated for longer, or left overnight in the fridge.
step 3

In a large frying pan or wok, heat the remaining vegetable oil over a medium heat. Add the onion and cook for 6-8 mins until softened. Add the mushrooms and carrots, and cook for 5 mins until slightly softened. Raise the heat to medium-high, add the beef and marinade, and cook for 4-5 mins, stirring occasionally, until the meat is browned. Transfer to a platter and sprinkle with the chives and sesame seeds.

RECIPE TIPS

PREPARING CARROTS KOREAN-STYLE

Korean food often involves finely shredded or ‘julienned’ vegetables, such as carrots and moli. My favourite method, and the easiest way of doing this, is using a gadget called a julienne peeler, which you run down the vegetable to give you long sticks. Or, if you’re confident with a knife, cut very fine strips before shredding them into fine matchsticks.

Recipe from Good Food magazine, June 2015

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A star rating of 4.1 out of 5.9 ratings

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