Bulgogi is translated from its native Korean as 'Fire meat' and is a popular dish across the Korean peninsula. The name refers to the way the meat is cooked, rather than it's flavour – firstly marinated, then grilled over hot coals or an open fire. The dish takes little time to prepare, or cook.
Serves: 3 – 4
- 1.3kg of any lean leg cut such as knuckle, topside, eye round or outside flat, thinly sliced
- 2 tbsp dark soy sauce
- 2 tsp sesame oil
- 3 tsp crushed garlic
- 2 tbsp brown sugar
- 1 tbsp rice wine, or mild vinegar
- Pinch of black pepper
- Sesame seeds
Trim any fat off the beef with a knife. Distribute the sugar evenly on the beef by sprinkling it on each piece. Allow beef to sit for 10 minutes.
In a separate bowl, mix together the soy sauce, sesame oil, garlic, sugar, rice wine, and black pepper. Put aside.
Add the soy sauce mixture to the meat and mix. Allow to marinate for 10 minutes.
Because the beef is thin, it doesn't require a long marinating time. Now it is ready to be barbecued. Ideal if grilled over smoked wood but just as good in a frying pan or skillet. Cook until browned, but still moist. being careful not to overcook. Best left to cook slowly in its own juices.
Serve sprinked with toasted sesame seeds, over steamed rice, with steamed Asian vegetables.