Bulgogi
Thinly sliced beef marinated for hours in a sweet, savory pear-and-soy marinade, then quickly fried with carrots and finished with toasted sesame seeds.
Ingredients
- 300 g beef sirloin
- 1 carrot
- 1 tablespoon toasted sesame seeds
- 2 tsp sesame oil
- 1 tablespoon cooking oil
Bulgogi marinade
- 1 pear
- 1 onion
- 5 tbsp soya
- 2 cloves garlic
- 2 cm piece ginger
- 2 tbsp white wine vinegar
- 1 teaspoon black peppers
- 2 tbsp brown sugar
Instructions
- Peel the pear, onions and ginger. Put in a blender with the other marinade ingredients and blend until smooth marinade.
- Slice the beef very thinly. Place the beef in the marinade and refrigerate for at least four hours.
- Peel and thinly slice the carrot. Pour cooking oil into the pan and add the carrots. Add the beef strips to the pan as well - save the marinade.
- Fry the meat quickly for a few minutes. Then pour in the marinade. Allow to come to the boil. Season with sesame oil.
- Serve the bulgogi and garnish with toasted sesame seeds.
Notes
- Don't skip the pear — its natural enzymes tenderize the beef as it marinates, not just add sweetness.
- Slice the beef as thinly as possible for the best texture; partially freezing it first makes thin slicing easier.
- Marinating overnight deepens the flavor, but avoid going much beyond 24 hours or the texture can turn mushy.
- Fry the meat over high heat and quickly — bulgogi is meant to sear fast, not stew.
- Save the leftover marinade to pour back in and boil down into a light sauce.
Nutrition
Calories: 235kcalCarbohydrates: 19gProtein: 19gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 41mgSodium: 1315mgPotassium: 469mgFiber: 3gSugar: 12gVitamin A: 2560IUVitamin C: 5mgCalcium: 63mgIron: 2mg
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